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)