The Department of Plant Origin Food Sciences represents a specific workplace at FVHE UVS Brno, especially with an orientation into the field of plant products, the field of structural studies and microscopic techniques of food evaluation. For the period 2019-2029, the institute will continue with the previously set research plans, which are updated for this period with new knowledge both from the institute's staff and from scientific studies. the research is divided into two areas.
1. Areas of Hygiene and Technology of Vegetable Foods
2. Areas of Microscopic and Other Examination Methods
The aim of the research is to monitor the effects of both exogenous and endogenous factors on the content and activity of bioactive substances and also to monitor the effect of bioactive substances on the final food. In the case of final foods, their influence on the rheological, textural, sensory and functional properties of the food is evaluated. The planned result is a better nutritional profile of food products and the development of functional food products.
1.1. Selection and evaluation of bioactive substances
The sources of bioactive substances are mainly non-traditional types of flour, fruit, vegetables and food by-products, which can be used for the production of novel foods and novel functional foods.
1.2. Evaluation of fortified foods and products
The research is mainly focused on the evaluation of fruit and vegetable products, bakery products, oils and packaging materials of a natural nature. For foods and products, the plan is to monitor and evaluate especially antioxidant and functional properties, including matrix stability, rheological, textural and sensory parameters. As part of the evaluation of fortified foods and products, new methods for the determination of bioactive substances by chromatographic and spectrophotometric methods are also being developed and applied.
1.3. Production of edible packaging
The research is focused on conducting experiments with edible packaging made by adding various plant extracts. In the preparation of edible packaging, knowledge and information on the various polyphenols used in functional food products is used, which can improve the stability and nutritional profile of food products coated or packaged in manufactured packaging. Emphasis is also placed on the ecological side of edible packaging, as they degrade very quickly, as well as on the textural parameters of the packaging produced.
1.4. 3D food printing
3D food printing represents the future of a new type of food production. The research is focused on finding a suitable recipe for an edible 3D print extruder. Research includes various modifications of extruder recipes, in particular the production of an enriched food product with an increased content of proteins, unsaturated fatty acids and antioxidants. It is a new focus of our institute, with which further directions of research will develop, as well as new practical and theoretical activities.
The department will focus on two basic areas that develop basic knowledge and the applied area of microscopic food evaluation. The aim of the research is the development of new methods suitable for the identification of basic and risky food ingredients. Research will continue to focus on the development of methods for the detection of current contaminants and hazardous substances or factors in food.
The research covers the following topics:
2.1. Development of new methods for histological examination of food
2.1.1. Methods for identification of hazardous and unauthorized substances
The research is focused on the detection of carrageenans, mechanically separated meat, fiber, edible insects and allergens by specific methods, as well as on the microspectroscopic detection of composite food ingredients and the detection of food ingredients by Raman spectroscopy.
2.1.2. Methods for describing the structure of food and monitoring the distribution of food ingredients.
The research is and will be focused on the description of micro and ultrastructure of food, monitoring the distribution and masking of allergens, description of the influence of hydrocolloids on the formation and properties of food matrix and evaluation of oxidation of basic food components by fluorescent probes.
2.2. Use of image analysis for food evaluation
2.2.1. Development of methods for species and regional identification of honeys
The research is focused on the analysis of pollen grains of honey plants, the development of SW algorithms for the identification of pollen grains and the development of spectroscopic identification of pollen grains.
2.2.2. Use of image analysis for quantification of histological methods
The research is focused on the development of methods for the quantification of food components and for determining the degree of skeletal muscle destruction.
2.2.3. Use of image analysis for evaluation of microscopic images
The research is focused on determining the porosity of bakery products and on instrumental evaluation of the appearance and color of food.
Some research outputs can be found in the form of standard operating procedures at www.foodmicroscopy.com
Significant results of publishing activities - FVHE's List of Publications
