Dec 8, 2019   1:53 a.m. Marína
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Summary of topics offered - Institute of Food Science and Nutrition (FCFT)


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Ord.TypeTopicThesis supervisorSupervising departmentProgrammeIntended forDetailsOccupied/Max.Project participants
1.BTCurrent issues regarding skin photoprotectionHojerová, J.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / 1 Ďurčová, D.
2.BTAnalytical methods for the deter-mination of authenticity of dairy productsGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Tereshchuk, K.
3.BTAntimicrobial properties of lactoferrinGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Vaľková, K.
4.DTAntimicrobial compounds of plant originŽemlička, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
5.BTAntioxidants in ceralsMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / -- Csőz, B.
6.BTAntioxidants in different types of teaHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
7.DTAntioxidants in berries and their changes during storageHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic1 / 1 Mareková, J.
8.DTAntioxidants in winesHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic1 / 1 Želiarová, Z.
9.DTAntioxidants from selected food processing wastesSchmidt, Š.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / 1 Hrušková, M.
10.BTApplication of natural saponin sources as an alternative to synthetic surfactantsBurčová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
11.DTApplication of aqueous extracts obtained from Chenopodium quinoa for production of new types of fermented beveragesKarovičová, J.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / 1 Budayová, J.
12.BTBetalains. Their occurrence, properties and use in the food industrySekretár, S.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
13.BTFood safetyStaruch, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / -- Švecová, Z.
14.BTBiogenic amines in dairy products: origin, occurrence and control optionsGreif, G.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
15.BTBiodegradability of surfactantsSekretár, S.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
16.DTCereal products enriched with wild garlic powderMinarovičová, L.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / -- Szokola, F.
17.DTGut microbiota - source of resistance genesBírošová, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic1 / -- Cverenkárová, K.
18.BTDegradation of antioxidants in the freezing of fruitBurčová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / 1 Medveďová, K.
19.BTDegradation of antioxidants during pasteurization of fruit juicesBurčová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / 1 Hollosyová, K.
20.BTDegradation of biological active substances during pasteurization of fruit juicesBurčová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / 1 Dikasz, D.
21.DTEnterococcus lactis - growth and analysis of selected metabolitesGreif, G.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / 1 Šprláková, K.
22.BTExtraction of wheat and potato starchMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
23.DTFermented Cereal ProductsMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic1 / -- Sikorová, P.
24.DTPhotoprotective properties of cosmetic oils and cosmetic products - comparison of in vitro and in vivo methodsHojerová, J.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / 1 Janotková, L.
25.DTPhotoprotective effect of essential oilsBurčová, Z.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / 1 Valachová, S.
26.BTPhytochemicals with biological effects on insectsSekretár, S.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
27.DTEvaluation of antimicrobial activity of metabolites in the process of degradation of tyramine by Geotrichum candidumGreif, G.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / 1 Čaládiková, L.
28.DTCharacterization of microbiota and aromatic profiles of Slovak winesValík, Ľ.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic1 / 1 Koniar, M.
29.BTCholesterol in foods and its effect on consumer healthŠimko, P.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
30.DTIn vitro evaluation of photoprotection of cosmetic products - comparison with in vivo testsHojerová, J.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / 1 Hamranová, V.
31.DTIncorporation of Flaxseed Flour into the Cereal-Based ProductsKohajdová, Z.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / 1 Kraushúberová, S.
32.DTIncorporation of cricket powder into cereal productsLauková, M.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / -- Nováková, Ľ.
33.BTInnovation of cereal products from the wheat and rye flourKohajdová, Z.Institute of Food Science and Nutrition (FCFT)B-BIOTFCFTDetails of topic1 / 1 Wagner, R.
34.BTInnovation of cereal products from wheat flourKohajdová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
35.BTIsolation dyes from plant biomass and the possibility of their use in the food industryKreps, F.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / 2 Kuczorová, Š.
36.BTIsolation of surfactants from waste plant biomassBurčová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / 1 Cabániková, P.
37.BTIsolation of tocopherols from waste plant biomassKreps, F.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / 2 Kocúrová, N.
