Oct 26, 2020   11:35 p.m. Demeter
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Summary of topics offered - Institute of Food Science and Nutrition (FCFT)


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Ord.
Type
Topic
Thesis supervisor
Supervising departmentProgramme
Intended for
Details
Occupied/Max.
Project participants
1.
BT
Acai berry - the unconvencional fruit
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKOFCFTDetails of topic
0 / --
--
2.
BT
Acerola as a natural source of vitamin CMošovská, S.
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
0 / ----
3.BT
Current aspects of cosmetics for protection against excessive sunlight (Z. Turányiová)
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
1 / 1
4.
DT
Analysis of antioxidant content in commercial blueberry products
Kreps, F.Department of Food Technology (IFSN FCFT)I-POHYKO
FCFT
Details of topic
1 / 1 Bukvaiová, L.
5.DTAnalysis of rutin in fruits and leaves of small berriesKreps, F.Department of Food Technology (IFSN FCFT)I-POHYKO
FCFT
Details of topic
1 / 1
6.
DT
Antioxidant activity and phenol content in green and black tea
Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
1 / 1
Schniererová, A.
7.
DT
Antioxidant and photoprotective effects of C-glycosides and their potential for cosmetic applicationsDepartment of Food Technology (IFSN FCFT)I-POHYKO
FCFT
Details of topic
1 / 1
8.
DTAntioxidant and health benefits of probioticsDepartment of Food Technology (IFSN FCFT)I-POHYKO
FCFT
Details of topic
1 / 1 Gocníková, P.
9.
BT
Antioxidants in ceralsMinarovičová, L.
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic1 / --
10.
DTAntioxidative properties of Boswellia serrata extractDepartment of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
1 / 1
11.
DT
Antioxidant potential of crocin
Martiniaková, S.
Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFTDetails of topic
0 / 1
--
12.
DT
Antioxidants in elderberry and their changes during storage
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
I-VHKP
FCFT
Details of topic
0 / ----
13.
DT
Antioxidants in berries and their changes during storage
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
I-VHKP
FCFT
Details of topic1 / 1 Mareková, J.
14.
DTApplication of liquid natural sweeteners to cereal productsDepartment of Food Technology (IFSN FCFT)I-POHYKO
FCFT
Details of topic
1 / --
15.
BT
Black chokeberry as a superfood
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
0 / ----
16.
BT
Avocado - A unique fruit
Hybenová, E.
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKO
FCFTDetails of topic
0 / --
--
17.BTBenefits and risks of silicone derivatives in cosmetic products (I. Kúdelová)Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
1 / 1
18.
BT
Biodegradability of surfactants
Sekretár, S.
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
1 / 1
19.
BT
Biological effects of Maca (Lepidium meyenii)
Mošovská, S.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKO
FCFT
Details of topic
0 / --
--
20.
BT
Biologically active substances of aronia
Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Klimová, B.
21.DTDetection of microplastics in faeces samples
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
I-VHKPFCFT
Details of topic
0 / ----
22.
DT
Dynamics of Effects of Selected Biocides on Dairing Important Representatives of MycobiotaPiecková, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFT
Details of topic
0 / 1
--
23.
BT
Food adulteration and procedures of its application
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
0 / 1
--
24.
DT
Fermented maize product
Mikulajová, A.
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
I-VHKP
FCFT
Details of topic
0 / --
--
25.
DT
Evaluating the bactericidal action of hypochlorous acidGreifová, M.Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
0 / 1
--
26.DT
Quality evaluation of organic products from Mangalice
Staruch, L.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic
0 / --
--
27.
BT
Characterisation of functional food components and their effect on consumer health
Šimko, P.
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
1 / 1
28.
DTCharacterization of Geotrichum candidum growth in a model medium: potential application in cheese productionKoňuchová, M.
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
I-VHKP
FCFT
Details of topic
1 / 1
Čipkar, V.
29.
DTCharacterisation of Staphylococcus sp. isolated from the food and environmentDepartment of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKP
FCFT
Details of topic
1 / 1
30.
