Oct 23, 2020   10:08 a.m. Alojza
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Summary of topics offered - Department of Food Technology (IFSN FCFT)


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Ord.
Type
TopicThesis supervisorSupervising departmentProgramme
Intended for
Details
Occupied/Max.
Project participants
1.
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
Turányiová, Z.
2.
DT
Analysis of antioxidant content in commercial blueberry products
Kreps, F.Department of Food Technology (IFSN FCFT)I-POHYKO
FCFT
Details of topic1 / 1
3.
DT
Analysis of rutin in fruits and leaves of small berries
Kreps, F.
Department of Food Technology (IFSN FCFT)
I-POHYKOFCFTDetails of topic
1 / 1
4.
DTAntioxidant activity and phenol content in green and black teaDepartment of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
1 / 1
5.
DT
Antioxidant and photoprotective effects of C-glycosides and their potential for cosmetic applications
Hojerová, J.
Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
1 / 1
6.DTAntioxidant and health benefits of probiotics
Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
1 / 1 Gocníková, P.
7.
BT
Antioxidants in cerals
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
1 / --
Csőz, B.
8.
DT
Antioxidative properties of Boswellia serrata extract
Sekretár, S.Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFTDetails of topic
0 / 1
--
9.
DT
Antioxidant potential of crocin
Martiniaková, S.Department of Food Technology (IFSN FCFT)I-POHYKO
FCFT
Details of topic0 / 1--
10.DTApplication of liquid natural sweeteners to cereal productsMinarovičová, L.Department of Food Technology (IFSN FCFT)I-POHYKO
FCFT
Details of topic
1 / --
11.
BT
Benefits and risks of silicone derivatives in cosmetic products (I. Kúdelová)
Hojerová, J.Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic1 / 1
12.
BT
Biodegradability of surfactants
Sekretár, S.
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFTDetails of topic
1 / 1
Bohach, K.
13.
BT
Biologically active substances of aroniaDepartment of Food Technology (IFSN FCFT)B-POVYKOFCFT
Details of topic
1 / 1
Klimová, B.
14.
BT
Food adulteration and procedures of its application
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
0 / 1
--
15.
DT
Evaluating the bactericidal action of hypochlorous acid
Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
0 / 1--
16.
DTQuality evaluation of organic products from Mangalice
Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
0 / --
--
17.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 Hycláková, H.
18.
BT
Cholesterol in foods and its effect on consumer healthDepartment of Food Technology (IFSN FCFT)B-POVYKOFCFT
Details of topic
0 / 1
--
19.
BT
Defects and falsification of chocolate confectionery
Department of Food Technology (IFSN FCFT)
B-POVYKOFCFTDetails of topic1 / -- Vavrová, V.
20.
BTIdentification of fruits, vegetables and seeds in smoothie drinksDepartment of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic1 / -- Galliková, D.
21.
DT
Metabolic profiling of selected organic acids in selected vegetable juices by Geotrichum candidum
Greif, G.Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
0 / 1
--
22.
BT
Treatment methods of fruit and vegetable by-productsDepartment of Food Technology (IFSN FCFT)B-POVYKOFCFT
Details of topic
1 / -- Nagyová, V.
23.
DT
Donkey milk microflora
Greifová, M.Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
1 / 1
Labačková, P.
24.
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
FCFTDetails of topic1 / -- Rybárik, M.
25.
DTDesign of a diet for people with various physical activitySekretár, S.
Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
0 / 1
--
26.
BT
New types of biologically active substances in cosmetics
Department of Food Technology (IFSN FCFT)B-POVYKOFCFT
Details of topic
1 / 1
Lindtnerová, L.
27.
DT
New methods for the analysis of fatty acid tocopherol esters
Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic1 / 1 Ondriašová, Z.
28.
BTNew perspectives of fermented dairy products and their importance for health
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFTDetails of topic1 / 1
29.
DT
Nutritional and Sensory Aspects of Plant Beverages
Kohajdová, Z.Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFTDetails of topic0 / 1--
30.
