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Original title in Czech: Potravinářská chemieFCHAbbreviation: DPCO_CHTPAcad. year: 2016/2017
Programme: Chemistry and Technology of Foodstuffs
Length of Study: 4 years
Accredited from: 16.10.2007Accredited until: 31.5.2020
Profile
The aim of the study is to reach the balance between theoretical and experimental skills and the application of the general procedures in chemistry and technology of foodstuffs. The program is oriented both to food and biotechnological productions with the respect to the implementation and application of advanced procedures and technologies and to the control of the quality and safety of food products, supplements, ready-to-cook food and raw materials. Processing and valorization of waste from food productions makes a separate area of the study .To achieve adequate knowledge and skills the students will complete the necessary disciplines of broader theoretical background together with advanced and applied food sciences. At present, food sciences are in the phase of their intensive development, characterized besides others, by the transition from empirically gained experience to the exact form of knowledge that is based on theoretical disciplines such as physical chemistry, biochemistry, organic chemistry, process engineering, analytical chemistry, and so on. The doctoral graduates must possess not only a deep knowledge of applied food sciences, but also a deep knowledge of these theoretical disciplines.The dissertation thesis is based on the creative approaches including the use of modern sophisticated instrumental methods and nanotechnologies. Dissertation theses are time consuming, because students must find the correlations between parameters measured in complicated food matrix and existing laws of nature. Therefore, the study is also focused on analyzing processes, reactions and interactions occurring during long term storage of the food matrix. The multiple repetitions of these experiments make verification and correct interpretation of the measured values and arriving to the definite conclusions possible. That is why 4 years make an optimal study length for “Chemistry of Foodstuffs”. The doctoral graduates find jobs in the university and non-university research ,in the research and development departments of private companies - both in the Czech Republic and the EU , in the complex of agro-food plants etc. The graduates are also qualified to work in the institutions of state control and business organizations.
Key learning outcomes
The PhD study and study related research are focused on the acquisition and development of theoretical knowledge and experimental skills in the areas of chemistry of foodstuffs and engineering processes of food production, applied analytical and physical chemistry, microbiology, biochemistry and molecular biotechnology. The study is designed in line with the development of modern food sciences and food technologies and other basic and applied specializations. The main attention is focused on manufacturing, processing, storage, quality control and safety of foodstuffs, food supplements, raw materials and food packages. Due to the rapid development of molecular biology techniques and nanotechnologies, adequate attention is paid to the use of these disciplines in the development of novel food technologies, steps and biotechnological processes. Scientific knowledge will focus on food quality and safety, production of functional foodstuffs and the development of modern instrumental and molecular- biological diagnostic methods. Participation of other chemical and biotechnological disciplines is the necessary condition of the complex approach and understanding of food sciences and applications. The graduates in the DSP of Chemistry and Technology of Foodstuffs are able to formulate a scientific problem independently and propose hypotheses and procedures leading to its solving and attempt its confirmation on both an experimental and theoretical level. Critical evaluation of published scientific information and the ability to present the experimental results in English makes an integral part of the study. The aim of the study is to equip the graduates with theoretical and experimental skills necessary to address independently the issues of chemistry of foodstuffs in its broad and complex area. The program is oriented both on food and biotechnological productions with the respect to the implementation and development of advanced procedures and technologies and on the control of the quality and safety of food products. The graduates find jobs in the university and non-university research ,in the research and development departments of private companies - both in the Czech Republic and the EU (e.g. European Food Safety Authority, Office for Health and Consumer Protection of the European Commission), in the complex of agro-food plants of many national and multinational corporations. The graduates are also qualified to work in the institutions of state control and business organizations. The graduate profile is designed to be compatible with the similar studies in domestic and foreign universities and with the demands of the European research area.
