CURRICULUM VITAE
Ing. Lenka Kouřimská, Ph. D. (nee Konířová)
Education:
1991 - 1994: Institute of Chemical Technology in Prague
Ph. D. in the field of food chemistry and analysis
1985 - 1990: Institute of Chemical Technology in Prague
Master of Science in food chemistry and analysis, food preservation and meat
technology
Study stays:
1989, 1990, 1991 and 1993:
University of Reading, Dept. of Food Science and Technology
(Food Biosciences)
Always 2 or 3-month study stays on IAESTE or Tempus program
1990 - 1991: Institute of Chemical Technology in Prague
Study stay at the Dept. of Food Chemistry and Analysis
Professional experience:
2004 - pres.: Czech University of Agriculture in Prague
Dept. of Quality of Agricultural Products – (2011 head of the dept.)
2003 - 2004: Institute of Public Health in Prague – Laboratory Department
Food and water analysis by instrumental methods
1994 - 2003: Analab Praha s.r.o. – Certified Laboratory of Food Analysis
Food analysis by instrumental and classical methods
Teaching subjects:
Sensory analysis of agricultural products
Dairying
Research interests:
Lipid oxidation, antioxidants, oil degradation during frying
Sensory analysis - organoleptic changes of agricultural products during processing and storage
Milk and dairy - farm milk processing, milk analysis, goat milk, whey composition and utilization
Citation index (WOS): 138, h-index: 3.
Recent publications:
1. Kouřimská, L., Václavíková, K., Babička, L., Koudela, M., Prokůpková, L., Miholová, D., Kolihová, D.
(2008): The effect of fermented pig slurry fertilization on the quality of vegetables. Acta Universitatis
Agriculturae et Silviculturae Mendelianae Brunensis, 56, 251-258.
2. Poustková, I., Kouřimská, L., Václavíková, K., Miholová, D., Babička, L. (2009): The Effect of Fertilization
Method on Selected Elements Content in Tomatoes (Lycopersicon lycopersicum). Czech Journal of
Food Sciences, 27, s394-s396.
3. Kouřimská, L., Babička, L., Václavíková, K., Miholová, D., Pacáková, Z., Koudela, M. (2009): The Effect
of Fertilization with Fermented Pig Slurry on the Quantitative and Qualitative Papameters of Tomatoes
(Solanum lycopersicum). Soil & Water Research, 4, 116-121.
4. Chrpová, D., Kouřimská, L., Gordon, M.H., Heřmanová V., Roubíčková, I., Pánek, J. (2010): Antioxidant
activity of selected phenols and herbs used in diets for medical conditions. Czech Journal of Food
Sciences, 28, 317-325.
5. Babička, L., Kožnarová, V., Poustková, I., Pulkrábek, J., Kouřimská, L., Šišková, J., Šmolík, J. (2010):
Digestát – hnojivo pro cukrovku. Listy cukrovarnické a řepařské, 126, 106-109.
6. Legarová, V., Kouřimská, L. (2010): The effect of κ-casein genotype on the quality of milk and fresh
cheese. Scientia Agriculturae Bohemica, 41, 213-217.
7. Legarová, V., Kouřimská, L., Hájková, J. (2010): Laktosa a její změny během fermentace syrovátky a
mléka termofilními bakteriemi mléčného kvašení, Chemické Listy, 104, s653-s656.
8. Kouřimská, L., Chrpová, D., Pánek, J., Kolesárová, L., Legarová, V. (2010): Analytické metody
hodnocení účinnosti antioxidantů ve vybraných druzích koření, Chemické Listy, 104, s441-s444.
9. Legarová, V., Kouřimská, L. (2010): Sensory quality evaluation of whey-based beverages. Mljekarstvo,
60, 280-287.
The most prestigious publications (in English):
1. Owens, J. D., Konířová, L., Thomas D.S.: Causes of conductance changes in yeast cultures: Journal of
Applied Bacteriology 1992, 72, 32 - 38.
2. Kouřimská, L., Pokorný, J., Tirzitis, G.D.: The antioxidant activity of 2,6-dimethyl-3,5-diethoxycarbonyl1,4-dihydropyridine in edible oils. Chemical Reactions in Foods II., Proceedings, 1992, 211 - 214.
3. Kouřimská, L., Pokorný, J., Tirzitis, G.D.: The antioxidant activity of 2,6-dimethyl-3,5-diethoxycarbonyl1,4-dihydropyridine in edible oils. Die Nahrung 37 (1993) 1, 91 - 93.
4. Kouřimská, L., Pokorný, J.: Use of hydrogenated rapeseed oil for French frying in household fryers. Die
Nahrung 38 (1994) 4, 412-417.
5. Gordon, M.H., Kourimská, L.: Effect of antioxidants on losses of tocopherols during deep-fat frying, Food
Chemistry 52 (2) (1995) 175-177.
6. Gordon, M.H.; Kourimska, L.: The effects of antioxidants on changes in oils during heating and deep
frying. J. Sci. Food Agric., 68 (3), 347-353 (English) 1995.
Language skills:
English:
Russian:
Spanish, French:
First Certificate in English (1993), State Language Exam (2003)
State Language Exam (1989)
beginner
Contact:
Czech University of Life Sciences in Prague
Faculty of Agrobiology, Food and Natural Resources
Department of Quality of Agricultural Products
Tel.: +420 224 383 507
E-mail: kourimska@af.czu.cz