stdClass Object
(
[nazev] => Department of Dairy, Fat and Cosmetics
[adresa_url] =>
[api_hash] =>
[seo_desc] =>
[jazyk] =>
[jednojazycny] =>
[barva] =>
[indexace] =>
[obrazek] =>
[ga_force] =>
[cookie_force] =>
[secureredirect] =>
[google_verification] =>
[ga_account] =>
[ga_domain] =>
[ga4_account] => G-VKDBFLKL51
[gtm_id] =>
[gt_code] =>
[kontrola_pred] =>
[omezeni] =>
[pozadi1] =>
[pozadi2] =>
[pozadi3] =>
[pozadi4] =>
[pozadi5] =>
[robots] =>
[htmlheaders] =>
[newurl_domain] => 'umtk.vscht.cz'
[newurl_jazyk] => 'en'
[newurl_akce] => '[en]'
[newurl_iduzel] =>
[newurl_path] => 8548/46145/46147
[newurl_path_link] => Odkaz na newurlCMS
[iduzel] => 46147
[platne_od] => 31.10.2023 17:15:00
[zmeneno_cas] => 31.10.2023 17:15:04.04319
[zmeneno_uzivatel_jmeno] => Jan Kříž
[canonical_url] =>
[idvazba] => 56188
[cms_time] => 1714397073
[skupina_www] => Array
(
)
[slovnik] => stdClass Object
(
[preloader] => Please wait...
[logo_href] => /
[logo] => 
[logo_mobile_href] => /
[logo_mobile] =>
[google_search] =>
[social_fb_odkaz] =>
[social_tw_odkaz] =>
[social_yt_odkaz] =>
[intranet_odkaz] =>
[intranet_text] =>
[mobile_over_nadpis_menu] => Menu
[mobile_over_nadpis_search] => Search
[mobile_over_nadpis_jazyky] => Languages
[mobile_over_nadpis_login] => Login
[menu_home] => Homepage
[paticka_mapa_odkaz] => https://www.vscht.cz/name-and-address
[paticka_budova_a_nadpis] => BUILDING A
[paticka_budova_a_popis] => Rector,
Department of Communications,
Department of Education,
FCT Dean’s Office,
Centre for Information Services
[paticka_budova_b_nadpis] => BUILDING B
[paticka_budova_b_popis] => Department of R&D, Dean’s Offices:
FET,
FFBT,
FCE,
Computer Centre,
Department of International Relations,
Bursar
[paticka_budova_c_nadpis] => BUILDING C
[paticka_budova_c_popis] => Crèche Zkumavka,
General Practitioner,
Department of Economics and Management,
Department of Mathematics
[paticka_budova_1_nadpis] => NATIONAL LIBRARY OF TECHNOLOGY
[paticka_budova_1_popis] =>
[paticka_budova_2_nadpis] => CAFÉ CARBON
[paticka_budova_2_popis] =>
[paticka_adresa] => UCT Prague
Technická 5
166 28 Prague 6 – Dejvice
IČO: 60461373 / VAT: CZ60461373
Czech Post certified digital mail code: sp4j9ch
Copyright: UCT Prague
Information provided by the Department of International Relations and the Department of R&D. Technical support by the Computing Centre.
[paticka_odkaz_mail] => mailto:info@vscht.cz
[zobraz_desktop_verzi] => switch to desktop version
[aktualizovano] => Updated
[autor] => Author
[drobecky] => You are here: Department of Dairy, Fat and Cosmetics -
[zobraz_mobilni_verzi] => switch to mobile version
[social_in_odkaz] =>
[more_info] => More Information
[den_kratky_4] => Thurs
[novinky_kategorie_1] =>
[novinky_kategorie_2] =>
[novinky_kategorie_3] =>
[novinky_kategorie_4] =>
[novinky_kategorie_5] =>
[novinky_archiv_url] => /news
[novinky_servis_archiv_rok] => Annual Archive
[novinky_servis_nadpis] => News Settings
[novinky_dalsi] => More News
[den_kratky_5] => Fri
[archiv_novinek] => News Archive
[den_kratky_3] => Wed
[social_li_odkaz] =>
[novinky_archiv] =>
[den_kratky_2] =>
[den_kratky_1] =>
[den_kratky_6] =>
)
[poduzel] => stdClass Object
(
[46210] => stdClass Object
(
[obsah] =>
[poduzel] => stdClass Object
(
[46217] => stdClass Object
(
[obsah] =>
[iduzel] => 46217
[canonical_url] =>
[skupina_www] => Array
(
)
[url] => /[menu-jazyky]
[sablona] => stdClass Object
