Oct 20, 2019   4:58 a.m. Vendelín
Academic information system

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


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Ord.TypeTopicThesis supervisorSupervising departmentProgrammeIntended forDetailsOccupied/Max.Project participants
1.BTAnalytical methods for the deter-mination of authenticity of dairy productsGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
2.BTAntimicrobial properties of lactoferrinGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
3.BTCholesterol in foods and its effect on consumer healthŠimko, P.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
4.DTSucrose substitutes in the cereal products makingMinarovičová, L.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic0 / ----
5.BTNon-dairy probiotic productsGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
6.DTProcedures of cholesterol removal from foodsŠimko, P.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic0 / 1--
7.BTUse of bacteriophages to control pathogens in foodsGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
8.BTProbiotic dairy products in SlovakiaGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
9.DTVegetable beverages as raw material for yoghurt productionGreifová, M.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic0 / 1--
10.DTDevelopment of new method for acrylamide content determination by HPLC.Šimko, P.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic0 / 1--