Markéta Berčíková, MSc, PhD

Working group: Fats, Surfactants, Cosmetics

Pedagogical activity:

• Bachelor's degree program
  • Physical properties of food
• Master's degree program
  • Surfactants and detergents
  • Probiotics and Functional Food II
  • Laboratory of food technology and process control 
  • Technological Project 
• Supervising BSc and MSc diploma 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 2015:

ORCID ID 0000-0002-7999-8015

• Kalenchak, K., Novakova, L., Vachalova, T., Honzikova, T., Hybner, T., Rajchl, A.,  Cizkova, H., Sistkova, I., Kruzik, V., Bercikova, M.,  Kyselka, J. (2026). New Insight into Cavitation-Assisted Chemical Refining and Enzymatic Modification of Vegetable Oils and Their Impact on Physicochemical Properties of Final Products. FOODS, 15(3). doi:10.3390/foods15030439
• Kalenchak, Katsiaryna, Markéta Berčíková, Kateřina Sasínová, Tereza Honzíková, Radek Beneš, Jan Rohlíček, Jan Kyselka, and Vladimír Filip. "Ternary Phase Behavior of 1,3-Dipalmitoyl-2-Linoleoylglycerol (Plp), 1-Palmitoyl-2-Linoleoyl-3-Stearoyl-Rac-Glycerol (Pls), and 1,3-Distearoyl-2-Linoleoylglycerol (Sls): Minor Tag Species of Vegetable Fats and Oils." Crystal Growth & Design 25, no. 5 (2025): 1372-85. https://dx.doi.org/10.1021/acs.cgd.4c01308.
• Kozlu, A., Ngasakul, N., Klojdová, I., Havlík, J., Bergo, A. M., Berčíková, M., & Baigts-Allende, D. K. (2025). Overall use of edible insects for producing food analogs and upcycling insect-derived ingredients from residues. Applied Food Research, 5(1). doi:10.1016/j.afres.2025.100881
• Sasínová, K.; Berčíková, M.; Vrchotová, B.; Hrádková, I.; Šmidrkal, J.; Kalenchak, K. Antimicrobial and Biofilm Inhibition Activity of Novel Biobased Quaternary Ammonium Salts. ACS Omega 2025, 10 (34), 39236-39249. DOI: 10.1021/acsomega.5c06267.
• Nakonechna K., Ilko V., Berčíková M., Vietoris V., Panovská Z., Doležal M. (2024): Nutritional, Utility, and Sensory Quality and Safety of Sunflower Oil on the Central European Market. Agriculture, 14, 536. DOI: 10.3390/agriculture14040536
• Alishevich, Katsiaryna, Markéta Berčíková, Jan Kyselka, Kateřina Sasínová, Tereza Honzíková, Petra Šimicová, Jan Šmidrkal, Jan Rohlíček, and Vladimír Filip. "Binary Phase Behavior of 2-Oleoyl-1-Palmitoyl-3-Stearoyl-Rac-Glycerol (Pos) and 2-Linoleoyl-1-Palmitoyl-3-Stearoyl-Rac-Glycerol (Pls)." Food Biophysics 18, no. 1 (2023): 161-73. https://dx.doi.org/10.1007/s11483-022-09761-8.
• Honzikova, T., M. P. Agbaga, R. E. Anderson, R. Brush, M. Ahmad, L. Musilkova, K. Sejstalova, K. Alishevich, R. Benes, P. Simicova, M. Bercikova, V. Filip, and J. Kyselka. "Novel Approaches for Elongation of Fish Oils into Very-Long-Chain Polyunsaturated Fatty Acids and Their Enzymatic Interesterification into Glycerolipids." J Agric Food Chem 71, no. 46 (Nov 22 2023): 17909-23. https://dx.doi.org/10.1021/acs.jafc.3c05355.
• Feldeková, E.; Kosová, M.; Berčíková, M.; Dragoun, M.; Klojdová, I.; Hrádková, I.; Šmidrkal, J. Antimicrobial properties of phenolic acid alkyl esters. Czech Journal of Food Sciences 2022, 40 (6), 438-444. DOI: 10.17221/135/2022-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 .
• Bárta, Jan, Veronika Bártová, Markéta Jarošová, Josef Švajner, Pavel Smetana, Jaromír Kadlec, Vladimír Filip, Jan Kyselka, Markéta Berčíková, Zbyněk Zdráhal, Marie Bjelková, and Marcin Kozak. 2021. “Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences.” Foods 10(11). https://doi.10.3390/foods10112766.
• Berčíková, M.; Lád, J.; Hrádková, I.; Kumherová, M.; Šmidrkal, J. Reaction of Fatty Acid Methyl Ester with Monoethanolamine and Diethanolamine. Tenside Surfactants Detergents 2021, 58 (4), 287-292. DOI: 10.1515/tsd-2020-2328.
• Kyselka, Jan, Klára Cihelková, Daise Lopes-Lutz, Josef Chudoba, Tereza Váchalová, Katsiaryna Alishevich, Iveta Hrádková, Markéta Berčíková, Monika Mikolášková, and Vladimír 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). doi: 10.1002/ejlt.202000228.
• Berčíková, Markéta, Anežka Šimková, Klára Hudecová, Jan Kyselka, Vladimír Filip, and Iveta Hrádková. 2020. “Physical Properties of Structured Fats and Fat Blends Based on the Long Chain Fatty Acids.” Food Biophysics 15(1):143–52. doi: 10.1007/s11483-019-09609-8.
• Horackova, Sarka, Kristina Vesela, Iveta Klojdova, Marketa Bercikova, and Milada Plockova. 2020. “Bile Salt Hydrolase Activity, Growth Characteristics and Surface Properties in Lactobacillus Acidophilus.” European Food Research and Technology 246(8):1627–36. doi: 10.1007/s00217-020-03518-8.
• Kyselka, Jan, Tereza Honzíková, Tereza Váchalová, Tereza Jirásková, Katsiaryna Alishevich, Zdeňka Rottnerová, Veronika Brychová, Markéta Berčíková, Iveta Hrádková, and Vladimír 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):9916–25. doi: 10.1021/acs.jafc.9b03054.
• Kyselka, Jan, Kateřina Matějková, Jan Šmidrkal, Markéta Berčíková, Erik Pešek, Beverly Bělková, Vojtěch Ilko, Marek Doležal, and Vladimír 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):1887–95. doi: 10.1007/s00217-018-3101-9.
• Kyselka, Jan, Lukas Thomes, Simona Remisova, Miroslav Dragoun, Marketa Bercikova, and Vladimir Filip. 2016. “Preparation of Conjugated Linoleic Acid Enriched Derivatives by Conventional and Biphasic Isomerisation.” Czech Journal of Food Sciences 34(6):511–21. doi: 10.17221/362/2016-CJFS.
• Šmidrkal, Tesarova, M., Hradkova, I., Bercikova, M., Adamcikova, A., & Filip, V.: "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). DOI: 10.1016/j.foodchem.2016.05.039 
• Filip, Vladimir, Jan Kyselka, Iveta Hrádková, Markéta Berčíková, and Klára Cihelková. 2015. “A Versatile Apparatus for the Bench Scale Bleaching and Deodorisation of Vegetable Oils.” Czech Journal of Food Sciences 33(6):537–44. doi: 10.17221/438/2015-CJFS.