Human nutrition and functional foods
Ing. Veronika Švehlová, Ph.D.
The doctor deals with the analysis of foodstuffs with a focus on the determination of fat content in terms of technological quality and its nutritional value. The main focus is to investigate the possibility of influencing the fatty acid content of various animal tissues and their determination by gas chromatography.
Biotechnology, plant products and sensory analysis of food
prof. Dr. Ing. Luděk Hřivna
The professor and his team focus on the quality of crop production and how it can be influenced directly in the field. They also work on the quality and processing technology of cereal products. Thanks to the laboratory equipment and, above all, the facilities of the bakery and confectionery semi-industry, he deals with and innovates traditional recipes for bakery and confectionery products.
Ing. Veronika Šafránková, Ph.D.
She deals with plant products.
prof. Ing. Alžběta Jarošová, Ph.D.
The sensory laboratory under the direction of the professor deals with the evaluation of sensory properties of food. With today’s wide range of foods on the market, the properties of food that consumers can evaluate using their senses are also important, and thus the sensory quality of food becomes more important.
Bc. Ing. Markéta Janík Piechowiczová, Ph.D.
She is working on new trends in sensory analysis of food.
Food quality, processing, development and innovation
Ing. Jan Slováček, Ph.D.
The doctor is a recognised expert in the processing and quality evaluation of animal-based food products, particularly wild game meat. His research focuses on the physical and technological properties of meat, such as texture, colour and water-holding capacity. He also plays a key role in academic education, delivering specialised courses in meat science, meat and game processing, and dairy product technology.
Ing. Adam Kovál
Mr. Engineer deals with insects and insect products.
doc. Ing. Libor Kalhotka, Ph.D.
Mr. Associate Professor deals with microbiological analysis of food.
