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This diploma thesis discusses population sustainability and food security in Angola. The first part which deals with literature research is focused on basic aspects of population growth, development and food security. There are main theories discussed dealing with development and population sustainability. In the practical part, available data is used and analyzed to determine the present state of population sustainability in regards to food production in Angola. Next purpose of this thesis is to make prediction into the future. Correlation analysis will be also provided. Based on the all outputs of practical part, obtained results will be discussed and evaluated. Possible recommendations and solutions will be made at the end of the work.

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The thesis describes the technology of cider making and also making flavoured ciders and ice ciders made by cryoconcentration. Three kinds types of cider were made: classical cider – by fermenting apple juice, cider inspired by Quebeck’s ice cider „cidere de glance“ - by using method of cryoconcentration and cider cryoconcentrated after fermentation „applejack.“ First year was used an apple juice from Idared variety, second year was used Golden Delicious variety. Analytical evaluation contained measurement of antioxidants, alcohol, residual sugar, titrable acidity a pH value.

The diploma thesis deals with characterization of production technology, microbiology and preventive measures against technological defects and propagation of pathogenic microorganisms in dried milk, infant and child nutrition and dried eggs. The work is focused on the characterization and determination of Bacillus cereus bacteria, which can cause human poison disease after an increase in the improper storage of the food. We have identified significant types of microorganisms in selected dried foods. In the first part, we compare the microbiological quality immediately after cooking, after 5 hours of storing the cooked sample in the refrigerator at 6 ° C and after 5 hours at room temperature 20 ° C. The second part compares the microbiological quality between different samples of the same species. The results show that no sample exceeded the microbiological limits according to ČSN 56 9609.

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This diploma thesis deals with the behavior of consumers in the food market during the period of economic growth. The goals of the work is to describe changes in consumer behavior and to identify factors influencing consumers when purchasing food. Thesis describes developmental trends of macroeconomic indicators related to the Czech Republic, household incomes, expenditures based on purpose and food consumption of Czech households. The source of information for this work is also a questionnaire sur-vey which provides background material for identifying factors affecting consumers when buying meat products, bakery products, milk and dairy products. Another source is indepth interviews that extend the results of the questionnaire and provide a more detailed picture of the issue. The results can ultimately be used by food business or pro-ducers.

My diploma thesis deals with the sales success in the regional competitions „Regional food“ and „Golden taste of south Moravia“ that have been declared by Agrarian chamber. There are evaluated individual competitors and their awarded food products in the years 2013 to 2017. Conducted surveys of competitors and public opininon are the main subjekt of this thesis. On the basis of the results of surveys there was suggested an improvement for promotion of the proclaimed competitions. There are contained schemes approaching problems solved in the diploma thesis.