Supervisor: Ing. Jitka Pinkrová, Ph. D. [Jitka.Pinkrova@vupp.cz]
The main purposes of the department are: evaluation of fundamental and minor, nutritionally significant constituents of food; development of the product range for rational and diet nutrition; cultivation of microorganism which focuses on optimizing the creation of products including biomass; preparation and isolation of products serving as nutrition for humans and animals either as the main nutriment or as additives; designing ways of using food and agricultural waste (secondary raw materials) as the source of these substances; and development of methods for evaluation of food quality.
• Methods of evaluation the nutritive and additive substances
• Rational and special nutrition
• Sensory analysis
• Chemistry, biochemistry and microbiology of food and food materials
• Physiology of microorganism in food and forecasting models of their growth in food and food materials
• Sanitary of food and meals from microbiological view
• Probiotic features of microorganism, cultivation of probiotics
• Relation of probiotics, prebiotics and synbiotics
• Methods of demonstrating the authenticity of foods, including their use
