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Technická 5
166 28 Prague 6 – Dejvice
IČO: 60461373 / VAT: CZ60461373
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[obsah] => Welcome on the webpage of Department of Dairy, Fat and Cosmetics of the Faculty of Food and Biochemical Technology of the UCT Prague.
We are engaged in scientific and educational activities in scope of microbiology, chemistry and technology of milk and fat products, detergents and cosmetics.
Main aim of our work is in the field of dairy probiotics usage, isolation and usage of milk compartments, evaluation of texture and rheology properties of dairy and fat products, oxidative stability of fat products and also synthesis and utilization of surfactants in detergents and cosmetics.
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[obsah] => Our department offers higher education in scope of dairy and fat food technology and also detergents and cosmetics.
Graduates find their employment as manufacturing and operational engineers, technologists, research and development workers, heads of control laboratories and testing rooms. Many graduates hold managerial positions in the dairy and fat industry and in the manufacture of detergents and cosmetics.
Our department participates in education of:
- Bachelor study program of Food and Biochemical Technology, specialization Food Technology
- Master study program Food Technology
- Postgraduate education program Food Chemistry and Technology, specialization Food Technology
Our student often study abroad as a part of various exchange or scholarship programs (SOCRATES, ERASMUS etc.)
If you are interested in increasing your knowledge and skills beyond standard education, there is a possibility to participate in the research of our department on a topic of your interest. If you want to participate, contact a leader of the research.
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| Head of department: | Assoc. Prof. Jiří Štětina, MSc, PhD |
| Secretary, manciple and librarian of the department: |
Aleška Fialová, MSc |
| Address: | VŠCHT, building B, room 60, Technická 5, 166 28 Praha 6 – Dejvice |
| Phone: | + 420 220 443 267 |
Consulting in the following fields:
- General and dairy microbiology courses, lectures, practical demonstrations (Plocková, Horáčková)
- Milk technology and dairy production technology (Čurda, Štětina)
- Chemistry of Milk and Dairy Products (Čurda)
- Technology of oils and fats (Filip)
- Oleochemistry (Filip, Šmidrkal)
- Detergent production and application of surfactants (Šmidrkal)
- Technology of cosmetic products (Šmidrkal)
Complex solution of projects in the above-mentioned areas (consultancy, provision of expert documents, carrying out necessary analyzes and tests, development of partial technological operations, development of new products, proposal of problem-solving.)
Service analyzes and services:
- Microbiological analysis of foodstuffs; determination of the total number of microorganisms, coliform microorganisms, Enterobacteriaceae, yeasts and molds according to ČSN ISO (Horáčková, Veselá)
- Determination of the number of lactic acid bacteria and bifidobacteria in probiotic foods and food supplements (Horáčková, Veselá)
- Determination of the number of microorganisms of yoghurt culture, Lactobacillus acidophilus and bifidobacteria according to ČSN ISO (Horáčková, Veselá)
- Identification of lactic acid bacteria by generic, resp. species-specific PCR (Veselá)
- Quantitative determination of selected lactic acid bacteria using qPCR (Veselá)
- Antimicrobial testing of bacteria by agar diffusion methods, characterization of antimicrobials (Horáčková, Veselá)
- Characterization of lactic acid bacteria and bifidobacteria (probiotic and protective properties), stability in products (Horáčková, Veselá)
- Testing of lactic acid bacteria application in food technology (Horáčková, Veselá)
- Application of impedance methods for characterization of growth and metabolism of microorganisms and for monitoring of inhibitory substances (use of BacTrac 4100 device, SY-LAB VgmbH, Austria (Čurda))
- basic analyzes of food materials: water, protein, carbohydrates and fats, organic acids etc. (Filip, Čurda)
- Application of fast methods for determination of basic components of milk and milk. products (Čurda)
- Determination of milk proteins (HPLC) and changes in heat treatment (Čurda)
- Evaluation of rheological properties of liquid and semi-solid food products (Štětina, Berčíková)
