Functional foods of new type designed for particular nutritional purposesSupervisor: prof. RNDr. Alena Vollmannová, PhD.
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The project implementation includes research, design and suggestion of novel functional food prepared with using of non-conventional and minority crops such as pseudocereals and small forest fruits. Chemical and biochemical analysis will be focused on determination of allergenic agens content in relation to celiac disease,polyphenols content, content of selected vitamins, antioxidant activity, content of macronutrients, selenium and another essential trace elements. By project implementation original new knowledges about new type of energy-poor functional foods suitable for consumers at risk of overweight or suffering from obesity as well as foods for celiac patients. These functional foods will have not only sufficient nutritive value, but also the significant health beneficial character.
Kind of project:
General calls ()
Department of Chemistry (FBFS)
Project start date :
|01. 07. 2016|
|Project close date:|
30. 06. 2020
Number of workers in the project:
|Number of official workers in the project:||0|