(
[class] => api_html
[html] =>
[css] =>
[js] =>
[autonomni] => 1
)
)
[46215] => stdClass Object
(
[obsah] =>
[iduzel] => 46215
[canonical_url] =>
[skupina_www] => Array
(
)
[url] => /[menu-main]
[sablona] => stdClass Object
(
[class] => api_html
[html] =>
[css] =>
[js] =>
[autonomni] => 1
)
)
[46216] => stdClass Object
(
[obsah] =>
[iduzel] => 46216
[canonical_url] =>
[skupina_www] => Array
(
)
[url] => /[menu-top]
[sablona] => stdClass Object
(
[class] => api_html
[html] =>
[css] =>
[js] =>
[autonomni] => 1
)
)
)
[iduzel] => 46210
[canonical_url] => //umtk-new.vscht.cz/en/menu
[skupina_www] => Array
(
)
[url] => /[en]/46210
[sablona] => stdClass Object
(
[class] => api_html
[html] =>
[css] =>
[js] =>
[autonomni] => 1
)
)
[46211] => stdClass Object
(
[obsah] =>
[poduzel] => stdClass Object
(
[46227] => stdClass Object
(
[nazev] =>
[seo_title] => Department of Dairy, Fat and Cosmetics
[seo_desc] =>
[autor] =>
[autor_email] =>
[obsah] =>
[urlnadstranka] =>
[obrazek] =>
[iduzel] => 46227
[canonical_url] =>
[skupina_www] => Array
(
)
[url] => /home
[sablona] => stdClass Object
(
[class] => stranka_novinky
[html] =>
[css] =>
[js] =>
[autonomni] => 1
)
)
[49800] => stdClass Object
(
[nazev] => Science and Research
[seo_title] => Science and Research
[seo_desc] =>
[autor] =>
[autor_email] =>
[obsah] =>
[urlnadstranka] =>
[obrazek] =>
[iduzel] => 49800
[canonical_url] =>
[skupina_www] => Array
(
)
[url] => /science
[sablona] => stdClass Object
(
[class] => boxy
[html] =>
[css] =>
[js] => $(function() {
setInterval(function () { $('*[data-countdown]').each(function() { CountDownIt('#'+$(this).attr("id")); }); },1000);
setInterval(function () { $('.homebox_slider:not(.stop)').each(function () { slide($(this),true); }); },5000);
});
function CountDownIt(selector) {
var el=$(selector);foo = new Date;
var unixtime = el.attr('data-countdown')*1-parseInt(foo.getTime() / 1000); if(unixtime<0) unixtime=0;
var dnu = 1*parseInt(unixtime / (3600*24)); unixtime=unixtime-(dnu*(3600*24));
var hodin = 1*parseInt(unixtime / (3600)); unixtime=unixtime-(hodin*(3600));
var minut = 1*parseInt(unixtime / (60)); unixtime=unixtime-(minut*(60));
if(unixtime<10) {unixtime='0'+unixtime;}
if(dnu<10) {unixtime='0'+dnu;}
if(hodin<10) {unixtime='0'+hodin;}
if(minut<10) {unixtime='0'+minut;}
el.html(dnu+':'+hodin+':'+minut+':'+unixtime);
}
function slide(el,vlevo) {
if(el.length<1) return false; var leva=el.find('.content').position().left; var sirka=el.width(); var pocet=el.find('.content .homebox').length-1;
var cislo=leva/sirka*-1; if(vlevo) { if(cislo+1>pocet) cislo=0; else cislo++; } else { if(cislo==0) cislo=pocet-1; else cislo--; }
el.find('.content').animate({'left':-1*cislo*sirka});
el.find('.slider_puntiky a').removeClass('selected');
el.find('.slider_puntiky a.puntik'+cislo).addClass('selected');
return false;
}
function slideTo(el,cislo) {
if(el.length<1) return false; var sirka=el.width(); var pocet=el.find('.content .homebox').length-1; if(cislo<0 || cislo>pocet) return false;
el.find('.content').animate({'left':-1*cislo*sirka});
el.find('.slider_puntiky a').removeClass('selected');
el.find('.slider_puntiky a.puntik'+cislo).addClass('selected');
return false;
}
[autonomni] => 1
)
)
[49613] => stdClass Object
(
[nazev] => About us
[seo_title] => About us
[seo_desc] =>
[autor] =>
[autor_email] =>
[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.