- Determination of particle size distribution by laser diffraction, determination of colloidal stability, homogenization efficiency (Štětina, Klojdová)
- Determination of sedimentation stability (use of sedimentation centrifuge LUMiSizer, firm LUM GmbH) (Štětina, Klojdová)
- Determination of surface tension on ring tensiometer of Lauda company (Šmidrkal)
- Evaluation of application properties of surfactants and detergents (washing tests) (Šmidrkal)
- Determination of colour on the trichromatic scale L * a * b * (Štětina, Berčíková)
- Stress tests of cosmetic products (Kumherová, Hrádková)
- Measurement of hydration and transepidermal loss of skin water (Hrádková)
- Determination of oxidation stability of fats and oils on Oxidograph and Rancimat (Hrádková)
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| Head of department: | Assoc. Prof. Jiří Štětina, MSc, PhD |
| Secretary, manciple and librarian of the department: |
Aleška Fialová, MSc |
| Address: | VŠCHT, building B, room 60, Technická 5, 166 28 Praha 6 – Dejvice |
| Phone: | + 420 220 443 267 |
| Student | Phone (+420) | |
| Katsiaryna Alishevich, MSc | 22044 3274 | katsiaryna.alishevich@vscht.cz |
| Radek Beneš, MSc | 22044 3274 | radek.benes@vscht.cz |
| Dmytro Harkavchenko, MSc | 22044 3274 | dmytro.harkavchenko@vscht.cz |
| Tereza Honzíková, MSc | 22044 3274 | lenka.honzikova@vscht.cz |
| Daniel Koval, MSc | 22044 3274 | daniel.koval@vscht.cz |
| Štěpán Marhons, MSc | 22044 3274 | stepan.marhons@vscht.cz |
| Kateřina Sasínová, MSc | 22044 3274 | katerina.sasinova@vscht.cz |
| Proffesor / Associate professor | Phone | |
| Prof. Vladimír Filip, MSc, PhD | 22044 3831 | vladimir.filip vscht.cz |
| Assoc. Prof. Ladislav Čurda, MSc, PhD | 22044 3831 | ladislav.curdavscht.cz |
| Assoc. Prof. Šárka Horáčková, MSc, PhD | 22044 3275 | sarka.horackovavscht.cz |
| Assoc. Prof. Iveta Hrádková, MSc, PhD | 22044 3822 | iveta.hradkovavscht.cz |
| 22044 3266 | jan.kyselkavscht.cz |
|
| Assoc. Prof. Milada Plocková, MSc, PhD | 22044 3275 | milada.plockovavscht.cz |
| Prof. Jan Šmidrkal, MSc, PhD | 22044 3822, 22044 3266 | jan.smidrkalvscht.cz |
| Assoc. Prof. Jiří Štětina, MSc, PhD | 22044 4405 | jiri.stetinavscht.cz |
| Assistant Professors | ||
| Markéta Berčíková, MSc, PhD | 22044 3822 | marketa.bercikovavscht.cz |
| Veronika Brychová, MSc, PhD | 22044 3266 | veronika.brychovavscht.cz |
| Katsiaryna Kalenchak, MSc, PhD | 22044 3274 | Katsiaryna.Kalenchakvscht.cz |
| Anna Macůrková, MSc, PhD | 22044 3275 | anna.macurkovavscht.cz |
| Blanka Vrchotová, MSc, Ph.D | 22044 3261 | blanka.vrchotovavscht.cz |
| Research workers | ||
| Tereza Honzíková, MSc | 22044 3274 | tereza.honzikovavscht.cz |
| Erik Pešek, MSc | 22044 3266 | erik.pesekvscht.cz |
| Kateřina Sasínová, MSc | 22044 3265 |
katerina.sasinovavscht.cz |
| Technical staff | ||
| Aleška Fialová, MSc | 22044 3267 | aleska.fialovavscht.cz |
| Eliška Olšanská | 22044 3261 | eliska.olsanskavscht.cz |
| Zuzana Šebestová | 22044 3271 | zuzana.sebestovavscht.cz |
| External: | Workplace | |
| Prof. Pavel Jelen, PhD, P. Eng. | AFNS University of Alberta, Edmonton, Kanada | |
| Professor Emeritus: | ||
| Assoc. Prof. Ladislav Forman, MSc, PhD | ||
Working group: Fats, Surfactants, Cosmetics
Pedagogical activity:
- Laboratory course for MSc degree – Technology of Fats, Detergents and Cosmetics
- Supervising BSc. projects
Scientific activity:
- Physical properties of the structured fats for the model fat blends
- Synthesis of the pure triacylglycerols and their physical properties
Education:
- 1997 – 2002 Institute of Chemical Technology, Prague, Dairy and Fat Technology
- 2002 – 2005 PGS, Institute of Chemical Technology, Prague, Food Technology
Employment history:
- 2005 – 2008 Research Assistant, Institute of Chemical Technology, Prague, Department of Dairy and Fat Technology
- 2008 – Assistant Professor, Institute of Chemical Technology, Prague, Department of Dairy and Fat Technology
- 2005 – University of Alberta, Edmonton Canada
Selected scientific papers since 2004:
- Zárubová M., Filip V., Kšandová L., Šmidrkal J., Piska I.: Rheological and crystalline properties of trans-free model fat blends as affected by the length of fatty acid chains, Journal of Food Engineering, 99,459-464, (2010).
- Piska I., Zárubová M., Loužecký T., Karami H., Filip V.: Properties and crystallization of fat blends, Journal of Food Engineering 77, 433-438, (2006).
