ICT Prague - Department of Dairy and Fat Technology

Working group:Microbiology of Dairy and Fat Procedures

Pedagogical activity:

Lectures Probiotics and Functional Food I, II
Seminary courses Microbiology of Milk, Fat and Cosmetics
Laboratory course

Scientific activity:

Functional properties of probiotic microorganisms (stability in gastrointestinal tract, cholesterol reduction)
Stability of probiotics in different food system
Probiotic microorganisms in dairy and non-dairy products
New approach to the production of functional cereal and dairy food and functional drink with bioactive components using probiotic microorganisms – grant NAZV FFOOD 101B090
Bile hydrolase activity in lactobacilli
New technology for agriculture raw material utilization and production of food with improved quality, safety and nutrition benefit – grant NAZV QI 111B053

Education:

1983 - 1987 Prague Institute of Chemical Technology (ICT), Prague (Department of Milk and Fat Technology, specialization in dairy chemistry and technology)
1987 – 1988 Department of Milk and Fat Technology, fellowship
1988 - 1991 PhD in Chemistry and Technology of Food at the ICT, Prague (Proteolysis of milk proteins)

Employment experiences:

1989 – fellowship at Tallin Technical University, Estonia
1992 – fellowship at the International Center for Genetic Engineering and Biochemistry, Trieste, Italy
1991 -1993 teaching assistant, ICT Prague
1993 – 2005 ECM, a.s. Prague, back office manager, analyst, member of the supervisory board
1994 – 1999 HMZ, a.s., member of the board of directors
2003 – 2004 secretary of the organizing committee, IDF Symposium on Cheese, Prague
2008 - 2011 research assistant, Department of Dairy and Fat Technology, ICT Prague
2011 - till now - assistant professor Department of Milk, Fat and Cosmetis Science, ICT Prague

Selected scientific papers since 2000:

Horáčková Š., Žaludová K., Plocková M.: Stability of Selected Lactobacilli in the Conditions Simulating Those in the Gastrointestinal Tract. Czech J. Food Sci. 29, S30–S35 (Special Issue) (2011).
Horáčková Š., Plocková M.: Probiotics in dairy industry. Biotech 2011 ? 5th Czech-Swiss Symposium, 15. – 17. 6. 2011, Prague. (lecture)
Horáčková Š., Žaludová K., Plocková M.: Výběr bakterií mléčného kvašení s probiotickými vlastnostmi. Mlékařské listy 123, IV – VI (2010).
Plocková M., Horáčková Š.: Funkční potraviny a probiotika. Svět potravin a kouzlo biotechnologií, Praha 2010.
ISBN 978-80-7418-069-9
Horáčková Š.: Nové trendy v probiotikách. Mlékařské listy 120, 19 -21 (2010).
Horáčková Š., Šviráková E.: Probiotické mikroorganismy v mlékárenském průmyslu. (Probiotic microorganisms in dairy industry.) Mlékařské listy – Zpravodaj 113/114, 12 – 14 (2009).
Kučerová K., Korbová I., Horáčková Š., Šviráková E., Plocková M.: Influence of Enterococci and Lactobacilli on Listeria. Czech J.Food Sci 27, Special Issue 2: 50-55 (2009).
Horáčková Š.: Funkční potraviny – perspektivní oblast mlékárenství. (Functional Foods – perspective for dairy industry.) Mlékařské listy - Zpravodaj 111, 23 -25 (2008).
Horáčková Š., Kučerová K., Tůma Š., Korbová I., Plocková M.: Protective characters of new isolates of Lactobacillus paracasei strains. Food and Function 2009, International Scientific Conference on Nutraceuticals and Functional Foods, 8. 6. – 12. 6. 2009, Žilina, Slovakia. Post-conference Satellite Symposium: Probiotics and Gastrointestinal Health (lecture)

9.3.2012