doc. Ing. Iveta Klojdová, Ph.D.

• BSP: Physical Properties of Food, Food Technology
• MSP: Physical and Colloidal Properties of Food, Dairy Products Technology,
• Supervision of student specialized projects, bachelor's, and master's theses

• •    Milk and dairy products
• •    Colloidal systems (not only) in food
• •    Encapsulation
• •    Valorization of by-products and waste from food production

• •    2024: Habilitation in Food and Human Nutrition, FAFNR, CULS
• •    2021: Professional Competence for Health Profession in Laboratory Methods and Preparation of Medicinal Products, IPVZ
• •    2015 – 2019: Doctoral study program Chemistry and Technology of Food, FTFE, UCT Prague
• •    2013-2015: Master's study program Technology of Food, FTFE, UCT Prague
• •    2010-2013: Bachelor's study program Food and Biochemical Technology, FTFE, UCT Prague

• •    9/2025 – present: Head of the Department of Milk, Fats, and Cosmetics, FTFE, UCT Prague
• •    1/2024 – 8/2025: Senior Researcher, DRIFT-FOOD Scientific Center, FAFNR, CULS
• •    2/2022 – 12/2023: Junior Researcher, DRIFT-FOOD Scientific Center, FAFNR, CULS
• •    6/2021 – 1/2022: University Biochemist, Bank of Biological Material, 1st Faculty of Medicine, Charles University
• •    5/2021 – 1/2022: University Scientist, Laboratory for Complex Research of New Biomarkers, ULBLD, 1st Faculty of Medicine, Charles University and General University Hospital Prague
• •    5/2020 – 4/2021: University Bioanalyst, Citylab, Prague
• •    12/2019 – 04/2020: Assistant Professor, Department of Milk, Fats, and Cosmetics, FTFE, UCT Prague
• •    9/2015 – 11/2019: Doctoral Student + Scientific Worker, Department of Milk, Fats, and Cosmetics, FTFE, UCT Prague

International Stays:

• UPV Universitat Politècnica de València - červenec 2024

• •    Member of the Subject Board of Nutrition and Food, FAFNR, CULS
• •    Member of the Czech Chemical Society

Most Significant Publications and Creative Activities since 2015:

 ORCID ID 0000-0002-6524-0916          Reserach Gate 

• Marasco, P., Kozlu, A., Bergo, A. M., Havlík, J., Klojdová, I., & Baigts-Allende, D. K. (2025). Structural and functional qualities of gelatin derived from the skin of the common eland antelope (Taurotragus oryx). Food Hydrocolloids, 167, 111397. https://doi.org/10.1016/j.foodhyd.2025.111397
• Martín-del-Campo, S. T., Pérez-Alva, A., Sunny-Marottickal, S., Freyová, M., Kudera, T., Klojdova, I., & Baigts-Allende, D. K. (2025). Blaťácké Zlato Cheese: A Screenshot of Its Biofunctional and Physicochemical Characteristics. Foods, 14(13), 2208. https://doi.org/10.3390/foods14132208
• Kozlu, A., Ngasakul, N., Klojdová, I., Havlík, J., Bergo, A. M., Berčíková, M., & Baigts-Allende, D. K. (2025). Overall use of edible insects for producing food analogs and upcycling insect-derived ingredients from residues. Applied Food Research, 5(1), 100881. https://doi.org/10.1016/j.afres.2025.100881
• Ngasakul, N., Freyová, M., Kozlu, A., Baigts Allende, D. K., & Klojdová, I. (2025). The valorization of poppy seed cake for Pickering stabilization of functional ice creams. Future Foods, 11, 100645. https://doi.org/10.1016/j.fufo.2025.100645
• Kupikowska-Stobba, B., Niu, H., Klojdová, I., Agregán, R., Lorenzo, J. M., & Kasprzak, M. (2025). Controlled lipid digestion in the development of functional and personalized foods for a tailored delivery of dietary fats. Food Chemistry, 466, 142151.  https://doi.org/10.1016/j.foodchem.2024.142151

• Klojdova, I., Ngasakul, N., Kozlu, A., & Baigts Allende, D. K. (2024). Apple pomace as a functional component of sustainable set-type yogurts. LWT, 211, 116909. https://doi.org/10.1016/j.lwt.2024.116909
• Kozlu, A., Ngasakul, N., Klojdová, I., & Baigts-Allende, D. K. (2024). Edible insect-processing techniques: a strategy to develop nutritional food products and novelty food analogs. In European Food Research and Technology (Vol. 250, Issue 5). https://doi.org/10.1007/s00217-024-04474-3

