Within this programme the experts are educated, which will be able, based on the obtained knowledge during Ph.D. studies, to perform highly qualified scientific work in the field of biochemistry, microbiology and biotechnology (Universities, Czech Academy of Sciences, research institutes etc.).

The post-graduate in Ph.D. study programme Chemistry and Technology of Foodstuffs is able to formulate independently the scientific problem, to design the hypothesis for the solution and to carry out experimental and theoretical work for its confirmation. Simoultaneously, he is capable of critical evaluation of published scientific informations and of presentation of experimental results in english language as well.

prof. Ing. Peter Šimko, DrSc.

1. Use of some micro- and nanoencapsulation techniques to development of controlled food delivery systems

   The aim of this work is development and preparation of selected types of micro- and nanoparticules containing active components of foods and beverages with controlled release. Experimental part will be focused on comparison of some encapsulation techniques (e.g.liposomes, nanoprecipitation etc.). As model compounds low molecular weight substances and tehir mixtures as well as macromolecules will be ebcapsulated. In prepared nanoparticules effectivnes of encapsulation will be studied. Long-term stability of nanoparticules at different pH and temperature, in different envitronments and also under simulated physiological conditions weil be tested too. As a result of this work a proposal of suitable transport systems for contolled release of active substances in new functional foods will be elaborated.

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