[urlnadstranka] =>
[ogobrazek] =>
[pozadi] =>
[iduzel] => 49613
[canonical_url] =>
[skupina_www] => Array
(
)
[url] => /about-us
[sablona] => stdClass Object
(
[class] => stranka
[html] =>
[css] =>
[js] =>
[autonomni] => 1
)
)
[49661] => stdClass Object
(
[nazev] => Education
[seo_title] => Education
[seo_desc] =>
[autor] =>
[autor_email] =>
[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.
[urlnadstranka] => [obrazek] => [iduzel] => 49661 [canonical_url] => [skupina_www] => Array ( ) [url] => /education [sablona] => stdClass Object ( [class] => boxy [html] => [css] => [js] => $(function() { setInterval(function () { $('*[data-countdown]').each(function() { CountDownIt('#'+$(this).attr("id")); }); },1000); setInterval(function () { $('.homebox_slider:not(.stop)').each(function () { slide($(this),true); }); },5000); }); function CountDownIt(selector) { var el=$(selector);foo = new Date; var unixtime = el.attr('data-countdown')*1-parseInt(foo.getTime() / 1000); if(unixtime<0) unixtime=0; var dnu = 1*parseInt(unixtime / (3600*24)); unixtime=unixtime-(dnu*(3600*24)); var hodin = 1*parseInt(unixtime / (3600)); unixtime=unixtime-(hodin*(3600)); var minut = 1*parseInt(unixtime / (60)); unixtime=unixtime-(minut*(60)); if(unixtime<10) {unixtime='0'+unixtime;} if(dnu<10) {unixtime='0'+dnu;} if(hodin<10) {unixtime='0'+hodin;} if(minut<10) {unixtime='0'+minut;} el.html(dnu+':'+hodin+':'+minut+':'+unixtime); } function slide(el,vlevo) { if(el.length<1) return false; var leva=el.find('.content').position().left; var sirka=el.width(); var pocet=el.find('.content .homebox').length-1; var cislo=leva/sirka*-1; if(vlevo) { if(cislo+1>pocet) cislo=0; else cislo++; } else { if(cislo==0) cislo=pocet-1; else cislo--; } el.find('.content').animate({'left':-1*cislo*sirka}); el.find('.slider_puntiky a').removeClass('selected'); el.find('.slider_puntiky a.puntik'+cislo).addClass('selected'); return false; } function slideTo(el,cislo) { if(el.length<1) return false; var sirka=el.width(); var pocet=el.find('.content .homebox').length-1; if(cislo<0 || cislo>pocet) return false; el.find('.content').animate({'left':-1*cislo*sirka}); el.find('.slider_puntiky a').removeClass('selected'); el.find('.slider_puntiky a.puntik'+cislo).addClass('selected'); return false; } [autonomni] => 1 ) ) [49675] => stdClass Object ( [nazev] => Contacts [seo_title] => Contacts [seo_desc] => [autor] => [autor_email] => [obsah] =>Leadership of department
| 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)
DATA
stdClass Object
(
[nazev] => Education
[seo_title] => Education
[seo_desc] =>
[autor] =>
[autor_email] =>
[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.
[submenuno] => [urlnadstranka] => [ogobrazek] => [pozadi] => [newurl_domain] => 'umtk.vscht.cz' [newurl_jazyk] => 'en' [newurl_akce] => '/education' [newurl_iduzel] => 49661 [newurl_path] => 8548/46145/46147/46211/49661 [newurl_path_link] => Odkaz na newurlCMS [iduzel] => 49661 [platne_od] => 18.10.2019 12:49:00 [zmeneno_cas] => 18.10.2019 12:49:37.920554 [zmeneno_uzivatel_jmeno] => Štěpán Marhons [canonical_url] => [idvazba] => 56283 [cms_time] => 1714397073 [skupina_www] => Array ( ) [slovnik] => Array ( ) [poduzel] => stdClass Object ( [49668] => stdClass Object ( [obsah] => [poduzel] => stdClass Object ( [49669] => stdClass Object ( [nadpis] => Education [popis] => Our department offers higher education in scope of dairy and fat food technology and also detergents and cosmetics. [platne_od] => [platne_do] => [odkaz] => [text_odkazu] => [obrazek_pozadi] => 0001~~8_R1jzc1NDPKBwA.jpg [barva_textu] => bila [iduzel] => 49669 [canonical_url] => [skupina_www] => Array ( ) [url] => [sablona] => stdClass Object ( [class] => slider [html] => [css] => [js] => [autonomni] => 0 ) ) ) [iduzel] => 49668 [canonical_url] => [skupina_www] => Array ( ) [url] => [sablona] => stdClass Object ( [class] => slider [html] => [css] => [js] => [autonomni] => 0 ) ) [49698] => stdClass Object ( [obsah] => [poduzel] => stdClass Object ( [49701] => stdClass Object ( [nadpis] => Bachelor Study Program [odkaz] => /education/bsp [text_odkazu] => Bachelor Study Program [perex] => [skupina] => [ikona] => pravitko [velikost] => 1 [pozice_x] => 3 [pozice_y] => 1 [barva_pozadi] => cervena [countdown] => [obrazek_pozadi] => [iduzel] => 49701 [canonical_url] => [skupina_www] => Array ( ) [url] => [sablona] => stdClass Object ( [class] => [html] => [css] => [js] => [autonomni] => ) ) [49710] => stdClass Object ( [nadpis] => Master's Study Program [odkaz] => /education/msp [text_odkazu] => Master's Study Program [perex] => [skupina] => [ikona] => banka [velikost] => 1 [pozice_x] => 4 [pozice_y] => 1 [barva_pozadi] => zelena [countdown] => [obrazek_pozadi] => [iduzel] => 49710 [canonical_url] => [skupina_www] => Array ( ) [url] => [sablona] => stdClass Object ( [class] => [html] => [css] => [js] => [autonomni] => ) ) [49700] => stdClass Object ( [nadpis] => Introduction [odkaz] => [text_odkazu] => [perex] =>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.