- 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, 123-126 (2004). ISSN 1212-1800.
- Filip V., Zárubová M., Piska I., Šmidrkal J.: Fat blends on the base of structural triglycerides. Czech J.Food Sci.22, 76-79 (2004). ISSN 1212-1800.
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 |
Working group: Dairy and Microbiology Pedagogical activity:
Scientific activity:
Education:
Other activities:
Selected scientific papers since 2005:
|
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).
Working group: Dairy and Microbiology
Pedagogical activity:
Courses for BSc. degree:
- Lectures Probiotics and Functional Food I
Courses for MSc. degree:
- Lectures Probiotics and Functional Food II
- Seminary courses Microbiology of Milk, Fat and Cosmetics
- Laboratory course
Supervising BSc. projects and MSc. diploma projects
Scientific activity:
- Functional properties of probiotic microorganisms (stability in gastrointestinal tract, bile hydrolase activity in lactobacilli, cholesterol reduction)
- Stability of probiotics in different food system
- Microencapsulation of probiotic microorganisms
- Probiotic microorganisms in dairy and non-dairy products
- New approach to the production of functional cereal and dairy food and functional drink with bioactive components using probiotic microorganisms – grant NAZV FFOOD 101B090
- New technology for agriculture raw material utilization and production of food with improved quality, safety and nutrition benefit – grant NAZV QI 111B053
- Colostrum as source of new primery products in food and food suplements – grant NAZV QJ 210376
Education:
- 1983 – 1987 Prague Institute of Chemical Technology (ICT), Prague (Department of Milk and Fat Technology, specialization in dairy chemistry and technology)
- 1987 – 1988 Department of Milk and Fat Technology, fellowship
- 1988 – 1991 PhD in Chemistry and Technology of Food at the ICT, Prague (Proteolysis of milk proteins)
Employment experiences:
- 1991 -1993 teaching assistant, ICT Prague
- 1993 – 2005 ECM, a.s. Prague, back office manager, analyst, member of the supervisory board
- 1994 – 1999 HMZ, a.s., member of the board of directors
- 2003 – 2004 secretary of the organizing committee, IDF Symposium on Cheese, Prague
- 2008 – 2011 research assistant, Department of Dairy and Fat Technology, ICT Prague
- 2011 – till now – assistant professor Department of Milk, Fat and Cosmetis Science, ICT Prague
Foreing fellowship:
- 1989 Tallin Technical University, Estonia
- 1992 International Center for Genetic Engineering and Biochemistry, Trieste, Itálie
- 2011 Centro de Referencia Para Lactobacilos, Tucumán, Argentina
Selected scientific papers since 2000:
- Horáčková Š., Mühlhansová A., Sluková M., Schulzová V., Plocková M.: Fermentation of soymilk by yoghurt and bifidobacteria strains. Czech Journal of Food Science 33 (4), 313-319 (2015). doi: 10.17221/115/2015-CJFS
- Mühlhansová A., Zhexenbay N., Kozybayev A., Horáčková Š., Solichová K., Plocková M.: Quantification of Lactobacillus helveticus in a mixture of lactic acid bacteria using qPCR in cheese. Acta Alimentaria, An International Journal of Food Science, 45 (4), 493–499 (2016). DOI 10.1556/066.2016.45.4.5 IF2015 0,380
- Horáčková Š., Mühlhansová A., Plocková M.: Interakce žlučových kyselin a probiotických mikroorganismů. Chemické listy 111 (4), 246-250 (2017). IF2016 0,387
- Horáčková Š., Plocková M., Demnerová K.: Importance of microbial defence systems to bile salts and mechanisms of serum cholesterol reduction. Biotechnology Advances 36, 682-690 (2018). doi.org/10.1016/j.biotechadv.2017.12.005 IF2017: 11,452 Q1
- Bialasová K., Němečková I., Kyselka J., Štětina J., Solichová K., Horáčková Š.: Influence of flaxseed components on fermented dairy product properties. Czech J. Food Sci. 36, 51-56 (2018). doi: 10.17221/411/2017-CJFS IF2017: 0,868 doi.org/10.17221/411/2017-CJFS
- Horáčková Š., Rokytová K., Bialasová K., Klojdová I., Sluková M.: Fruit juices with probiotics – new type of functional foods. Czech J. Food Sci. 36, 284-288 (2018). IF2017: 0,868 doi.org/10.17221/39/2018-CJFS
- Horáčková Š., Nováková T., Sluková M., Bialasová K., Kumherová M., Plocková M.: Antifungal activity of selected lactobacilli intended for sourdough production. Applied Food Biotechnology 5 (4), 213-220 (2018). IF2017: 1,03 doi.org/10.22037/afb.v%vi%i.22173
- Kyselka J., Bleha R., Dragoun M., Bialasová K., Horáčková Š., Schatz M., Sluková M., Filip V., Synytsya A.: Antifungal polyamides of hydroxycinnamic acids from sunflower bee pollen. J. Agric. Food Chem. 2018 IF2017: 3,412) doi: 10.1021/acs.jafc.8b03976 Q1