38.BTMethods of extraction of bioactive components from phytomassSekretár, S.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
39.BTDetermination methods of dietary fiberLauková, M.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
40.DTMicrobiological quality of steamed cheeses with accent on Escherichia coli and Staphylococcus aureus presenceMedveďová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic1 / -- Kvočiková, K.
41.DTMicrobiological quality of steamead cheeses with respect to the presence of mycobiota and lactic acid bacteriaKoňuchová, M.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic1 / 1 Hatalová, I.
42.BTMiraculinMošovská, S.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
43.BTPossibilities of reducing bacteria in smoothie drinksBírošová, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
44.BTPossibilities of reducing bacteria in smoothie drinksBírošová, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOPOTFCFTDetails of topic0 / 1--
45.DTMycotoxin profile of indoor fungi from traditional Slovak steamed cheese manufacturesPiecková, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / ----
46.DTSucrose substitutes in the cereal products makingMinarovičová, L.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic1 / -- Žuffa, D.
47.BTNon-dairy probiotic productsGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Šprláková, N.
48.BTUnconventional cerealsMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / -- Valková, N.
49.BTNutrigenomicsMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOPOTFCFTDetails of topic0 / ----
50.BTNutrigenomicsMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOTFCFTDetails of topic1 / -- Gašpieriková, V.
51.BTErrors in history of cholesterolHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
52.BTComparation of quality of beef of Slovak origin and from third countriesStaruch, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / 1 Brezányová, L.
53.DTComparison of the profile of sensory active substances in juniper fruit extractsŽúbor, V.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic1 / 1 Jankulová, D.
54.BTComparation of sensory properties of FMV with addition of KClStaruch, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / 1 Vasičkaninová, S.
55.DTProcedures of cholesterol removal from foodsŠimko, P.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic1 / 1 Palušáková, M. D.
56.BTFood IntoleranceMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOTFCFTDetails of topic1 / -- Borošová, J.
57.BTUse of bacteriophages to control pathogens in foodsGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
58.DTSurface activity of formulations on the base of extracts from natural materialsSekretár, S.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / 1 Nahliková, L.
59.BTNatural substances and their derivatives of salty tasteGreif, G.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
60.BTProbiotic dairy products in SlovakiaGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Bakajsová, K.
61.DTSea buckthorn as a source of nutritionally valuable compounds in foodsCiesarová, Z.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic1 / -- Vávrová, A.
62.DTVegetable beverages as raw material for yoghurt productionGreifová, M.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic1 / 1 Košťálová, D.
63.BTAnibiotic resistance of indicator bacteria in sediments of Slovak riversBírošová, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / -- Stankovianska, A.
64.BTAnibiotic resistance of indicator bacteria in sediments of Slovak riversBírošová, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOPOTFCFTDetails of topic0 / ----
65.BTRisks of glycidyl fatty acid esters in food for human healthHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
66.DTInvestigation the influence of sea buckthorn waste biomass on the oxidative stability of cereal biscuitsKreps, F.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / 1 Molnárová, L.
67.BTSweeteners with prebiotic effectMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / -- Kántorová, P.
68.BTSweeteners in nutrition of diabeticsKohajdová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / 1 Ťažká, D.
69.DTEvaluation of qualitative parameters of selected types of honeyMinarovičová, L.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / -- Haladejová, P.
70.DTMonitoring of nutritional and sensory parameters of selected species of Mangalice PlavejStaruch, L.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / 1 Baranovičová, E.
71.DTStabilization of wheat bran and their utilization in bakery technologyLauková, M.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / -- Križanová, N.
72.BTStabilization of cereals milling by-producstLauková, M.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
73.BTLegumes as a crops for new cereal productsKohajdová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / 1 Baráth, K.
74.BTSchool MealsMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / ----
75.DTStudy of the behavior of Geotrichum candidum with regard to the conditions for the production of traditional cheesesKoňuchová, M.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic1 / 1 Trebichavská, M.
76.BTTechnological quality of cocoa powdersMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / -- Sitárová, N.
77.DTTechnological problems in sugar beet processingMinarovičová, L.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / -- Kubánková, M.
