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Chemie a technologie potravin

Chemie a technologie potravin

CHYBI CHARAKTERISTIKA PROGRAMU

Cílem studijního programu je připravit vysoce kvalifikované odborníky schopné samostatné vědecké práce založená na jejich kvalitních teoretických znalostech a předchozích zkušenostech se samostatným řešením dílčích výzkumných problémů v oblasti potravinářské chemie a potravinářské technologie. V průběhu studia si posluchači zejména komplexně rozšíří své teoretické znalosti chemických, biologických, inženýrských a ekonomických disciplín. Nedílnou součástí je vývoj nových technických (inženýrských) řešení technologických procesů a dále na získání praktických zkušeností a dovedností v oblasti řízení a metodologie technologického výzkumu. Během studia by studenti měli prokázat schopnosti samostatné vědecké práce od studia literatury přes návrh postupu práce až k její realizaci v laboratoři včetně zpracování výsledků v podobě odborného článku. Neméně důležitým cílem je zvyšování jazykové vybavenosti studentů. Dalším cílem je získání základních manažerských dovedností tím, že jsou součástí týmů vedených zkušenými a respektovanými odborníky, a jsou zapojeni do projektů, které tyto týmy řeší. Současně doktorandi po dobu studia vedou malý tým studentů bakalářských a magisterských studijních programů a sami předkládají návrhy vědeckých projektů do Interní grantové agentury VŠCHT Praha a stávají se jejich řešiteli.

Careers

Absolvent programu je plně kvalifikován pro obsazení vedoucí pozice v oblasti návrhu, vývoje a optimalizace potravinářské technologií, stejně tak jako pro řízení potravinářských provozů, distribuci a uplatnění potravinářských výrobků na trhu ve vazbě na potřeby výživy člověka. Ve své činnosti je schopen posoudit dopady těchto činností na životní prostředí a na zpracování biologických odpadů. Mohou zastávat řídící pozice ve výzkumu, vývoji, výrobě, kontrole a projekci v komerčních institucích, respektive orgánech státní správy. Vzhledem k širokému pojetí odbornosti jsou připraveni nejen na profesionální působení ve své specializaci, ale také na snadnou adaptaci k případnému působení v dalších technologických a přírodovědných oborech.

Programme Details

Language of instruction Czech
Standard length of study 4 years
Form of study Full time + Combined
Guarantor of study programme prof. Ing. Vladimír Filip, CSc.
Programme Code D303
Place of study Praha
Capacity 20 students
Number of available PhD theses 27

List of available PhD theses

Acid whey and the possibility of its further processing

Department: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology
Theses supervisor: doc. Ing. Ladislav Čurda, CSc.

Annotation

Acid whey is difficult treatable by-product of quark and some types of yogurt due to high content of salts and lactic acid. Electrodialysis in combination with other membrane and chromatographic processes is potentially applicable technology for valorisation of acid whey. The aim of thesis is to propose and to verify suitable configuration and conditions of acid whey processing. Application of electrodialysis with bipolar membranes is assumed too. Attention will be also focused on utilization of waste streams, from which could be isolated lactic acid or phosphates.

Analysis of volatile profiles for assessing the quality and safety of processed foods

Department: Department of Food Preservation, Faculty of Food and Biochemical Technology

Annotation

Gas chromatography with mass spectrometric detection in various configurations (one-dimensional, chiral, multidimensional, with olfactometry) will be used to analyse volatile profiles of various raw materials and processed foods. The aim of the thesis will be the evaluation of quality, detection of microbial contamination and identification of causes of sensory defects. The results of targeted and non-targeted analyses obtained by GC / MS will be correlated with the outputs of other laboratory methods (chromatographic, microbiological and sensory analysis). Advanced statistical methods will be used to interpret the results of analyses, considering the influence of raw materials, recipe, production and storage conditions. The project will be supported by National Agency for Agricultural Research and will be in cooperation with selected food producers.