- Kračmářová M., Stiborová H., Horáčková Š., Demnerová K.: Rapid detection of microbial contamination in UHT milk: Practical application in dairy industry. Czech J.Food Sci. 36 (5), 357-364 (2018). IF2017: doi.org/10.17221/24/2018-CJFS
- Solichová K., Němečková I., Šviráčková E., Horáčková Š.: Novel identification methods including a species-specific PCR for hazardous Bacillus species. Acta Allimentaria IF 0,547 Q3
- Veselá K., Kumherová M., Klojdová I., Solichová K., Horáčková Š., Plocková M.: Selective culture medium for the enumeration of Lactobacillus plantarum in the presence of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. LWT – Food Science and Technology 114, 108365 (2019). doi:10.1016/j.lwt.2019.108365 IF 3,714 Q1
- Kumherová M., Veselá K., Jokešová K., Klojdová I., Horáčková Š.: Influence of co-encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with inulin and ascorbic acid on its viability. Czech J. Food Sci. 38 (1), 57–62 (2020). doi.org/10.17221/292/2019-CJFS
- Feldeková E., Solichová K., Horáčková Š., Kumherová M., Kyselka J.: The impact of l-lanthionine supplementation on the production of nisin by lactococci. Eur. Food Res. Technol. 246, 845–851 (2020). doi.org/10.1007/s00217-020-03449-4 IF 2,056 Q2
- Horáčková Š., Veselá K., Klojdová I., Berčíková M., Plocková M.: Bile salt hydrolase activity, growth characteristics and surface properties in Lactobacillus acidophilus. Eur. Food Res. Technol. . Eur. Food Res. Technol. 246, 1627-1636 (2020). doi.org/10.1007/s00217-020-03518-8 IF 2,056 Q2
- Kumherová M., Veselá K., Kosová M., Mašata J., Horáčková Š., Šmidrkal J.: Novel potential probiotic lactobacilli for prevention and treatment of vulvovaginal infections. Probiotic and Antimicrobial Proteins (2020) doi.org/10.1007/s12602-020-09675-2 IF 2,962 Q2
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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.
Teaching:
- Lectures – ICT Prague: Introduction to the World of Food
- Lectures – University of Alberta
- Introduction to Food Science and Technology
- Unit Operations in Food Preservation
- Dairy Science and Technology
- Participation in other courses (dairy section)
- Fundamentals of Food Quality
- Brewing, Enology and Fermented Foods
- Supervision of Graduate Students
(1973-2006, approx. 50 students, M.Sc., Ph.D., University of Alberta) - Summer University teaching – International College of Hospitality Administration (ICHA), Brig, Switzerland (1992, 1993).
- Coaching of student teams (University of Alberta) for competition
in the Collegiate Dairy Judging Contests (25 years)
Research:
- Utilization of Chese Whey – whey cheeses, whey drinks
- Whey Proteins – fractionation, technological and physiological properties, uses
- Laktose – crystallization, hydrolysis
- Membrane processes
- Technology and dairy uses of „enzyme cocktails“ from mechanically disrupted microbial cells
Education and experience:
- 1961 – 1965 CVUT, Faculty of Mechanical engineering (P. Eng.)
- 1969 – 1972 Postgraduate studies (Ph.D.)
University of Minnesota, USA - 1973 – Postdoctoral fellowship – University of Illinois, USA
- Sabbatical sojourns (6 months each unless indicated oterwise):
Massey University, Palmerston North, New Zealand (1978);
College of Dairying, Hokkaido, Japan (2 months, 1983);
Canadian Federal Food Research Institute, St. Hyacinthe, Quebec, (1990);
Nestle Research Centre, Lausanne, Switzerland (1991);
Australian Federal Research Institute CSIRO, Dairy Laboratory, Melbourne, Australia (1994);
Fonterra Research Centre, Palmerston North, New Zealand (2001);
Federal Dairy Research Institute, Bern, Switzerland (2002) - Short term research and study sojourns:
Federal Dairy Research Institute, Kiel, Germany (several summers – in each case 2-months stays). - Industrial consulting activities:
2-months quality assurance project for National Cooperative Dairies, Johannesburg, Republic of South Africa; - University program development activities: 1-month dairy program development project at Tribhuvan University, Kathmandu, Nepal
Membership in professional organizations and other professional activities:
- Institute of Food Technologists (IFT), USA (since 1974 to date)
- Canadian Institute of Food Science and Technology (CIFST; 1974-2006)
- International Dairy Federation (IDF); Canadian representative in several commissions and expert groups (since 1980 to date)
- Editor, Journal of CIFST (1985-1991)
- Founding Editor, presently Editor-in-Chief, International Dairy Journal (since 1991 to date)
- Member of Canadian National Committee of IAESTE (international student exchanges)
Publications – selected books and book chapters::
- P. Jelen, 1985. Introduction to Food Processing. Reston Publishing Co., Inc./ Prentice Hall, Virgninia, USA.