BT
Cereals of our AncestorsKohajdová, Z.Department of Food Technology (IFSN FCFT)B-POVYKO
FCFT
Details of topic
1 / 1
Balážová, L.
31.BT
Nutri Score labeling in meat products
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
0 / 1
--
32.
DT
Comparison of the quality of whole muscle hams
Staruch, L.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic
0 / --
--
33.
BT
Comparison of quality of beef of Slovak origin and from third countriesStaruch, L.
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFTDetails of topic0 / --
--
34.
DT
Comparison of traditional and modern recipes in the production of different types of porridge
Department of Food Technology (IFSN FCFT)I-POHYKO
FCFT
Details of topic
1 / -- Lissová, I.
35.
DT
Procedures of cholesterol removal from foodsŠimko, P.Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
0 / 1
--
36.
BT
Potential of "green" C-glycosides in cosmetics
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
1 / 1
37.
DT
Food use of selected natural dyes
Sekretár, S.Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
0 / 1
--
38.DT
Surfactants from food by - products
Sekretár, S.Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
1 / 1
Holkovičová, T.
39.BTNew generation probiotics
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
1 / 1
40.
BT
Plant extracts with biological effects on insectsSekretár, S.Department of Food Technology (IFSN FCFT)B-POVYKO
FCFT
Details of topic
0 / 1
--
41.BTPlant Based Beverages
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
1 / 1
42.
DT
Sensory and physico-chemical evaluation of vegan salamis
Department of Food Technology (IFSN FCFT)
I-POHYKOFCFT
Details of topic
0 / --
--
43.
DT
Sensory and physico-chemical evaluation of vegan salads
Staruch, L.Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
0 / --
--
44.
DT
Monitoring and optimization of probiotic non-diary beverages production
Department of Food Technology (IFSN FCFT)I-POHYKOFCFT
Details of topic
1 / --
45.
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 / --
--
46.
BT
Jerusalem Artichoke - Use for Food Purposes
Kohajdová, Z.
Department of Food Technology (IFSN FCFT)
B-POVYKOFCFT
Details of topic
1 / 1 Hícová, A. M.
47.BTStabilization of cereals milling by-products
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
0 / --
--
48.
BTTechnological quality of cocoa powdersMinarovičová, L.Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
0 / --
--
49.
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
--
50.
BT
By-products of Winery Industry and their Application in the Manufacture of Cereal ProductsKohajdová, Z.
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
1 / 1
51.BT
Influence of new technologies in food industry on acid - lactic acid bacteria
Department of Food Technology (IFSN FCFT)
B-POVYKOFCFT
Details of topic
0 / 1
--
52.
DT
Selection of suitable starter cultures for the production of non-dairy probiotic beverages
Department of Food Technology (IFSN FCFT)
I-POHYKOFCFT
Details of topic
1 / 1
53.
BT
Utilization of additives to improve the quality of rye breadDepartment of Food Technology (IFSN FCFT)B-POVYKO
FCFT
Details of topic
1 / -- Varga, B.
54.
BTUse of insects as foodMinarovičová, L.Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic1 / 1
55.
DT
Using of Composite Mixtures for Manufacture of Cereal Products
Kohajdová, Z.
Department of Food Technology (IFSN FCFT)
I-POHYKOFCFT
Details of topic
1 / 1 Michalcová, K.
56.DTUtilization of by-products from poppy oil pressing in cereal productsLauková, M.
Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
1 / --
57.
BTUsing of by-products obtained from the processing of apples for food applicationsKohajdová, Z.Department of Food Technology (IFSN FCFT)B-POVYKO
FCFT
Details of topic
0 / 1
--
58.
BT
The importance of the Glycemic Index of Food in the Diet of Diabetics
Kohajdová, Z.
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
1 / 1 Krekáňová, K.
59.BTNutritional aspects of carnosine
Department of Food Technology (IFSN FCFT)
B-POVYKOFCFTDetails of topic
0 / 1
--
60.BT
Health benefits of routine and possibilities of its extraction and analysis
Kreps, F.Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
1 / 1
Sopková, V.