Within this programme the experts are educated, which will be able, based on the obtained knowledge during Ph.D. studies, to perform highly qualified scientific work in the field of biochemistry, microbiology and biotechnology (Universities, Czech Academy of Sciences, research institutes etc.).

The post-graduate in Ph.D. study programme Chemistry and Technology of Foodstuffs is able to formulate independently the scientific problem, to design the hypothesis for the solution and to carry out experimental and theoretical work for its confirmation. Simoultaneously, he is capable of critical evaluation of published scientific informations and of presentation of experimental results in english language as well.

prof. Ing. Peter Šimko, DrSc.

1. Effect of physico-chemical processes on removal of food contaminants by migration into plastic packages

   Tutor: Šimko Peter, prof. Ing., DrSc.

2. Functionalised nano- and microparticles as DNA carriers

   Non-selective and/or selective isolation of high-quality DNA from complex samples will be performed using suitable functionalised magnetic microspheres. Research will also be focused on the application of innovative nano- and micrometer-sized nano- and microspheres as carriers for reversible DNA adsorption.

   Tutor: Rittich Bohuslav, doc. Ing., CSc.

3. Functionalised nano- and microparticles as DNA carriers

   Non-selective and/or selective isolation of high-quality DNA from complex samples will be performed using suitable functionalised magnetic microspheres. Research will also be focused on the application of innovative nano- and micrometer-sized nano- and microspheres as carriers for reversible DNA adsorption.

   Tutor: Rittich Bohuslav, doc. Ing., CSc.

4. Identification and characterisation of nonpathogenic bacteria of the Clostridium genus isolated from cheeses

   The work will be focused on identification and characterization of new Clostridium strains isolated from cheeses. The effects of substrate on hydrogen yield will be studied in mixed cultures. Molecular diagnostic methods such as PCR and PCR-DGGE will be used to determine the strains in mixed cultures during fermentative hydrogen production.

   Tutor: Španová Alena, doc. RNDr., CSc.

5. Properties of industrially important nonpathogenic species of the Clostridium genus

   Clostridium strains isolated from milk and cheeses will be studied. The influence of pH, temperature and substrate concentration on hydrogen production will be evaluated. The influence of some factors (e.g. iron and heavy metal ion concentration) effecting hydrogen production will also be studied.

   Tutor: Rittich Bohuslav, doc. Ing., CSc.

6. The influence of grape's cultivation method on the microflora composition in wine.

   Tutor: Omelková Jiřina, doc. Ing., CSc.

7. The use of waste materials for biofuel production

   The aim of this work is the study of biofuel production using microorganisms. The highest attention will be paid to biotechnological production of biofuels from waste materials. The focus laboratory examination of pre-treatment of waste substrates for the production of selected types of biofuels, selection and adaptation of analytical methods for assessing the suitability of the obtained products, selection of suitable microorganisms for cultivation, selection of appropriate separation techniques for the isolation of fermentation products and analysis of technological stages.

   Tutor: Rychtera Mojmír, prof. Ing., CSc.

8. Use of some micro- and nanoencapsulation techniques to development of controlled food delivery systems.

   The aim of this work is development and preparation of selected types of micro- and nanoparticules containing active components of foods and beverages with controlled release. Experimental part will be focused on comparison of some encapsulation techniques (e.g.liposomes, nanoprecipitation etc.). As model compounds low molecular weight substances and tehir mixtures as well as macromolecules will be ebcapsulated. In prepared nanoparticules effectivnes of encapsulation will be studied. Long-term stability of nanoparticules at different pH and temperature, in different envitronments and also under simulated physiological conditions weil be tested too. As a result of this work a proposal of suitable transport systems for contolled release of active substances in new functional foods will be elaborated.

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