- P. Jelen, 1988. Food Technology. „Ullman’s Encyclopedia of Industrial Chemistry“, Weinheim, Germany. Vol. A 11, 523-560.
- P. Jelen. 1992. Whey Cheeses and Beverages. Chapter 5, in „Whey and Lactose Processing“ (J.G. Zadow, Ed.). Elsevier Science Publishers, Barking, UK, 157-193
- P. Jelen, 2003. Whey Processing – Utilization and Products. „Encyclopedia of Dairy Sciences“ (H. Roginski, J.W. Fuquay, P. F. Fox, editors). Academic Press, London, UK. 2739-2745.
- P. Jelen, 2009. Whey-based functional beverages. Chapter 10, in „Functional and speciality beverage technology“. (P. Paquin, Ed.). Woodhead Publishing Ltd., Cambridge, UK, 512 pp.
In total about 250 sceintific papers, technical reviews and book chapters.
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Working group: Fats, Surfactants, Cosmetics
Pedagogical activity:
- Laboratory course for MSc degree – Technology of Fats, Detergents and Cosmetics
- Supervising BSc. Projects
Scientific activity:
- Isolation and analysis of lipid classes (homo-, heterolipids)
- Synthesis of selected oxidation products (sterols, fatty acids, tocopherols)
- The extraction and refining of vegetable oils
- 3-MCPD diesters, glycidol monoestres – mitigation stratégy
Education:
- 2005 – 2010 MSc., ICT Prague, Dairy and Fat Technology
- 2010 – 2014 PGS, ICT Prague, Food Technology
- 2021 Associate Professor, Food Technology
Employment experiences:
- 2012 – Present, ICT Prague, Department of Dairy, Fat and Cosmetisc
Fellowships
- 2012 University of Alberta, Edmonton, Canada
Selected scientific papers since 2010:
- Belkova, B., L. Chytilova, V. Kocourek, M. Slukova, K. Mastovska, J. Kyselka and J. Hajslova (2021). "Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread." Food Chemistry 338.
- Brychova, V., M. Roffet-Salque, I. Pavlu, J. Kyselka, P. Kyjakova, V. Filip, S. Ivo and R. P. Evershed (2021). "Animal exploitation and pottery use during the early LBK phases of the Neolithic site of Bylany (Czech Republic) tracked through lipid residue analysis." Quaternary International 574: 91-101.
- Kyselka, J., K. Cihelková, D. Lopes-Lutz, J. Chudoba, T. Váchalová, K. Alishevich, I. Hrádková, M. Berčíková, M. Mikolášková and V. Filip (2021). "Mechanism Controlling High-Temperature Degradation of Sunflower Oil Triacylglycerols in the Absence of Oxygen." European Journal of Lipid Science and Technology 123(3).
- Feldeková, E., K. Solichová, Š. Horáčková, M. Kumherová and J. Kyselka (2020). "The impact of l-lanthionine supplementation on the production of nisin by lactococci." European Food Research and Technology 246(4): 845-851.
- Berčíková, M., A. Šimková, K. Hudecová, J. Kyselka, V. Filip and I. Hrádková (2020). "Physical Properties of Structured Fats and Fat Blends Based on the Long Chain Fatty Acids." Food Biophysics 15(1): 143-152.
- Koval, D., M. Plocková, J. Kyselka, P. Skřivan, M. Sluková and Š. Horáčková (2020). "Buckwheat Secondary Metabolites: Potential Antifungal Agents." Journal of Agricultural and Food Chemistry 68(42): 11631-11643.
- Burčová, Z., F. Kreps, S. Schmidt, P. Strižincová, M. Jablonský, J. Kyselka, A. Ház and I. Šurina (2019). "Antioxidant activity and the tocopherol and phenol contents of grape residues." BioResources 14(2): 4146-4156.
- Kyselka, J., T. Honzíková, T. Váchalová, T. Jirásková, K. Alishevich, Z. Rottnerová, V. Brychová, M. Berčíková, I. Hrádková and V. Filip (2019). "Formation of 5α-Sitostan-3-one, 5α-Campestan-3-one, and Steroidal Hydrocarbons in Edible Oils during Catalytic Hydrogenation." Journal of Agricultural and Food Chemistry 67(35): 9916-9925.
