Courses Dairy Fermentation Technology - for MSc degree
Courses Food Technology II - part Dairy Technology - for Bc degree
Courses Chemistry and Analysis of Dairy Products - for PhD degree
Supervising Bc projects: 13 students
Supervising MSc diploma projects: 35 students
Supervising PhD projects: 9 students (4 succesfully finished)
Scientific activity:
Whey proteins - fractionation, enzyme hydrolysis and functional properties of hydrolysates
Lactose - enzyme hydrolysis, preparation and properties of galactooligosaccharides
Membrane processes
Application of impedance method in dairy technology
Education:
1980 ICT Prague, specialisation Dairy and Fat Technology
1987 PhD in Chemistry and Technology of Food at the ICT, Prague
Other activities:
Member of organization commiittee for National Cheese Competition and conference Milk and Cheeses
Selected scientific papers since 2003:
Holubova J., Curda L., Chumchalova, J.: Rapid detection of Escherichia coli in milk and cream by impedance measurement. Bull. Food Res. (Bull. potr. vyskumu) 43, 37-48 (2004).
Tovarova I., Thomä C., Curda L, Kulozik U. : Separation of caseinomacropeptide from milk and whey using membrane technology. Materials of the 16th International Congress of Chemical and Process Engineering CHISA 2004, s. 2009 2010, Praha 2004.
Curda L., Kukackova O.: NIR spectroscopy: a useful tool for rapid monitoring of processed cheeses manufacture. J. Food Eng. 61, 557-560 (2004). ISSN 0260-8774.
Kozáková D., Holubová J., Plocková M., Chumchalová J., Čurda L.: Impedance measurement of growth of lactic acid bacteria in the presence of nisin and lysozyme Eur. Food Res. Technol. 221, 774-778 (2005). ISSN: 1438-2377.
Čurda L., Rudolfová J., Štětina J., Dryák B.: Dried buttermilk containing galactooligosaccharides - process layout and its verification. J. Food Eng. 77, 468 - 471 (2006). ISSN 0260-8774.
Štětina J., Čurda L.: Influence of skim milk powder addition on rheological properties of heat-set gel of whey protein concentrate. Proceedings of the 4th International Symposium on Food Rheology and Structure., s. 619 - 620, ETH Zürich 2006. ISBN 3-905609-25-8.
Čurda L., Vaverková I., Štětina J., Mišún D.: Continuous Hydrolysis of Whey Proteins in Membrane Reactor. In CD-ROM of Full Texts CHISA 2006. ČSCHI 2006. ISBN 80-86059-45-6.
Henke S. Kubát M., Čurda L., Hellerová K., Bubník Z.: The hydrolyzed whey separation on SMB continuous chromatographic system. Proceedings of 5th International Congress on Food Technology (Ed. E. S. Lazos), Vol. 1, s. 231 - 239, Hellenic Association of Food Technologists 2007. ISBN 978-960-88557-2-4.
Hellerová K., Čurda L., Mišún D.: Preparation of galacto-oligosaccharides using membrane reactor In CD-ROM of Full Texts CHISA 2008., s. - , ČSCHI 2008. ISBN .
Mišún D., Čurda L., Jelen P.: Batch and continous hydrolysis of ovine whey proteins. Small Ruminant Research 79, 51 - 56 (2008). ISSN 0921-4488.
czech version