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.

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.

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 ).

prof. RNDr. Ivana Márová, CSc.

1. Analysis of DNA binding proteins with a focus on their interaction with local DNA structures

   Local DNA structures play an important role in basic cellular processes such as replication and transcription. Recently, the presence of G-quadruplexes in DNA has been shown to be important for regulation in the cell, but also in the regulation of the life cycle of various viruses (HIV, HSV, EBV). These local structures are recognized by a variety of proteins. In this dissertation thesis, protein interactions with local DNA structures will be studied with a focus to cruciforms and quadruplex DNA. Physical, biochemical and molecular biological methods including the isogenic yeast system will be used to study the recognition of target structural motifs in the gene promoter region. Microscopic methods including confocal microscopy will also be used to study localization and interactions in cellular systems.

   Tutor: Brázda Václav, prof. Mgr., Ph.D.

2. Preparation and application of complex microbial and plant extracts in food and cosmetics

   This thesis is focused on preparation and characterization of natural microbial, algal and plynt extracts. The main goal is to evaluate a complex biological effect of these extracts and their mixtures and application potential to some food and cosmetic products. Extracts will be stabilized by encapsulation into different types of organic micr- and nanoparticles and fibres. Characterization of application forms will be performed by microscopy, chromatography and spectoscopy. As a part of thesis development of methods for analysis of active substances as well as testing biological effects and safety (EFSA rules) will be solved. Long-term stability in model and real foods and model physiological conditions will be evaluated. Cytotoxicity and biocompatibility will be studied using cell cultures.

   Tutor: Márová Ivana, prof. RNDr., CSc.

3. Use of microalgae to biotechnological production of some food components.

   This thesis is focused on the study of application potential of some autotrophic and heterotrophic algae to economically and ecologically efficient production of enriched biomass and metabolites to fortification of feeds, feeds and food supplements. Microalgae will be used to production of biomass with high content of PUFA, provitamins, glucans and other metabolites. As a part of this work optimization of technology and fermentation strategy will be developed and isolation processes will be optimized. Production characteristics of microalgae will be compared with some yeasts. Safety and biological activity of algal produts will be tested using cell cultures.

   Tutor: Márová Ivana, prof. RNDr., CSc.