[skupina] => [ikona] => klic [velikost] => 2 [pozice_x] => 1 [pozice_y] => [barva_pozadi] => modra [countdown] => [obrazek_pozadi] => [iduzel] => 49700 [canonical_url] => [skupina_www] => Array ( ) [url] => [sablona] => stdClass Object ( [class] => [html] => [css] => [js] => [autonomni] => ) ) [49725] => stdClass Object ( [nadpis] => Postgraduate Study Program [odkaz] => /education/postgraduate-study-program [text_odkazu] => Postgraduate Study Program [perex] => [skupina] => [ikona] => promoce [velikost] => 1 [pozice_x] => 3 [pozice_y] => 2 [barva_pozadi] => zluta [countdown] => [obrazek_pozadi] => [iduzel] => 49725 [canonical_url] => [skupina_www] => Array ( ) [url] => [sablona] => stdClass Object ( [class] => [html] => [css] => [js] => [autonomni] => ) ) ) [iduzel] => 49698 [canonical_url] => [skupina_www] => Array ( ) [url] => /education/49698 [sablona] => stdClass Object ( [class] => api_html [html] => [css] => [js] => [autonomni] => 1 ) ) [49702] => stdClass Object ( [nazev] => Bachelor Study Program [seo_title] => Bachelor Study Program [seo_desc] => [autor] => [autor_email] => [obsah] =>Our department participates in the education of:
English bachelor study program:
Chemistry and Technology (Specialization in Food and Biochemical Technology)
in subjects:
| guarantor | semester | range | |
| Food technology |
Prof. Vladimír Filip, MSc, PhD. Assoc. Prof. Aleš Rajchl, MSC, PhD. Assoc. Prof. Evžen Šárka, MSC, PhD. |
winter | 5/1/0 C+Ex |
in subjects: Introduction to food and biochemical sciences, Physical properties of food I, Probiotics and functional foods I, Food technology, Basics of cosmetics
[urlnadstranka] => [obrazek] => [poduzel] => Array ( ) [iduzel] => 49702 [canonical_url] => [skupina_www] => Array ( ) [url] => /education/bsp [sablona] => stdClass Object ( [class] => stranka [html] => [css] => [js] => [autonomni] => 1 ) ) [49713] => stdClass Object ( [nazev] => Master's Study Program [seo_title] => Master's Study Program [seo_desc] => [autor] => [autor_email] => [obsah] =>Our department participates in the education of:
English language
| guarantor | semester | range | |
| Food Technology and Biotechnology I |
Prof. Vladimír Filip, MSc, PhD. Assoc. Prof. Aleš Rajchl, MSC, PhD. |
winter | 3/0/0 Ex |
Czech Language
Physical and Colloidal Properties of Foods,
Microbiology of Food and Cosmetics,
Hygiene and sanitation of food processes,
Laboratory of food technology and process control,
Probiotics and Functional Food II,
Chemistry and Technology of Cosmetics
[urlnadstranka] => [obrazek] => [poduzel] => Array ( ) [iduzel] => 49713 [canonical_url] => [skupina_www] => Array ( ) [url] => /education/msp [sablona] => stdClass Object ( [class] => stranka [html] => [css] => [js] => [autonomni] => 1 ) ) [49729] => stdClass Object ( [nazev] => Postgraduate Study Program [seo_title] => Postgraduate Study Program [seo_desc] => [autor] => [autor_email] => [obsah] => [urlnadstranka] => [obrazek] => [poduzel] => stdClass Object ( [49734] => stdClass Object ( [obsah] => [iduzel] => 49734 [canonical_url] => [skupina_www] => Array ( ) [url] => /education/postgraduate-study-program/49734 [sablona] => stdClass Object ( [class] => api_html [html] => [css] => [js] => [autonomni] => 1 ) ) [64125] => stdClass Object ( [nazev] => New PhD. Theses [seo_title] => New PhD. Theses [seo_desc] => [autor] => [autor_email] => [obsah] =>Ph.D. topics for study year 2024/25 will be published by February 15, 2024
Our department provides postgraduate study of program:
Food chemistry and technology, specialization: Food technology
[iduzel] => 49736 [canonical_url] => [skupina_www] => Array ( ) [url] => [sablona] => stdClass Object ( [class] => infotext [html] => [css] => [js] => [autonomni] => 0 ) ) [49738] => stdClass Object ( [nazev] => Current PhD. Theses [seo_title] => Current PhD. Theses [seo_desc] => [autor] => [autor_email] => [obsah] =>Synthesis and application of structured triacylglycerol
Dissertation solver: MSc. Katsiaryna Alishevich
Supervisor: Filip Vladimír, prof. Ing. CSc. ( fil...@vscht.cz)
Berčíková Markéta. Ing. Ph.D.