- Bialasova, K., I. Nemeckova, J. Kyselka, J. Stetina, K. Solichova and S. Horackova (2018). "Influence of Flaxseed Components on Fermented Dairy Product Properties." Czech Journal of Food Sciences 36(1): 51-56.
- Kyselka, J., R. Bleha, M. Dragoun, K. Bialasova, S. Horackova, M. Schatz, M. Slukova, V. Filip and A. Synytsya (2018). "Antifungal Polyamides of Hydroxycinnamic Acids from Sunflower Bee Pollen." Journal of Agricultural and Food Chemistry 66(42): 11018-11026.
- Kyselka, J., K. Matejkova, J. Smidrkal, M. Bercikova, E. Pesek, B. Belkova, V. Ilko, M. Dolezal and V. Filip (2018). "Elimination of 3-MCPD fatty acid esters and glycidyl esters during palm oil hydrogenation and wet fractionation." European Food Research and Technology 244(11): 1887-1895.
- Szydlowska-Czerniak, A., D. Rabiej, J. Kyselka, M. Dragoun and V. Filip (2018). "Antioxidative effect of phenolic acids octyl esters on rapeseed oil stability." Lwt-Food Science and Technology 96: 193-198.
- Kreps, F., Z. Burcova, M. Jablonsky, A. Haz, V. Frecer, J. Kyselka, S. Schmidt, I. Surina and V. Filip (2017). "Bioresource of Antioxidant and Potential Medicinal Compounds from Waste Biomass of Spruce." Acs Sustainable Chemistry & Engineering 5(9): 8161-8170.
- Kreps, F., J. Kyselka, Z. Burcova, S. Schmidt, A. Rajchl, V. Filip, A. Haz, M. Jablonsky, A. Sladkova and I. Surina (2017). "Influence of deodorization temperature on formation of tocopherol esters and fatty acids polymers in vegetable oil." European Journal of Lipid Science and Technology 119(3).
- Kyselka, J., D. Rabiej, M. Dragoun, F. Kreps, Z. Burcova, I. Nemeckova, J. Smolova, M. Bjelkova, A. Szydlowska-Czerniak, S. Schmidt, L. Sarman and V. Filip (2017). "Antioxidant and antimicrobial activity of linseed lignans and phenolic acids." European Food Research and Technology 243(9): 1633-1644.
- Matlova, V., M. Roffet-Salque, I. Pavlu, J. Kyselka, I. Sedlarova, V. Filip and R. P. Evershed (2017). "Defining pottery use and animal management at the Neolithic site of Bylany (Czech Republic)." Journal of Archaeological Science-Reports 14: 262-274.
- Smolova, J., I. Nemeckova, M. Klimesova, Z. Svandrlik, M. Bjelkova, V. Filip and J. Kyselka (2017). "Flaxseed Varieties: Composition and Influence on the Growth of Probiotic Microorganisms in Milk." Czech Journal of Food Sciences 35(1): 18-23.
- Kreps, F., J. Kyselka, Z. Burcova, S. Schmidt, V. Filip, T. Dubaj, P. Gajdos and M. Certik (2016). "Synthesis and analysis of tocopheryl quinone and tocopherol esters with fatty acids in heated sunflower oil." European Journal of Lipid Science and Technology 118(5): 788-802.
- Kyselka, J., L. Thomes, S. Remisova, M. Dragoun, M. Bercikova and V. Filip (2016). "Preparation of Conjugated Linoleic Acid Enriched Derivatives by Conventional and Biphasic Isomerisation." Czech Journal of Food Sciences 34(6): 511-521.
- Filip, V., J. Kyselka, I. Hradkova, M. Bercikova and K. Cihelkova (2015). "A Versatile Apparatus for the Bench Scale Bleaching and Deodorisation of Vegetable Oils." Czech Journal of Food Sciences 33(6): 537-544.
- Kyselka, J., F. Kreps, V. Matlova, L. Pustelnikova, P. Ulbrich, J. Stetina, S. Schmidt and V. Filip (2015). "The effect of rapeseed microstructure on the mechanism of solution and diffusion extraction." European Food Research and Technology 240(4): 853-863.
- Kyselka, J., F. Kreps, V. Skalka, V. Matlova, L. Pustelnikova, J. Kolacek, J. Stetina, S. Schmidt and V. 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): 477-487.
- 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). ISSN 1438-2377.
- 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). ISSN 1438-9312.
- 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). ISSN 1212-1800.
