Academic staff is engaged in the basic, applied and contract research concerning
the following subjects:
- Properties of milk as raw material for dairy industry. Basic
technological processes in the dairy industry and their use in production
of milk based foods.
- Technology of milk and milk products, especially technology
of products based on mixture of milk and vegetable fat, baby foods and cheeses.
(Curda, Stetina)
- fermented milk products
- quarks, cheeses and processed cheeses
- long life milk products
- products based on mixture of milk and vegetable fat
- instrumental analytical methods in the dairy industry.
(Curda)
- Membrane processes in the dairy industry.
(Curda, Stetina)
- Rheological properties of milk products. (Stetina)
- Modeling of processes for cheese production. (Stetina)
- Study of main sources of microorganisms in dairy and fat products
and their influence on the shelf life and hygienic properties of products.
Starter cultures and their use in the dairy and fat industry.
- Applied microbiology focused on the dairy and the fat industries
and the cosmetics industry. Methods for improvement of the microbial quality
and shelf stability of products. Introducing HACCP. (Plockova, Svirakova, Chumchalova)
- Instrumental methods in dairy microbiology. (Curda)
- Properties of lactic acid bacteria, their preservative and
probiotic effect. Research into bacteriocins. (Plockova, Chumchalova, Svirakova)
- Characteristics and applications of antimicrobial substances
of natural origin. (Plockova, Chumchalova, Filip)
- Basic processes for recovery and refining of oils and fats. Improvement
of technology for fat foods and technical fats.
- Recovery and refining of oils and fats. (Filip)
- Technology and properties of plastic fats. (Filip)
- Technology and properties of emulsified fats. (Filip)
- Rheological properties of fat and cosmetic products.
(Filip, Stetina, Stern)
- Physico-chemical properties of surfactants and their use in technology
of detergents, industrial and household chemistry. (Smidrkal)
- Technology and properties of surfactants, detergents and cosmetic
products.
- Influence of activators on the physico-chemical properties
of detergents.
- Rheological properties of dairy, fat and cosmetic products (Filip, Stetina, Stern)
czech version