Application of membrane processes for modification of functional properties of whey proteins.

Department: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology

Assessing of minor plant raw materials quality

Department: Department of Food Preservation, Faculty of Food and Biochemical Technology
Also available in programme: Food Chemistry and Technology
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.

Biologically active wound dressings based on natural and modified polysaccharides

Department: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology
Theses supervisor: doc. Mgr. Andrej Sinica, Ph.D.

Annotation

This dissertation is focused on the preparation of bioactive wound dressings based on de novo isolated and/or chemically modified polysaccharides. These polysaccharide materials will be enriched with selected biologically active compounds. The wound dressings experiments will be planned in order to obtain the most comprehensive information of their physicochemical, thermal and mechanical properties and biological activities, which will be tested in collaboration with will be tested in cooperation with the Department of Biochemistry and Microbiology at University of Chemistry and Technology Prague.

Characterization of natural raw materials and products by vibrational spectroscopic methods

Department: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology
Theses supervisor: doc. Mgr. Andrej Sinica, Ph.D.

Annotation

Vibration spectroscopic methods in combination with multivariate analysis will be used to characterize sets of model samples of raw materials of various origins, foodstuff, their chemical components (polysaccharides) or other products. The aim of the work will be to develop a procedure for sorting and evaluating the composition and quality of food raw materials and products using these methods including preparative approaches and sample preparations. The conclusions of vibrational spectroscopy will be substantiated and compared with the results obtained by common analytical methods.

Chemical and biochemical transformation of sucrose for production of other sugars and sugar alcohols

Department: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology

Annotation

Sucrose is a very good raw material for chemical and biochemical reactions. The sugar industry produces it in large quantities in a crystalline form of high purity, its production is stable and traditional, long-term storage and thus becomes a relatively cheap and well-defined reactant or substrate for further transformations. The work will be focused on the search for catalysed chemical, enzymatic or biological transformations of sucrose to common (glucose, fructose) or rare saccharides (psicose, tagatose, allosa, altrose, etc.) and sugar alcohols (mannitol, xylitol, erythritol, etc.). Various inorganic catalysts, enzyme groups, and microorganism strains will be used for the transformation to achieve high yield and concentration in the reaction mixture. The product will be isolated by membrane and chromatographic techniques and by crystallization.

Control of membrane filtration process with backwash

Department: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology

Annotation

Tangential flow membrane filtration is used as a separation method in all kind of industries. This is a process in which the membrane forms a selective barrier and the inlet is continuously fed along the membrane. Unlike conventional filtration, there is no formation of filtration cake and filtration can take place for a long time; pressure is most often the driving force. The whole system is then composed of membrane modules, pressure gradient pumps and control valves to ensure the desired direction of the filtered medium. The work is focused on the filtration of food products with the aim to isolate, separate or thicken the selected component from the feed mixture, using the measured data to build a filtration model and use it in the design and implementation of a higher management system. The measurement will be carried out on the existing double-pump filtration unit TIA with ceramic membrane modules and backwash unit. The station is also equipped with pressure, temperature, flow and primary pressure control via flap valves via the Siemens S1200 programmable logic controller.

Development of gluten-free sourdoughs and optimization of their physicochemical and nutritional parameters

Department: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology

Annotation

Recently, there has been an increase in the population's interest in gluten-free products of all kinds, especially bread and other bakery products. Gluten-free products are required not only by groups of people suffering from celiac disease or other forms of gluten intolerance, but also by many other takers who are not diagnosed with intolerance. At the same time, there is a growing interest in bakery products containing various types of vital sourdoughs. The aim of this work will be testing and optimization of technological procedures used in the preparation of sourdoughs from gluten-free cereals and pseudocereals (sorghum, rice and buckwheat). In particular, procedures for activation of fermentation processes from available commercial starter cultures and also spontaneously started based on natural flour microflora will be examined. Furthermore intrinsic fermentation conditions (temperature, time, consistence). The procedures will be optimized on the basis of selected physicochemical characteristics of the resulting sourdoughs (especially pH and titratable acidity, content and mutual ratios of organic acids, profiles of volatile compounds), selected nutritional characteristics and further on the sensory properties of the sourdoughs and experimental bakery products prepared using them.

