Oct 20, 2020   2:20 p.m. Vendelín
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Summary of topics offered - Institute of Food Science and Nutrition (FCFT)


Application shows list of current and approved topics offered under the selected department or under all its subordinate departments. You can limit the list of topics by the following criteria:

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Ord.
Type
TopicThesis supervisor
Supervising department
Programme
Intended forDetailsOccupied/Max.Project participants
1.BTAcai berry - the unconvencional fruitMošovská, S.
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKOFCFTDetails of topic0 / ----
2.
BT
Acerola as a natural source of vitamin C
Mošovská, S.Department of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
0 / --
--
3.
BTCurrent aspects of cosmetics for protection against excessive sunlight (Z. Turányiová)Hojerová, J.Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
1 / 1
4.
DT
Analysis of antioxidant content in commercial blueberry products
Department of Food Technology (IFSN FCFT)I-POHYKOFCFT
Details of topic
0 / 1--
5.
DT
Analysis of rutin in fruits and leaves of small berriesKreps, F.
Department of Food Technology (IFSN FCFT)
I-POHYKOFCFTDetails of topic
0 / 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
0 / 1--
7.
DTAntioxidant and photoprotective effects of C-glycosides and their potential for cosmetic applicationsHojerová, J.
Department of Food Technology (IFSN FCFT)
I-POHYKOFCFTDetails of topic
0 / 1
--
8.
DT
Antioxidant and health benefits of probioticsMartiniaková, S.
Department of Food Technology (IFSN FCFT)
I-POHYKOFCFTDetails of topic
0 / 1
--
9.
BT
Antioxidants in cerals
Minarovičová, L.Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
0 / --
--
10.
DT
Antioxidative properties of Boswellia serrata extractDepartment of Food Technology (IFSN FCFT)I-POHYKO
FCFT
Details of topic
0 / 1
--
11.
DT
Antioxidant potential of crocin
Martiniaková, S.
Department of Food Technology (IFSN FCFT)
I-POHYKOFCFT
Details of topic
0 / 1
--
12.
DTAntioxidants in elderberry and their changes during storageHybenová, E.
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
I-VHKP
FCFT
Details of topic0 / --
--
13.
DT
Antioxidants in berries and their changes during storage
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
I-VHKP
FCFT
Details of topic
0 / 1
--
14.
DT
Application of liquid natural sweeteners to cereal productsDepartment of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
0 / --
--
15.
BT
Black chokeberry as a superfood
Hybenová, E.
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKOFCFT
Details of topic
0 / --
--
16.BTAvocado - A unique fruitHybenová, E.
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKO
FCFT
Details of topic0 / --
--
17.
BT
Benefits and risks of silicone derivatives in cosmetic products (I. Kúdelová)
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
1 / 1 Kúdelová, I.
18.
BT
Biodegradability of surfactants
Department of Food Technology (IFSN FCFT)B-POVYKO
FCFT
Details of topic0 / 1
--
19.
BT
Biological effects of Maca (Lepidium meyenii)
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKOFCFTDetails of topic
0 / --
--
20.
BT
Biologically active substances of aroniaKreps, F.
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
1 / 1 Klimová, B.
21.
DTDetection of microplastics in faeces samplesŽemlička, L.
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
I-VHKP
FCFT
Details of topic0 / ----
22.
DT
Dynamics of Effects of Selected Biocides on Dairing Important Representatives of Mycobiota
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
I-VHKP
FCFT
Details of topic
0 / 1
--
23.BTFood adulteration and procedures of its applicationDepartment of Food Technology (IFSN FCFT)
B-POVYKO
FCFTDetails of topic0 / 1
--
24.
DT
Fermented maize product
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
I-VHKPFCFT
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 topic0 / 1
--
26.DTQuality evaluation of organic products from Mangalice
Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
0 / ----
27.
BTCharacterisation of functional food components and their effect on consumer healthŠimko, P.Department of Food Technology (IFSN FCFT)B-POVYKO
FCFT
Details of topic
0 / 1
--
28.
DT
Characterization 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
FCFTDetails of topic
0 / 1
--
29.
DT
Characterisation of Staphylococcus sp. isolated from the food and environment
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
I-VHKP
FCFT
Details of topic
0 / 1
--
30.BT
Cholesterol in foods and its effect on consumer health
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic0 / 1
--
31.
BT
Defects and falsification of chocolate confectionery
Minarovičová, L.
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
0 / --
--
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 topic
0 / ----
34.BTRutabaga (Brassica napobrassica) - vegetables of our ancestorsDepartment of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKO
FCFTDetails of topic
0 / 1
--
35.BTFlax: an ancient medicine and modern superfoodDepartment of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
0 / --
--
36.
BT
Poppy (Papaver somniferum L.) - traditional Slovak crop
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 topic
0 / 1
--
38.
BT
Treatment methods of fruit and vegetable by-products
Lauková, M.Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
0 / --
--
39.BTMicrobiota and its importance in disease preventionHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
0 / --
--
40.
DTDonkey milk microfloraGreifová, M.
Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
0 / 1--
41.
BT
Microplastics and bacteriaDepartment of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKO
FCFT
Details of topic
0 / 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-POVYKOFCFT
Details of topic
0 / --
--
43.
DT
Design of a diet for people with various physical activity
Department of Food Technology (IFSN FCFT)I-POHYKO
FCFT
Details of topic
0 / 1
--
44.
BT
It is not a carbohydrate like a carbohydrate
Hybenová, E.
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
0 / --
--
45.BTNew types of biologically active substances in cosmeticsMartiniaková, S.
