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.
