study programme

Food Chemistry

Original title in Czech: Potravinářská chemieFaculty: FCHAbbreviation: DPCP_PCHAcad. year: 2021/2022

Type of study programme: Doctoral

Study programme code: P0531D130065

Degree awarded: Ph.D.

Language of instruction: Czech

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 [%]
Food Science Without thematic area 50
Chemistry Without thematic area 50

Issued topics of Doctoral Study Program

  1. Application of some complex microbial and plant extracts in food and cosmetics

    This thesis is focused on preparation and characterization of natural microbial, algal and plant extracts containing vitamins, provitamins, antioxidants and glucans. The main goal is to evaluate a complex biological effect of these extracts and their mixtures and application potential to some food and cosmetic products. Extracts will be stabilized by encapsulation into different types of organic micro- and nanoparticles and fibres. Characterization of application forms will be performed by microscopy, chromatography and spectroscopy. As a part of thesis development of methods for analysis of active substances as well as testing biological effects and safety (EFSA rules) will be solved. Long-term stability in model and real foods and model physiological conditions will be evaluated. Cytotoxicity and biocompatibility will be studied using cell cultures.

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

  2. 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.

  3. 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, prof. Ing., Ph.D.

  4. Influence of food, food supplements and chemicals on epigenetic modifications and local nucleic acid structures

    Environmental epigenetics describes how environmental factors affect cellular epigenetics and human health. Epigenetic markers and local structures alter the spatial conformation of chromatin and regulate gene expression. Environmental factors with epigenetic effects include behavior, nutrition, chemicals, and industrial pollutants. Bioactive food ingredients can trigger protective epigenetic modifications throughout life. This topic will use molecular biological methods to investigate how foods and dietary supplements affect the epigenome in health and disease. Understanding the molecular effects of behaviors, nutrients and pollutants may be relevant to the development of prevention strategies and individualized health programs. By restoring cell differentiation, foods and supplements with positive epigenetic effects could be a potential strategy for the prevention and treatment of many diseases.

    Tutor: Brázda Václav, doc. Mgr., Ph.D.

  5. Molecular biological approaches in the analysis of nucleic acids and proteins in foods and food supplements

    Nucleic acids and proteins are among the biopolymers that are the basic structural and functional molecules of all living organisms. While nucleic acids store genetic information, proteins have structural, transport, catalytic, regulatory, protective functions in the body. Proteins and nucleic acids are also found in most foods from plant and animal production. Contamination of food by various pathogenic organisms causes a great danger in food, on the other hand a number of microorganisms are used in the food industry in a targeted manner and probiotic bacteria have a positive effect on the microflora of the large intestine. Within this topic, molecular biology methods will be used to characterize the authenticity, composition of food, pathogenic viruses and microorganisms with emphasis on pathogens that may be primarily or secondarily introduced into the food matrix. The used methodological procedures have a wide range of uses in the analysis of raw materials, food and medical applications. Cooperation with a foreign workplace is expected.

    Tutor: Brázda Václav, doc. Mgr., Ph.D.

  6. Mutual comparison of structural and aroma profile of wines made from traditional and newly bred vine varieties grown in the Czech Republic

    In the frame of this work, samples of wines made from traditional and newly bred vine varieties grown in the Czech Republic will be analyzed. A complex characterization of wine samples will be performed using liquid and gas chromatography techniques, other instrumental techniques, such as molecular and atomic spectrometry, or using basic analytical methods, or sensory analysis. Analyzes will be performed within the long period of time to ensure a high number of samples with the greatest possible variability. The results will be processed using multivariate statistical methods. Qualitative relationships between the original and newly bred varieties will be examined and the created profile of the examined wines will be used to verify the authenticity of Czech wines.

    Tutor: Vítová Eva, doc. Ing., Ph.D.

  7. Mutual comparison of structural and aroma profile of wines made from traditional and newly bred vine varieties grown in the Czech Republic

    In the frame of this work, samples of wines made from traditional and newly bred vine varieties grown in the Czech Republic will be analyzed. A complex characterization of wine samples will be performed using liquid and gas chromatography techniques, other instrumental techniques, such as molecular and atomic spectrometry, or using basic analytical methods, or sensory analysis. Analyzes will be performed within the long period of time to ensure a high number of samples with the greatest possible variability. The results will be processed using multivariate statistical methods. Qualitative relationships between the original and newly bred varieties will be examined and the created profile of the examined wines will be used to verify the authenticity of Czech wines.

    Tutor: Vítová Eva, doc. Ing., Ph.D.

  8. Technology of wastewater treatment from the food industry within the circular economy

    Wastewater generated during food production and agricultural activities is a major source of environmental pollution. The treatment of waste water from the food industry is very difficult and expensive because the waste water from the food industry can contain large amounts of nutrients, organic carbon, nitrogenous organic substances, inorganic substances, suspended and dissolved solids and other compounds. The dissertation should deal with the use of other types of waste generated in the food industry and should study their transformation and use in the wastewater treatment process, while the use of primary waste should not generate new waste, but a by-product that can be further recovered.

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

  9. 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, both semester
AbbreviationTitleL.Cr.Com.Compl.Hr. rangeGr.Op.
DCO_PCHBFood Chemistry and Biochemistrycs0CompulsoryColK - 20yes
DCO_ANPFood Analysiscs0Compulsory-optionalColK - 20yes
DCO_BIPBioprocess engineering for food industrycs0Compulsory-optionalColyes
DCO_KCHPColloid chemistry for food industrycs0Compulsory-optionalColK - 20yes
DCO_METMetrology and experimental data processingcs0Compulsory-optionalColK - 20yes
DCO_MPVModern methods of food waste valorizationcs0Compulsory-optionalColK - 20yes
DCO_MOBAdvanced Molecular Biotechnologycs0Compulsory-optionalColK - 20yes
DCO_OCHAdvanced Organic Chemistrycs0Compulsory-optionalColK - 20yes
DCO_SPZAdvanced bioanalytical methodscs0Compulsory-optionalColK - 20yes
DCO_PMMikrobiology in Food Industry cs0Compulsory-optionalColK - 20yes
DCO_PIEngineering for Food Industrycs0Compulsory-optionalColK - 20yes
DCO_POTSpecialized Food Technologiescs0Compulsory-optionalColK - 20yes