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Working group: Dairy and Microbiology
Pedagogical activity:
- Courses taught for MSc degree: Microbiology of Milk, Fat and Cosmetics (since 1986) ,
- Laboratory course for MSc degree Microbiology of Milk, Fat and Cosmetics (1984-1998),
- Courses for Bsc Degree: Dairy Technology (since 2001)
- Supervising MSc diploma projects: 70 students
- Supervising PhD projects: 10 students (6 succesfully finished)
Scientific activity:
- Antibacterial and antifungal activity of lactic acid bacteria (LAB)
- Stability of probiotics in different food system,
- Microbial ecology of food products
- Phenotyping and genotyping of wild LAB strains with respect to their activities important for cheese production (autolysis, resistance against different factors….)
- Antimicrobial activity of esters of fatty acids with polyols.
- Microbiological risks in dairy production- detection and kontrol- grant 2B06048 MŠMT
- Listeria monocytogenes – approach to evaluation of safety and quality of dairy products – grant 2B08050 MŠMT
- Functional milk and cereal based foods with probiotics and evaluation of its quality-grant 101B090 NAZV
Education:
- 1977 graduated from Institute of Chemical Technology (ICT), Prague (specialization in dairy chemistry and technology)
- 1983 PhD in Chemistry and Technology of Food at the ICT, Prague (Characterization of bacteria used for production of fermented milks)
Employment experiences:
- At the ICT, Prague since 1977
- 1977-1984 Research Assistant at the Dept. of Dairy and Fat Technology, ICT, Prague
- 1984-1998 Assistant Professor at the Dept. of Dairy and Fat Technology, ICT, Prague
- 1998-present Associate Professor at the Dept. of Dairy and Fat Technology, ICT, Prague
- 1983-1989 repeated short visits at Humboldt University Berlin, Germany and University in Plovdiv, Bulgaria
- 1996 – short visit IFR Norwich, UK
- 1998 – short visit University of Alberta, Canada
- 2002 – short visit University of Nebraska, Lincoln
Other activities:
- Member of Scientific Board of Faculty of Food and Biochemical Technology, ICT Prague
- Member of Scientific Board od Czech Dairy Research Institute, Prague
- Member of Czech National IDF Committee
- Member of IDF Standing Committee on Dairy Science and Technology
- Member of body of editors of Mlékařské listy -Zpravodaj
- Member of body of editors of International Dairy Journal
- Liason officer for Cooperation of ITC Prague and University of Alberta, Edmonton, Canada
Selected scientific papers since 2015:
- Sedláčková P., Horáčková Š., Tiange Shi, Kosová M., Plocková M.: Two different methods for screening of bile salt hydrolase activity in Lactobacillus strains. Czech J. Food Sci. 33,13-18 (2015).
- Horáčková Š., Mühlhansová A., Sluková M., Schulzová V., Plocková M.: Fermentation of Soymilk by Yoghurt and Bifidobacteria Strains. Czech J.Food Sci 33, 313-319 (2015).
- Mühlhansová A., Zhexenbay N., Kozybayev A., Horáčková Š., Solichová K., Plocková M.: Quantification of Lactobacillus helveticus in a mixture of lactic acid bacteria using qPCR in cheese. Acta Alimentaria, Vol. 45 (4), pp. 493–499 (2016).
- Horáčková Š., Mühlhansová A., Plocková M.: Interakce žlučových kyselin a probiotických mikroorganismů. Chemické listy 111, 246-250 (2017).
- Horáčková Š., Plocková M., Demnerová K.: Importance of microbial defence systems to bile salts and mechanisms of serum cholesterol reduction. Biotechnology Advances 36 (3), 682-690 (2018).
- Horáčková Š., Nováková T., Sluková M., Bialasová K., Kumherová M., Plocková M.: Antifungal Activity of Selected Lactobacilli Intended for Sourdough Production. Applied Food Biotechnology 5(4), 213-220 (2018).
- Veselá K., Kumherová M., Klojdová I., Solichová K., Horáčková Š., Plocková M.: Selective culture medium for enumeration of Lactobacillus plantarum in the presence of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. LWT-Food Science and Technology 114, 108365 (2019).
- Horáčková Š., Veselá K., Klojdová I., Berčíková M., Plocková M.: Bile salt hydrolase activity, growth characteristics and surface properties in Lactobacillus acidophilus. Eur. Food Res. Technol. 246, 1627-1636 (2020).
