Working group: Dairy and Microbiology
Pedagogical activity:
- Bachelor's degree program
- Physical Properties of Food
- Master's degree program
- Physical and Colloidal Properties of Food
- Food and Biochemical Process Engineering (parts Centrifugation and Homogenzation)
- Technology of Dairy Products I
- Technology project
- Supervising Bc projects and MSc diploma projects
- Supervising PhD projects
Scientific activity:
- Rheological properties and texture of Dairy products.
- Colloid stability and functional properties of liquid dairy materials
- Functional properties of milk protein and their interaction with hydrocolloids
Education:
- 1980 – 1984 ICT Prague, specialisation Dairy and Fat Technology
- 1984 – 1988 PhD in Chemistry and Technology of Food at the ICT, Prague
- 2009 Associate Professor, Food Technology
Employment experiences:
- 1988-2009 Assistant Professor at the Dept. of Dairy and Fat Technology, ICT, Prague
- 2009-present Associate Professor at the Dept. of Dairy and Fat Technology, ICT, Prague
Other activities:
- Member of organization commiittee for National Cheese Competition and conference Milk and Cheeses
Selected scientific papers since 2015:
ORCID ID 0000-0003-3561-454X
- Horackova, S., Musilova, E., Plockova, M., Vrchotova, B., Klojdova, I., & Stetina, J. (2026). Evaluation of Hybrid Fermented Milk-Soy Products and Their Potential Microbial Contamination. ACS Food Science & Technology. doi:10.1021/acsfoodscitech.5c01042
- Troshchynska, Y., Bleha, R., Synytsya, A., Palugová, N., Štětina, J., Sluková, M., & Synytsya, A. (2026). Vibrational Spectroscopic Evaluation of the Composition of Flax (Linum usitatissimum L.) Seeds: Differences for Cultivars. Applied Sciences, 16(3). doi:10.3390/app16031612
- Šárka, E., Gölge, E., Smrčková, P., Bleha, R., Fíla, V., Lhotka, M., . . . Štětina, J. (2025). Adsorption of chitosan onto starch/citrate nanoparticles. Carbohydrate Polymers. doi:10.1016/j.carbpol.2025.124374
- Švec, I., Hradecká, B., Skřivan, P., Sluková, M., Štětina, J., Beňo, F., & Hajšlová, J. (2025). Color and Texture of Wheat and Whole Grain Wheat Salty Crackers—Technological Aspects of Cricket Powder Addition. Applied Sciences, 15(18). doi:10.3390/app15189914
- Harkavchenko, D., Macurkova, A., Hyrslova, I., Marhons, S., Stetina, J., & Curda, L. (2024). Preparation of a potentially synbiotic dairy product fortified with galactooligosaccharides. J Dairy Res, 91(4), 490-497. doi:10.1017/S0022029925000093
- Hyrslova I.; Drab V.; Cihlar J.; Krausova G.; Mrvikova I.; Kaňa A.; Štětina J.; Musilova Š. (2023): Functional and Probiotic Characterization of Newly Isolated Strains from Infant Feces and Breast Milk. Fermentation-Basel 9. https://doi.org/10.3390/fermentation9110960
- Marhons, Štěpán, Ivana Hyršlová, Veronika Stetsenko, Eva Jablonská, Martin Veselý, Hana Míchová, Ladislav Čurda, and Jiří Štĕtina. 2023. "Properties of Yoghurt Treated with Microbial Transglutaminase and Exopolysaccharides." International Dairy Journal 144 (2023). https://dx.doi.org/10.1016/j.idairyj.2023.105701 .
- Horáčková, Šárka, Blanka Vrchotová, Daniel Koval, Akkenzhe Omarova, Marcela Sluková, and Jiří Štětina. 2022. "Use of Lactiplantibacillus Plantarum for Dairy and Non-Dairy Fermented Products." Czech Journal of Food Sciences 40, no. 5 (2022): 392-99. https://dx.doi.org/10.17221/132/2022-cjfs .
- Klojdová, Iveta, Monika Kumherová, Kristina Veselá, Šárka Horáčková, Markéta Berčíková, and Jiří Štětina. 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 248, no. 9 (2022): 2303-09. https://dx.doi.org/10.1007/s00217-022-04046-3 .
