DOI: 10.11118/978-80-7701-100-6-0119

PŘIPOMENUTÍ VÝZNAMU A ODKAZU PROFESORA KYZLINKA

SIGNIFICANCE AND LEGACY OF PROFESSOR KYZLINK

Miroslav Jůzl¹, Libor Kalhotka¹, Petr Kouřil¹, Aleš Rajchl²

¹ Ústav technologie potravin, Agronomická fakulta, Mendelova univerzita v Brně, Zemědělská 1665/1, 613 00 Brno, Česká republika

² Ústav konzervace potravin, Fakulta potravinářské a biochemické technologie, VŠCHT v Praze, Technická 5, 166 28 Praha 6 – Dejvice, Česká republika

The professional public should commemorate not only general anniversaries of significant events, but especially such dates and such personalities that are connected to them themselves. Even without a specific anniversary, most often tied to birth or death. Conferences have also an important social role, which academics find difficult to fit into the fulfillment of scientometrics. The intention of this type of contribution is to commemorate significant personalities of agriculture and food industry on Ingr’s Days. Professor Kyzlink became the founder of modern canning in our country. He specialized mainly in issues of preservation of plant products, especially fruits and vegetables, and the issue of preservation of foods of animal origin. He graduated from the University of Agriculture in Brno, where he also received a doctorate in technical sciences and successfully habilitated and was appointed professor (at the age of 33). In 1953, he was transferred to the newly established Faculty of Food Technology of the Institute of Chemical Technology in Prague (now, University of Chemistry and Technology), where he worked until 1983 as a professor of food preservation. The most significant sections and results of his scientific research activities include, among many others, studies on the stability of vitamin C in processed vegetables. Also, he aimed on the production of pectin preparations and the design of pectin analyses. He formulated methods for checking the shelf life of preservation by thermosterilization and elaborated the original system of food preservation methods. He published more than a hundred original works, 30 of which were in international journals and books, and thus achieved significant international acclaim.

Keywords: food industry, history, food safety, preservation

pages: 119-123, online: 2026