{"id":6510,"date":"2019-11-03T22:17:39","date_gmt":"2019-11-03T21:17:39","guid":{"rendered":"http:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/?p=6510"},"modified":"2019-11-03T22:19:29","modified_gmt":"2019-11-03T21:19:29","slug":"program-vupp-tyden-vedy-a-techniky-av-11-16-11-2019","status":"publish","type":"post","link":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/cs\/program-vupp-tyden-vedy-a-techniky-av-11-16-11-2019\/","title":{"rendered":"PROGRAM V\u00daPP &#8211; T\u00ddDEN V\u011aDY A TECHNIKY AV 11.-16.11.2019"},"content":{"rendered":"<p><strong>PROGRAM T\u00ddDEN V\u011aDY A TECHNIKY AV VE V\u00ddZKUMN\u00c9M \u00daSTAVU POTRAVIN\u00c1\u0158SK\u00c9M PRAHA, v.v.i.<\/strong><\/p>\n<p><strong>RADIOV\u00c1 1285\/7, PRAHA 10 &#8211; HOSTIVA\u0158<\/strong><\/p>\n<p><strong>11.\u2013 15. 11. 2018 (9.00 -13.00 hod.)<\/strong><\/p>\n<p><strong>Program pro \u0161koly<\/strong><\/p>\n<p>T\u00e9ma: <strong>Strava teenager\u016f<\/strong><\/p>\n<p>C\u00edlov\u00e1 skupina: studenti z\u00e1kladn\u00edch, st\u0159edn\u00edch a vysok\u00fdch \u0161kol<\/p>\n<ul>\n<li>Odborn\u00e1 \u010d\u00e1st: <strong>Strava teenager\u016f<\/strong> (Ing. Mark\u00e9ta Begany, RNDr. Bc. Zuzana \u0160m\u00eddov\u00e1, Ph.D.)<\/li>\n<\/ul>\n<p>C\u00edlem p\u0159edn\u00e1\u0161ky je sezn\u00e1mit poslucha\u010de se z\u00e1klady zdrav\u00e9ho a vyv\u00e1\u017een\u00e9ho j\u00eddeln\u00ed\u010dku mlad\u00fdch lid\u00ed. Hlavn\u00ed t\u00e9mata budou pestrost stravy, slo\u017een\u00ed potravin a vhodn\u00e1 p\u0159\u00edprava pokrm\u016f. Zm\u00edn\u00edme z\u00e1kladn\u00ed informace o bezpe\u010dn\u00e9m skladov\u00e1n\u00ed surovin i hotov\u00fdch pokrm\u016f a ka\u017een\u00ed potravin. Uk\u00e1zky mno\u017estv\u00ed soli a cukru ve vybran\u00fdch potravin\u00e1ch, r\u016fzn\u00e9 druhy sladidel a dal\u0161\u00ed informace.<\/p>\n<ul>\n<li>Praktick\u00e1 \u010d\u00e1st: <strong>Senzorick\u00e9 hodnocen\u00ed<\/strong> (Ing. Iva Laknerov\u00e1)<\/li>\n<\/ul>\n<p>P\u0159edn\u00e1\u0161ka o senzorice, senzorick\u00e9 hodnocen\u00ed ovocn\u00fdch \u0161\u0165\u00e1v (paskalizovan\u00fdch a pasterovan\u00fdch), pek\u00e1rensk\u00fdch v\u00fdrobk\u016f z bezlepkov\u00e9ho i p\u0161eni\u010dn\u00e9ho pe\u010diva, r\u016fzn\u00e9 druhy jogurt\u016f aj. (dle v\u00fdb\u011bru a dostupn\u00fdch surovin).<\/p>\n<ul>\n<li><strong>Exkurze<\/strong> (Ing. Ale\u0161 Landfeld, Ing. Jana Rysov\u00e1, Ing. Milan Hou\u0161ka CSc., Jan Strohalm, Mgr. Radko Pechar, Ph.D., Mgr. Marie Pokorn\u00e1 Barto\u0161kov\u00e1, Ing. Milo\u0161 Beran)<\/li>\n<\/ul>\n<p>Paskaliz\u00e1tor a ochutn\u00e1vka paskalizovan\u00fdch \u0161\u0165\u00e1v, vybaven\u00ed laborato\u0159\u00ed, HPLC aj.