Anotation: Structured triacylglycerols constitute crystal network most the fat blends of fat products. Microstructure of crystal network determines the nature of the non-bonded interactions with liquid triacylglycerols and thereby determines the physical and rheological properties of the final product.
The aim of this work will be the preparation of the pure triacylglycerols to study the properties of subsequently prepared fat blends. The characteristic behavior of triacylglycerols is polymorphic behavior which depends on the composition of TAG and heat treatment fat blends. Prepared structured triacylglycerols and fat blends will be assessed by physical methods used to study crystallization, microstructure and rheological properties.
Synthesis, functional properties and stability of lipid nanoparticles
Dissertation solver: MSc. Radek Beneš
Supervisor: Kyselka Jan, doc. Ing. CSc. (jan.kyselka@vscht.cz)
Annotation: Lipid nanoparticles are successfully used in clinical practice as they are safe and efficient delivery systems that protect drugs or nucleic acids from degradation. An important application of the lipid nanoparticle-mRNA system is the vaccines against the coronavirus disease COVID-19. From the point of view of good manufacturing practice, the stability and safety of both the lipids and the prepared nanoparticles are crucial. Lipids are usually purposefully modified and represent a complex system composed of cationic (DOTMA, DOSPA, DOTAP), amphoteric (phospholipids) and nonionic (ALC-0159, PEG2000-DMG) tensides, sterols or their derivatives (DC-cholesterol, BHEM-cholesterol). The aim of the work is the laboratory preparation of modified lipids and sterols from the group of cationic, amphoteric and non-ionic tensides as well as description of their functional properties. Furthermore, the prepared lipid nanoparticles and their stability under defined conditions will be characterized.
Fractionation of prebiotic galactooligosaccharides and their application properties
Supervisor: Čurda Ladislav, doc. Ing. CSc. ( cur...@vscht.cz)
Characteristics and functional properties of sourdough with lactobacilli
Supervisor: Plocková Milada, doc. Ing. CSc. ( plo...@vscht.cz)
Horáčková Šárka, Ing. CSc. ( sar...@vscht.cz)
The aim of the thesis will be preparation and comparison of the sourdoughs from various cereals and pseudocereals and their analytical and nutritional assessment. Attention will be paid to the presence of particular groups of microorganisms focusing on the genus Lactobacillus, the characterization of newly isolated strains with emphasis on their antibacterial and antifungal activities. Furthmore, the effect of present microflora on the quality of prepared sourdoughs, dough and bakery products, especially on the changes of polysaccharides and products aging with additions of various kinds of sourdoughs will also be evaluated.
Stabilization and modification of food additives and nutraceuticals by catalytic hydrogenation
Supervisor: Filip Vladimír, prof. Ing. CSc. ( fil...@vscht.cz)
Kyselka Jan, Ing. Ph.D. ( KYS...@vscht.cz)
The effect of the modification of milk protein by microbial transglutaminase on the functional properties of milk.
Supervisor: Štětina Jiří, doc. Ing. CSc. ( ste...@vscht.cz)
Čurda Ladislav, doc. Ing. CSc. ( cur...@vscht.cz)
Synthesis of new type of natural antioxidants and their acetals for industrial frying and deep-frying applications.