BT
Cholesterol in foods and its effect on consumer health
Šimko, P.Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFTDetails of topic0 / 1
--
31.
BT
Defects and falsification of chocolate confectioneryMinarovičová, L.
Department of Food Technology (IFSN FCFT)
B-POVYKOFCFT
Details of topic
1 / -- Vavrová, V.
32.BTIdentification of fruits, vegetables and seeds in smoothie drinksMinarovičová, L.
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
1 / --
33.
BT
Which sources of protein are the best?
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKO
FCFT
Details of topic1 / -- Šimončič, M.
34.
BT
Rutabaga (Brassica napobrassica) - vegetables of our ancestorsMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKO
FCFTDetails of topic
0 / 1
--
35.
BT
Flax: an ancient medicine and modern superfood
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKO
FCFTDetails of topic
1 / --
36.BT
Poppy (Papaver somniferum L.) - traditional Slovak crop
Mikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFT
Details of topic
0 / 1--
37.
DT
Metabolic profiling of selected organic acids in selected vegetable juices by Geotrichum candidum
Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic0 / 1--
38.
BT
Treatment methods of fruit and vegetable by-products
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
1 / -- Nagyová, V.
39.
BT
Microbiota and its importance in disease prevention
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKO
FCFT
Details of topic0 / --
--
40.
DT
Donkey milk microfloraGreifová, M.
Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
1 / 1
41.
BTMicroplastics and bacteriaDepartment of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKO
FCFT
Details of topic0 / 1--
42.
BT
74/5000 Possibilities of cosmetic products in protecting the skin from environmental pollutants (M. Rybárik)
Hojerová, J.
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
1 / --
43.
DT
Design of a diet for people with various physical activityDepartment of Food Technology (IFSN FCFT)I-POHYKOFCFT
Details of topic
1 / 1 Piddenezhnyy, V.
44.BTIt is not a carbohydrate like a carbohydrateHybenová, E.
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKOFCFTDetails of topic
1 / --
Živčicová, A.
45.BT
New types of biologically active substances in cosmetics
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
1 / 1 Lindtnerová, L.
46.
DT
New methods for the analysis of fatty acid tocopherol estersDepartment of Food Technology (IFSN FCFT)I-POHYKOFCFT
Details of topic
1 / 1
Ondriašová, Z.
47.BTNew perspectives of fermented dairy products and their importance for health
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
1 / 1
48.
BT
Nutritional and phytochemical properties of Moringa oleifera seeds
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
0 / ----
49.
DT
Nutritional and Sensory Aspects of Plant BeveragesKohajdová, Z.
Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFTDetails of topic1 / 1 Varechajová, P.
50.BTCereals of our AncestorsDepartment of Food Technology (IFSN FCFT)B-POVYKO
FCFT
Details of topic1 / 1 Balážová, L.
51.
BT
Nutri Score labeling in meat products
Department of Food Technology (IFSN FCFT)
B-POVYKOFCFT
Details of topic
0 / 1
--
52.
DT
Comparison of the quality of whole muscle hams
Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
0 / --
--
53.
BT
Comparison of quality of beef of Slovak origin and from third countries
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
0 / ----
54.DTComparison of traditional and modern recipes in the production of different types of porridgeDepartment of Food Technology (IFSN FCFT)I-POHYKO
FCFT
Details of topic
1 / --
55.DTProcedures of cholesterol removal from foodsDepartment of Food Technology (IFSN FCFT)I-POHYKO
FCFT
Details of topic0 / 1
--
56.
BTPotential of "green" C-glycosides in cosmeticsDepartment of Food Technology (IFSN FCFT)
B-POVYKO
FCFTDetails of topic1 / 1
57.
DT
Food use of selected natural dyes
Sekretár, S.Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFTDetails of topic1 / 1
58.DTSurfactants from food by - productsSekretár, S.
Department of Food Technology (IFSN FCFT)
I-POHYKOFCFTDetails of topic
1 / 1
Holkovičová, T.
59.
