Food analysis, food and circular technologies
The research group focused on food analysis, food and circular technologies conducts interdisciplinary research in the fields of food safety, quality, authenticity and technological processing, with an emphasis on the sustainable use of raw material resources. The main area of research is the development and application of modern analytical methods for determining the chemical composition of food, detecting contaminants and adulteration, and evaluating changes occurring during technological processing and storage.
An important part of the group’s activities is research into food technologies aimed at optimising production processes, innovating traditional and novel food products, and enhancing their nutritional and sensory value. At the same time, the group develops principles of the circular economy in the food sector through the utilisation of by-products and waste from the food industry 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
-
Research team
doc. Ing.
EvaVítová
Ph.D.
Specialisation: sensory analysis, gas chromatography and gas chromatography with mass spectrometry (GC, GC-MS)
Research interests: food quality control, authentication of food products+420 54114 9475; +420 54114 9353; +420 54114 9574
vitova@fch.vut.cz -
Research focus
- Methods for food analysis and evaluation – development of modern instrumental, molecular biological and sensory analysis techniques for comprehensive assessment of food quality, consumer acceptability, authenticity of food products, raw materials and ingredients, and for monitoring technological processes.
- Food technologies – further development of processes for higher levels of technological processing of foods, raw materials and ingredients, and the development of new types of functional foods, food products and supplements with enhanced nutritional value.
- Waste processing and valorisation – advanced approaches to the processing and secondary utilisation of waste from food production using the principles of the circular economy.
- Development of instrumental, molecular and cellular methods for the identification and quantification of elements and biologically active, sensory-active, aromatic, toxic and allergenic compounds in food.
-
Selected projects
- Verification of the biorefinery concept for bran processing
- Development of a combined low-alcohol beverage based on wine and fruit juice
- From bioinformatics analysis of genomes to computational structural biology and applications
- Promotion and increasing the attractiveness of science and technology fields specialised for practical needs in cross-border regions
- Characterisation of apples stored in a controlled atmosphere
- Innovation in the production of concentrated fruit soft drinks, table vinegars and natural concentrates
- More projects
-
Selected publications
-
Services and analyses offered
- Comprehensive analysis of microbial samples.
- Comprehensive elemental analysis using ICP-OES and ICP-MS.
-
Standard analyses of biological matrices:
- a) Vitamins and provitamins – B-group vitamins, C, A, D, E, K, carotenoids, sterols
- b) Phenolic compounds
- c) Lipids – comprehensive analysis, total lipid content, fatty acid profile, SFA/MUFA/PUFA composition
- d) Carbohydrates – analysis of mono- and oligosaccharides, determination of β- and α-glucans
- e) Proteins
- Testing of antioxidant and antimicrobial activity.