Dissertation solver: MSc. Petra Šimicová
Supervisor: Kyselka Jan, Ing. Ph.D. ( KYS...@vscht.cz)
Hrádková Iveta, Ing. Ph.D. ( ive...@vscht.cz)
Filip Vladimír, prof. Ing. CSc. ( fil...@vscht.cz)
Anotation: The thermal and oxidative stability of oils and fats are essential criteria in the selection of frying media for industrial applications. The development of products with minimal trans-unsaturated fatty acid content and reduced saturated fatty acid content is actual. The use of synthetic antioxidants is also on the decline and therefore the main challenge is to find a suitable frying medium with respect to the fatty acid composition and its subsequent fortification with natural antioxidants or their concentrates. An interesting alternative is the application of hydrophobic lignans contained in sesame oil, in particular sesamolin, as it provides an effective natural antioxidant, sesamol, when hydrolyzing the acetal linkage in situ. The aim of this work will be the organic synthesis of new type of natural antioxidants including their acetals for industrial frying and deep-frying applications, which will protect unsaturated fatty acids from autooxidation and thus prolong the durability of the frying medium. The efficacy of the newly prepared compounds will be compared with synthetic antioxidants or commercial concentrates of lignans of Sesamum indicum.
Study of the influence of antimicrobial substances on the stability of emulsion systems
Dissertation solver: MSc. Mariana Dančíková
Supervisor: Hrádková Iveta, Ing. Ph.D. ( ive...@vscht.cz)
Anotation: The use of antimicrobial substances in cosmetic products is a frequently discussed topic in the connection with the use of the new substances, their toxicological profile and the influence on physical, chemical and microbiological stability of products.
The aim of thesis is the design of model cosmetic systems; the comparison of antimicrobial effect of selected antimicrobial compounds (commercial and newly synthesized) in model systems; the determination of skin penetration and potential for skin irritation of tested antimicrobial substances in different model systems by alternative toxicological method in vivo in system of reconstructed 3D models of human skin; the monitoring of physical-chemical stability of model cosmetic systems and formation of nitrosamines, formaldehyde and other toxic substance in dependence on chemical structure of biological active substances in model system.
Dependence of quaternary ammonium salts antimicrobial effect on their structure
Dissertation solver: MSc. Kateřina Sasínová
Supervisor: Šmidrkal Jan, prof. Ing. CSc. ( jan...@vscht.cz)
Berčíková Markéta. Ing. Ph.D.
Anotation: Some of quaternary ammonium salts are used in the form of pure substance as disinfection substance in human and veterinary medicine (Ajatin, Septonex). Other quaternary ammonium salts in the form of technical mixture are used as surfactants with the antimicrobial and antistatic effect in the skin cleaning cosmetics. The antimicrobial effect can be enhanced by altering the structure of the molecule of substance.
In the theoretical part, find the quaternary ammonium salt in the literature, which are used as antimicrobial substances in medicine and cosmetics. Evaluate the literature data and suggest the synthesis of new quaternary ammonium salts, which would have higher antimicrobial effect.
In the experimental part of the work, synthesize several series of pure quaternary ammonium salts. Optimize their synthesis conditions. Determine their critical micellar concentration and antimicrobial effect and compare it with the effect of currently used quaternary salts.
| Thesis | PhD Student | Supervisor |
| Synthesis, functional properties and stability of lipid nanoparticles | Beneš | Kyselka |
| Synthesis of novel lactose-derived prebiotics | Harkavchenko | Čurda |
| Dependence of quaternary ammonium salts antimicrobial effect on their structure | Sasínová | Hrádková |
| Stabilization and modification of food additives and nutraceuticals by catalytic hydrogenation | Honzíková | Filip |
| Characteristics and functional properties of sourdough with lactobacilli | Koval | Horáčková |
| The effect of the modification of milk protein by microbial transglutaminase on the functional properties of milk. | Marhons |
Štětina |
| Preparation and isolation of galactooligosaccharides | Botvynko | Čurda |
| Microbistatic and antioxidant effect of phenolic acid derivatives | Feldeková | Šmidrkal |
| The effect of whey proteins on the texture of dairy products | Potůčková | Štětina |
|
Name |
Year |
Thesis |
Supervisor |
| Katsiaryna Alishevich | 2023 | Filip | |
| Jana Chramostová | 2023 | Čurda | |
| Yana Troshchynska | 2023 | Štětina | |
| Nikolay Shakhno | 2022 | Integrated membrane separation in the processing of milk and whey with a focus on electrodialysis | Čurda |
| Miroslav Dragoun | 2022 | Biologically active substances isolated from oilseeds | Kyselka |
| Kristina Veselá | 2021 | Characteristics and functional properties of Lactobacillus plantarum | Plocková |
