Food analysis, food and circular technologies
Our group focuses on interdisciplinary research in food safety, quality, authenticity and processing, with an emphasis on the sustainable use of raw material resources. A major area of its activities is the development and application of modern microbiological, molecular diagnostic, physicochemical and sensory methods for assessing food composition, quality and safety, detecting contaminants and food adulteration, and monitoring changes occurring during food processing and storage.
Another important area of research is the development and optimisation of food processing technologies, the innovation of both traditional and novel food products, and the enhancement of their nutritional and sensory properties. The group also focuses on advancing the principles of the circular economy in the food industry, particularly by exploring ways to efficiently utilise food industry by-products and waste as sources of biologically active compounds, functional ingredients and new raw materials for further food applications.
doc. Ing.
PavelDiviš
Ph.D.
Head of the laboratory
Specialisation: Analytical chemistry – spectroscopy, spectrometry, chromatography
Research interests: Food chemistry and analysis, food technology, waste management, food and nutrition literacy
Ing.
ZuzanaSlavíková
Ph.D.
Contact person
Specialisation: Food analysis and technology
Research interests: Plant proteins, high-protein foods
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Research Team
doc. Ing.
EvaVítová
Ph.D.
Specialization: sensory analysis, gas chromatography and gas chromatography–mass spectrometry (GC, GC-MS)
Field of interest: food – quality control, authentication+420 54114 9475; +420 54114 9353; +420 54114 9574
vitova@fch.vut.cz -
Research Focus
- Food analysis and evaluation methods – development of modern instrumental and molecular biology techniques and sensory analysis for comprehensive assessment of the quality, consumer acceptability and authenticity of foods, raw materials and ingredients, and for monitoring technological processes.
- Food technology – further development of processes for advanced processing of foods, raw materials and ingredients, and development of new types of functional foods, food products and supplements with higher nutritional value.
- Waste processing and valorization – advanced approaches to the processing and secondary use of food industry waste based on the circular economy concept.
- Development of instrumental, molecular and cell-based methods for the identification and quantification of elements and biologically active, sensory-active, aromatic, toxic and allergenic substances in food.
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Selected Projects
- Optimization of Bran Combustion Using Inorganic Additives
- Proof of Concept of a Biorefinery for Bran Processing
- Use of Food Waste for Biochar Production and Its Application in Wastewater Polishing in Line with Circular Economy Principles
- Efficient Microaeration for Hydrogen Sulfide Reduction in Biogas Plant Fermenters
- Innovation in the Production of Concentrated Fruit Soft Drinks, Table Vinegars and Natural Concentrates
- Development of a Combined Low-Alcohol Beverage Based on Wine and Fruit Juice
- Inductively Coupled Plasma Mass Spectrometry – Analysis of Food and Biological Samples
- More projects
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Selected Publications
- Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates
- Determination of Mercury in Fish Sauces by Thermal Decomposition Gold Amalgamation Atomic Absorption Spectroscopy after Preconcentration by Diffusive Gradients in Thin Films Technique
- The study of relationship between taste and wheat bran protein isolate fortification during high-protein yogurt manufacturing
- Real-time polymerase chain reaction as a tool for evaluation of magnetic poly(glycidyl methacrylate)-based microspheres in molecular diagnostics
- Impact of Cultivar and Season on the Flavor of Red, White, and Black Currants: Integrated Instrumental and Sensory Analysis
- Application of vacuum solid-phase microextraction for the analysis of semi-hard cheese volatiles
- Utilization of wheat bran protein isolate as a fortifier for production of high protein yoghurts
- Multi-experimental characterization of selected medical plants growing in the Czech Republic
- Biotechnological conversion of spent coffee grounds into lactic acid
- Elemental analysis as a tool for classification of Czech white wines with respect to grape varieties
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Services and Analyses Offered
- Comprehensive analysis of microbial samples, including identification and quantification of microorganisms by molecular diagnostic methods (PCR, qPCR, HRM analysis).
- Comprehensive elemental analysis by ICP-OES and ICP-MS.
- Sensory analysis of food and evaluation of consumer acceptability.
- Chromatographic and spectrometric determination of aroma and sensory-active compounds (GC, GC-MS).
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Standard analyses of biological matrices:
- a) Vitamins and provitamins – B-group vitamins, vitamins C, A, D, E, K, carotenoids, sterols
- b) Phenolic compounds
- c) Lipids – comprehensive analysis, total lipid content, fatty acid profile, SFA/MUFA/PUFA distribution.
- d) Saccharides – analysis of mono- and oligosaccharides, determination of β- and α-glucans.
- e) Proteins, including analysis of plant protein sources and high-protein foods. Amino acid analysis and amino acid composition of proteins.
- Testing of antioxidant and antimicrobial activity.
- Authenticity control of foods, raw materials and ingredients using molecular biology and instrumental techniques.
- Evaluation and valorization of food industry waste, including production of enzymes and bioactive compounds for circular use. Technology design and testing.
- Consulting on food legislation, food quality and safety systems (HACCP, Codex Alimentarius), and food technology.