<\/p>\n<p><strong>Program pro firmy a odbornou ve\u0159ejnost<\/strong><\/p>\n<p>T\u00e9ma: <strong>Workshop na t\u00e9ma nanotechnologie<\/strong><\/p>\n<p>St\u0159eda 13.11.2019 14.00 &#8211; 16.00 hodin, V\u00daPP, zasedac\u00ed m\u00edstnost 142, 1. patro<\/p>\n<p>Registrujte se pros\u00edm do 11.11.2019 na <strong>registrace@vupp.cz<\/strong><\/p>\n<p>C\u00edlov\u00e1 skupina: potravin\u00e1\u0159sk\u00e9, kosmetick\u00e9 a farmaceutick\u00e9 firmy, studenti st\u0159edn\u00edch a vysok\u00fdch \u0161kol a dal\u0161\u00ed z\u00e1jemci o uvedenou problematiku<\/p>\n<ul>\n<li>Odborn\u00e1 \u010d\u00e1st: <strong>Nanotechnologie<\/strong> (Ing. Milo\u0161 Beran)\n<ol>\n<li>Nab\u00eddka slu\u017eeb a spolupr\u00e1ce v oblastech:\n<ul>\n<li>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<\/li>\n<li>enkapsulace mikroorganism\u016f a biologicky aktivn\u00edch l\u00e1tek<\/li>\n<li>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<\/li>\n<li>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<\/li>\n<li>v\u00fdvoj kontinu\u00e1ln\u00edch enzymov\u00fdch membr\u00e1nov\u00fdch reaktor\u016f s nanovl\u00e1kenn\u00fdmi membr\u00e1nami<\/li>\n<li>v\u00fdvoj alternativn\u00ed technologie v\u00fdroby nanovl\u00e1kenn\u00fdch membr\u00e1n vyfukov\u00e1n\u00edm z\u00a0roztok\u016f<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<\/li>\n<li><strong>Exkurze<\/strong> V\u00daPP, v.v.i. disponuje poloprovozn\u00edmi demonstr\u00e1tory pro sprejov\u00e9 nebuliza\u010dn\u00ed su\u0161en\u00ed, alternativn\u00ed metody v\u00fdroby nanovl\u00e1ken (odst\u0159ediv\u00e9 zvl\u00e1k\u0148ov\u00e1n\u00ed a vyfukov\u00e1n\u00ed nanovl\u00e1ken z roztok\u016f) a enzymov\u00e9ho (nano)membr\u00e1nov\u00e9ho reaktoru (EnMR).<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>T\u00e9ma: <strong>Workshop na t\u00e9ma bezlepkov\u00e9 potraviny<\/strong><\/p>\n<p><strong>\u010ctvrtek 14. 11. 2019 <\/strong>18.00 \u2013 20.00 hodin, N\u00e1rodn\u00ed zem\u011bd\u011blsk\u00e9 muzeum Praha, Kosteln\u00ed 44, Praha 7 &#8211; Letn\u00e1, mal\u00fd s\u00e1l<\/p>\n<p>Registrujte se pros\u00edm do 12.11.2019 na <strong>registrace@vupp.cz<\/strong><\/p>\n<p>C\u00edlov\u00e1 skupina: potravin\u00e1\u0159sk\u00e9 firmy, studenti st\u0159edn\u00edch a vysok\u00fdch \u0161kol a dal\u0161\u00ed z\u00e1jemci o uvedenou problematiku, \u0161irok\u00e1 ve\u0159ejnost<\/p>\n<ul>\n<li>Odborn\u00e1 \u010d\u00e1st: <strong>Diskuzn\u00ed ve\u010der na t\u00e9ma Lepek a bezlepek \/ poradna a diskuze<\/strong> (Ing. Jana Rysov\u00e1, Ing. Dana Gabrovsk\u00e1, Ph.D.)<\/li>\n<\/ul>\n<p>P\u0159edstav\u00edme novinky a trendy v oblasti bezlepkov\u00fdch potravin, v\u00fdsledky v\u00fdzkumu za posledn\u00ed obdob\u00ed, mo\u017enosti spolupr\u00e1ce s na\u0161\u00ed instituc\u00ed, anal\u00fdzy lepku ve vybran\u00fdch segmentech potravin (nap\u0159. n\u00e1poje, s\u00f3jov\u00e9 om\u00e1\u010dky, ko\u0159en\u00ed, zmrzliny aj.)<\/p>\n<p>Co se stane, kdy\u017e budete j\u00edst bezlepkovou stravu, ani\u017e byste trp\u011bli celiaki\u00ed?