Food and Biochemical Process Engineering (parts Centrifugation and Homogenzation) - for MSc degree
Technology of Dairy Products - for MSc degree and PhD degree
Dairy and Fat Technology: Laboratory - for MSc degree
Supervising Bc projects (13 students) and MSc diploma projects (36 students)
Supervising PhD projects: 7 students (3 succesfully finished)
Scientific activity:
Rheological properties and texture of Dairy products.
Colloid stability and functional properties of liquid dairy materials
Functional properties of milk protein and their interaction with hydrocolloids
Education:
1980 - 1984 ICT Prague, specialisation Dairy and Fat Technology
1984 - 1988 PhD in Chemistry and Technology of Food at the ICT, Prague
2009 Associate Professor, Food Technology
Employment experiences:
1988-2009 Assistant Professor at the Dept. of Dairy and Fat Technology, ICT, Prague
2009-present Associate Professor at the Dept. of Dairy and Fat Technology, ICT, Prague
Other activities:
Member of organization commiittee for National Cheese Competition and conference Milk and Cheeses
Selected scientific papers since 2005:
Kováčová R., Štětina J., Čurda L.: Influence of processing and kappa-carrageenan on properties of whipping cream. Journal of Food Engineering 99, 471–478 (2010).
Zsolt Zalán, Jaroslav Hudáček, Jiří Štětina, Jana Chumchalová, Anna Halász: Production of organic acids by Lactobacillus strains in three different media. Eur Food Res Technol 230:395–404 (2010).
Kováčová R., Synytsya A., Štětina J.: The characterization of whey proteins-pectin interaction in relation to emulsification properties of whey proteins. Czech Journal of Food Science 27, 4-8 (2009). ISSN 1212-1800
Kováčová R., Štětina J., Diblíková L.: The influence of whey processing on emulsifying properties of whey proteins. In Proccedings: The International Symposium on Food Rheology and Structure, p. 540-541, ETH Zurich 2009. ISBN978-3-905609-43-1
Kováčová R., Štětina J., Synytsya A., Fesslová L.: The characterization of pectin-ß-lactoglobulin interaction in relation to degree of pectin esterification. In Polysaccharides IV - proceedings of 4th International Conference on Polysaccharides, ČSCH, Praha 2008. ISBN:978-80-86238-57-9
Buňka F., Štětina J., Hrabě J.: The effect of storage temperature and time on the consistency and colour of sterilized processed cheese. European Food Research and Technology 228, 223-229 (2008). 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.
czech version