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Branch detail

Food Science


Original title in Czech: Potravinářská chemie
Abbreviation: DPCO_CHTP
Specialisation: -
Length of Study: 4 years
Programme: Chemistry and Technology of Foodstuffs
Faculty: Faculty of Chemistry
Academic year: 2017/2018
Accredited from: 16.10.2007
Accredited until: 31.5.2020
Profile of the branch:
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.
Occupational profiles of graduates with examples:
Not applicable.
Branch supervisor: prof. RNDr. Ivana Márová, CSc.
Issued topics of Doctoral Study Program:
  1. Tutor: Brázda Václav, doc. Mgr., Ph.D.
  2. Tutor: Brázda Václav, doc. Mgr., Ph.D.
  3. Tutor: Diviš Pavel, doc. Ing., Ph.D.
  4. Tutor: Diviš Pavel, doc. Ing., Ph.D.
  5. Tutor: Obruča Stanislav, doc. Ing., Ph.D.
  6. Tutor: Obruča Stanislav, doc. Ing., Ph.D.
  7. Development and testing of natural food components for baby food.

    In this work development and testing of some natural food components - mainly probiotics and prebiotics for baby food will be studied.

    Tutor: Márová Ivana, prof. RNDr., CSc.
  8. Preparation and characterization of plant extracs with antimicrobial effect.

    In this work preparation and characterization of different plant extracs with potential antimicrobial effect will be tested.

    Tutor: Márová Ivana, prof. RNDr., CSc.
  9. Use of complex extracts from the yeasts and microalgae in food and cosmetics.

    In this work preparation and characterization of extracts from the yeasts and microalgae will be tested.

    Tutor: Márová Ivana, prof. RNDr., CSc.
  10. DNA purification using reversible immobilisation on magnetic carriers

    The work will be focused on isolation and purification of DNA from real food samples in quality suitable for the use in amplification and other molecular genetic methods. There will be used newly synthetised functionalised magnetic carriers. Different procedures of reversible DNA immobilisation will be tested. Carriers will be tested for the purification of DNA fragments used for sequencing and for the concentration of DNA, also.

    Tutor: Španová Alena, doc. RNDr., CSc.
  11. DNA purification using reversible immobilisation on magnetic carriers

    The work will be focused on isolation and purification of DNA from real food samples in quality suitable for the use in amplification and other molecular genetic methods. There will be used newly synthetised functionalised magnetic carriers. Different procedures of reversible DNA immobilisation will be tested. Carriers will be tested for the purification of DNA fragments used for sequencing and for the concentration of DNA, also.

    Tutor: Španová Alena, doc. RNDr., CSc.
  12. DNA purification using reversible immobilisation on magnetic carriers

    The work will be focused on isolation and purification of DNA from real food samples in quality suitable for the use in amplification and other molecular genetic methods. There will be used newly synthetised functionalised magnetic carriers. Different procedures of reversible DNA immobilisation will be tested. Carriers will be tested for the purification of DNA fragments used for sequencing and for the concentration of DNA, also.

    Tutor: Španová Alena, doc. RNDr., CSc.
  13. DNA purification using reversible immobilisation on magnetic carriers

    The work will be focused on isolation and purification of DNA from real food samples in quality suitable for the use in amplification and other molecular genetic methods. There will be used newly synthetised functionalised magnetic carriers. Different procedures of reversible DNA immobilisation will be tested. Carriers will be tested for the purification of DNA fragments used for sequencing and for the concentration of DNA, also.

    Tutor: Španová Alena, doc. RNDr., CSc.
  14. DNA purification using reversible immobilisation on magnetic carriers

    The work will be focused on isolation and purification of DNA from real food samples in quality suitable for the use in amplification and other molecular genetic methods. There will be used newly synthetised functionalised magnetic carriers. Different procedures of reversible DNA immobilisation will be tested. Carriers will be tested for the purification of DNA fragments used for sequencing and for the concentration of DNA, also.

    Tutor: Španová Alena, doc. RNDr., CSc.
  15. Integration of polyhydroxyalkanoates production into bio-refinery concept

    The aim of this work is to study of biotechnological production of polyhydroxyalkanoates using waste frying oils as substrates and integration of the process into the scheme of bio-refinery enabling complete and effective utilization of this waste stream of food industry. The work will be focused on characterization of waste frying oils and identification of the critical parameters in the context of PHA production efficiency. Further, cultivation conditions will be optimized employing advanced statistical methods. The work will also include design of optimal cultivation strategies and processes. In addition, the work will aim at potential use of modern analytical techniques for monitoring of the biotechnological process. Finally, production strains will be engineering using approaches of evolutionary or even genetic engineering.

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

Course structure diagram with ECTS credits

Year of study 1, both

Code Title L. Cr. Sem. Com. Compl. Gr. Op.

Compulsory
FCH-DCO_PCHB Food Chemistry and Biochemistry cs  0? both C DrEx   yes

Compulsory-optional
FCH-DCO_ANP Food Analysis cs  0? both CO DrEx 1 yes
FCH-DCO_BIP Bioprocess engineering for food industry cs  0? both CO DrEx 1 yes
FCH-DCO_KCHP Colloid chemistry for food industry cs  0? both CO DrEx 1 yes
FCH-DCO_MET Metrology and experimental data proce... cs  0? both CO DrEx 1 yes
FCH-DCO_MPV Modern methods of food waste valoriza... cs  0? both CO DrEx 1 yes
FCH-DCO_MOB Advanced Molecular Biotechnology cs  0? both CO DrEx 1 yes
FCH-DCO_OCH Advanced Organic Chemistry cs  0? both CO DrEx 1 yes
FCH-DCO_SPZ Advanced bioanalytical methods cs  0? both CO DrEx 1 yes
FCH-DCO_PM Mikrobiology in Food Industry cs  0? both CO DrEx 1 yes
FCH-DCO_PI Engineering for Food Industry cs  0? both CO DrEx 1 yes
FCH-DCO_POT Specialized Food Technologies cs  0? both CO DrEx 1 yes

Groups of optional courses
1 Obligation: 1 course