{"id":3016,"date":"2016-08-07T19:13:40","date_gmt":"2016-08-07T17:13:40","guid":{"rendered":"http:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/new\/?page_id=3016"},"modified":"2024-09-05T12:04:59","modified_gmt":"2024-09-05T10:04:59","slug":"vyzkum","status":"publish","type":"page","link":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/cs\/vyzkum\/","title":{"rendered":"V\u00fdzkum"},"content":{"rendered":"

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<\/p>\n\t\t\t\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t<\/rs-slides>\n\t\t\t\t\t<\/rs-progress>\n\t\t\t\t<\/rs-module>\n\t\t\t<\/rs-module-wrap>\n\t\t\t\n[vc_empty_space height=“30px“][\/vc_column][\/vc_row][vc_row][vc_column][vc_custom_heading text=“V\u00fdzkum“ font_container=“tag:h1|font_size:56|text_align:left|color:%23134793″ google_fonts=“font_family:Montserrat%3Aregular%2C700|font_style:400%20regular%3A400%3Anormal“][vc_tta_tour][vc_tta_section title=“Odd\u011blen\u00ed v\u00fdzkumu“ tab_id=“oddeleni-vyzkumu“]

Odd\u011blen\u00ed v\u00fdzkumu<\/h2><\/span><\/div><\/div>[vc_column_text]Kontakty:<\/strong><\/p>\n

Ing. Ivana Laknerov\u00e1<\/span> – vedouc\u00ed odd\u011blen\u00ed [ivana.laknerova@vupp.cz<\/a>]<\/p>\n

Mgr. Radko Pechar, Ph.D. – N\u00e1m\u011bstek pro v\u011bdu a v\u00fdzkum, z\u00e1stupce vedouc\u00ed odd\u011blen\u00ed\u00a0 [radko.pechar@vupp.cz<\/a>][\/vc_column_text][vc_column_text]Analytick\u00e1 chemie<\/strong>
\nKontakt: Ing. \u0160ulc Miloslav, Ph.D. Miloslav.Sulc@vupp.cz<\/a>\u00a0 tel.: 730192006<\/p>\n

\u2022 anal\u00fdzy z\u00e1kladn\u00edch a vybran\u00fdch minoritn\u00edch nutri\u010dn\u011b v\u00fdznamn\u00fdch slo\u017eek v potravin\u00e1\u0159sk\u00fdch surovin\u00e1ch a v\u00fdrobc\u00edch (odkaz na cen\u00edk<\/a>)
\n\u2022 stanoven\u00ed antioxida\u010dn\u00ed aktivity a celkov\u00fdch polyfenolick\u00fdch l\u00e1tek
\n\u2022 stanoven\u00ed lepku a dal\u0161\u00edch alergenn\u00edch slo\u017eek potravin (ml\u00e9\u010dn\u00e9 b\u00edlkoviny, vejce, ho\u0159\u010dice, ara\u0161\u00eddy, s\u00f3ja)
\n\u2022 laboratorn\u00ed hodnocen\u00ed stravitelnosti sacharid\u016f s mo\u017enost\u00ed odhadu GI u vybran\u00fdch druh\u016f potravin
\n\u2022 posouzen\u00ed kvality potravin na z\u00e1klad\u011b chemick\u00fdch rozbor\u016f (fal\u0161ov\u00e1n\u00ed, rozli\u0161en\u00ed tepeln\u00e9ho o\u0161et\u0159en\u00ed ml\u00e9ka, oxida\u010dn\u00ed procesy tuk\u016f atp.)<\/p>\n

Bezlepkov\u00e9 potraviny<\/strong>
\nKontakt: Ing. Jana Rysov\u00e1, e-mail: jana.rysova@vupp.cz<\/a>, tel.: 296 792 389<\/p>\n