Effect of thermal processes on fiber composition and nutritional value of biscuits

Department: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology

Annotation

Fiber content is one of the important qualities of cereals. The presence of dietary fiber in the diet stimulates intestinal peristalsis, reduces the absorption of lipids, cholesterol and sugars. Technological food processing influences the content, bioavailability, nutritional quality and physicochemical properties of the dietary fiber. On the contrary, the addition of dietary fiber influences the technology and consequently the sensory quality of the food product. The role of dietary fiber is to contribute to a general microstructure of fiber-enriched foods. The thesis will focus on evaluation of influence of thermal processes used in the secondary processing of cereals on dietary fiber, and the bioactive substances accompanying fiber in the outer layers of grains. The theoretical part will devote to the definition, methods of determining and the health effects of dietary fiber and a description of technological operations, mainly thermal processes used in the production of biscuits and breakfast cereal products, which will be devoted to the experimental part of the work. Besides the traditional materials used in bakery technology also new specially milled flours and flours from unconventional sources as barley or buckwheat will test.

Food safety - contamination from food contact materials

Department: Department of Food Preservation, Faculty of Food and Biochemical Technology
Also available in programme: Food Chemistry and Technology
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.

Innovation of foods based on lactic acid fermented vegetables and fruits

Department: Department of Food Preservation, Faculty of Food and Biochemical Technology
Theses supervisor: doc. Ing. Aleš Rajchl, Ph.D.

Annotation

Lactic acid fermented foods are known for centuries. Thanks to its long sustainability, increased nutritional value, required sensory properties and also unpretentious and cheap preparation have become very popular worldwide. This work is focused on the preparation of lactic acid fermented vegetable and fruit products and on the possibilities to enlarge the range of these products. Specifically, a fermentability of individual types of vegetables or fruits, including its mixtures, will be determined with respect to sensory properties of the final products. The effect of addition of probiotic and starter cultures will be estimated according to selected qualitative properties of the products. During fermentation processes characteristic changes will be monitored through the chemical, microbiological and sensory parameters.

Methods of effective assurance of health microbiological safety, technological harmlessness and the quality of non-alcoholic beverages

Department: Department of Food Preservation, Faculty of Food and Biochemical Technology

Annotation

In the food industry, acetic acid bacteria belonging to the Acetobacteraceae family are both health and technologically undesirable bacteria that often contaminate non-alcoholic flavoured and unflavoured beverages on different bases. For contaminated drinks, the decrease in quality is due to the occurrence of serious sensory defects. As regards to human resources, the species Acetobacter cibinongensis, Asaia bogorensis, Asaia lannensis, Gluconobacter frauterii have the status of opportunistic pathogens causing serious nosocomial infections in immunocompromised persons. The doctoral thesis is focused on the detection, characterization and identification of acetic acid bacteria isolated from non-alcoholic beverages and the production environment using modern and classical microbiological methods. The aim of the work is to contribute to refinement of laboratory control of non-alcoholic beverages during elimination of undesirable bacteria affecting its health microbiological safety, quality and durability.

Microalgae polysaccharides: isolation, structure and biological activities

Department: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology
Theses supervisor: doc. Mgr. Andrej Sinica, Ph.D.

Annotation

The microalgae cultivation creates biomass, which is a potential source of biologically active compounds such as structural polysaccharides, proteins, polyphenols, carotenoids, etc. This dissertation will be focused on isolation and structural characterization of polysaccharides and biologically active metabolites of microalgae by spectroscopic, chromatographic and separation methods. Antioxidant, antitumor, immunomodulatory activities of selected compounds will be tested in cooperation with the Department of Biochemistry and Microbiology at University of Chemistry and Technology Prague.

