CLIENT
SERVICE

Offer Patents and Utility models

contact
Ing. Slavomira Vavreinova, CSc.
phone: +420 296 792 302
e-mail: S.Vavreinova@vupp.cz

►Patent No. 28l887
Determination of polyene type antimycotics using biological method

►Patent No. 287369
Enzymatic treatment method of natural honey

►Patent No. 293596
Thermal sterilization of dried egg white

►Patent No. 295501
Vacuum hermetic wrapping with the vacuum break down indicator

►Patent No. 296151
Method for determination of specific heat capacity of porous materials

►Patent No. 298318
Method for receiving of minimal DNA parts using polymer chain reaction (PCR)

►Patent No. 298944
Isolation of chitin-glucan complex of mould mycelia by autolysis and enzymatic hydrolysis

►Patent No. 299782
A way of fermentative production of ethanol and/or yeast biomass

►Patent No. 299887
A way of production of dried yolk

►Patent No. 299903
Isolation of polysaccharide complex of cell walls of mould mycelia by chemical hydrolysis

►Utility model No. 2339
Device for wiping of heat changing surfaces

►Utility model No. 4343
Yeast biomass enriched by selenium

►Utility model No. 6232
Supporting dietetic preparate from yeast biomass for combinated supplementation of human nutrition by selenium and iodine

►Utility model No. 6716
Yeast biomass enriched by vital trace elements

►Utility model No. 14449
Homogenizer for loose materials with heat and humidity regulation

►Utility model No. 14542
Strainer with active components

►Utility model No. 15239
Apparatus for high pressure technologies realization

►Utility model No. 15285
Food dough from apple material

►Utility model No. 16072
Food with naked barley

►Utility model No. 16701
Processed product with vegetable raw material addition

►Utility model No. 16972
Food with naked oat

►Utility model No. 17274
Aple-vegetable mixture

►Utility model No. 17623
Immuno set for estimation of cow milk allergen beta-globuline

►Utility model No. 17659
Aple-broccoli mixture

►Utility model No. 17874
Nonalcoholic fermented whey drink with lactulose

►Utility model No. 17971
Spread or dressing with buckwheat and soya tofu

►Utility model No. 18263
An appliance for shaping and stabilization of products from a protein mix under water surface

►Utility model No. 18533
Immunologial kit for determination of beef serum albumin in foods

►Utility model No. 18534
Immunological kit for determination of a cow’s milk allergene, caseine, in foods

►Utility model No. 18552
A synbiotic fermented milk and/or whey beverage

►Utility model No. 18714
Chickpea spread or dressing with fish oil

►Utility model No. 18715
Cereal purée with apple fibre

►Utility model No. 18927
A food suplement containing rutin

►Utility model No. 18928
Beer with elevated content of rutin

►Utility model No. 19142
Non-milk deserts

►Utility model No. 19090
Fresh apple juice with suppressed reactivity of allergen Mal d1

►Utility model No. 19091
Fresh carrot juice without active allergen Dau c1


Our departments offer the following services

Department of Nutritive Substances
dep. head: Ing. Dana Gabrovska / e-mail: d.gabrovska@vupp.cz

• analyses of food raw materials and products (proteins, saccharides, amino acids, gliadin, fat, fatty acids, vitamins A, B1, B2, B6, C, E, niacin, carotens, pantothenic acid, folic acid, minerals, iodine, soluble and insoluble dietary fibre, lactose)

• antioxidant activity determination

• allergen substances determination

• sensorial analysis of food raw materials and products

• development of formulas and recipes for products for special and dietetic nutrition (e.g. for diabetes, celiakia, phenylketonuria) including nutraceutics

• development of formulas and recipes from non-traditional raw materials

• expert consultations on the production of special and dietetic nutrition

Department of Quality Features and Microbial Products
dep. head: Ing. Alexandra Proskova / e-mail: a.proskova@vupp.cz

• processing of microbial biomass to fluid-dried or spray-dried food and feed additives

• provision of know-how regarding the biosynthesis of microbial biomass enriched with biologically bound trace elements

• provision of pure cultures listed in the catalogue of the collection of microorganisms

• maintenance of active industrial inoculum for production of feed or food yeast

• development of methods for preparative isolation of proteins from a supplied sample of raw material

• development of HPLC/FPLC methods for separation for mixed proteins

• proofs of adulteration of pure instant coffee, sunflower, soybean and olive oils, pure butter and honey

• detection of thermal treatment of milk declared as pasteurised or UHT

• determination of monosaccharides, oligosaccharides, fatty acids and sterols in foods and raw materials

Department of Microbiology and Food Hygiene
dep.head: RNDr. Vladimir Erban, CSc. / e-mail: v.erban@vupp.cz

• basic microbiological analyses of foods and raw materials

• laboratory lyophilisation of samples up to 1 or 8 litre volume

• help in HACCP system implementation

• predictive microbiology to model possible pathogen growth in food production processes

• determination of beta- glucans in cereals and mushrooms

• determination of water activity and pH of foods

Department of Technical Policy
dep. head: Ing. Ctibor Perlín, CSc. / e-mail: c.perlin@vupp.cz

• complete technical and advisory support in the sphere of Integrated pollution prevention and control (IPPC)

• elaboration of a technical statement supporting the integrated permit application by FRIP experts

• presentation of information on best available techniques (BAT) and pertinent reference documents (BREF) elaborated by the EU Working Group

• organization of technical workshops with experts for associations of food industries, food producers and all persons in food processing community interested in IPPC

• consultancy in elaboration of an appeal against the decision on the integrated permit application

• determination of mechanical, rheological, thermal and pouring properties of foods

• services of the database of physical properties of foods (provision of numerical data on rheological, thermal, mass, electrical and other properties)

• design, calculations and experimental verification of processes and equipment

• testing of machinery and equipment

• consultancy concerning microwave technology implemented in food processing and development and production of convenience meals intended

• primarily for final treatment with microwave and hot-air heating

• measurement of food temperatures in cooling chain using fluoroptic system and thermocamera

• microbial decontamination of powdered foods with dry heat

• development and verification of high pressure pasteurization of various kinds of foods

• mathematical modelling of thermal processes