Entry requirements
Admission is conditioned by the completion of the Master's degree program in chemistry or another chemistry related specialization. The basic admission prerequisites are: interest and aptitude for scientific work, motivation (expressed in a cover letter), good command of English and very good study results achieved in the Master's program (grade point average of all of the examinations usually does not exceed 2,0). Previous research activity (participation in student conferences, etc.) is appreciated . The student will sign up for the exam with the topic proposed by the supervisor. If there are more candidates with one and the same topic, the supervisor may either modify subtopics or offer the candidate a different topic (different supervisor ).
Guarantor
prof. RNDr. Ivana Márová, CSc.
Issued topics of Doctoral Study Program
This works deals with biotechnological production of polyhydroxyalkanoates and other biopolymers from inexpensive substrates, in particular waste and side-products of food industry. Further, apart from the production also the process of materials isolation will be studied with respect to their following application. In polyhydroxyalkanoates, the work will deal with their chemical and/or enzymatic hydrolysis, characterization of hydrolytic products and testing of their application potential.
Tutor: Obruča Stanislav, prof. Ing., Ph.D.
Tutor: Márová Ivana, prof. RNDr., CSc.
Methods based on DNA amplification are used for genetic analysis of foods. The first aim of this work will be testing of different functionalised magnetic microspheres for microisolation of DNA-ready DNA from foods, including foods after technological treatment. Amplicons will be analysed using melting curve analysis (method HRMA) with the aim of species identification. Sequences with corresponding variations which can be used to distinguish them will be detected.
Tutor: Španová Alena, doc. RNDr., CSc.
Cheese production is influenced by many factors, from quality of raw material to way of storage. The most important phase of production is ripening, which is the complex of physical, chemical, biochemical and microbiological processes, resulting in formation of characteristic taste, aroma, appearance, colour, structure and texture of cheese. Cheese aroma is conditioned by presence of so called sensory active compounds. Although many works have been published in this area, the processes during cheese production are not fully defined, quantified and controlled. Moreover, most of works is focused on Cheddar, Parmesan, Mozzarella and Swiss type cheese; informations about Dutch-type cheese are very scarce. The aim of this work is the application of selected physical-chemical, analytical and sensory methods to evaluate changes of selected parameters influencing sensory quality of model Dutch-type cheese in dependence on heat milk treatment, type of starter culture and ripening (time and temperature) conditions. Sensory evaluation, SPME-GC/FID and SPME-GC/MS are the main analytical techniques intended to use.
Tutor: Buňka František, prof. Ing., Ph.D.
This work deals with development, implementation and optimization of methods enabling identification and isolation of PHA producing bacteria in complex microbial consortia including bacterial cultures employed in food industry. The aim is to evaluate how common and advantageous is capability of PHA accumulation in various microbial consortia. Moreover, isolated PHA producing strains will be tested as potential candidates for biotechnological production of PHA
Tutor: Rittich Bohuslav, doc. Ing., CSc.
Some bacteria are capable of PHA accumulation of high amounts of polyhydroxyalkanoates, which primarily serve as storage materials. Nevertheless, presence of PHA granules in cytoplasm of bacterial cells influences their physical as well as biochemical properties, which further affects their stress resistance. Therefore, the aim of this work will be characterization and comparison of PHA accumulating and non-accumulating employing both biophysical and biochemical methods.
The main aim of this work will be the use of waste from growing elderberry, especially from spring branches cut in orchards. These branches contain high amounts of rutin and other phenolic compounds, which have a beneficial effect on human health and high potential for usage in food, pharmaceutical and cosmetic industries. To obtain these substances from waste material it is necessary to optimize the extraction procedure. The obtained substance is to be adjusted to form a commercially usable product. To analyze rutine and polyphenolic compounds mainly HPLC technique will be used.
Tutor: Diviš Pavel, doc. Ing., Ph.D.
Food industry and agriculture generates substantial amounts of waste products and by-products. The aim of this work is to consider and study various strategies of their treatment and subsequent conversion into valuable products by application of microbial biotechnology. The attention will be paid to production of biopolymers of microbial origin such as pullulan and other polysaccharides, polymalate and polyglutamic acid.