Modeling of rheological properties of dairy products.

Department: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology

Optimizing the production of fermented foods

Department: Department of Food Preservation, Faculty of Food and Biochemical Technology

Annotation

The project will focus on the development and optimization of the production of fermented foods (meat, fruit and vegetable products). The basic factors affecting the quality and safety of fermented products are: starter cultures, quality of used raw materials, microbial contamination of raw materials, recipe, technological processes, fermentation conditions, packaging and distribution conditions. As part of the project, new recipes will be developed and the production of processes will be optimized, including selection and dosing of suitable starter cultures, packaging and distribution of fermented meat, fruit and vegetable products. Within the project, individual technological processes will be optimised, both in a pilot plant environment and at individual food manufacturers.

Penetration of coumpands into skin depending on their structure

Department: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology
Theses supervisor: prof. Ing. Jan Šmidrkal, CSc.

Annotation

Components of cosmetic products penetrate to the different layers of skin. Depth of their penetration depends on their molecular weight and also on their polarity. Small and lipophilic molecules penetrate in deeper layers of the skin, while large and hydrophilic molecules remain in the surface layers of the skin. The aim of this thesis is determination of penetration depth of substances used in cosmetic products by two different methods – method of skin layer stripping and permeation method of using Franz cells.

Physico-chemical properties and biological activities of chocolate and confectionery with a fortified formulation

Department: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology

Annotation

The effect of value-added materials on the physico-chemical properties and biological activity will be monitored on model samples of chocolate and selected confectionery. Wood-decay mushrooms and medicinal herbs or their extracts will be used to fortify chocolate and selected confectionery. The aim of the work will be to verify, in particular, the extent to which the technological behavior of fortified materials changes using rheology, differential scanning calorimetry and X-ray diffraction. At the same time, the biological activities of fortified products will be monitored using adequate approaches.

Polysaccharides of wood decay mushrooms: isolation, structure and biological activities

Department: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology
Theses supervisor: doc. Mgr. Andrej Sinica, Ph.D.

Annotation

The wood decay fungi are potential sources of biologically active compounds such as secondary metabolites: proteins, structural polysaccharides, terpenoids, polyphenols, etc. This dissertation will be focused on isolation and structural characterization of biologically active metabolites by spectroscopic, chromatographic and separation methods. Antioxidant, antitumor, immunomodulatory activities of selected compounds will be tested in cooperation with the Department of Biochemistry and Microbiology at University of Chemistry and Technology Prague.

Process modeling of sugarhouse with bioethanol and biogas production

Department: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology

Annotation

The operation of the modern sugar factory is based on the production of white sugar and of other products such as bioethanol, biogas, green syrup or molasses, dried beet pulp and fertilizers. It is a combination of classical sugar production starting with extraction, epuration, evaporation and refinery, as well as related processes such as fermentation, distillation or separation using ion exchangers and molecular sieves. All these processes are interconnected into a global process unit aimed at minimizing the consumption of energy, fuels and solvents. The work will be focused on creating a modular process diagram describing the entire sugar production with related processes. The aim is to create a static or dynamic model based on mass and energy balances using existing software environment (AspenTech, Sugars, Matlab) or own developed computing environment.

Processing of human milk into nutrition products of infants with specific nutritional requirements.

Department: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology
Theses supervisor: doc. Ing. Ladislav Čurda, CSc.

Annotation

Human milk is considered an ideal source of nutrition for infants. However, in certain cases, it appears that the composition needs to be adjusted for the best development of the infant, especially in the case of preterm infants. This usually involves increasing protein intake, adjusting the ratio of protein and energy, possibly also mineral substances.. Fortification with cow's milk products is possible, but breast milk fortification is better tolerated. Donated milk can be used to advantage for this fortification. The aim of this work is to design of human milk processing into a form suitable for fortification. The procedures used must be as gentle as possible in order to preserve the biologically active substances to the maximum, while ensuring the safety of the products. Human milk components that are not used for fortification, such as fat and oligosaccharides, are also valuable. Another goal of the work is therefore to suggest their use.

