Name of PhD. Graduate	Disertation Thesis
Marie Kleinova (96)	The Enzyme Catalyzation of Fat Reactions.
Jana Chumchalova (97)	The Antimicrobial Activity of Lactobacilli.
Eva Svirakova (99)	The Production and Application of Nisin in Dairy Industry
Jitka Stiles (99)	The Antifungal Activity of Lactobacilli.
Zdenka Rihakova (00)	The Antimicrobial Effect of Lauric Acid Esters with Polyols.
Martin Stepanek (00)	The Structured Triacylglycerides and Their Properties in Fatty Bases
Olga Kukackova (01)	The Application of NIR Spectroscopy in Milk  and Dairy Products Analysis.
Lucie Nemcova (01)	The Biochemical and Physical Changes During the Cheese Ripening.
Do Tuyet Mai (03)	Lactococcus lactis subsp. lactis LTM 32, a new bacteriocin producing strain isolated from Vietnamese fermented milk
Ivo Piska (04)	Rheological properties of processed cheese
Radka Cervenkova (04)	Antimicrobial properties of carboxylic acids derivatives
Tomas Kutek (05)	Structural triglycerides and their functional properties.
Ivana Tovarova (05)	Isolation and characteristic of caseinomacropeptide and other whey proteins.
Eva Kolouchova (Bartosova) (06)	Synthesis and properties of microbially active lipids
Jiri Lad (06)	The triacylglyceride based non-ionic tenzides
Iveta Pokorna (06)	Oxidation stability of lipids in emulsions
Marketa Giesova (06)	Antifungal properties of Lactobacilli, their identification and applications
Jitka Holubova (07)	Application of impedance method in following of antimicrobial compounds effect on microbial growth
Jana Hrdlickova (07)	Enzymic modifications of lactose
Stepan Tuma (07)	Lactobacilli in Dutch-type cheeses of Edam type
Katerina Kucerova (08)	Protective cultures in delicatessen products
Marketa Zarubova (08)	Crystallization of triglycerides in fatty bases
Jana Trckova (08)	Rheological properties of hydrocolloid gels with milk proteins
Marie Vokacova (09)	Surfactant systems of detergents on the base of renewable sources
Adriena Dryáková (09)	Enzymatic hydrolysates of whey proteins
Draha Kozáková (10)	The usage of lactococci autolysis for semi-hard cheese ripening
Lenka Poláková (10)	Surfactants based on vegetable oils
Petr Miller (10)	Suppression of lactic acid bacteria incidence in both mayonnaise-based products and raw material for their production
Iva Jebavá (Ondráčková) (11)	Autolytic system of Lactobacillus helveticus.
Irena Němečková (11)	Control of undesirable proteolytic microflora during the milk processing.
Jana Svátková (Fialová)(12)	Presence of lactic acid bacteria in delicatessen production.
Tereza Karlová (12)	Microbial aktive glukolipids
Veronika Spěváčková (12)	Lipid oxidation in dispersive systems
Daniel Mišún (12)	Influence of technological parametres on the separation of whey components