78.BTPumpkin and its use in food industryKarovičová, J.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
79.DTEvaluation of antioxidant properties of ubiquinol.Martiniaková, S.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / -- Maďarová, D.
80.DTEfficacy of cold plasma functionalised water for decontamination of sproutsMošovská, S.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
81.BTGrowth variability of Staphylococcus aureus isolatesMedveďová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / ----
82.BTGrowth variability of Staphylococcus aureus isolated from environmentMedveďová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOTFCFTDetails of topic0 / ----
83.BTGrowth variability of Staphylococcus aureus isolated from dairy productsMedveďová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOPOTFCFTDetails of topic0 / ----
84.BTDietary fiber in food with nutrition and health claimsLauková, M.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
85.DTEffect of environmental factors on Staphylococcus aureus thermoresistanceMedveďová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic1 / -- Zelmanová, B.
86.DTThe Influence of deep-frying on oxidation of fatty acids and tocopherols in vegetable oilsKreps, F.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / 1 Kočajdová, V.
87.DTEffect of plasma activated water on nutritional quality of seedsMošovská, S.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
88.DTInfluence of extraction conditions on antioxidant activity of selected plant extractsSekretár, S.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / 1 Ženčuchová, J.
89.DTEffect of the Addition of Nopal Flour to the Technological Quality of Cereal ProductsKohajdová, Z.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / 1 Oslacká, D.
90.DTEffect of temperatur and water activity on Escherichia coli growthMedveďová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic1 / -- Kočiš-Kovaľ, M.
91.DTEffect of temperatur and lactic acid bacteria presence on Escherichia coli growthMedveďová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic1 / -- Beranová, P.
92.BTEffect of air pollution on premature skin aging.Martiniaková, S.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
93.BTProduction of fermented meat product with reduced salt contentStaruch, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / 1 Ondáková, S.
94.DTOccurrence of antibiotic resistant bacteria in ready-to-eat foodBírošová, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic1 / 1 Franko, T.
95.DTUse of juniper oil in application preparationsŽúbor, V.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic1 / 1 Pacholská, M.
96.BTUse of insects as foodMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / 1 Paprčková, Z.
97.DTUsing of the method of capillary isotachophoresis in the development of new types of fermented cereal beveragesKarovičová, J.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / 1 Bérešová, J.
98.DTApplications of plasma activated water for bacterial reduction on surface of seedsMošovská, S.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
99.BTUsing of stevia rebaudiana for production of non-alcoholic beveragesKarovičová, J.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / 1 Urbliková, M.
100.DTPreparation of fermented fruit drinks from sea buckthorn juiceBurčová, Z.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / 1 Schubertová, S.
101.BTUtilization of sugar industry by-productsMinarovičová, L.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / ----
102.BTUsing of by-products obtained from the processing of apples for food applicationsKohajdová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / 1 Škripeková, M.
103.DTUse of selected hydrocolloids types in confectionery productionMinarovičová, L.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / -- Juricová, B.
104.DTDevelopment of new method for acrylamide content determination by HPLC.Šimko, P.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic1 / 1 Hudáčková, N.
105.DTDevelopment of New Types of Gluten-Free PastaKohajdová, Z.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / 1 Krivdová, J.
106.DTDevelopment of New Types of Plant BeveragesKohajdová, Z.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / 1 Košian, A.
107.BTNutrition and eating habits of diabeticsKohajdová, Z.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic1 / 1 Sidóová, A.
108.BTNutritional and health benefits of carnosineSekretár, S.Institute of Food Science and Nutrition (FCFT)B-POVYKOFCFTDetails of topic0 / 1--
109.DTRelationship of environmental microscopic fungi from steamed cheese manufactures to disinfectantsPiecková, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
110.DTQuality assurance of microbiological analyzes in accredited laboratoryValík, Ľ.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic1 / 1 Loučková, D.
111.DTIntroduction of HPLC method for quantification of astaxanthinMartiniaková, S.Institute of Food Science and Nutrition (FCFT)I-POHYKOFCFTDetails of topic1 / -- Sokáčová, K.
112.DTEffect of technological processing on changes of selected compounds of berriesMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic1 / -- Sesztáková, B.