Assoc. Prof. Dipl.-Ing. Jan Mráz, Ph.D.
Head of laboratory, academic worker
+420 38 777 4643     +420 737 221 913
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Mgr. Zuzana Linhartová, Ph.D.
academic worker
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RNDr. Jan Kolek
vědecký pracovník
+420 38 777 4649
Dipl.-Ing. Roman Lunda
PhD student
+420 38777 4645
Dipl.-Ing. Petr Dvořák, Ph.D.
academic worker
+420 38777 4648
Dipl.-Ing. Zuzana Bláhová
PhD student
+420 38777 4649
Dipl.-Ing. Kristýna Siglová
+420 38 777 4649
MSc. Sarvenaz Khalili
PhD student
+420 38777 4679
MSc. Nima Hematyar
PhD student
+420 38777 4679
The laboratory focuses on various factors that affect the quality of fish flesh. Among others our department has developed a patented technology to produce carp with increased content of omega 3 fatty acids. For this product  we also created a trademark and and website The positive effects of  this carp flesh in the treatment of cardiovascular diseases was verified together with the Institute of Clinical and Experimental Medicine.
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An important area is the development of animal feed using plant material, especially oil, as a replacement for the traditional fish oil. Our research is aimed to increase the sustainability of aquaculture and to improve the nutritional value and quality of fish for consumers. The up to date approach of our research is to study the influence of biologically active substances from plants on fish metabolism and the resulting flesh quality.

We undergo molecular biology methods to study genes involved in biosynthesis of omega 3 fatty acids.
We are also engaged in the processing of fish and fish products. Highest importance has the quality and stability during storage. We develop fish products using economically less valuable parts of the fish or fish by-products including bioactive substances. Equally important is the evaluation of the impact of preparation in private homes on the final quality of fish dishes.
We improve the quality of fish flesh and we evaluate the impact of naturally occurring antimicrobial agents called as natural additives and antioxidants. This could prolong the shelf life of fish flesh with positive effect on human health
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The laboratory uses modern analytical instruments and methods (gas chromatography, high performance liquid chromatography and thin-layer chromatography, a plate reader and a chemo-luminescence detector). The laboratory is equipped with a MALDI-TOF/TOF, equipment for normal and 2 -dimensional gel electrophoresis and we also have a fully functional cell lab. We carry out feeding trials, sensory tests, quality assessment and the development of fish products.

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We are interested in technologies for effective and sustainable use of water and nutrients in aquaculture.  Waste water and nutrients from intensive aquaculture is used for hydoponic production of plants (aquaponics), microbial protein (biofloc) or high quality vermicompost and worms. We also study effects of various aspects of pond management on water and fish quality.
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Monitoring of fish population in open waters. Checking of free fish migration permeability in waters.
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The laboratory offers services in analyzing lipid and fatty acid composition of all kind of food products, tissues, insects, feeds and plants as well as analyses related to lipid metabolism in animals or cell culture.
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The laboratory provides teaching specializing subjects (Fish nutrition, Commodities of aquaculture, Quality of fish and fish products) for students of bachelor and master courses and practical lessons from subjects: Ichthyology, Angling and Hunting. It also supervises students in bachelor's, master's and doctoral studies present and combined form when doing their final theses.
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