Academic staff is engaged in the basic, applied and contract research concerning the following subjects:
Properties of milk as raw material for dairy industry. Basic technological processes in the dairy industry and their use in production of milk based foods. (Čurda, Štětina)
- Technology of milk and milk products:
- pasteurised and long life milk products
- fermented milk products
- quarks and dairy desserts,
- cheeses and processed cheeses
- whey processing
- Instrumental analytical methods in the dairy industry.
- Membrane and chromatographic processes in the dairy industry. Isolation of biologically active components of milk.
Microbiology of food and cosmetic products with respect to dairy technology (Plocková, Horáčková, Kosová)
- Functional properties of lactic acid bacteria
- Protective and probiotic characteristics of lactic acid bacteria and bifidobacteria
- Application of probiotics and prebiotics to food products
- Stability of probiotic microorganisms in food and non-food matrix, encapsulation
- Selective determination of lactic acid bacteria by cultivation and molecular biology methods (PCR, qPCR)
- Control of undesirable microorganisms in food
- Application of methods leading to increased microbial quality and self-life of products
Basic processes for recovery and refining of oils and fats. Improvement of technology for fat foods and technical fats. (Filip)
- Recovery and refining of oils and fats.
- Technology and properties of plastic fats.
- Technology and properties of emulsified fats.
Physico-chemical properties of surfactants and their use in technology of detergents, industrial and household chemistry. (Šmidrkal, Hrádková)
- Technology and properties of surfactants, detergents and cosmetic products.
- Influence of activators on the physico-chemical properties of detergents.
Study of physico-chemical properties of cosmetic raw materials and their use in cosmetic products. (Šmidrkal, Hrádková, Berčíková)
- Influence of cosmetic ingredients on cosmetic product stability and skin parameters
- Antioxidant and antimicrobial effects of phenolic acid derivatives