Special attention is paid to studies concerned with food components interactions / breakdown which may result in changes of nutritional value and/or sensory properties. In the recent years, interdisciplinary ‘omics’-based research aimed at the assessment of in vivo / in vitro effects induced by biologically active compounds, both beneficial and toxic, has been initiated.

Overview of publication in the LabRulezGCMS library

Overview of publication in the LabRulezLCMS library

Basic overview of the study

Our Department contributes to teaching of following Study Programmes

Bachelor Study Programme

Chemistry and Technology, specialization Food Chemistry and Technology

Master Study Programmes

Biochemistry and Biotechnology, Sub-programme Biotechnology

Doctoral Study Programme

Food Chemistry and Technology, Sub-programme Food Chemistry and Analysis

Research

Expert services and/or collaboration within common research projects are offered in the following areas:

A. FOOD/FEED CHEMICAL SAFETY, HUMAN EXPOSURE, AND FORENSIC ISSUES

Development of advanced methods for analysis of multiple contaminants and their metabolites in food, feed, biological and environmental matrices; investigation of preventive measures and mitigation strategies:

• Mycotoxins and natural plant toxins
• Pesticide / veterinary drugs residues
• POPs and other industrial contaminants
• Packaging contaminants / migrants
• Processing contaminants, antinutritive substances
• Nanoparticles
• ´Emerging´ contaminants

B. FOOD QUALITY ATTRIBUTES AND AUTHENTICATION; BIOPROSPECTION

Implementation of novel approaches for characterization and classification of:

• Metabolome / foodome: fingerprinting and/or profiling methods employing high resolution MS (ambient, LC, GC); advanced data processing; specific markers´ identification

Biologically active compounds: non-target screening for ‘unknowns’ in plants / microorganisms; identification based on cutting-edge mass spectrometric techniques; assessment of chemical cocktails in combination with bioactivity testing

• Flavours / odours: combination of instrumental and sensory analysis; assessment based on the combination of comprehensive GC and olfactometry

TRAINING AND STUDY STAYS are offered to PhD students / postdoc young researchers interested in the above areas.

The UCT Prague closely cooperates with EU Reference Laboratories (EURLs) network in the field of QA/QC strategies, interlaboratory validation studies, reference materials and traceability of chemical measurements.

**Organized events **

• Recent Advances in Food Analysis (RAFA)
• Chemical Reactions in Food (CRF)

Research publications

• Overview of publication activities of our institute in ** 2009 - 2022**.

Accredited laboratory

• Testing of food, incl. beverages and food supplements, agriculture products, feedstuffs, environmental samples, biological samples and addictive drugs.
• Development, validation and implementation of analytical methods and detection techniques within above mentioned field,
• Organization and interpretation of interlaboratory studies,
• Participation in the international co-operation in the development and standardization of analytical methods (colaboration with EU reference laboratories, etc.),
• Research and development in chemical metrology - measurement techniques, reference materials, uncertainties of measurement results,
• Forensic analysis, expertise, European legislation and technical standards.
• Education and laboratory training.