Ivan Švec, PhD.

BORN 1. 12. 1978 IN JESENÍK

Education, Experience and Expertise

  • 2007 – to date: Research and teaching assistant, Institute of Chemical Technology in Prague, Department of Carbohydrates and Cereals
  • 2003 – 2007: Institute of Chemical Technology in Prague, Faculty of Food and Biochemistry Technology
    (Ph.D. study: Rheology of fermented doughs, supervisor Assoc. Prof. Marie Hrušková, Ph.D.)
  • 1997 – 2004: Institute of Chemical Technology in Prague, Faculty of Food and Biochemistry Technology (MSc study: Quality evaluation of wheat flour by using of the Fermentograph SJA, supervisor Assoc. Prof. Marie Hrušková, Ph.D.)
  • 1993 – 1997: Grammar School in Jeseník


  • Subject Food Technology I, part Cereal Technology in Bachelor course
  • Subject Food Technology and Biotechnology, part Cereal Technology in Bachelor course
  • Participation on Faculty laboratory training in Master course


  • Testing of analytical, rheological and technological quality of wheat flour and wheat composite flour
  • Bread texture quantification by using image analysis software NIS Elements AR
  • Pasta colour analysis by using of spectrophotometer Unicam and colorimeter Minolta CM-2500d
  • Statistical analysis of data (ANOVA, HCA, PCA) in the Statistica software

Publication Activity

    Hrušková M., Švec I., Jirsa O. (2006). Correlation between milling and baking parameters of wheat varieties. J. Food Eng. 77:439-444. IF 2,081.

    Jirsa O., Hrušková M., Švec I. (2008). Near-infrared Prediction of Milling and Baking Parameters of Wheat Varieties. J. Food Eng. 87:21-25. IF 1,848.

    Švec I., Hrušková M., Vítová M., Sekerová H. (2008). Colour evaluation of different pasta samples. Czech J. Food Sci. 26:421-427. IF 0,472.

    Švec I., Hrušková M., Jirsa O. (2009). Využití vícerozměrných statistických metod pro sledování jakostního profilu komerční pšenice. Chem. Listy 103:172-178. IF 0,717.

    Hrušková M., Švec I. (2009). Wheat hardness in relation to the other quality factors. Czech J. Food Sci. 27:240-248. IF 0,602.

    Švec I., Hrušková M. (2010). Evaluation of the bread features. J. Food Eng. 99, 505-510. IF 2,313.

    Hrušková M., Švec I., Sekerová H. (2011). Colour analysis and discrimination of laboratory prepared pasta by means of spectroscopic methods. Czech J. Food Sci. 29: 346-353, IF 0,413.

    Švec I., Hrušková M., Krpálková M., Kostolanská M. (2011). Objektivní hodnocení střídy pečiva analýzou obrazu. Chem. Listy 105:482-487. IF 0,620.

    Hrušková M., Švec I., Karas J. (2012). Solvent retention capacity values in relation to the Czech commercial wheat quality. Internat. J. Food Sci. Technol., in press. IF 1,223.

    Hrušková M., Švec I., Jurinová I.(2012). Composite Flours – Characteristics of Wheat/Hemp and Wheat/Teff Models. Food and Nutri. Sci., in press. IF 0,170.

    Hrušková M., Švec I., Jurinová I. (2013). Chemometrics of wheat composites with hemp, teff, and chia flour: comparison of rheological features. Internat. J. Food Sci., vol. 2013, Article ID 968020, 6 pages. http://dx.doi.org/10.1155/2013/968020

    Hrušková M., Švec I. (2015): The Mixolab parameters of composite wheat/hemp flour and their relation to quality features. LWT – Food Sci. Technol. 60(1): 623-629.


    Award from the CIGR Technical Symposium, Section 6
    2nd place in a cateogry “Young Scientists Poster”

    in NANTES, France, 18 – 20 April 2011
    Poster of Švec I., Hrušková M., Hofmanová T., Vítová M.:
    „Quinoa – Wholemeal Flour for Cereal Products“


    telephone: +420 220 443 206
    fax: +420 220 445 130
    e-mail: Ivan.Svec@vscht.cz