Working group: Fats, Surfactants, Cosmetics
Pedagogical activity:
- Food technologies and biotechnologies for BSc degree
- Food Technology II for BSc degree
- Basics cosmetics
- Food proces chemistry
- Laboratory of food technology and process control
- Technological Project
- Supervising MSc diploma projects (13 students)
Scientific activity:
- Oxidative stability fat dispersive systems – emulsions and fat dispersal
- Antioxidative effects of phenolic acids
- Use of SPME, headspace sampler, GC-MS, GC-FID and HPLC at analysis of lipids
- Use of active compounds in cosmetic products
Education:
- 1997 – 2002 Institute of Chemical Technology, Prague, Dairy and Fat Technology
- 2002 – 2006 PGS, Institute of Chemical Technology, Prague, Food Technology
Employment history:
- 2005 – 2006 Research Assistant, Institute of Chemical Technology, Prague, Department of Dairy and Fat Technology
- 2006 – 2021 Assistant Professor, Institute of Chemical Technology, Prague, Department of Dairy and Fat Technology
- 2021 - Associate Professor, University of Chemical Technology, Prague, Department of Dairy, Fat and Cosmetics
Selected scientific papers since 2005:
- Pokorná I., Filip V. : Olivový olej. Výživa a potraviny 6, 142-144 (2007).
- Šmidrkal J., Karlová T., Filip V., Zárubová M., Hrádková I.: Antimicrobial properties of 11-cyclohexylundecanoic acid. Czech J.Food Sci. 27 (6), 463-469 (2009).
- Hrádková I., Šmidrkal J., Filip V., Merkl R., Kabrdová E: Antioxidants Stability of Phenolic Acids and Their Esters. Czech J.Food Sci. 27, S41-44 (2009).
- Spěváčková V., Hrádková I., Ebrtová M., Filip V., Tesařová M.: Lipid Oxidation in Dispersion Systems with Monoacylglycerols. Czech J.Food Sci. 27, S169-172 (2009).
- Cihelková K., Zárubová M., Hrádková I., Filip V., Šmidrkal J.: Changes of Sunflower Oil Polyenoic Fatty Acids under High Temperatures. Czech J.Food Sci. 27, S13-16 (2009).
- Filip V., Hrádková I., Šmidrkal J.: Antioxidants in Margarine Emulsion. Czech J.Food Sci. 27, S9-S11 (2009).
- Merkl R.,HrádkováI.:, Filip V., Šmidrkal J.: Antimicrobial and antioxidant properties of phenolic acids alkyl esters. Czech J.Food Sci. 28, 275-279 (2010).
- 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).
- Spěváčková V., Hrádková I., Šmidrkal J., Filip V. : Lipid Oxidation of Fat Blends Modified by Monoacylglycerol. Czech J.Food Sci 30, 527 – 533 (2012).
- 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).
- Kosová M., Hrádková I., Mátlová V., Kadlec D., Šmidrkal J., Filip V.: Antimicrobial effect of 4-hydroxybenzoic acid ester with glycerol. J Clin Pharm Ther. 40, 436-440 (2015). doi: 10.1111/jcpt.12285
- Filip, V., et al. :"A Versatile Apparatus for the Bench Scale Bleaching and Deodorisation of Vegetable Oils." Czech Journal of Food Sciences 33(6): 537-544 (2015).
- Paskova, L., et al. : "Effect of N-Feruloylserotonin and Methotrexate on Severity of Experimental Arthritis and on Messenger RNA Expression of Key Proinflammatory Markers in Liver." Journal of Immunology Research . (2016)
- Smidrkal, J., et al.: "Mechanism of formation of 3-chloropropan-1,2-diol (3-MCPD) esters under conditions of the vegetable oil refining." Food Chemistry 211: 124-129 (2016).
- Kyselka, J., T. Honzíková, T. Váchalová, T. Jirásková, K. Alishevich, Z. Rottnerová, V. Brychová, M. Berčíková, I. Hrádková, and V. Filip. "Formation of 5α-Sitostan-3-One, 5α-Campestan-3-One, and Steroidal Hydrocarbons in Edible Oils During Catalytic Hydrogenation." Article, Journal of Agricultural and Food Chemistry 67, no. 35 (2019): 9916-25. doi:10.1021/acs.jafc.9b03054.
- Berčíková, M., A. Šimková, K. Hudecová, J. Kyselka, V. Filip, and I. Hrádková. "Physical Properties of Structured Fats and Fat Blends Based on the Long Chain Fatty Acids." Article, Food Biophysics 15, no. 1 (2020): 143-52. doi:10.1007/s11483-019-09609-8.
- Kyselka, J., K. Cihelková, D. Lopes-Lutz, J. Chudoba, T. Váchalová, K. Alishevich, I. Hrádková, M. Berčíková, M. Mikolášková, and V. Filip. "Mechanism Controlling High-Temperature Degradation of Sunflower Oil Triacylglycerols in the Absence of Oxygen." Article, European Journal of Lipid Science and Technology 123, no. 3 (2021). doi:10.1002/ejlt.202000228.