Branch Details

Food Science

FCHAbbreviation: DPAO_CHTPAcad. year: 2020/2021

Programme: Chemistry and Technology of Foodstuffs

Length of Study: 4 years

Accredited from: 21.12.2015Accredited until: 31.5.2020


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 ).


Issued topics of Doctoral Study Program

  1. Biotechnological preparation of proteins important in food industry and medicine

    Proteins belong to basic biopolymers and exhibit many structure, transport, catalytic, immunological and other functions. Important are mainly enzymes and transcription factors. Proteins of p53 family play important role in regulation of cell cycle and apoptosis. In this thesis production and purification of proteins from microbial systems will be studied using modern biochemical methods including transgenesis and gene engineering. Properties of proteins important in foods and medicine will be characterized by biochemical and molecular methods. Techniques developed in this thesis have broad application potential in analysis of materials, foods and pharmaceutical substances. This thesis will be solvd in cooperation with foreign laboratories.

    Tutor: Brázda Václav, doc. Mgr., Ph.D.

  2. Fractionation and valorization of waste streams of food industry

    The aim of this PhD thesis is to in detail characterize selected waste streams of food industry, identify the most valuable minor fractions and suggest strategies for their sequential isolation using separation techniques such as extraction, adsorption or preparative chromatography. Furthermore, the major residual fraction will be valorized employing approaches of microbial biotechnology.

    Tutor: Obruča Stanislav, doc. Ing., Ph.D.

  3. Preparation and application of complex microbial and plant extracts in food and cosmetics

    This thesis is focused on preparation and characterization of natural microbial, algal and plynt extracts. The main goal is to evaluate a complex biological effect of these extracts and their mixtures and application potential to some food and cosmetic products. Extracts will be stabilized by encapsulation into different types of organic micr- and nanoparticles and fibres. Characterization of application forms will be performed by microscopy, chromatography and spectoscopy. As a part of thesis development of methods for analysis of active substances as well as testing biological effects and safety (EFSA rules) will be solved. Long-term stability in model and real foods and model physiological conditions will be evaluated. Cytotoxicity and biocompatibility will be studied using cell cultures.

    Tutor: Márová Ivana, prof. RNDr., CSc.

  4. Study of phenolics and hemicelluloses obtained by enzymatic hydrolysis of food waste

    Food waste-based on lignocellulose contains phenolic, hemicellulose, and cellulose components. It is known that cellulose and hemicelluloses can be converted to reducing sugars by chemical or enzymatic hydrolysis. The reducing sugars can be used for the fermentation production of various substances, for example, ethanol or polyhydroxyalkanoates. However, phenolics are often toxic to microorganisms used for fermentation processes. The dissertation work aims to valorize food waste and synthesis of active substances with utilization in food packaging or as food ingredients. Different types of enzymes will be produced and tested in this research. An essential point of the work will be to propose an effective method for the separation of phenolic substances from hemicellulose and cellulose components. The assumption is that the composition of the food waste affects the success of the separation process. Another aim of this work is to evaluate the antioxidant and antimicrobial effect of isolated phenolic compounds and their application as additives for polymers.

    Tutor: Kovalčík Adriána, doc. Ing., Ph.D.

  5. The use of electron microscopy for analysis of microorganisms relevant for food science and biotechnology

    The aim of this PhD thesis is to develop methodology for structural characterization of microorganisms relevant for food science and biotechnology, which will be based on the use of advanced electron microscopic techniques. The main task will be the optimization of preparation of samples for high-resolution electron microscopy (SEM, cryo-SEM, FIB-SEM and TEM), which will include chemical and cryogenic methods. Also, the aim is to image the samples using electron microscopes, analyze and interpret the results, which will contribute for example to deeper knowledge of production of intracellular polymers.

    Tutor: Obruča Stanislav, doc. Ing., Ph.D.

  6. Use of microalgae to biotechnological production of some food components.

    This thesis is focused on the study of application potential of some autotrophic and heterotrophic algae to economically and ecologically efficient production of enriched biomass and metabolites to fortification of feeds, feeds and food supplements. Microalgae will be used to production of biomass with high content of PUFA, provitamins, glucans and other metabolites. As a part of this work optimization of technology and fermentation strategy will be developed and isolation processes will be optimized. Production characteristics of microalgae will be compared with some yeasts. Safety and biological activity of algal produts will be tested using cell cultures.

    Tutor: Márová Ivana, prof. RNDr., CSc.

  7. Use of waste from the food industry in the form of fertilizer to increase the yield and quality of food raw materials

    The main goal of this work is to use waste material, mainly from coffee processing and grain processing, in the form of fertilizer. The work will deal with the pre-treatment of the input material and subsequent further treatment steps, which should lead to the preparation of fertilizer containing additives to improve soil quality, together with the increase of yield and quality of basic cultivated food raw materials on the soil with applied fertilizer. Analytical methods HPLC, ICP-OES and many other physicochemical methods will be used. These methods will be used not only to characterize the prepared fertilizer, but also to evaluate the effects of the prepared fertilizer on soil condition and on crops.

    Tutor: Diviš Pavel, doc. Ing., Ph.D.

Course structure diagram with ECTS credits

1. year of study, both semester
AbbreviationTitleL.Cr.Com.Compl.Hod. rozsahGr.Op.
DCO_PCHBFood Chemistry and Biochemistrycs0CompulsoryColK - 20yes
DCO_ANPFood Analysiscs0Compulsory-optionalColK - 201yes
DCO_BIPBioprocess engineering for food industrycs0Compulsory-optionalColK - 201yes
DCO_KCHPColloid chemistry for food industrycs0Compulsory-optionalColK - 201yes
DCO_METMetrology and experimental data processingcs0Compulsory-optionalColK - 201yes
DCO_MPVModern methods of food waste valorizationcs0Compulsory-optionalColK - 201yes
DCO_MOBAdvanced Molecular Biotechnologycs0Compulsory-optionalColK - 201yes
DCO_OCHAdvanced Organic Chemistrycs0Compulsory-optionalColK - 201yes
DCO_SPZAdvanced bioanalytical methodscs0Compulsory-optionalColK - 201yes
DCO_PMMikrobiology in Food Industry cs0Compulsory-optionalColK - 201yes
DCO_PIEngineering for Food Industrycs0Compulsory-optionalColK - 201yes
DCO_POTSpecialized Food Technologiescs0Compulsory-optionalColK - 201yes
All the groups of optional courses
Gr. Min. courses Courses