BT
New generation probiotics
Department of Food Technology (IFSN FCFT)
B-POVYKOFCFTDetails of topic1 / 1 Paprčková, Z.
60.
BTSea-buckthorn as a superfoodHybenová, E.
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKO
FCFT
Details of topic1 / --
61.DTSea buckthorn as a source of nutritionally valuable compounds in foods
Institute of Food Science and Nutrition (FCFT)
I-VHKP
FCFT
Details of topic
0 / 1
--
62.
BT
Plant extracts with biological effects on insects
Sekretár, S.
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
0 / 1
--
63.BTPlant Based BeveragesKohajdová, Z.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic
1 / 1
64.
BT
Restricted diets - which are safe and effective?
Hybenová, E.
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKOFCFTDetails of topic
1 / --
Kolesárová, K.
65.DT
Bcaterial resistance in dogs and owners
Bírošová, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)
I-VHKP
FCFT
Details of topic0 / 1
--
66.
BT
Selenium in nutrition
Hybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
1 / --
67.
DT
Sensory and physico-chemical evaluation of vegan salamisDepartment of Food Technology (IFSN FCFT)I-POHYKO
FCFT
Details of topic
0 / --
--
68.
DT
Sensory and physico-chemical evaluation of vegan salads
Department of Food Technology (IFSN FCFT)
I-POHYKOFCFTDetails of topic0 / ----
69.
BT
Ability of E. coli to form biofilmMedveďová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKO
FCFTDetails of topic0 / 1--
70.
DT
Monitoring and optimization of probiotic non-diary beverages production
Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic
1 / --
Smorádková, K.
71.
DT
Monitoring the dynamics of nitrite reduction in fermented meat productsStaruch, L.
Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
0 / --
--
72.
BT
Jerusalem Artichoke - Use for Food Purposes
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFTDetails of topic1 / 1
73.
BT
Stabilization of cereals milling by-productsDepartment of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic
1 / --
74.BT
School Meals
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
0 / --
--
75.DT
The study of antimicrobial effects of low temperature plasma type multi-hollow
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
I-VHKP
FCFT
Details of topic
0 / --
--
76.
BT
Technological quality of cocoa powders
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFTDetails of topic
0 / --
--
77.
DT
Transformation of tyramine to 4-hydroxyphenyl acetic acid in milk samples after co-cultivation of Lactococcus lactis and Geotrichum candidum
Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
0 / 1--
78.BT
By-products of Winery Industry and their Application in the Manufacture of Cereal Products
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
1 / 1
79.
BT
Influence of new technologies in food industry on acid - lactic acid bacteria
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
0 / 1
--
80.
DT
Effect of temperature and lactic acid bacteria presence on Escherichia coli growth
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
I-VHKP
FCFTDetails of topic
0 / 1
--
81.
DT
Selection of suitable starter cultures for the production of non-dairy probiotic beveragesGreifová, M.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic1 / 1 Baliová, K.
82.
BT
Utilization of additives to improve the quality of rye bread
Department of Food Technology (IFSN FCFT)
B-POVYKOFCFTDetails of topic1 / --
83.
BT
Use of insects as food
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFTDetails of topic1 / 1
84.
DT
Using of Composite Mixtures for Manufacture of Cereal Products
Kohajdová, Z.Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFTDetails of topic1 / 1
85.
DT
Utilization of by-products from poppy oil pressing in cereal productsDepartment of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic1 / -- Ivanová, M.
86.
BT
Using of by-products obtained from the processing of apples for food applications
Kohajdová, Z.Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFTDetails of topic0 / 1
--
87.
BT
The importance of the Glycemic Index of Food in the Diet of Diabetics
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic1 / 1 Krekáňová, K.
88.
BT
Nutritional aspects of carnosine
Department of Food Technology (IFSN FCFT)
B-POVYKOFCFT
Details of topic
0 / 1
--
89.
BTHealth benefits of routine and possibilities of its extraction and analysisKreps, F.
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
1 / 1 Sopková, V.