<\/p>\n<p>Jak\u00fd je rozd\u00edl mezi alergi\u00ed a intoleranc\u00ed k lepku?<\/p>\n<p>Je bezlepkov\u00e1 strava zdrav\u011bj\u0161\u00ed a m\u00e9n\u011b kalorick\u00e1?<\/p>\n<p>Jak se zm\u011bnil lepek za posledn\u00edch 50 let?<\/p>\n<p>Je lepek i v je\u010dmeni?<\/p>\n<p>Co pije celiak \u2013 milovn\u00edk piva?<\/p>\n<p>Je mo\u017en\u00e9 celiakii vyl\u00e9\u010dit?<\/p>\n<p>Je pravda, \u017ee alergie na lepek m\u016f\u017ee odezn\u00edt?<\/p>\n<p>M\u016f\u017ee se celiakie projevit a\u017e v seniorsk\u00e9m v\u011bku?<\/p>\n<p>Co to jsou p\u0159irozen\u011b bezlepkov\u00e9 potraviny?<\/p>\n<p>Pro\u010d je bezpe\u010dn\u00e1 d\u00e1vka stanovena na 20 mg lepku denn\u011b? Jak\u00e9 jsou metody stanoven\u00ed lepku?<\/p>\n<p>A dal\u0161\u00ed ot\u00e1zky \u2026 Sou\u010d\u00e1st\u00ed prezentace je ochutn\u00e1vka nejzaj\u00edmav\u011bj\u0161\u00edch v\u00fdrobk\u016f, nap\u0159. od Bezlepkov\u00e9 pek\u00e1rny Li\u0161ka&#8230;.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>DEN OTEV\u0158EN\u00ddCH DVE\u0158\u00cd VE V\u00ddZKUMN\u00c9M \u00daSTAVU POTRAVIN\u00c1\u0158SK\u00c9M<\/strong><\/p>\n<p><strong>Sobota 16. 11. 2018<\/strong> 9.00 -15.00 hod., V\u00daPP &#8211; cel\u00fd \u00fastav<\/p>\n<p>T\u00e9ma: <strong>T\u00fdden v\u011bdy a techniky Akademie v\u011bd \u010cR &#8211; Glob\u00e1ln\u00ed hrozby<\/strong><\/p>\n<p>C\u00edlov\u00e1 skupina: \u0161irok\u00e1 ve\u0159ejnost, rodiny s\u00a0d\u011btmi a dal\u0161\u00ed z\u00e1jemci o v\u00fdzkum potravin<\/p>\n<ul>\n<li><strong>P\u0159edn\u00e1\u0161ky<\/strong><\/li>\n<\/ul>\n<p>10.00 \u2013 11.00 hodin<\/p>\n<ul>\n<li><strong>Tuky z pohledu zdrav\u00ed a \u017eivotn\u00edho prost\u0159ed\u00ed<\/strong> (doc. Ing. Ji\u0159\u00ed Br\u00e1t, CSc.)<\/li>\n<\/ul>\n<p>Tuky jsou medi\u00e1ln\u011b zaj\u00edmav\u00e9 t\u00e9ma. V pr\u016fm\u011bru vych\u00e1z\u00ed denn\u011b v tisku a na internetu v\u00edce ne\u017e jeden \u010dl\u00e1nek, kter\u00fd se zab\u00fdv\u00e1 t\u0159eba jen okrajov\u011b tematikou tuk\u016f. \u010casto se st\u00e1v\u00e1, \u017ee informace nejsou pod\u00e1v\u00e1ny \u010dten\u00e1\u0159\u016fm v souladu s v\u011bdeck\u00fdmi poznatky. Tuky v\u00fdznamn\u011b ovliv\u0148uj\u00ed zdrav\u00ed, o tuc\u00edch se v posledn\u00ed dob\u011b za\u010d\u00edn\u00e1 v\u00edce hovo\u0159it i ve vztahu k \u017eivotn\u00edmu prost\u0159ed\u00ed. Palmov\u00fd olej je p\u0159edstavov\u00e1n jako hrozba pro budoucnost. Je tomu tak ve skute\u010dnosti? Podobnou kritiku za\u010d\u00edn\u00e1 skl\u00edzet i \u0159epka p\u011bstovan\u00e1 u n\u00e1s. Jak jsou na tom tyto a ostatn\u00ed tuky a jak\u00e9 jsou progn\u00f3zy dal\u0161\u00edho v\u00fdvoje, bude obsahem p\u0159edn\u00e1\u0161ky.