Laboratory of Chocolate and Confectionery Technology

Name of the head of the laboratory: Assoc. Prof. Andrej Sinica

Solution team:

prof. Ing. Jana Čopíková, CSc.Prof. Jana Čopíková
VŠCHT Praha
jana.copikova@vscht.cz
220 443 114
ORCID ID: 0000-0002-4814-552X
doc. Mgr. Andrej Sinica, PhD.Assoc. Prof. Andrej Sinica
VŠCHT Praha
andrej.sinica@vscht.cz
220 443 116
Web of Science ResearcherID: AAX-1901-2020
ORCID ID: 0000-0003-1700-5150
Scopus Author ID: 55883512700
Ing. Roman Bleha, Ph.D.Dr. Roman Bleha
VŠCHT Praha
roman.bleha@vscht.cz
220 443 116
Web of Science ResearcherID: AAG-9522-2020
ORCID ID: 0000-0003-1793-4187
Scopus Author ID: 55534623100
Mgr. Leonid SushytskyiMgr. Leonid Sushytskyi
VŠCHT Praha
leonid.sushytskyi@vscht.cz
220 443 116
Web of Science ResearcherID: AAX-1841-2020
Thesis Topic: Exopolysaccharides and secondary metabolites of microalgae: isolation, structure and biological activity
Ing. Veronika Kotrcová
Thesis Topic: Design of new recipes for chocolate products and confectionery with additives and their physico-chemical and sensory evaluation
Mgr. Yana TroshchynskaMgr. Yana Troshchynska
VŠCHT Praha
Yana1.Troshchynska@vscht.cz
220 443 116
ORCID ID: 0000-0002-7199-6509
Thesis Topic: Application of flax seed fiber in dairy products
Ing. Tamilla MirzayevaIng. Tamilla Mirzayeva
VŠCHT Praha
tamilla.mirzayeva@vscht.cz
220 443 116
ORCID ID: 0000-0002-7619-6383
Thesis Topic: Isolation, characterization and applications of glycosaminoglycans from animal sources

Overview of research activities of the laboratory

  • Analysis of chocolate and confectionery
  • Development of new recipes based on non-traditional crops
  • Cooperation with industry and solving current production issues
  • Quality control of cocoa beans, chocolate and topping
  • Monitoring the quality of confectionery (candies, fondants and jellies)

Research Groups

Research Group of Polysaccharides Structural Analysis

  • Isolation and identification of potentially biologically active substances from non-traditional food raw materials (path from fungus or algae to preparation and analysis of active biofilms)
  • Development and application of new polysaccharide derivatives for practice
    Identification of polysaccharides in drugs and food supplements

The most important industrial partners

Pražská čokoláda, s.r.o.

A developing Czech producer of luxury chocolates with innovative recipes. Cooperation on the development of new products within the national project financially supported by Ministry of Agriculture.

Terezia Company s.r.o.

An important Czech manufacturer of a wide range of food supplements based on medicinal mushrooms and plant extracts. Cooperation in the analysis of existing products and raw materials, cooperation on projects such as national project financially supported by Ministry of Agriculture and by Technology Agency of the Czech Republic.

List of employers and real employment of graduates of the field

Carla s.r.o.; Nestlé Česko s.r.o.; Pražská čokoláda s.r.o.; Hors, s.r.o.; The Candy Plus Sweet Factory, s.r.o. Rohatec; Terezia Company s.r.o.; Technologický park Hořátev – Biomedica, s r.o.; Bioster a.s.