Properties of non- starter lactic acid bacteria

Department: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology

Annotation

A wide consortium of microorganisms is used in the production and maturation of semi-hard and hard cheeses, the most important component of which are lactic acid bacteria (LAB). These are used both as starter and adjunct cultures and enter the process as so-called non-starter lactic acid bacteria (NSLAB), which mainly include facultatively heterofermentative lactobacilli and enterococci. The influence of these bacteria is strain specific and influenced by the technological context and interactions with other microorganisms present in cheese. From the NSLAB group, new strains with significant functional properties can be selected and their potential as adjunct cultures with a positive effect on the ripening of the given types of cheese can be used. On the other hand, they can cause defects in cheese (gas production, production of biogenic amines) or be a reservoir of transferable antibiotic (Atb) resistance genes. Monitoring the transmission of Atb resistance genes in the food chain is one of the current trends in food safety control. This issue is described in more detail in defined cultures of LAB or in probiotic strains, but little data is known about NSLAB resistance. The aim of the PhD thesis will be the isolation and characterization of NSLAB strains from raw milk, cheeses made from raw and pasteurized milk in terms of Atb resistance and other functional (technologically important, protective and probiotic) characteristics. The risk of NSLAB as a potential reservoir of Atb resistance genes will be assessed. Suitable strains of facultatively heterofermentative lactobacilli with comprehensively documented characteristics will be deposited in the Collection of Dairy Microorganisms Laktoflora and verified in experimental productions of semi-hard cheeses.

Starch nanoparticles – preparation and uses

Department: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology
Theses supervisor: doc. Ing. Evžen Šárka, CSc.

Annotation

Starch-based nanoparticles, which are extensively investigated nowadays, may be used as fillers and reinforcing agents in polymer composites, carriers for drug delivery, barrier coating materials, and stabilizers in oil-in-water emulsions. The addition of starch nanocrystals from different botanical origin to biodegradable films of waxy starch has improved barrier and mechanical properties of the resulting materials. The thesis is focused on the preparation of starch nanoparticles and their potential applications.

Systems of antioxidants for lipidic cosmetic formulations

Department: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology

Annotation

In recent years the situation in cosmetic industry has changed. Synthetic emollients based on non-renewable raw materials and traditional synthetic preservatives and antioxidants are less used, therefore demands on the antioxidant system increase significantly. The aim of thesis is the proposal of antioxidant system for emollients based on renewable raw materials, determination of mutual effect of individual antioxidants and in optimal case the use of antioxidant synergism for lipid protection. Penetration of antioxidants to different skin layers in vitro is going to find out.

The authenticity of honey and other bee products

Department: Department of Food Preservation, Faculty of Food and Biochemical Technology
Also available in programme: Food Chemistry and Technology

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 modern technologies on the quality traits of meat and meat products

Department: Department of Food Preservation, Faculty of Food and Biochemical Technology

Annotation

The red meat industry has been identified the variability in eating quality as a significant disadvantage to consumer demand. A more consistent eating quality can be a key differentiation and demand driver for specific meat products in the market. Consumer expectations of product performance and reliability, particularly tenderness and colour, will continue to rise. Quality based differentiation can provide significant benefits to consumer satisfaction and capture unrealised value for the Czech industry. The utilisation of novel technologies is a promising area to deliver alternative methods to the industry and provide a competitive advantage in the area of value-addition. The development of novel tenderisation methods can boost the profitability of the meat industry. With this respect, the effect of pulsed electric fields (PEF), high pressure processing (HPP), shockwave (SW), ohmic heating (OH) technology on meat and meat products quality traits will be investigated.

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: Food Chemistry and Technology
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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