\u2022 provozov\u00e1n\u00ed datab\u00e1ze bezlepkov\u00fdch potravin (www.potravinybezlepku.cz<\/a>)
\n\u2022 poskytov\u00e1n\u00ed bezplatn\u00e9 poradensk\u00e9 \u010dinnosti v oblasti bezlepkov\u00fdch potravin, v r\u00e1mci konzulta\u010dn\u00ed \u010dinnosti udr\u017eov\u00e1n\u00ed kontakt\u016f s laickou ve\u0159ejnost\u00ed prost\u0159ednictv\u00edm Spole\u010dnosti pro bezlepkovou dietu
\n\u2022 stanoven\u00ed lepku v potravin\u00e1ch a potravin\u00e1\u0159sk\u00fdch surovin\u00e1ch
\n\u2022 vyhled\u00e1v\u00e1n\u00ed nov\u00fdch bezlepkov\u00fdch surovin, hodnocen\u00ed jejich nutri\u010dn\u00ed hodnoty a vyu\u017eit\u00ed do potravin pro bezlepkovou dietu
\n\u2022 sestavov\u00e1n\u00ed a optimalizace receptur nov\u00fdch bezlepkov\u00fdch v\u00fdrobk\u016f
\n\u2022 publikov\u00e1n\u00ed informac\u00ed o \u0159e\u0161en\u00e9 problematice<\/p>\n

Biotechnologie<\/strong>
\nKontakt: Ing. Marian Urban, PhD., e-mail: marian.urban@vupp.cz<\/a>, tel.: 737 287 003<\/p>\n

\u2022 submerzn\u00ed aerobn\u00ed i anaerobn\u00ed fermenta\u010dn\u00ed technologie, jejich optimalizace a n\u00e1sledn\u00e9 zpracov\u00e1n\u00ed produkt\u016f
\n\u2022 nab\u00eddka slu\u017eeb potravin\u00e1\u0159sk\u00e9mu pr\u016fmyslu, ale i pr\u016fmyslu farmaceutick\u00e9mu, kosmetick\u00e9mu a v neposledn\u00ed \u0159ad\u011b firm\u00e1m zab\u00fdvaj\u00edc\u00edm se ekologi\u00ed a ochranou \u017eivotn\u00edho prost\u0159ed\u00ed<\/p>\n

Kvalita potravin a v\u00fd\u017eiva<\/strong>
\nKontakt: Ing. Ivana Laknerov\u00e1, e-mail: ivana.laknerova@vupp.cz<\/a>, tel.: 775 888 019<\/p>\n

\u2022 reformulace potravin podle sou\u010dasn\u00fdch v\u00fd\u017eivov\u00fdch po\u017eadavk\u016f
\n\u2022 v\u00fdvoj receptur v\u00fdrobk\u016f ur\u010den\u00fdch pro skupiny obyvatel se specifick\u00fdmi n\u00e1roky na v\u00fd\u017eivu
\n\u2022 v\u00fdvoj receptur z netradi\u010dn\u00edch surovin
\n\u2022 odborn\u00e9 konzultace pro v\u00fdrobce speci\u00e1ln\u00ed v\u00fd\u017eivy, konzultace a osv\u011btov\u00e1 \u010dinnost pro laickou ve\u0159ejnost
\n\u2022 senzorick\u00e1 anal\u00fdza potravin\u00e1\u0159sk\u00fdch surovin a v\u00fdrobk\u016f
\n\u2022 sledov\u00e1n\u00ed zm\u011bn potravin a potravin\u00e1\u0159sk\u00fdch surovin v pr\u016fb\u011bhu skladov\u00e1n\u00ed a technologick\u00e9ho zpracov\u00e1n\u00ed
\n\u2022 stanovov\u00e1n\u00ed charakteristik mou\u010dn\u00fdch suspenz\u00ed p\u0159i \u0159\u00edzen\u00e9m z\u00e1h\u0159evu (mazovat\u011bn\u00ed \u0161krobu, amylolytick\u00e1 aktivita obilovin)<\/p>\n

Mikrobiologie<\/strong>
\nKontakt: Mgr. Radko Pechar,Ph.D. e-mail: radko.pechar@vupp.cz<\/a>, tel.: 775 435 055<\/p>\n

\u2022 mikrobiologick\u00e9 anal\u00fdzy potravin a potravin\u00e1\u0159sk\u00fdch surovin
\n\u2022 stanoven\u00ed, charakterizace a identifikace probiotick\u00fdch bakteri\u00ed v potravin\u00e1ch a potravn\u00edch dopl\u0148c\u00edch
\n\u2022 anal\u00fdzy Laborato\u0159e anaerobn\u00ed mikrobiologie<\/p>\n