| Monika Kumherová | 2021 | Lactobacilli and their role in the prevention and treatment of urovaginal tract infections | Šmidrkal |
| Iveta Klojdová | 2019 | Preparation and properties of multiple emulsions in dairy products | Štětina |
| Veronika Brychová | 2017 | Analysis of organic compounds from younger prehistory findings and their interpretation | Filip |
| Klára Cihelková | 2017 | Changes of Triglycerides by high temperatures | Filip |
| Michaela Kosová | 2015 | Antistaphylococcal activity of lactic acid bacteria | |
| Jan Kyselka | 2015 | Sterol oxidation in fat and fat dispersions. | Filip |
| Tereza Morávková | 2015 | Rheological and sensorial properties of multiphase dispersed systems | Filip |
| Lenka Diblíková | 2015 | Fractionation of major whey proteins | Čurda |
| Renáta Kováčová | 2015 | Functional properties of whey proteins | Štětina |
| Klára Pocedičová (roz. Hellerová) |
2015 | Enzymatic Preparation of Galactooligosaccharides | Čurda |
| Iva Červenková | 2014 | Antilisterial activity of lactic acid bacteria | |
| Roman Merkl | 2012 | Functional properties of polyphenols | Šmidrkal |
| Veronika Spěváčková | 2012 | Lipid oxidation in dispersive systems | Filip |
| Jana Svátková | 2012 | Presence of lactic acid bacteria in delicatessen production | Plocková |
| Tereza Karlová | 2011 | Microbial active glycolipids | Filip |
| Daniel Mišún | 2011 | Influence of technological parameters on the separation of whey components | Čurda |
| Iva Jebavá |
2011 |
Autolytic system of Lactobacillus helveticus | Plocková |
| Irena Němečová | 2011 | Control of undesirable proteolytic microflora during the milk processing | Plocková |
| Draha Kozáková | 2010 | The usage of lactococci autolysis for semi-hard cheese ripening | Plocková |
| Petr Miller | 2010 | Suppression of lactic acid bacteria incidence in both mayonnaise-based products and raw material for their production | Plocková |
| Lenka Poláková | 2010 | Surfactants based on vegetable oils | Šmidrkal |
| Adriena Dryáková | 2009 | Enzymatic hydrolysates of whey proteins | Čurda |
| Marie Vokáčová | 2009 | Surfactant systems of detergents on the base of renewable sources | Šmidrkal |
| Kateřina Kučerová | 2008 | Protective cultures in delicatessen products | Plocková |
| Jana Trčková | 2008 | Rheological properties of hydrocolloid gels with milk proteins | Štětina |
| Markéta Zárubová | 2008 | Crystallization of triglycerides in fatty bases | Filip |
| Jitka Holubová | 2007 | Application of impedance method in following of antimicrobial compounds effect on microbial growth | Čurda |
| Jana Hrdličková | 2007 | Enzymic modifications of lactose | Čurda |
| Štěpán Tůma | 2007 | Lactobacilli in Dutch-type cheeses of Edam type | Plocková |
| Markéta Giesová | 2006 | Antifungal properties of Lactobacilli, their identification and applications | Plocková |
| Eva Kolouchová | 2006 | Synthesis and properties of microbially active lipids | |
| Jiří Lád | 2006 | The triacylglyceride based non-ionic tensides | Šmidrkal |
| Iveta Pokorná | 2006 | Oxidation stability of lipids in emulsions | Filip |
| Tomáš Kůtek | 2005 | Structural triglycerides and their functional properties | Filip |
| Ivana Tovarová | 2005 | Isolation and characteristic of caseinomacropeptide and other whey proteins | Čurda |
| Radka Červenková | 2004 | Antimicrobial properties of carboxylic acids derivatives | |
| Ivo Piska | 2004 | Rheological properties of processed cheese | Štětina |
| Do Tuyet Mai | 2003 | Lactococcus lactis subsp. lactis LTM 32, a new bacteriocin producing strain isolated from Vietnamese fermented milk | Plocková |
| Olga Kukačková | 2001 | The Application of NIR Spectroscopy in Milk and Dairy Products Analysis | Čurda |
| Lucie Němcová | 2001 | The Biochemical and Physical Changes During the Cheese Ripening | Štětina |
| Martin Štěpánek | 2000 | The Structured Triacylglycerides and Their Properties in Fatty Bases | Filip |
| Zdenka Řiháková | 2000 | The Antimicrobial Effect of Lauric Acid Esters with Polyols | Plocková |
| Eva Šviráková | 1999 | The Production and Application of Nisin in Dairy Industry | Plocková |
| Jitka Stiles | 1999 | The Antifungal Activity of Lactobacilli | Plocková |
| Jana Chumchalová | 1997 | The Antimicrobial Activity of Lactobacilli | Plocková |
| Marie Kleinová | 1996 | The Enzyme Catalyzation of Fat Reactions | Filip |
We welcome student's interest in working in laboratories beyond their study obligations. Students are allowed to participate in the research of our department on a topic of their interest. In this way, they will significantly expand their knowledge and skills beyond standard education. Among other things, they can better manage the elaboration of a bachelor or diploma thesis. Students can present the results of their work at the Student Scientific Conference, which is usually held in November. If you are interested, do not hesitate to contact the student research coordinator Assoc.Prof. Jiří Štětina or directly any teacher of the department.