Working group: Fats, Surfactants, Cosmetics
Pedagogical activity:
- Course for MSc degree: Surfactants and detergents
- Course for MSc degree: Chemistry and technology of cosmetics
- Supervising MSc diploma projects (21 students, 21 successfully finished)
- Supervising PhD projects (7 students, up to now 6 successfully finished)
Scientific activity:
- Surfactants, synthesis, properties, applications
- Detergents, development of formulas, technology of production, properties
- Cosmetics, development of formulas, technology of production, properties
- Polyphenols, synthesis, properties
Education:
- 1965-1970 ICT Prague, Organic chemistry, 1970 MSc
- 1976 Charles University, Organic chemistry, PhD
- 2001 ICT Prague, Food Technology, Associate Professor
- 2005 ICT Prague, Food technology, Professor
Employment experiences:
- 1970-1976 Research Institute for Pharmacy and Biochemistry, Prague, PhD study
- 1976-1978 Research Institute for Pharmacy and Biochemistry, Prague, research worker
- 1978-1996 Research Institute of Fat Industry, Rakovník research worker
- 1996- ICT Prague, Department of Dairy, Fat and Cosmetics 2001 Associate Professor, 2005 Professor
Other activities:
- Czech Chemical society (from 1970)
- Czech Society of Cosmetology (from 2002)
Selected scientific papers since 2000:
- Šmidrkal J., Ilko V., Filip V., Doležal M., Zelinková Z., Kyselka J., Hrádková., Velíšek J. : Formation of Acylglycerol Chloro Derivatives in VegetableOils and Mitigation Strategy; Czech J. Food Sci., 29: 448-456 (2011).
- Šmidrkal J., Harmatha J., Buděšínský M., Vokáč K., Zídek Z., Kmoníčková E., Merkl R., Filip V.: Modified Approach for Preparing (E)-Stibenes Related to Resveratrol, and Evaluation of their Potential Immunological Effects, Coll. Czech Chem. Commun. 75(2), 175-186 (2010).
- 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).
- Šmidrkal J., Vokáčová M., Poláková L., Filip V., Macáková K.: Properties of Oxyethylenated Fatty Acid Methyl Esters and Ethyl Esters; Hydrolysis, Critical Micelle Concentrations and Foaming; Tenside Surf.Det. 45(5), 249-253(2008).
- Šmidrkal J., Červenková R., Filip V.: Two-stage synthesis of sorbitan esters, and physical properties of the products, Eur.J.Lipids Sci. Technol.106(12), 851-855(2004).Štursa J., Dvořáková H., Šmidrkal J., Petříčková H., Moravcová J: A novel synthesis of parent resorc[4]arene and its partial alkylesters, Tetrahedron Letters 45(10), 2043-2046(2004).
- Štursa J., Dvořáková H., Šmidrkal J., Petříčková H., Moravcová J: A novel synthesis of parent resorc[4]arene and its partial alkylesters, Tetrahedron Letters 45(10), 2043-2046 (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., Plocková M., Filip V., Šmidrkal J.: Antifungal activity of lauric acid derivatives against Aspergillus niger. Europ. Food Res.Technol. 213, 488-490 (2001).
- Šmidrkal J., Filip V., Melzoch K., Hanzlíková I., Buckiová D., Křísa B.: Resveratrol. Chem. listy 95, 602-609 (2001).
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Working group: Dairy and Microbiology
Pedagogical activity:
- Physical Properties of Food I – for Bc degree
- Physical Properties of Food II – for MSc degree
- Food and Biochemical Process Engineering
(parts Centrifugation and Homogenzation) – for MSc degree - Technology of Dairy Products – for MSc degree and PhD degree
- Laboratory Technological Project- for MSc degree
- 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 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). (IF 2013: 1,387)
- Kováčová R., Štětina J., Čurda L.: Influence of processing and kappa-carrageenan on properties of whipping cream. Journal of Food Engineering 99, 471–478 (2010).
- Zalán Z., Hudáček J. , Štětina J., Chumchalová J., Halász A.: Production of organic acids by Lactobacillus strains in three different media. Eur Food Res Technol 230:395–404 (2010).
- Kováčová R., Synytsya A., Štětina J.: The characterization of whey proteins-pectin interaction in relation to emulsification properties of whey proteins. Czech Journal of Food Science 27, 4-8 (2009). ISSN 1212-1800
- Kováčová R., Štětina J., Diblíková L.: The influence of whey processing on emulsifying properties of whey proteins. In Proccedings: The International Symposium on Food Rheology and Structure, p. 540-541, ETH Zurich 2009. ISBN978-3-905609-43-1
- Kováčová R., Štětina J., Synytsya A., Fesslová L.: The characterization of pectin-ß-lactoglobulin interaction in relation to degree of pectin esterification. In Polysaccharides IV – proceedings of 4th International Conference on Polysaccharides, ČSCH, Praha 2008. ISBN:978-80-86238-57-9
- Buňka F., Štětina J., Hrabě J.: The effect of storage temperature and time on the consistency and colour of sterilized processed cheese. European Food Research and Technology 228, 223-229 (2008). ISSN: 1438-2377
- 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.
- Štětina J., Čurda L.: Influence of skim milk powder addition on rheological properties of heat-set gel of whey protein concentrate. Proceedings of the 4th International Symposium on Food Rheology and Structure., s. 619 – 620, ETH Zürich 2006. ISBN 3-905609-25-8.
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