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Department of
Quality Features and Microbial Products Head: Alexandra Proskova |
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Department of
Quality Features and Microbial Products Head: Alexandra Proskova |
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abou us:
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Department of
Quality Features and Microbial Products examines the problems of
microorganism cultivation with the aim of optimizing the generation of
new products including biomass and the issue of the utilization of food
processing byproducts, and fermentation and separation technologies. It
participates on the development of analytical methods for proving food
authenticity. The utilization of various byproducts and wastes within
the agriculture and food complex, the cultivation of microorganisms in
order to create new products, as well as the development and
implementation of analytical methods for the proof of food authenticity
belong to the broad issue areas of interest. As for the matter of the
cultivation of microorganisms, the goal consists in optimizing the
production of fermentation products including the biomass and, connected
with that, in the development of new-type food complements (e.g.
Diastabil). This department also examines the possibilities of utilizing
wastes and byproducts produced by food processing and agriculture.
Important materials are involved, e.g. the chitin-glucan complex from
mould biomass and the otherwise unused byproducts from mushroom
cultivation, whey as a dairy byproduct for the manufacture of ethanol,
yeast biomass, food complements, fermented beverages or edible packaging,
furthermore offal from poultry and fish processing plants for the
production of gelatine, or waste fats from rendering plants for the
production of biofuels. Attention is also paid to the utilization of the
interesting components contained in plant materials like vegetables,
cereals and non-traditional berries. This department also participates
in the development of analytical methods for the proof of food
authenticity using various methods, primarily liquid and gas
chromatography. It has prepared standard operational procedures (SOP)
for various methods proving the adulteration of pure instant coffee,
sunflower, soybean and olive oils, pure butter, honey, dark and milk
chocolates, or the addition of plant components to meat products and the
irradiation of high-fat food products like poultry or cheeses. It also
studies the implementation of immunochemical methods for the
authenticity verification e.g. of meat products and for detecting
allergens in soybeans and fruit or vegetable juices. It also watches the
incidence and causes of cow’s milk protein allergy in children including
the application of hypoallergenic toddler formulas.
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our team:
| name | phone 296 792 ... | |
| ADAMEK Lubomir, prom.biol. | 352, 391 | - |
| BERAN Milos, Ing. | 361 | M.Beran@vupp.cz |
| BOHACENKO Ivan, Ing. CSc. | 379, 276, 249 | I.Bohacenko@vupp.cz |
| DrahorAd Josef, Ing. | 212 | Josef.Drahorad@vupp.cz |
| DVORACKOVA Hana | 359 | - |
| GOTTVALDOVA Marija, RNDr. | 202 | - |
| HANAK Petr, Mgr. Ph.D. | 208 | Petr.Hanak@vupp.cz |
| KMINKOVA Milena, Ing. | 203, 360 | M.Kminkova@vupp.cz |
| KomArkovA Jirina, Ing. | 233, 276 | - |
| KOPICOVA Zdenka, RNDr. CSc. | 300, 276 | Z.Kopicova@vupp.cz |
| KUCERA Jiri, Ing. CSc. | 364, 360 | J.Kucera@vupp.cz |
| LACINOVA Zdenka | 246 | - |
| MOLIK Petr, RNDr. CSc. | 362 | P.Molik@vupp.cz |
| PinkrovA Jitka, Ing. Ph.D. | 319 | J.Pinkrova@vupp.cz |
| PROSKOVA Alexandra, Ing. | 206, 360 | A.Proskova@vupp.cz |
| RUTOVA Eva | 358, 299, 294 | E.Rutova@vupp.cz |
| URBAN Marian, Ing. | 204 | Marian.Urban@vupp.cz |
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our activity: |
