Assoc. Prof. Ladislav Curda, MSc, PhD

Working group: Dairy and Microbilogy

Pedagogical activity:

  • Chemistry and Analysis of Dairy Products – course for PhD degree
  • Food process quality control – for MSc degree – part of seminars to this course
  • Food process chemistry – for MSc degree – part of seminars to this course
  • Food production and nutritional value – for MSc degree – part of seminars to this course
  • Advanced Food Technology I and II – for MSc degree – courses in Dairy Chemistry and Dairy Fermentation Technology
  • Courses Food Technology II – part Dairy Technology – for Bc degree
  • Courses Chemistry and Analysis of Dairy Products – for PhD degree
  • Supervising Bc projects: 23 students
  • Supervising MSc diploma projects: 45 students
  • Supervising PhD projects: 12 students (6 succesfully finished)

Scientific activity:

  • Whey proteins – fractionation, enzyme hydrolysis and functional properties of hydrolysates
  • Lactose – enzyme hydrolysis, preparation and properties of galactooligosaccharides
  • Membrane processes
  • Application of impedance method in dairy technology
  • Processing of colostrum

Education:

  • 1980 ICT Prague, specialisation Dairy and Fat Technology
  • 1987 PhD in Chemistry and Technology of Food at the ICT, Prague

Other activities:

  • Member of organization commiittee for National Cheese Competition and conference Milk and Cheeses

Selected scientific papers since 2005:

  • Čurda L., Šviráková E.: Electrical Techniques: Food Spoilage Flora and Total Viable Count. In Batt C. A., Tortorello M. L. (Eds.): Encyclopedia of Food Microbiology, vol. 1, 2nd Ed., pp. 627 – 629, Elsevier Ltd, Academic Press, Oxford 2014. ISBN: 9780123847300.
  • Čurda L., Šviráková E.: Electrical Techniques: Lactics and Other Bacteria. In Batt C. A., Tortorello M. L. (Eds.): Encyclopedia of Food Microbiology, vol. 1, 2nd Ed., pp. 630 – 636, Elsevier Ltd, Academic Press, Oxford 2014. ISBN: 9780123847300.
  • Diblíková L. Čurda L. Kinčl J.: The effect of dry matter and salt addition on cheese whey demineralisation. Int. Dairy J. 31, 29 – 33 (2013). ISSN: 0958-6946.
  • Hanušová J., Mihulová M., Diblíková L., Čurda L.: Influence of salts on selective coagulation of whey proteins and their application in isolation of β-lactoglobulin Czech J. Food Sci. 32, 77 – 81 (2014). ISSN 1212-1800.
  • Cicvárek J., Čurda L., Elich O., Dvořáková E., Dvořák M.: Effect of caseinomacropeptide concentrate addition on the growth of bifidobacteria Czech J. Food Sci. 28, 485 – 494 (2010). ISSN 1212-1800.
  • Diblíková L., Čurda L., Homolová K.: Electrodialysis in whey desalting process. Desalination and Water Treatment , 208 – 213 (2010). ISSN 1944-3994.
  • Dryáková A., Pihlanto A., Marnila P., Čurda L., Korhonen H. J. T.: Antioxidant properties of whey protein hydrolysates as measured by three methods. Eur. Food Res. Technol. 230, 865 – 874 (2010). ISSN: 1438-2377.
  • Kováčová R., Štětina J., Čurda L.: Influence of processing and κ-carrageenan on properties of whipping cream. J. Food Eng. 99, 471 – 478 (2010). ISSN 0260-8774.
  • Pocedičová K., Čurda L., Mišún D., Dryáková A., Diblíková L.: Preparation of galacto-oligosaccharides using membrane reactor. J. Food Eng. 99, 479 – 484 (2010). ISSN 0260-8774.
  • Hellerová K., Čurda L.: Influence of type of substrate and enzyme concentration on formation of galacto oligosaccharides. Czech J. Food Sci. 27, S372 – S374 (2009). ISSN 1212-1800.
  • Čurda L., Rudolfová J., Štětina J., Dryák B.: Dried buttermilk containing galactooligosaccharides – process layout and its verification. J. Food Eng. 77, 468 – 471 (2006). ISSN 0260-8774.
  • Kozáková D., Holubová J., Plocková M., Chumchalová J., Čurda L.: Impedance measurement of growth of lactic acid bacteria in the presence of nisin and lysozyme Eur. Food Res. Technol. 221, 774-778 (2005). ISSN: 1438-2377.