Branch Details
Food Science
Original title in Czech: Potravinářská chemieFCHAbbreviation: DPCO_CHTPAcad. year: 2018/2019
Programme: Chemistry and Technology of Foodstuffs
Length of Study: 4 years
Accredited from: 16.10.2007Accredited until: 31.5.2020
Profile
The aim of the study is to reach the balance between theoretical and experimental skills and the application of the general procedures in chemistry and technology of foodstuffs. The program is oriented both to food and biotechnological productions with the respect to the implementation and application of advanced procedures and technologies and to the control of the quality and safety of food products, supplements, ready-to-cook food and raw materials. Processing and valorization of waste from food productions makes a separate area of the study .To achieve adequate knowledge and skills the students will complete the necessary disciplines of broader theoretical background together with advanced and applied food sciences. At present, food sciences are in the phase of their intensive development, characterized besides others, by the transition from empirically gained experience to the exact form of knowledge that is based on theoretical disciplines such as physical chemistry, biochemistry, organic chemistry, process engineering, analytical chemistry, and so on. The doctoral graduates must possess not only a deep knowledge of applied food sciences, but also a deep knowledge of these theoretical disciplines.The dissertation thesis is based on the creative approaches including the use of modern sophisticated instrumental methods and nanotechnologies. Dissertation theses are time consuming, because students must find the correlations between parameters measured in complicated food matrix and existing laws of nature. Therefore, the study is also focused on analyzing processes, reactions and interactions occurring during long term storage of the food matrix. The multiple repetitions of these experiments make verification and correct interpretation of the measured values and arriving to the definite conclusions possible. That is why 4 years make an optimal study length for “Chemistry of Foodstuffs”. The doctoral graduates find jobs in the university and non-university research ,in the research and development departments of private companies - both in the Czech Republic and the EU , in the complex of agro-food plants etc. The graduates are also qualified to work in the institutions of state control and business organizations.
Key learning outcomes
The PhD study and study related research are focused on the acquisition and development of theoretical knowledge and experimental skills in the areas of chemistry of foodstuffs and engineering processes of food production, applied analytical and physical chemistry, microbiology, biochemistry and molecular biotechnology. The study is designed in line with the development of modern food sciences and food technologies and other basic and applied specializations. The main attention is focused on manufacturing, processing, storage, quality control and safety of foodstuffs, food supplements, raw materials and food packages.
Due to the rapid development of molecular biology techniques and nanotechnologies, adequate attention is paid to the use of these disciplines in the development of novel food technologies, steps and biotechnological processes. Scientific knowledge will focus on food quality and safety, production of functional foodstuffs and the development of modern instrumental and molecular- biological diagnostic methods. Participation of other chemical and biotechnological disciplines is the necessary condition of the complex approach and understanding of food sciences and applications.
The graduates in the DSP of Chemistry and Technology of Foodstuffs are able to formulate a scientific problem independently and propose hypotheses and procedures leading to its solving and attempt its confirmation on both an experimental and theoretical level. Critical evaluation of published scientific information and the ability to present the experimental results in English makes an integral part of the study. The aim of the study is to equip the graduates with theoretical and experimental skills necessary to address independently the issues of chemistry of foodstuffs in its broad and complex area. The program is oriented both on food and biotechnological productions with the respect to the implementation and development of advanced procedures and technologies and on the control of the quality and safety of food products. The graduates find jobs in the university and non-university research ,in the research and development departments of private companies - both in the Czech Republic and the EU (e.g. European Food Safety Authority, Office for Health and Consumer Protection of the European Commission), in the complex of agro-food plants of many national and multinational corporations. The graduates are also qualified to work in the institutions of state control and business organizations. The graduate profile is designed to be compatible with the similar studies in domestic and foreign universities and with the demands of the European research area.
Entry requirements
Admission is conditioned by the completion of the Master's degree program in chemistry or another chemistry related specialization. The basic admission prerequisites are: interest and aptitude for scientific work, motivation (expressed in a cover letter), good command of English and very good study results achieved in the Master's program (grade point average of all of the examinations usually does not exceed 2,0). Previous research activity (participation in student conferences, etc.) is appreciated . The student will sign up for the exam with the topic proposed by the supervisor. If there are more candidates with one and the same topic, the supervisor may either modify subtopics or offer the candidate a different topic (different supervisor ).
Guarantor
Issued topics of Doctoral Study Program
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- Development of diffusive gradient in thin film technique for beverage analysis
DGT is a simple preconcentration technique that allows very low concentrations of analytes to be determined in situ, and at the same time it obtains information on the chemical form of the monitored analyte in the sample. Although DGT has been developed primarily for application in environmental matrices, UCHPBT is intensively trying to apply this technique to food analysis. A very interesting matrix where DGT could find its application is, for example, wine or milk. The PhD student will have the task of exploring the possibilities of using this technique in these complicated matrices.
