May 31, 2020   3:05 p.m. Petronela
Academic information system

Summary of topics offered - Department of Food Technology (IFSN FCFT)


Basic information

Type of work:
Dissertation thesis
Topic: Vplyv technologických postupov odstraňovania cholesterolu z potravín na ich organoleptické vlastnosti
Title of topic in English:
Effect of cholesterol removal on organoleptic profiles of produced foods
State of topic:
approved (prof. Ing. Štefan Schmidt, PhD. - Chairperson of Departmental Board)
Thesis supervisor:
prof. Ing. Peter Šimko, DrSc.
Faculty:
Faculty of Chemical and Food Technology
Supervising department: Department of Food Technology - IFSN FCFT
Max. no. of students:1
Academic year:
2020/2021
Proposed by:
Annotation:
Po odstránení cholesterolu z mlieka môže dochádzať k zmenám kvalitatívnych parametrov výrobkov vyrábaných z tohto mlieka. Výskum bude preto zameraný na skúmanie vplyvu technológie odstraňovania cholesterolu na organoleptické vlastnosti výrobkov (maslo, syry) v takých parametroch, ako sú textúra, farba, vôňa a chuť pomocou prístrojovej techniky a postupov senzorickej analýzy.
Annotation in English:
After cholesterol removal, dairy products may exhibit different qualitative parameters such as texture, colour, taste and flavour. Therefore, a research will be focused on study of crucial organoleptic profiles in such products as butter and cheese by laboratory equipments as well as procedures of sensorial analysis.



Limitations of the topic

To sign up for a topic it is necessary to fulfil one of the following restrictions

Restrictions by study
The table shows restrictions by study to which the student has to be enrolled in order to sign up for the given topic.

Programme
D-CTPO Food Chemistry and Technology