Special attention is paid to studies concerned with food components interactions / breakdown which may result in changes of nutritional value and/or sensory properties. In the recent years, interdisciplinary ‘omics’-based research aimed at the assessment of in vivo / in vitro effects induced by biologically active compounds, both beneficial and toxic, has been initiated.
Basic overview of the study
Our Department contributes to teaching of following Study Programmes
Bachelor Study Programme
Chemistry and Technology, specialization Food Chemistry and Technology
Master Study Programmes
Biochemistry and Biotechnology, Sub-programme Biotechnology
Doctoral Study Programme
Food Chemistry and Technology, Sub-programme Food Chemistry and Analysis
Expert services and/or collaboration within common research projects are offered in the following areas:
A. FOOD/FEED CHEMICAL SAFETY, HUMAN EXPOSURE, AND FORENSIC ISSUES
Development of advanced methods for analysis of multiple contaminants and their metabolites in food, feed, biological and environmental matrices; investigation of preventive measures and mitigation strategies:
- Mycotoxins and natural plant toxins
- Pesticide / veterinary drugs residues
- POPs and other industrial contaminants
- Packaging contaminants / migrants
- Processing contaminants, antinutritive substances
- ´Emerging´ contaminants
B. FOOD QUALITY ATTRIBUTES AND AUTHENTICATION; BIOPROSPECTION
Implementation of novel approaches for characterization and classification of:
- Metabolome / foodome: fingerprinting and/or profiling methods employing high resolution MS (ambient, LC, GC); advanced data processing; specific markers´ identification
Biologically active compounds: non-target screening for ‘unknowns’ in plants / microorganisms; identification based on cutting-edge mass spectrometric techniques; assessment of chemical cocktails in combination with bioactivity testing
- Flavours / odours: combination of instrumental and sensory analysis; assessment based on the combination of comprehensive GC and olfactometry
TRAINING AND STUDY STAYS are offered to PhD students / postdoc young researchers interested in the above areas.
The UCT Prague closely cooperates with EU Reference Laboratories (EURLs) network in the field of QA/QC strategies, interlaboratory validation studies, reference materials and traceability of chemical measurements.
- Recent Advances in Food Analysis (RAFA)
- Chemical Reactions in Food (CRF)
- Testing of food, incl. beverages and food supplements, agriculture products, feedstuffs, environmental samples, biological samples and addictive drugs.
- Development, validation and implementation of analytical methods and detection techniques within above mentioned field,
- Organization and interpretation of interlaboratory studies,
- Participation in the international co-operation in the development and standardization of analytical methods (colaboration with EU reference laboratories, etc.),
- Research and development in chemical metrology - measurement techniques, reference materials, uncertainties of measurement results,
- Forensic analysis, expertise, European legislation and technical standards.
- Education and laboratory training.