• Ngasakul, N., Kozlu, A., Klojdová, I., & Chockchaisawasdee, S. (2023). Applications of Deep Eutectic Solvents in the Recovery of Bioactive Compounds from Brewer Spent Grains. In Food Reviews International. https://doi.org/10.1080/87559129.2023.2274485
• Muiz, A., Klojdová, I., & Stathopoulos, C. (2023). Utilization of by-products for preparation of Pickering particles. In European Food Research and Technology (Vol. 249, Issue 12). https://doi.org/10.1007/s00217-023-04349-z
• Klojdová, I., Milota, T., Smetanová, J., & Stathopoulos, C. (2023). Encapsulation: A Strategy to Deliver Therapeutics and Bioactive Compounds? Pharmaceuticals, 16(3), 362. https://doi.org/10.3390/ph16030362
• Milota, T., Smetanova, J., & Klojdova, I. (2023). Gastrointestinal Involvement in Primary Antibody Deficiencies. In Gastrointestinal Disorders (Vol. 5, Issue 1). https://doi.org/10.3390/gidisord5010006

• Klojdová, I., & Stathopoulos, C. (2022). W/o/w multiple emulsions: A novel trend in functional ice cream preparations? Food Chemistry: X, 16, 100451. https://doi.org/10.1016/j.fochx.2022.100451
• Klojdová, I., & Stathopoulos, C. (2022). The Potential Application of Pickering Multiple Emulsions in Food. Foods, 11(11), 1558. https://doi.org/10.3390/foods11111558
• Klojdová, I., Kumherová, M., Veselá, K., Horáčková, Š., Berčíková, M., & Štětina, J. (2022). The influence of heat and mechanical stress on encapsulation efficiency and droplet size of w/o/w multiple emulsions. European Food Research and Technology. https://doi.org/10.1007/s00217-022-04046-3
• Klojdová, I., Kumherová, M., Veselá, K., Horáčková, Š., & Štětina, J. (2022). Functional w1/o/w2 model food product with encapsulated colostrum and high protein content. European Food Research and Technology, 248(3). https://doi.org/10.1007/s00217-021-03937-1
• Milota, T., Kotaska, K., Lastuvka, P., Klojdova, I., Smetanova, J., Bloomfield, M., Zachova, R., Horvath, R., & Sediva, A. (2022). High Prevalence of Likely Passively Acquired Anti-TPO and Anti-GAD Autoantibodies in Common Variable Immunodeficiency. In Journal of Clinical Immunology (Vol. 42, Issue 2). https://doi.org/10.1007/s10875-021-01171-8
• Feldeková, E., Kosová, M., Berčíková, M., Dragoun, M., Klojdová, I., Hrádková, I., & Šmidrkal, J. (2022). Antimicrobial properties of phenolic acid alkyl esters. Czech Journal of Food Sciences, 40(6). https://doi.org/10.17221/135/2022-CJFS

• Klojdová, I., Feldeková, E., Kumherová, M., Veselá, K., Horáčková, Š., & Štětina, J. (2020). Preparation of Water-in-Oil-in-Water Multiple Emulsions with Potential Use in Food Industry. Chemical Engineering and Technology, 43(3). https://doi.org/10.1002/ceat.201900394
• Horackova, S., Vesela, K., Klojdova, I., Bercikova, M., & Plockova, M. (2020). Bile salt hydrolase activity, growth characteristics and surface properties in Lactobacillus acidophilus. European Food Research and Technology, 246(8). https://doi.org/10.1007/s00217-020-03518-8
• Kumherová, M., Veselá, K., Jokešová, K., Klojdová, I., & Horáčková, Š. (2020). Influence of co-encapsulation of bifidobacterium animalis subsp. lactis Bb12 with inulin and ascorbic acid on its viability. Czech Journal of Food Sciences, 38(1). https://doi.org/10.17221/292/2019-CJFS

• Klojdová, I., Štětina, J., & Horáčková, Š. (2019). W/O/W Multiple Emulsions as the Functional Component of Dairy Products. In Chemical Engineering and Technology (Vol. 42, Issue 4). https://doi.org/10.1002/ceat.201800586
• Veselá, K., Kumherová, M., Klojdová, I., Solichová, K., Horáčková, Š., & Plocková, M. (2019). Selective culture medium for the enumeration of Lactobacillus plantarum in the presence of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. LWT, 114. https://doi.org/10.1016/j.lwt.2019.108365

2018

• Klojdová, I., Troshchynska, Y., & Štětina, J. (2018). Influence of carrageenan on the preparation and stability of w/o/w double milk emulsions. International Dairy Journal, 87. https://doi.org/10.1016/j.idairyj.2018.06.001
• Horáčková, S., Rokytová, K., Bialasová, K., Klojdová, I., & Sluková, M. (2018). Fruit juices with probiotics – New type of functional foods. Czech Journal of Food Sciences, 36(4). https://doi.org/10.17221/39/2018-CJFS