Prof. Vladimir Filip, MSc, PhD

Working group: Fats, Surfactants, Cosmetics

Pedagogical activity:

  • Courses taught for MSc degree:
    • Food Process Chemistry Advanced Food Technology I – part Chemistry and Technology of Fats (since 2001)
    • Advanced Food Technology II – part Technology of Fats and Oleochemistry (since 2001)
  • Courses taught for BSc degree:
    • Introduction to Food Sciences (since 2013),
    • Food Technology – part Fat Technology (since 2003)
  • Supervising MSc diploma projects: 68 students
  • Supervising PhD projects: 8 students (5 successfully finished)

Scientific activity:

  • Triacylglycerol modification of vegetable oils: structured triacylglycerols, structured fats for fat blends of margarines, shortenings and special fats
  • Physical properties of binary systems of structured triacylglycerols
  • Oxidative stability of fat dispersed systems – emulsion and fat dispersion; role of antioxidants
  • Changes of lipids at higher temperatures
  • Oleochemical use of vegetable oils for surfactants and cosmetics
  • Antimicrobial activity of fatty acid esters with polyols

Education:

  • 1975-1980 MSc, UCT, Prague, Department of Dairy and Fat Technology
  • 1981-1985 PhD, UCT, Prague, Department of Dairy and Fat Technology, Food chemistry and Technology (Chemistry and Technology of Foods)
  • 1995 Associate Professor, Chemistry a Technology of Fats a Detergents
  • 2008 Professor, Food Technology

Employment history:

  • 1983-1996 Assistant Professor at Department of Dairy and Fat Technology, UCT, Prague
  • 1996-2008 Associate Professor at Department of Dairy and Fat Technology, UCT, Prague
  • 1997- present, Head of Department of Dairy and Fat Technology, UCT, Prague
  • 2008 Professor

Foreign stay:

  • 1988 – 2 month Department of catalyzer LTI Petrohrad
  • 1988 – 1989 Department of Technical Chemistry and Petrochemistry, RWTH Aachen, Germany
  • 2003 short visit University of Alberta, Edmonton, Canada

Other activities:

  • Editor in Chief of Editorial Board of Czech Journal of Food Sciences (since 2014)
  • Member of Editorial Board of Journal of Food and Nutrition Research
  • Head of Committee of Section on Fats and Oils, Detergents and Cosmetics of Czech Chemical Society

Selected scientific papers since 2005:

  • Kyselka J.,  Kreps F., Skalka V., Matlova V., Pustelnikova L., Kolacek J., Stetina J, Schmidt S., Filip V.: About  the  origin  of  asclepic  acid  derived  from  crude  homo-  and  heterolipids  during successive solvent extraction of rapeseeds. Eur. Food Res. Technol., 240, 477-487 (2015).
  • Kyselka J., Kreps F., Matlova V., Pustelnikova L., Ulbrich P., Stetina J., Schmidt S., Filip V.: The effect of rapeseed microstructure on the mechanism of solution and diffusion extraction, Eur. Food Res. Technol. 240, 853-863 (2015).
  • Hrádková I., Merkl R., Šmidrkal J., Kyselka J., Filip V.: Antioxidant effect of mono- and dihydroxyphenols in sunflower oil with different levels of naturally present tocopherols. Eur. J. Lipid Sci. Technol. 115, 747-755 (2013).
  • Cihelková K., Schieber. A., Lopes-Lutz D., Hradkova I., Kyselka J., Filip V.: Quantitative and qualitative analysis of high molecular compounds in vegetable oils formed under high temperatures in the absence of oxygen. Eur Food Res Technol. 237, 71-81 (2013).
  • Spěváčková V., Hrádková I., Šmidrkal J., Filip V.: Lipid Oxidation of Fat Blends Modified by Monoacylglycerol. C zech J.Food Sci 30, 527 – 533 (2012).
  • Šmidrkal J., Ilko V., Filip V., Doležal M., Zelinková Z., Kyselka J., Hrádková I., Velíšek J.: Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy. Czech J.Food Sci. 29, 448 – 456 (2011).
  • Bouzidi L., Boodhooa M.V., Kutek T., Filip V., Narine S.S.: The binary phase behavior of 1,3-dilauroyl-2-stearoyl-sn-glycerol and 1,2-dilauroyl-3-stearoyl-sn-glycerol. Chem Phys Lipids, 163, 607-629 (2010).
  • Karlová T., Poláková L., Šmidrkal J., Filip V.: Antimicrobial effects of fatty acid fructose esters. Czech J.Food Sci.28 28, 146-149 (2010).
  • Merkl R., Hrádková I.:, Filip V., Šmidrkal J.: Antimicrobial and antioxidant properties of phenolic acids alkyl esters. Czech J.Food Sci. 28, 275-279 (2010).
  • Zárubová M., Filip V., Kšandová L., J.Šmidrkal J., Piska I.: Physical properties of model fat blends. J.of Food Eng. Available online 19 September 2008
  • Boodhooa M.V., Kutek T., Filip V., Narine S.S.: The binary phase behavior of 1,3-dimyristoyl-2-stearoyl-sn-glycerol and 1,2-dimyristoyl-3-stearoyl-sn-glycerol. Chem Phys Lipids, 154, 7-18 (2008).
  • Piska I., Zárubová M., Loužecký T., Karami H., Filip V.: Properties and crystallization of fat blends. J.of Food Eng., 77, 433-438 (2006).
  • Bartošová E., Špičková Z., Pospíšilová O., Šmidrkal J., Filip V.: The Influence of Fatty Acids and their Derivatives on the Growth of Kluyveromyces, Saccharomyces, and Candida Species. Chimia 59, 732-734 (2005).

Older scientific papers:

  • Filip V., Zárubová M., Piska I., Šmidrkal J.: Fat blends on the base of structural triglycerides. Czech J.Food Sci.22, S76-S79 (2004).
  • Pokorná I., Filip V., Šmidrkal J.: Lipid oxidation in margarine emulsions. Czech J.Food Sci.22, S140-S143 (2004).
  • 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, S123-S126 (2004).
  • Filip V., Plocková M., Šmidrkal J., Řiháková Z. , Melzoch K., Schmidt Š.: Resveratrol and its antioxidant and antimicrobial effectiveness. Food Chemistry 83, 585-593 (2003).
  • Řiháková Z., Filip V., Šmidrkal J.: Antifungal effectiveness of Gfycerol esters with Lauric acid and its dependency on their purity. Adv.Food Sci. 23, 57-62 (2001).
  • Řiháková Z., Plocková M., Filip V., Šmidrkal J.: Antifungal activity of lauric acid derivatives against Aspergillus niger. Europ. Food Res.Technol. 213, 488-490 (2001).
  • Filip V., Šmidrkal J., Štěpánek M.: Effect of structure of defined triglycerides on the chemical properties of fatty bases. OCL – Oléagineux Corps Gras Lipides 8, 45-48 (2001).
  • Filip V., Šmidrkal J., Čmolík J., Schwarz W.: Oxidation stability of margarines with monoacylglycerol type emulgator. Czech.J.Food Sci.18, 146-147 (2000).
  • Řiháková Z., Filip V., Šmidrkal J., Plocková M.: Antimicrobial effect of saccharide esters with lauric acid, Czech J.Food Sci.18, 263-265 (2000).