Marketa Bercikova, MSc, PhD

 

Working group: Fats, Surfactants, Cosmetics

Pedagogical activity:

  • Laboratory course for MSc degree – Technology of Fats, Detergents and Cosmetics
  • Supervising BSc. projects

Scientific activity:

  •  Physical properties of the structured fats for the model fat blends
  • Synthesis of the pure triacylglycerols and their physical properties

Education:

  • 1997 – 2002 Institute of Chemical Technology, Prague, Dairy and Fat Technology
  • 2002 – 2005 PGS, Institute of Chemical Technology, Prague, Food Technology

Employment history:

  •  2005 – 2008 Research Assistant, Institute of Chemical Technology, Prague, Department of Dairy and Fat Technology
  • 2008 – Assistant Professor, Institute of Chemical Technology, Prague, Department of Dairy and Fat Technology
  • 2005 – University of Alberta, Edmonton Canada

Selected scientific papers since 2004:

  •  Zárubová M., Filip V., Kšandová L., Šmidrkal J., Piska I.: Rheological and crystalline properties of trans-free model fat blends as affected by the length of fatty acid chains, Journal of Food Engineering, 99,459-464, (2010).
  • Piska I., Zárubová M., Loužecký T., Karami H., Filip V.: Properties and crystallization of fat blends, Journal of Food Engineering 77, 433-438, (2006).
  • Zárubová M., Filip V., Šmidrkal J., Kůtek T., Piska I: The separation of triacylglycerols using unpolar and medium polar capillary columns. Czech J.Food Sci.22, 123-126 (2004). ISSN 1212-1800.
  • Filip V., Zárubová M., Piska I., Šmidrkal J.: Fat blends on the base of structural triglycerides. Czech J.Food Sci.22, 76-79 (2004). ISSN 1212-1800.