[urlnadstranka] => [poduzel] => Array ( ) [iduzel] => 49768 [canonical_url] => [skupina_www] => Array ( ) [url] => /education/student-activity [sablona] => stdClass Object ( [class] => stranka_ikona [html] => [css] => [js] => [autonomni] => 1 ) ) [49771] => stdClass Object ( [nazev] => Excursion [seo_title] => Excursion [seo_desc] => [autor] => [autor_email] => [perex] => [ikona] => [obrazek] => [ogobrazek] => [pozadi] => [obsah] =>In the academic year 2015/2016 we visited:
- MASO WEST s. r. o., Klatovy
- MADETA a.s., plant Jindřichův Hradec
- MADETA a.s., plant Planá nad Lužnicí
- Mlékárna Klatovy a.s., Lactalis Groupe
- Mlékárna Pragolaktos, a.s., Praha
- Partner in Pet Food CZ s.r.o., Veselí nad Lužnicí
- Pekárna Srnín, K III spol. s r. o.
- Pivovar Protivín, a.s.
- Savencia Fromage & Dairy Czech Republic, a.s., plant Sedlčany
- Zeelandia spol. s r.o., provoz Chelčice
Students of the subjects "Surfactants and Detergents" and "Chemistry and Technology of Cosmetics" also visit every year:
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.
[urlnadstranka] => [poduzel] => Array ( ) [iduzel] => 49772 [canonical_url] => [skupina_www] => Array ( ) [url] => /education/graduates [sablona] => stdClass Object ( [class] => stranka_ikona [html] => [css] => [js] => [autonomni] => 1 ) ) ) [sablona] => stdClass Object ( [class] => boxy [html] => [css] => [js] => $(function() { setInterval(function () { $('*[data-countdown]').each(function() { CountDownIt('#'+$(this).attr("id")); }); },1000); setInterval(function () { $('.homebox_slider:not(.stop)').each(function () { slide($(this),true); }); },5000); }); function CountDownIt(selector) { var el=$(selector);foo = new Date; var unixtime = el.attr('data-countdown')*1-parseInt(foo.getTime() / 1000); if(unixtime<0) unixtime=0; var dnu = 1*parseInt(unixtime / (3600*24)); unixtime=unixtime-(dnu*(3600*24)); var hodin = 1*parseInt(unixtime / (3600)); unixtime=unixtime-(hodin*(3600)); var minut = 1*parseInt(unixtime / (60)); unixtime=unixtime-(minut*(60)); if(unixtime<10) {unixtime='0'+unixtime;} if(dnu<10) {unixtime='0'+dnu;} if(hodin<10) {unixtime='0'+hodin;} if(minut<10) {unixtime='0'+minut;} el.html(dnu+':'+hodin+':'+minut+':'+unixtime); } function slide(el,vlevo) { if(el.length<1) return false; var leva=el.find('.content').position().left; var sirka=el.width(); var pocet=el.find('.content .homebox').length-1; var cislo=leva/sirka*-1; if(vlevo) { if(cislo+1>pocet) cislo=0; else cislo++; } else { if(cislo==0) cislo=pocet-1; else cislo--; } el.find('.content').animate({'left':-1*cislo*sirka}); el.find('.slider_puntiky a').removeClass('selected'); el.find('.slider_puntiky a.puntik'+cislo).addClass('selected'); return false; } function slideTo(el,cislo) { if(el.length<1) return false; var sirka=el.width(); var pocet=el.find('.content .homebox').length-1; if(cislo<0 || cislo>pocet) return false; el.find('.content').animate({'left':-1*cislo*sirka}); el.find('.slider_puntiky a').removeClass('selected'); el.find('.slider_puntiky a.puntik'+cislo).addClass('selected'); return false; } [autonomni] => 1 ) [api_suffix] => )