Ass. prof. Marie Hrušková, PhD.


Education and Experience

  • Prague Institute of Chemical Technology, Faculty of Food Technology (1969 – 1974)
  • Prague Institute of Chemical Technology, Faculty of Food Technology (1974 – 1977) – PhD study in Food Chemistry and Technology
  • Prague Institute of Chemical Technology, (2005) – habilitation in Cereal Technology

  • since 2005 – Associate Professor in Cereal Technology at the Department of Carbohydrates Chemistry and Technology, University of Chemical Technology in Prague
  • since 1998 Assistant in Cereal Technology at the Department of Carbohydrate Chemistry and Technology, Prague Institute of Chemical Technology
  • 1992 – 1998 Head of Research laboratory MILLS Prague
  • 1974 – 1992 Researcher in Research Institute of Milling and Baking Industry Prague



  • Food Technology Branch I. and II. – Cereal Technology
  • Food Technology and Biotechnology
  • Cereal Technology for ERASMUS students
  • Calculation and Modeling in Food Industry


    Hrušková M., Švec I., Karas J. (2011): Solvent retention capacity in relation to the Czech commercial wheat, International Journal of Food Science and Technology, Manuskript ID: IJFST 2011-09354. R3 ISSN 1365-2621, IF 1,223.

    Hrušková M., Švec I., Kocourková Z. (2011): Interaction between wheat variety and harvest year analysed by statistical methods, Cereal technology (Getreidetechnologie), 4 , 144-151, ISSN 1869-2203

    Hrušková M., Švec I. (2012): Texture of bread from wheat/hemp composites, Cereal technology 67(2),70-79, ISSN 1869-2303

    Hrušková M., Švec I. (2012): The Mixolab parameters of composite wheat/hemp flour and their relation to quality features. LVT- Food Science and Technology, ISSN 0023-6438, IF 2,292.

    Švec I., Hrušková M., J. Karas (2013): Solvent retention capacity profiles and technological quality parameters of selected Czech wheat varieties, El. J- of Polish Agricultu Universitiesre, 16(3), 11, ISSN 1505-0297.

    Hrušková M., Švec I.(2014): Evaluation of Wheat composite flours with Hemp, Teff a Chia, Cereal Technology 1, 16-22, ISSN 1869-2303.

    Hrušková M., Švec I. (2014): Fermented Dough Characteristics of Wheat-Barley-Hemp composites, Journal of Food research, doi:10.5539/URL:http.//

    Hofmanová T., Hrušková M Švec I., (2014): Evaluaation of Wheat/Non-Traditional Flour Composites, Czech J. of Food Sci, 32(3),288-295.


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  • fax: +420 220 445 130
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