Faculty: FCHAbbreviation: DPAP_FCHAcad. year: 2021/2022
Type of study programme: Doctoral
Study programme code: P0531D130066
Degree awarded: Ph.D.
Language of instruction: English
Accreditation: 24.9.2020 - 24.9.2030
Mode of study
Standard study length
prof. RNDr. Ivana Márová, CSc.
doc. Ing. Stanislav Obruča, Ph.D., doc. Ing. Adriána Kovalčík, Ph.D., prof. Ing. Miloslav Pekař, CSc., doc. Ing. Eva Vítová, Ph.D., doc. Ing. Pavel Diviš, Ph.D., doc. Mgr. Václav Brázda, Ph.D.
doc. Ing. Milan Čertík, Ph.D., prof. RNDr. Jiří Doškař, CSc., Ing. Martin Polovka, Ph.D., prof. Ing. Jana Hajšlová, CSc.
Fields of education
Issued topics of Doctoral Study Program
- Benefits of smart packaging in modern age
Nowadays between important food attributes such as nutritional value, ingredients, geographical origin, processing method and price belong also food quality and safety. One of the common concepts in the food industry how to protect food, inform customers and support sales is to pay attention on food packaging. Recently, the food packaging characteristics have begun to be addressed more in a large range of requirements on clear specifications and functions. This work is focused on the development of smart food packaging (or packaging for use in other industries) following the trends of the circular economy. The work is focussed on the following items: identification of active substances in at least one waste stream from food production, proposal of methodology for isolation of active substances, their modification and use and finally the development of smart food packaging. This work has interdisciplinary character and will interconnect food chemistry, bioengineering, nanotechnology, materials engineering and polymer chemistry.
- Biotechnological conversion of lignocelluloses into polyhydroxyalkanoates
The aim of this study will be biotechnological production of polyhydroxyalkanoates from selected lignocellulose-based waste streams of the food industry and also the implementation of polyesters production into biorefinery concept enabling efficient valorization of these materials. The study will focus on the evaluation of the critical characteristics of waste lignocellulose materials and their pretreatment in the context of reasonability of the process, optimization of cultivation conditions employing advanced mathematical statistics, and design of cultivation strategies and processes. The integral part of the work will be the utilization of advanced analytical techniques for monitoring of the biotechnological process and also the use of bacteria strains modified by approaches of evolutionary and genetic engineering.
- 3D composites based on bacterial cellulose
The work is focused on the technology of the preparation of 3D composites based on bacterial cellulose. To reduce the price, various food wastes will be used for the production of bacterial cellulose. The work will aim to modify the rheological and mechanical properties of bacterial cellulose nanofibers so that it is possible to prepare mechanically stable composites of various shapes and porosities. Various technologies will be explored including 1) 3D composite production in situ during the cultivation of Acetobacter xylinus, 2) 3D printing, 3) lyophilization, 4) supercritical drying and 5) blending with other polymers. The applications will be focused on the preparation of carriers with bioactive additives for use in cosmetics, medicine, electronics and food packaging.
Course structure diagram with ECTS credits
|DAO_PCHB||Food Chemistry and Biochemistry||en||0||Compulsory||Col||K - 20||yes|
|DAO_SPZ||Advanced bioanalytical methods||en||0||Compulsory-optional||Col||K - 20||yes|
|DAO_MOB||Advanced Molecular Biotechnology||en||0||Compulsory-optional||Col||K - 20||yes|
|DAO_OCH||Advanced Organic Chemistry||en||0||Compulsory-optional||Col||K - 20||yes|
|DAO_BIP||Bioprocess engineering for food industry||en||0||Compulsory-optional||Col||K - 20||yes|
|DAO_KCHP||Colloid chemistry for food industry||en||0||Compulsory-optional||Col||K - 20||yes|
|DAO_PI||Engineering for Food Industry||en||0||Compulsory-optional||Col||K - 20||yes|
|DAO_ANP||Food Analysis||en||0||Compulsory-optional||Col||K - 20||yes|
|DAO_MET||Metrology and experimental data processing||en||0||Compulsory-optional||Col||K - 20||yes|
|DAO_PM||Mikrobiology in Food Industry||en||0||Compulsory-optional||Col||K - 20||yes|
|DAO_MPV||Modern methods of food waste valorization||en||0||Compulsory-optional||Col||K - 20||yes|
|DAO_POT||Specialized Food Technologies||en||0||Compulsory-optional||Col||K - 20||yes|