<\/p>\n<p>11.30 \u2013 12.30 hodin<\/p>\n<ul>\n<li><strong>Strava teenager\u016f<\/strong> (Ing. Mark\u00e9ta Begany)<\/li>\n<\/ul>\n<p>P\u0159edn\u00e1\u0161ka je ur\u010dena dosp\u00edvaj\u00edc\u00edm a jejich rodi\u010d\u016fm. C\u00edlem p\u0159edn\u00e1\u0161ky je sezn\u00e1mit poslucha\u010de se z\u00e1klady zdrav\u00e9ho a vyv\u00e1\u017een\u00e9ho j\u00eddeln\u00ed\u010dku mlad\u00fdch lid\u00ed. Hlavn\u00ed t\u00e9mata budou pestrost stravy, slo\u017een\u00ed potravin a vhodn\u00e1 p\u0159\u00edprava pokrm\u016f. Zm\u00edn\u00edme z\u00e1kladn\u00ed informace o bezpe\u010dn\u00e9m skladov\u00e1n\u00ed surovin i hotov\u00fdch pokrm\u016f a ka\u017een\u00ed potravin. Upozorn\u00edme tak\u00e9 na zvl\u00e1\u0161tnosti stravy sportovc\u016f i potravinov\u00fdch alergik\u016f. Sou\u010d\u00e1st\u00ed p\u0159edn\u00e1\u0161ky bude diskuse s poslucha\u010di.<\/p>\n<p>13.00 \u2013 14.00 hodin<\/p>\n<ul>\n<li><strong>Pl\u00fdtv\u00e1n\u00ed potravinami<\/strong> (Tom\u00e1\u0161 Ratinger, Ing. Ale\u0161 Landfeld)<\/li>\n<\/ul>\n<p>Pl\u00fdtv\u00e1n\u00ed potravinami je celospole\u010densk\u00fd probl\u00e9m. Nedok\u00e1\u017eeme v\u010das reagovat na m\u011bn\u00edc\u00ed se podm\u00ednky a k pl\u00fdtv\u00e1n\u00ed zem\u011bd\u011blsk\u00fdmi surovinami i potravinami doch\u00e1z\u00ed v cel\u00e9m dodavatelsk\u00e9m \u0159et\u011bzci. M\u016f\u017ee b\u00fdt \u0159e\u0161en\u00edm udr\u017eiteln\u00e9 zem\u011bd\u011blstv\u00ed, kter\u00e9 je dlouhodob\u011b \u0161etrn\u011bj\u0161\u00ed k p\u0159\u00edrod\u011b a hospod\u00e1rn\u011bji vyu\u017e\u00edv\u00e1 jej\u00ed zdroje.<\/p>\n<ul>\n<li><strong>Exkurze &#8211; hodinov\u00e1 prohl\u00eddka \u00fastavu a jednotliv\u00fdch stanovi\u0161\u0165<\/strong><\/li>\n<\/ul>\n<p>10.00, 11.00, 12.00, 13.00 hodin<\/p>\n<p><strong>P\u0159\u00edzem\u00ed<\/strong><\/p>\n<ol>\n<li>Uk\u00e1zka p\u0159\u00edstroje na o\u0161et\u0159en\u00ed potravin vysok\u00fdm tlakem s Ing. Ale\u0161em Landfeldem (technologie v\u00fdroby \u0161\u0165\u00e1v UGO, Refit), ochutn\u00e1vka<\/li>\n<\/ol>\n<p><strong>1. patro<\/strong><\/p>\n<ol>\n<li>Benefity nakl\u00ed\u010den\u00fdch lu\u0161t\u011bnin, tipy a rady, jak kl\u00ed\u010dit v dom\u00e1c\u00edm prost\u0159ed\u00ed, uk\u00e1zky kl\u00ed\u010den\u00ed, pozn\u00e1v\u00e1n\u00ed lu\u0161t\u011bnin, receptury<\/li>\n<li>HPLC &#8211; vysoko\u00fa\u010dinn\u00e1 kapalinov\u00e1 chromatografie s\u00a0Mgr. Mari\u00ed Pokornou Barto\u0161kovou<\/li>\n<\/ol>\n<p><strong>2. patro<\/strong><\/p>\n<ol>\n<li>Bezlepkov\u00e9 potraviny, na\u0161e datab\u00e1ze bezlepkov\u00fdch potravin, v\u00fdstava bezlepkov\u00fdch plodin<\/li>\n<li>Co je to reformulace potravin?<\/li>\n<li>Cukry a sladidla, v\u00fdstavka popul\u00e1rn\u00edch potravin s obsahem p\u0159idan\u00e9ho cukru<\/li>\n<li>Celkov\u00e9 mno\u017estv\u00ed soli ve vybran\u00fdch druz\u00edch potravin<\/li>\n<li>Konzultace s Ing. Janou Rysovou, RNDr. Bc. Zuzanou \u0160m\u00eddovou, Ph.D.