Working group: Fats, Surfactants, Cosmetics

Pedagogical activity:

• Courses taught for MSc degree:
  Chemistry and Technology of Fats I and II (1991-2001);
  Fat Chemistry (since 2001) and Fat Technology (since 2001)
• Courses taught for BSc degree:
  Dairy and Fat Technology – part Fat Technology (1997-2002),
  Food Technology – part Fat Technology (since 2003)
• Laboratory course for MSc degree: Technology of Fats, Detergents and Cosmetics (1983-1999)
• Supervising MSc diploma projects: 56 students
• Supervising PhD projects: 8 students (5 successfully finished)

Scientific activity:

• Triacylglycerol modification of vegetable oils: structured triacylglycerols, structured fats for fat blends of margarines, shortenings and special fats
• Physical properties of binary systems of structured triacylglycerols
• Oxidative stability of fat dispersed systems – emulsion and fat dispersion
• Antioxidants in fat dispersions
• Oleochemical use of vegetable oils for tensides and cosmetics
• Antimicrobial activity of fatty acid esters with polyols

Education:

• 1975-1980 MSc, ICT, Prague, Department of Dairy and Fat Technology
• 1981-1985 PhD, ICT, Prague, Department of Dairy and Fat Technology, Food chemistry and Technology (Chemistry and Technology of Foods)
• 1995 Associate Professor, Chemistry a Technology of Fats a Detergents
• 2008 Professor, Food Technology

Employment history:

• 1983-1996 Assistant Professor at Department of Dairy and Fat Technology, ICT, Prague
• 1996-2008 Associate Professor at Department of Dairy and Fat Technology, ICT, Prague
• 1997- present, Head of Department of Dairy and Fat Technology, ICT, Prague
• 2008 Professor

Foreign stay:

• 1988 – 2 month Department of catalyzer LTI Petrohrad
• 1988 – 1989 Department of Technical Chemistry and Petrochemistry, RWTH Aachen, Germany
• 2003 short visit University of Alberta, Edmonton, Canada

Other activities:

• Member of Scientific Board of Faculty of Food and Biochemical Technology, ICT, Prague
• Member of Draft Committee of Czech Journal of Food Sciences
• Member of Draft Committee of Journal of Food and Nutrition Research
• Secretary of Committee of Section on Fats and Oils, Detergents and Cosmetics of Czech Chemical Society

Selected scientific papers since 2000:

• Zárubová M., Filip V., Kšandová L., J.Šmidrkal J., Piska I.: Physical properties of model fat blends. J.of Food Eng. Available online 19 September 2008
• Boodhooa M.V., Kutek T., Filip V., Narine S.S.: The binary phase behavior of 1,3-dimyristoyl-2-stearoyl-sn-glycerol and 1,2-dimyristoyl-3-stearoyl-sn-glycerol. Chem Phys Lipids, 154, 7-18 (2008).
• Piska I., Zárubová M., Loužecký T., Karami H., Filip V.: Properties and crystallization of fat blends. J.of Food Eng., 77, 433-438 (2006).
• Bartošová E., Špičková Z., Pospíšilová O., Šmidrkal J., Filip V.: The Influence of Fatty Acids and their Derivatives on the Growth of Kluyveromyces, Saccharomyces, and Candida Species. Chimia 59, 732-734 (2005).
• Šmidrkal J. Červenková R., Filip V.: Sorbitan esters, their preparation, analysis and properties. Eur.J.Lipid Sci.Technol., 106, 851-855 (2004).
• Filip V., Zárubová M., Piska I., Šmidrkal J.: Fat blends on the base of structural triglycerides. Czech J.Food Sci.22, 76-79 (2004).
• Pokorná I., Filip V., Šmidrkal J.: Lipid oxidation in margarine emulsions. Czech J.Food Sci.22, 140-143 (2004).
• Zárubová M., Filip V., Šmidrkal J., Kůtek T., Piska I: The separation of triacylglycerols using unpolar and medium polar capillary columns. Czech J.Food Sci.22, 123-126 (2004).
• Filip V., Plocková M., Šmidrkal J., Řiháková Z. , Melzoch K., Schmidt Š.: Resveratrol and its antioxidant and antimicrobial effectiveness. Food Chemistry 83, 585-593 (2003).
• Řiháková Z., Filip V., Šmidrkal J.: Antifungal effectiveness of Gfycerol esters with Lauric acid and its dependency on their purity. Adv.Food Sci. 23, 57-62 (2001).
• Řiháková Z., Plocková M., Filip V., Šmidrkal J.: Antifungal activity of lauric acid derivatives against Aspergillus niger. Europ. Food Res.Technol. 213, 488-490 (2001).
• Filip V., Šmidrkal J., Štěpánek M.: Effect of structure of defined triglycerides on the chemical properties of fatty bases. OCL - Oléagineux Corps Gras Lipides 8, 45-48 (2001).
• Filip V., Šmidrkal J., Čmolík J., Schwarz W.: Oxidation stability of margarines with monoacylglycerol type emulgator. Czech.J.Food Sci.18, 146-147 (2000).
• Řiháková Z., Filip V., Šmidrkal J., Plocková M.: Antimicrobial effect of saccharide esters with lauric acid, Czech J.Food Sci.18, 263-265 (2000).