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Obnovit | RAW
Food Chemistry and Technology

Food Chemistry and Technology

CHYBI CHARAKTERISTIKA PROGRAMU
CHYBI CHARAKTERISTIKA SPECIALIZACE
CHYBI UPLATNENI SPECIALIZACE

Programme Details

Language of instruction English
Standard length of study 4 years
Form of study Full time + Combined
Guarantor of study programme prof. Ing. Vladimír Filip, CSc.
Programme Code AD303
Place of study Prague
Capacity 15 students
Number of available PhD theses 4

List of available PhD theses

Assessing of minor plant raw materials quality

Department: Department of Food Preservation, Faculty of Food and Biochemical Technology
Also available in programme: Chemie a technologie potravin
Theses supervisor: doc. Ing. Aleš Rajchl, Ph.D.

Annotation

Minor plant raw materials are often neglected, due to low production volume, and sufficient attention is not paid to their quality. The aim of this work is to assess the quality of selected minor raw materials of plant origin. The work will be also focused on development of new analytical methods for evaluating the quality of studied materials.

Food safety - contamination from food contact materials

Department: Department of Food Preservation, Faculty of Food and Biochemical Technology
Also available in programme: Chemie a technologie potravin
Theses supervisor: doc. Ing. Aleš Rajchl, Ph.D.

Annotation

The study will be focussed on identification a quantification of selected contaminants in food contact materials and on quantification of the level of their migration into food. The work will include the development of suitable analytical procedure for contaminant determination and safety assessment related to present contaminants.

The authenticity of honey and other bee products

Department: Department of Food Preservation, Faculty of Food and Biochemical Technology
Also available in programme: Chemie a technologie potravin

Annotation

Honey is widespread and the most important bee product. Due to the high price, its quality and authenticity are commonly violated. Frequently, it is the manufacturer's deliberate adulteration (addition of other ingredients to honey) or misleading indication of botanical or geographical origin. The project will be focused on verifying the authenticity of honey on its physicochemical parameters and chemometrics. The botanical origin of honey (floral, honeydew, unifloral) and its geographical origin will be also assessed based on these parameters. The evaluation of beeswax, which can be relatively easily adulterated with paraffins, stearic acid or palmitic acid, will be the second part of the project. This phenomenon can have a negative impact on the health of bee colonies and the chemical composition of honey. Experimental work will be done in cooperation with selected testing laboratories and will implement common and recent methods of food analysis (chromatography and isotopic methods, mass spectrometry, melissopalynology).

The effect of thermal pasteurization and thermal sterilization on the microbial stability of canned products

Department: Department of Food Preservation, Faculty of Food and Biochemical Technology
Also available in programme: Chemie a technologie potravin
Theses supervisor: doc. Ing. Aleš Rajchl, Ph.D.

Annotation

Technological processes using the effects of thermal pasteurization and thermal sterilisation applied in the canning industry are not always sufficient, in particular, for elimination of some health and technological undesirable thermo-resistant microorganisms. Their resistance to high temperatures can be characterized as 'D' and 'z' values. In the past these inactivation parameters were detected in the foods model systems based on liquid cultivation media, but not in real solid foods, as it would be more appropriate. The doctoral thesis is focused on the determination of the heat characteristics ('D' and 'z' values) for selected microorganisms isolated from pasteurized or sterilized industrially produced canned products. Another area of interest is sublethal injury of microorganisms during thermal processes with subsequent reparation (or even resuscitation) ability of partly injured cells in the environments rich in proteins, magnesium and manganese ions, using modern and classical detection methods. The aim of the work is to submit an innovative complex of theoretical knowledge and experimental results for evaluation of microbial stability of heat-treated canned products during the protection of its health microbiological safety, technological harmlessness and standard quality.


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