The thesis deals with local food and gastronomic traditions, which are one of the most important aspects of promoting tourism in the regions. In the theoretical part of the thesis are clarified selected terms of culinary tourism and gastronomy, further the term of economic localization is explained in general and in relation to regional food, while this section maps the specific forms of support for local food in the Czech Republic. The practical part focuses on the analysis of specific gastronomic project: Ochutnejte Moravu, which focuses on regional Moravian cuisine and supports the promotion of regional food production by organizing of cultural events. The results are summarized in the final evaluation of economic impact of regional gastronomy consequently is proposed harness the potential of regional products in the renewal of local traditions.

This thesis deals with the quality of food brands. The first part defines the key concept issues of food quality and the consumer protection. It also characterizes each food quality brand. The second part focuses on the comparison of quality brands. The thesis aims to determine whether the labeling of food quality actually ensures the quality and safe food, it is based on a comparison of the criteria for granting quality brands to foodstuff, evaluation of the objectivity of the criteria and evaluation of the foodstuff in independent tests.

The diploma thesis deals with the issues linked to transport of foodstuffs from East Asia to Europe. The theoretical part contains a comprehensive overview on international trade with foodstuff and food logistics. The practical part is an analysis of transport process of rice between the two regions.

The thesis was suggested and assigned by Tesco Stores CR. The idea behind is to find out whether supporting local producers can bring a competitive advantage to an involved retailer on the Czech retail market. It is focused primarily on fresh food categories which seem to be the most suitable for local sourcing prefernce. The thesis also considers the relationship between quality-origin-customer expectation. The practical part includes two researches-one studies marketing tools used by retailers present on Czech market in order to promote local producers. The other one provides Czech food producers' opinion on retailers controlling Czech retail market.

Probiotics are defined as live microorganisms that have, if ingested, a positive impact on human and animals health. The best known probiotics are the lactic acid bacteria, among them most commonly used are lactobacilli and bifidobacteria. For therapy the minimum daily consumption of at least 100 g of milk product with a minimum 1000000 of probiotic bacteria in 1 g or 1 ml is considered. In this work, several products that have declared on the label probiotic cultures have been selected. All products were analyzed for the number of lactic acid bacteria. Two media - MRS agar and skim milk agar Modified were used for cultivation. Cultivation proceeded at 37 °C for 48 hours under aerobic and anaerobic conditions. Amount of live bacteria, which must be present in the product, indicates Ministry of Agriculture No. 77/2003 Coll.. Quantitative representation of lactic acid bacteria in all selected products comply with the requirements of legislation.

The thesis deals with the issue of potentially allergenic aroma compounds in food. Aroma compounds suitable for food flavouring are mainly of plant origin. These aroma compounds and their mixtures have a lot of positive and negative effects on human organism. Although the aroma compounds are not among main groups of allergens, several studies indicate a potential risk of allergenic effects of some aroma compounds. The theoretic part of this thesis focuses on aroma compounds of plant origin and gives an overview of 26 the most important fragrance allergens according to the European cosmetic legislation. The aim of the experimental part was to verify the selectivity and appropriateness of the currently used methodology of headspace solid-phase microextraction and gas chromatography-flame ionization detection (HS-SPME-GC-FID) for determination of selected allergenic aromatic active compounds. Secondly, it is to use a proven method for a wide spectrum of real food products.

This diploma thesis is focused on aromatic substances occurring in food. The theoretical part describes their characteristics, the use of fragrances of plant origin for flavoring of food and points to their possible negative effects on the human organism. Twenty six potentially allergenic fragrances are thus identified in European legislation and an overview of their physical properties, occurrence and use is also processed in this work.The aim of the experimental part was to develop and validate a method for assessment of fragrances using headspace solid phase microextraction combined with gas chromatography (HS-SPME-GC-FID). The following parameters have been validated : repeatability, linearity, limits of detection (LOD) and limits of quantification (LOQ). The HS-SPME-GC-FID method was finally applied to selected samples of foods commonly available on the market.

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.

The diploma thesis deals with consumer behaviour in the regional food market. The diploma thesis has two parts, literary research and the practical part. The literary research focuses on explaining the concept of consumer, focusing on its purchasing behaviour and the description of purchasing decision process. We also find individual types of segmentation and product promotion options. Further, the literary research includes an explanation of the concept of regional food, its labelling, the places where regional food is offered, and description of the certification process. The practical part firstly deals with the orientation analysis on the regional food market and then contains the primary research which was conducted through a questionnaire survey among the consumers of the South Moravian Region. At the end of the work we find recommendations for appropriate communication for regional food retailers.

This diploma thesis is focused on buying behaviour of households in fast moving consumer goods in Czech Republic. The main objective of this thesis is to find out how the differences are manifested in the purchasing decisions of households of different sizes and structures in fast moving consumer goods and to formulate recommendations for entities operating on this market based on the findings. First, the secondary data was collected. To achieving the objectives of the thesis also in-depth interviews were conducted (n = 31) and questionnaire survey was carried out (n = 404). Quantitative data were being collected from September to the end of October 2018. Research brought interesting insights into the key factors in the selection of the stores and shopping habits of the households of different sizes and structures related to buying fast moving consumer goods. Marketing recommendations were prepared for retailers in the fast moving consumer goods on the basis of the findings.