- Development of diffusive gradient in thin film technique for beverage analysis
DGT is a simple preconcentration technique that allows very low concentrations of analytes to be determined in situ, and at the same time it obtains information on the chemical form of the monitored analyte in the sample. Although DGT has been developed primarily for application in environmental matrices, UCHPBT is intensively trying to apply this technique to food analysis. A very interesting matrix where DGT could find its application is, for example, wine or milk. The PhD student will have the task of exploring the possibilities of using this technique in these complicated matrices.
- Development of diffusive gradient in thin film technique for beverage analysis
DGT is a simple preconcentration technique that allows very low concentrations of analytes to be determined in situ, and at the same time it obtains information on the chemical form of the monitored analyte in the sample. Although DGT has been developed primarily for application in environmental matrices, UCHPBT is intensively trying to apply this technique to food analysis. A very interesting matrix where DGT could find its application is, for example, wine or milk. The PhD student will have the task of exploring the possibilities of using this technique in these complicated matrices.
- Influence of food supplements and additives on cell lines
- Optimization of biotechnologically important proteins preparation and purification
- Preparation and characterization of complex natural extracts for application in food industry and cosmetics
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- Preparation and characterization of complex natural extracts for application in food industry and cosmetics
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- Preparation and characterization of complex natural extracts for application in food industry and cosmetics
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- The use of capillary electrophoresis in the analysis of dry blood stains
Blood samples are analyzed in the form of plasma or serum. In many applications, dry blood stains (DBS) are also increasingly being applied. Within the proposed dissertation, DBS will be analyzed by capillary electrophoresis (CE), which has been rarely used in DBS solutions in the past. CE, however, offers many advantages given by the development of this technique recently and which standard analytical methods do not have. The use of CE, the direct coupling of CE with microextraction techniques and the simultaneous CE determination of analytes and selected matrix components can minimize / eliminate the recently identified weaknesses in DBS analysis. The aim of the dissertation is to develop new CE methods for DBS analysis. The dissertation will focus on the effective elimination of the negative effects resulting from the sampling and extraction of DBS, the development of DBS direct dosing methodology and also the analysis of relevant analytes in DBS. These may be, for example, markers of metabolic disorders, some of which may be related directly to nutrition or, on the contrary, they may point to the need for nutrition adjustments to compensate for these disorders. Analysis of the DBS by the CE method can thus become an effective tool in the food and biomedical industry.
Course structure diagram with ECTS credits
Abbreviation | Title | L. | Cr. | Com. | Compl. | Hr. range | Gr. | Op. |
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DCO_PCHB | Food Chemistry and Biochemistry | cs | 0 | Compulsory | DrEx | yes | ||
DCO_ANP | Food Analysis | cs | 0 | Compulsory-optional | DrEx | 1 | yes | |
DCO_BIP | Bioprocess engineering for food industry | cs | 0 | Compulsory-optional | DrEx | 1 | yes | |
DCO_KCHP | Colloid chemistry for food industry | cs | 0 | Compulsory-optional | DrEx | 1 | yes | |
DCO_MET | Metrology and experimental data processing | cs | 0 | Compulsory-optional | DrEx | 1 | yes | |
DCO_MPV | Modern methods of food waste valorization | cs | 0 | Compulsory-optional | DrEx | 1 | yes | |
DCO_MOB | Advanced Molecular Biotechnology | cs | 0 | Compulsory-optional | DrEx | 1 | yes | |
DCO_OCH | Advanced Organic Chemistry | cs | 0 | Compulsory-optional | DrEx | 1 | yes | |
DCO_SPZ | Advanced bioanalytical methods | cs | 0 | Compulsory-optional | DrEx | 1 | yes | |
DCO_PM | Mikrobiology in Food Industry | cs | 0 | Compulsory-optional | DrEx | 1 | yes | |
DCO_PI | Engineering for Food Industry | cs | 0 | Compulsory-optional | DrEx | 1 | yes | |
DCO_POT | Specialized Food Technologies | cs | 0 | Compulsory-optional | DrEx | 1 | yes |
All the groups of optional courses | ||
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Gr. | Number of courses | Courses |
1 | 1 - 11 | DCO_ANP, DCO_BIP, DCO_KCHP, DCO_MET, DCO_MPV, DCO_MOB, DCO_OCH, DCO_SPZ, DCO_PM, DCO_PI, DCO_POT |