Molekul\u00e1rn\u00ed biologie
\n<\/strong>Kontakt: Ing. Eli\u0161ka \u010cerm\u00e1kov\u00e1, e-mail: eliska.cermakova@vupp.cz<\/a><\/p>\n

\u2022 ov\u011b\u0159en\u00ed slo\u017een\u00ed potravin metodou anal\u00fdzy DNA (PCR, real-time PCR), zejm\u00e9na identifikace \u017eivo\u010di\u0161n\u00fdch druh\u016f v potravin\u00e1\u0159sk\u00fdch v\u00fdrobc\u00edch
\n\u2022 v\u00fdvoj metodik pro druhov\u00e9 ur\u010den\u00ed ryb na z\u00e1klad\u011b jadern\u00e9ho genu k\u00f3duj\u00edc\u00edho parvalbumin<\/p>\n

Nanotechnologie<\/strong>
\nKontakt: Ing. Milo\u0161 Beran, e-mail: milos.beran@vupp.cz<\/a>, tel.: 296 792 361<\/p>\n

\u2022 speci\u00e1ln\u00ed poloprovozn\u00ed technologie \u0161etrn\u00e9ho sprejov\u00e9ho nebuliza\u010dn\u00edho su\u0161en\u00ed a mikronizace p\u0159i n\u00edzk\u00fdch teplot\u00e1ch v rozmez\u00ed od 35\u2070C do 60\u2070C
\n\u2022 enkapsulace mikroorganism\u016f a biologicky aktivn\u00edch l\u00e1tek
\n\u2022 speci\u00e1ln\u00ed poloprovozn\u00ed technologie odst\u0159ediv\u00e9 v\u00fdroby polymern\u00edch nanovl\u00e1kenn\u00fdch membr\u00e1n a nanovl\u00e1kenn\u00fdch 3D konstrukt\u016f
\n\u2022 p\u0159\u00edprava biodegradovateln\u00fdch nanovl\u00e1kenn\u00fdch kryt\u016f ran a sp\u00e1lenin a nanovl\u00e1kenn\u00fdch 3D konstrukt\u016f pro tk\u00e1\u0148ov\u00e9 in\u017een\u00fdrstv\u00ed
\n\u2022 v\u00fdvoj kontinu\u00e1ln\u00edch enzymov\u00fdch membr\u00e1nov\u00fdch reaktor\u016f s nanovl\u00e1kenn\u00fdmi membr\u00e1nami
\n\u2022 v\u00fdvoj alternativn\u00ed technologie v\u00fdroby nanovl\u00e1kenn\u00fdch membr\u00e1n vyfukov\u00e1n\u00edm z roztok\u016f<\/p>\n

Potravin\u00e1\u0159sk\u00e9 in\u017een\u00fdrstv\u00ed<\/strong>
\nKontakt: Ing. Milan Hou\u0161ka, CSc., e-mail: milan.houska@vupp.cz<\/a>, tel.: 737 287 007<\/p>\n

\u2022 zpracovatelsk\u00e9 procesy, jejich studium, navrhov\u00e1n\u00ed a modelov\u00e1n\u00ed
\n\u2022 v\u00fdzkum a v\u00fdvoj nov\u00fdch potravin\u00e1\u0159sk\u00fdch technologi\u00ed
\n\u2022 v\u00fdzkum a ov\u011b\u0159ov\u00e1n\u00ed vysokotlak\u00e9 pasterace (paskalizace) pro r\u016fzn\u00e9 druhy potravin
\n\u2022 matematick\u00e9 modelov\u00e1n\u00ed tepeln\u00fdch proces\u016f
\n\u2022 stanoven\u00ed mechanick\u00fdch, reologick\u00fdch, tepeln\u00fdch a sypn\u00fdch vlastnost\u00ed potravin, ale i nepotravin\u00e1\u0159sk\u00fdch l\u00e1tek[\/vc_column_text][\/vc_tta_section][vc_tta_section title=“Centrum transferu technologi\u00ed“ tab_id=“ctt“]

Centrum transferu technologi\u00ed<\/h2><\/span><\/div><\/div>[vc_column_text]Centrum transferu technologi\u00ed nab\u00edz\u00ed:<\/p>\n