study programme

Food Chemistry

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

Full-time study

Standard study length

4 years

Programme supervisor

Doctoral Board

Fields of education

Area Topic Share [%]
Chemistry 50
Food Science 50

Issued topics of Doctoral Study Program

  1. 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.

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

  2. 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.

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

  3. 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.

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

Course structure diagram with ECTS credits

1. year of study, winter semester
AbbreviationTitleL.Cr.Com.Compl.Hr. rangeGr.Op.
DAO_PCHBFood Chemistry and Biochemistryen0CompulsoryColK - 20yes
DAO_SPZAdvanced bioanalytical methodsen0Compulsory-optionalColK - 20yes
DAO_MOBAdvanced Molecular Biotechnologyen0Compulsory-optionalColK - 20yes
DAO_OCHAdvanced Organic Chemistryen0Compulsory-optionalColK - 20yes
DAO_BIPBioprocess engineering for food industryen0Compulsory-optionalColK - 20yes
DAO_KCHPColloid chemistry for food industryen0Compulsory-optionalColK - 20yes
DAO_PIEngineering for Food Industryen0Compulsory-optionalColK - 20yes
DAO_ANPFood Analysisen0Compulsory-optionalColK - 20yes
DAO_METMetrology and experimental data processingen0Compulsory-optionalColK - 20yes
DAO_PMMikrobiology in Food Industry en0Compulsory-optionalColK - 20yes
DAO_MPVModern methods of food waste valorizationen0Compulsory-optionalColK - 20yes
DAO_POTSpecialized Food Technologiesen0Compulsory-optionalColK - 20yes