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. RNDr. Ivana Márová, CSc.

1. Complex characterisation of medical herbs and study of their utilization in food industry as a source of functional components

   Medical herbs are the significant source of valuable components of natural origin with the great potential insufficiently used so far. Besides their traditional use in natural healing and partly in pharmaceutical industry, it would be suitable to extend their use also in the field of foods, e.g. in drinks, nutritional supplements or natural additives and colourings. In the frame of doctoral thesis the properties and composition of most important commonly available medical herbs will be studied using the combination of modern analytical, spectroscopic and statistical methods (EPR, UV-VIS-NIR, AAS, HPLC, multivariate statistical methods). Consequently, in the cooperation with customers from practice, the procedures of isolation and following application of selected components to food products (drinks, pastry) will be proposed.

   Supervisor: Polovka Martin, Ing., Ph.D.

2. Preparation and use of some biopolymers, nanoparticles and nanofibers for cosmetics application.

   This thesis is focused on production and isolation of some natural biopolymers based on collagen and polysaccharides and PHA. These materials will be applied to preparation of complex preparatives with natural active substances bound to nanoparticles and nanofibers. The main aim of this work is development of preparatives for use in cosmetics, pharmacy and food industry. As the part of the work genotoxic, cytotoxic and othe biological effects of materials as well as particles and fibers with active substances will be done (according to EFSA legislation). Applications of new materials will be tested in cooperation with industrial partner.

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

3. Probiotic genes of lactic acid bacteria important in foods

   Newly isolated probiotic species of lactic acid bacteria will be characterised using molecular biology methods, including methods of comparative genomics. The aim will be focused on identification of genes coding probiotic characteristics. The aim will be also focused on isolation of target strains/genes from complex food samples using suitable functionalised magnetic carriers.

   Supervisor: Španová Alena, doc. RNDr., CSc.

4. Study and use of biologically active substances of selected lesser-known fruit species

   Topic of this doctoral thesis is study and determination of the biologically active compounds, especially phenolic nature, some of lesser-frequented small fruit species. Several analytical methods (GC, HPLC, EPR, eventually CZE) will be used for this purpose. Depending on the amount and nature of the biologically active substances will be assessed the suitability of selected plant species and varieties for outplanting. It will eventually proposed the processing of certain fruits in products supporting human health.

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

5. The influence of heat treatment on changes of sensory active substances in cheese

   The consumer’s acceptance of food mainly depends on its sensory quality and, in this context, the flavour is determinant. In the case of milk and dairy products the fat content and the intensity of heat treatment used during production are the main factors determining flavour and related sensory active compounds in these products. The aim of this work will be the monitoring and description of changes of sensory active compounds in milk, natural and processed cheese in dependence on various fat content and heat treatment used. The model natural Dutch type cheeses will be produced and matured for 2 months; consequently they will be used for production of processed cheese. During the whole technological process the samples of milk and/or cheese will be taken for analyses. Sensory evaluation, SPME-GC/FID and possibly SPME-GC/MS are the main analytical techniques exploited for monitoring of sensory quality and sensory active compounds in model samples.

   Supervisor: Buňka František, prof. Ing., Ph.D.

6. The utilization of wastes from food production for organic production of lactic acid and ethanol

   The topic of the thesis will be the study of bioengineering (enzymatic and microbial) systems suitable for metabolic production of low carbon organic molecules (ethanol, lactic acid), which currently belong in the biotechnology portfolio of the structures to the most required and their potential of employment is still growing. It will include also the choice of suitable waste materials originating from the food industry, their pretreatment and optimization of production physico-chemical conditions aiming to the maximization of the formation of desired metabolites. Consequently, the possibilities of other applications of prepared biosubstances will also be considered.

   Supervisor: Omelková Jiřina, doc. Ing., CSc.

7. Use of aqueous two-phase systems for the isolation of plasmid DNA

   The work will be focused on the application of aqueos two-phase systems for the isolation and purification of plasmid DNA (without proteins, chromosomal DNA and RNA). The other aim will be to compare the quality of DNA with DNA isolated using other methods (chromatography, reversible adsorption on hard carriers).

   Supervisor: Rittich Bohuslav, doc. Ing., CSc.