<\/li>\n<\/ol>\n<p><strong>3. patro<\/strong><\/p>\n<ol>\n<li>Senzorick\u00e9 hodnocen\u00ed s Ing. Ivou Laknerovou<\/li>\n<li>Mikrobiom, probiotick\u00e9 bakterie s\u00a0Mgr. Radko Pecharem, Ph. D.<\/li>\n<\/ol>\n<ul>\n<li><strong>Stanovi\u0161t\u011b se zaj\u00edmav\u00fdmi pozn\u00e1vac\u00edmi aktivitami:<\/strong>\n<ol>\n<li>Pro d\u011bti bude p\u0159ipravena hrac\u00ed karti\u010dka, se kterou budou obch\u00e1zet stanovi\u0161t\u011b a plnit \u00fakoly &#8211; za nasb\u00edr\u00e1n\u00ed v\u0161ech raz\u00edtek z\u00edskaj\u00ed odm\u011bnu (odzn\u00e1\u010dek, bat\u016f\u017eek, pastelky, omalov\u00e1nky a dal\u0161\u00ed d\u00e1rky)<\/li>\n<li>Discipl\u00edny:\n<ul>\n<li>Bylinky a ko\u0159en\u00ed \u2013 pozn\u00e1v\u00e1n\u00ed, jejich vyu\u017eit\u00ed<\/li>\n<li>Malov\u00e1n\u00ed a pozn\u00e1v\u00e1n\u00ed ovoce, zeleniny, t\u011bstovin, lu\u0161t\u011bnin apod.<\/li>\n<li>Skl\u00e1d\u00e1n\u00ed velk\u00fdch puzzl\u00ed<\/li>\n<li>Pr\u00e1ce s\u00a0mikroskopem<\/li>\n<li>Laboratorn\u00ed pokusy pro d\u011bti<\/li>\n<li>Srovn\u00e1v\u00e1n\u00ed potravin podle obsahu p\u0159idan\u00e9ho cukru<\/li>\n<li>a dal\u0161\u00ed<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<p><strong>Vstup na v\u0161echny akce bude tradi\u010dn\u011b zdarma.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>PROGRAM T\u00ddDEN V\u011aDY A TECHNIKY AV VE V\u00ddZKUMN\u00c9M \u00daSTAVU POTRAVIN\u00c1\u0158SK\u00c9M PRAHA, v.v.i. RADIOV\u00c1 1285\/7, PRAHA 10 &#8211; HOSTIVA\u0158 11.\u2013 15. 11. 2018 (9.00 -13.00 hod.) Program pro \u0161koly T\u00e9ma: Strava teenager\u016f C\u00edlov\u00e1 skupina: studenti z\u00e1kladn\u00edch, st\u0159edn\u00edch a vysok\u00fdch \u0161kol Odborn\u00e1 \u010d\u00e1st: Strava teenager\u016f (Ing. Mark\u00e9ta Begany, RNDr. Bc. Zuzana \u0160m\u00eddov\u00e1, Ph.D.) C\u00edlem p\u0159edn\u00e1\u0161ky je sezn\u00e1mit [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":6511,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[107],"tags":[],"class_list":["post-6510","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aktuality"],"_links":{"self":[{"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/posts\/6510","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/comments?post=6510"}],"version-history":[{"count":4,"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/posts\/6510\/revisions"}],"predecessor-version":[{"id":6515,"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/posts\/6510\/revisions\/6515"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/media\/6511"}],"wp:attachment":[{"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/media?parent=6510"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/categories?post=6510"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/tags?post=6510"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}