Faculty: FCHAbbreviation: DPAP_FCHAcad. year: 2023/2024
Type of study programme: Doctoral
Study programme code: P0531D130066
Degree awarded: Ph.D.
Language of instruction: English
Tuition Fees: 4000 EUR/academic year for EU students, 4000 EUR/academic year for non-EU students
Accreditation: 24.9.2020 - 24.9.2030
Mode of study
Standard study length
prof. RNDr. Ivana Márová, CSc.
Councillor internal :
prof. Ing. Stanislav Obruča, Ph.D.
prof. Ing. Adriána Kovalčík, Ph.D.
prof. Ing. Miloslav Pekař, CSc.
doc. Ing. Eva Vítová, Ph.D.
doc. Ing. Pavel Diviš, Ph.D.
prof. Mgr. Václav Brázda, Ph.D.
Councillor external :
doc. Ing. Milan Čertík, Ph.D.
prof. RNDr. Jiří Doškař, CSc.
Ing. Martin Polovka, Ph.D.
prof. Ing. Jana Hajšlová, CSc.
Fields of education
|Chemistry||Without thematic area||50|
|Food Science||Without thematic area||50|
Issued topics of Doctoral Study Program
- Biotechnological production of polyhydroxyalkanoates within the concept of Next-Generation Industrial Biotechnology
Polyhydroxyalkanoates (PHA) are polyesters of microbial origin that have many interesting properties and potential applications. This dissertation will aim at studying the biotechnological production of PHA following the current concept of Next-Generation Industrial Biotechnology using waste substrates from the food industry. This concept is based on the employment of extremophilic microorganisms as robust production hosts, the utilization of extremophiles significantly reduces the risk of microbial contamination of the biotechnological process, which is positively reflected in the economic parameters of the production. As part of the dissertation, PHA production will be studied in several selected extremophiles, including extremophile representatives belonging to the group of purple bacteria. The attention will be focused both on a comprehensive understanding of PHA metabolism and its regulation, as well as on biotechnological aspects of potential PHA production and optimization of individual cultivation strategies and individual parameters.
Course structure diagram with ECTS credits
|DAO_PCHB||Food Chemistry and Biochemistry||en||0||Compulsory||Col||no|
|DAO_SPZ||Advanced Bioanalytical Methods||en||0||Compulsory-optional||Col||no|
|DAO_MOB||Advanced Molecular Biotechnology||en||0||Compulsory-optional||Col||no|
|DAO_OCH||Advanced Organic Chemistry||en||0||Compulsory-optional||Col||no|
|DAO_BIP||Bioprocess Engineering for Food Industry||en||0||Compulsory-optional||Col||no|
|DAO_KCHP||Colloid Chemistry for Food Industry||en||0||Compulsory-optional||Col||no|
|DAO_PI||Engineering for Food Industry||en||0||Compulsory-optional||Col||no|
|DAO_MET||Metrology and Experimental Data Processing||en||0||Compulsory-optional||Col||no|
|DAO_PM||Mikrobiology in Food Industry||en||0||Compulsory-optional||Col||no|
|DAO_MPV||Modern Methods of Food Waste Valorization||en||0||Compulsory-optional||Col||no|
|DAO_POT||Specialized Food Technologies||en||0||Compulsory-optional||Col||no|