Human nutrition and functional foods

prof. MVDr. Ing. Tomáš Komprda, CSc.

Amongst other things, the professor focuses on the analytics and metabolism of polyunsaturated fatty acids in relation to markers of cardiovascular disease risk.

doc. Mgr. Milena Matejovičová, Ph.D.

The associate professor is involved in the analysis of food, food raw materials and dietary supplements, with a focus on the analysis of the spectrum of fatty acids in fats, analysis of the content and stability of fat-soluble vitamins.

Ing. Jana Simonová, Ph.D.

She is involved in the determination of various analytes in food and other materials using liquid chromatography and spectrophotometry.

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.

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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.

doc. Ing. Tomáš Gregor, Ph.D.

The associate professor is involved in biotechnology, brewing and malting.

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Food quality, processing, development and innovation

doc. Ing. Miroslav Jůzl, Ph.D.

The associate professor focuses on the quality and technology of meat processing, meat products, innovates traditional recipes of animal products and assesses their colour in relation to their production technology.

Ing. Jan Slováček, Ph.D.

The doctor is engaged in the processing of food of animal origin. He deals mainly with wild game meat. He analyses the physical properties of foodstuffs.

doc. Ing. Šárka Nedomová, Ph.D.

She focuses on the quality of poultry meat, eggs of various types and their products, other animal products (insect products, etc.) in relation to their production technology.

Ing. Adam Kovál

Mr. Engineer deals with insects and insect products.

Ing. Jana Zemanová, Ph.D.

The doctor deals with the evaluation of the quality of milk and dairy products. She performs the determination of physico-chemical parameters, sensory parameters and evaluation using FT-NIR analysis.

doc. Ing. Libor Kalhotka, Ph.D.

Mr. Associate Professor deals with microbiological analysis of food.

Ing. Radka Langová, Ph.D.

In her research, she uses mainly heat treatment processes (sterilization and pasteurization), fermentation, use of herbal essential oils, drying and lyophilization. She then determines the quality parameters of the finished products.

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Food safety

doc. MVDr. Olga Cwiková, Ph.D.

She focuses on the detection of biological and chemical hazards relevant to ensuring the safety, quality and sustainable production of food.

Ing. Gabriela Franke, Ph.D.

She uses microbiological and molecular biological methods to identify and quantify probiotic microorganisms for quality control of food and raw materials.

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