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.

slovacek

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.

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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.