- Klojdová, Iveta, Monika Kumherová, Kristina Veselá, Šárka Horáčková, and Jiří Štětina. 2022. "Functional W1/O/W2 Model Food Product with Encapsulated Colostrum and High Protein Content." European Food Research and Technology (2022). https://dx.doi.org/10.1007/s00217-021-03937-1 .
- Troshchynska, Y., R. Bleha, A. Synytsya, and J. Stetina. 2022. "Chemical Composition and Rheological Properties of Seed Mucilages of Various Yellow- and Brown-Seeded Flax (Linum Usitatissimum L.) Cultivars." Polymers (Basel) 14, no. 10 (May 17 2022). https://dx.doi.org/10.3390/polym14102040 .
- Klojdová, Iveta, Eva Feldeková, Monika Kumherová, Kristina Veselá, Šárka Horáčková, Jiří Štětina. 2020. “Preparation of Water-in-Oil-in-Water Multiple Emulsions with Potential Use in Food Industry.” Chemical Engineering and Technology 43(3):523–30. doi: 10.1002/ceat.201900394.
- Synytsya, Alla, Pavla Poučková, Marie Zadinová, Yana Troshchynska, Jiří Štětina, Andriy Synytsya, Ivan Saloň, and Vladimír Král. 2020. “Hydrogels Based on Low-Methoxyl Amidated Citrus Pectin and Flaxseed Gum Formulated with Tripeptide Glycyl-L-Histidyl-L-Lysine Improve the Healing of Experimental Cutting Wounds in Rats.” International Journal of Biological Macromolecules 165:3156–68. doi: 10.1016/j.ijbiomac.2020.09.251.
- Klojdová, Iveta, Jiří Štětina, and Šárka Horáčková. 2019. “W/O/W Multiple Emulsions as the Functional Component of Dairy Products.” Chemical Engineering and Technology 42(4):715–27. doi: 10.1002/ceat.201800586.
- Troshchynska, Yana, Roman Bleha, Lenka Kumbarová, Marcela Sluková, Andrej Sinica, and Jiří Štětina. 2019. “Characterisation of Flaxseed Cultivars Based on NIR Diffusion Reflectance Spectra of Whole Seeds and Derived Samples.” Czech Journal of Food Sciences 37(5):374–82. doi: 10.17221/270/2018-CJFS.
- Bialasová, Kristina, Irena Němečková, Jan Kyselka, Jiří Štětina, Kateřina Solichová, and Šárka Horáčková. 2018. “Influence of Flaxseed Components on Fermented Dairy Product Properties.” Czech Journal of Food Sciences 36(1):51–56. doi: 10.17221/411/2017-CJFS.
- Klojdová, Iveta, Yana Troshchynska, and Jiří Štětina. 2018. “Influence of Carrageenan on the Preparation and Stability of w/o/w Double Milk Emulsions.” International Dairy Journal 87:54–59. doi: 10.1016/j.idairyj.2018.06.001.
- Kyselka, Jan, Frantisek Kreps, Veronika Matlova, Lucie Pustelnikova, Pavel Ulbrich, Jiri Stetina, Stefan Schmidt, and Vladimir Filip. 2015. “The Effect of Rapeseed Microstructure on the Mechanism of Solution and Diffusion Extraction.” European Food Research and Technology 240(4):853–63. doi: 10.1007/s00217-014-2392-8.
- Kyselka, Jan, Frantisek Kreps, Volodymyr Skalka, Veronika Matlova, Lucie Pustelnikova, Jaroslav Kolacek, Jiri Stetina, Stefan Schmidt, and Vladimir Filip. 2015. “About the Origin of Asclepic Acid Derived from Crude Homo- and Heterolipids during Successive Solvent Extraction of Rapeseeds.” European Food Research and Technology 240(3):477–87. doi: 10.1007/s00217-014-2346-1.
- Kyselka, Jan, Frantisek Kreps, Veronika Matlova, Lucie Pustelnikova, Pavel Ulbrich, Jiri Stetina, Stefan Schmidt, and Vladimir Filip. 2015. “The Effect of Rapeseed Microstructure on the Mechanism of Solution and Diffusion Extraction.” European Food Research and Technology 240(4):853–63. doi: 10.1007/s00217-014-2392-8.