Department of Food Technology (IFSN FCFT)
B-POVYKOFCFTDetails of topic0 / 1
--
46.DTNew methods for the analysis of fatty acid tocopherol estersKreps, F.Department of Food Technology (IFSN FCFT)I-POHYKO
FCFT
Details of topic
0 / 1
--
47.BT
New perspectives of fermented dairy products and their importance for health
Greifová, M.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 Beverages
Kohajdová, Z.
Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
0 / 1
--
50.
BT
Cereals of our AncestorsKohajdová, Z.Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic0 / 1
--
51.BT
Nutri Score labeling in meat products
Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic
0 / 1
--
52.
DT
Comparison of the quality of whole muscle hamsStaruch, L.
Department of Food Technology (IFSN FCFT)
I-POHYKOFCFTDetails of topic
0 / --
--
53.
BT
Comparison of quality of beef of Slovak origin and from third countriesDepartment 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 porridge
Department of Food Technology (IFSN FCFT)
I-POHYKOFCFT
Details of topic
1 / -- Lissová, I.
55.
DT
Procedures of cholesterol removal from foodsDepartment of Food Technology (IFSN FCFT)I-POHYKO
FCFT
Details of topic
0 / 1
--
56.
BT
Potential of "green" C-glycosides in cosmetics
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic0 / 1
--
57.
DTFood use of selected natural dyes
Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
0 / 1
--
58.
DT
Surfactants from food by - productsSekretár, S.Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
0 / 1
--
59.BTNew generation probioticsGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKO
FCFT
Details of topic1 / 1 Paprčková, Z.
60.
BT
Sea-buckthorn as a superfood
Hybenová, E.
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKO
FCFT
Details of topic0 / --
--
61.DT
Sea buckthorn as a source of nutritionally valuable compounds in foods
Ciesarová, Z.Institute of Food Science and Nutrition (FCFT)I-VHKPFCFTDetails of topic
0 / 1
--
62.
BT
Plant extracts with biological effects on insectsDepartment of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic0 / 1
--
63.
BT
Plant Based Beverages
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFTDetails of topic
0 / 1
--
64.
BT
Restricted diets - which are safe and effective?Hybenová, E.
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKO
FCFTDetails of topic
0 / --
--
65.
DT
Bcaterial resistance in dogs and owners
Bírošová, L.
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
I-VHKP
FCFT
Details of topic
0 / 1
--
66.
BT
Selenium in nutrition
Hybenová, E.
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
0 / --
--
67.DTSensory and physico-chemical evaluation of vegan salamisStaruch, L.
Department of Food Technology (IFSN FCFT)
I-POHYKOFCFTDetails of topic0 / --
--
68.
DT
Sensory and physico-chemical evaluation of vegan salads
Staruch, L.Department of Food Technology (IFSN FCFT)I-POHYKOFCFT
Details of topic
0 / --
--
69.
BT
Ability of E. coli to form biofilm
Department of Nutrition and Food Quality Assessment (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
0 / 1
--
70.
DT
Monitoring and optimization of probiotic non-diary beverages production
Department of Food Technology (IFSN FCFT)I-POHYKOFCFT
Details of topic
1 / --
Smorádková, K.
71.DT
Monitoring the dynamics of nitrite reduction in fermented meat products
Staruch, L.Department of Food Technology (IFSN FCFT)I-POHYKO
FCFT
Details of topic
0 / --
--
72.
BT
Jerusalem Artichoke - Use for Food Purposes
Kohajdová, Z.Department of Food Technology (IFSN FCFT)B-POVYKOFCFT
Details of topic
1 / 1
73.BT
Stabilization of cereals milling by-products
Lauková, M.Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
0 / --
--
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-hollowMošovská, S.
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-POVYKOFCFTDetails of topic0 / --
--
77.
DT
Transformation of tyramine to 4-hydroxyphenyl acetic acid in milk samples after co-cultivation of Lactococcus lactis and Geotrichum candidum
Greif, G.
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 ProductsDepartment of Food Technology (IFSN FCFT)B-POVYKO
FCFT
Details of topic
0 / 1
--
79.BTInfluence of new technologies in food industry on acid - lactic acid bacteriaDepartment 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
FCFT
Details of topic
0 / 1--
81.
DT
Selection of suitable starter cultures for the production of non-dairy probiotic beverages
Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
0 / 1
--
82.
BT
Utilization of additives to improve the quality of rye bread
Lauková, M.
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
1 / --
83.
BT
Use of insects as foodMinarovičová, L.Department of Food Technology (IFSN FCFT)B-POVYKO
FCFT
Details of topic1 / 1 Krčová, D.
84.
DT
Using of Composite Mixtures for Manufacture of Cereal Products
Kohajdová, Z.Department of Food Technology (IFSN FCFT)I-POHYKO
FCFT
Details of topic
1 / 1
85.
DT
Utilization of by-products from poppy oil pressing in cereal products
Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
0 / --
--
86.
BT
Using of by-products obtained from the processing of apples for food applications
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
0 / 1
--
87.BT
The importance of the Glycemic Index of Food in the Diet of Diabetics
Kohajdová, Z.
Department of Food Technology (IFSN FCFT)
B-POVYKOFCFTDetails of topic1 / 1 Krekáňová, K.
88.
BT
Nutritional aspects of carnosine
Sekretár, S.
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
0 / 1
--
89.
BT
Health benefits of routine and possibilities of its extraction and analysisKreps, F.
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFTDetails of topic
1 / 1
Sopková, V.