Mar 27, 2019   1:40 a.m. Alena
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Summary of topics offered - Department of Food Technology (IFSN FCFT)


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Ord.TypeTopicThesis supervisorSupervising departmentStudy programmeTrackIntended forDetailsOccupied/Max.Project participants
1.BTActive moisturizing agents in cosmeticsHojerová, J.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Belanská, B.
2.BTAntimicrobial properties of lactoferrinGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Vaľková, K.
3.DTAntioxidant Activity of Extracts from Selected Phytomass SpeciesSekretár, S.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic1 / 1 Eliášová, D.
4.BTAntioxidant effect of selected fragrance oilsMartiniaková, S.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / -- Mihaliková, M.
5.DTAromatic amines and amino acids as precursors of antimicrobial metabolites in Geotrichum candidumGreif, G.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic1 / 1 Tomášiková, M.
6.BTAstaxhantin: antioxidant activity and benefits for cosmetic industryMartiniaková, S.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / -- Ryšková, P.
7.BTBioactive Substances from Food Production WastesSekretár, S.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Holkovičová, T.
8.BTBiogenic amines in dairy products: origin, occurrence and control optionsGreif, G.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
9.BTBiochemical pathways for production of flavorings in cheese during maturationGreif, G.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
10.BTDual food qualityStaruch, L.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Mokošáková, M.
11.BTNitrites in meat productsStaruch, L.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
12.DTInhibition of free radicals formation by the effect of selected carotenoidsMartiniaková, S.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic1 / -- Tholtová, M.
13.BTThe quality of meat in Slovakia and its originStaruch, L.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
14.BTMethods of evaluation of antioxidant activity in vitroMartiniaková, S.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / -- Šoucová, P.
15.BTThe skin microbiome - cosmetic aspects of beneficial and harmful microorganismsHojerová, J.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Svitková, N.
16.BTMonitoring of potential risk of dermal absorption of selected essencial oils used for cosmeticsMartiniaková, S.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / -- Černáková, L.
17.DisTPossibilities of cereal foods innovating for the purpose of increasing their nutritional valueKohajdová, Z.Department of Food Technology (IFSN FCFT)D-CTPO, D-CTPOxAFCFTDetails of topic0 / 1--
18.DisTPossibilities of innovating of cereal based beveragesKohajdová, Z.Department of Food Technology (IFSN FCFT)D-CTPO, D-CTPOxAFCFTDetails of topic0 / ----
19.BTNon-dairy probiotic productsGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Šprláková, N.
20.DTUnwanted drying of cosmetic products - causes and solutions (Horečná D.)Hojerová, J.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic1 / 1 Horečná, D.
21.BTModern Materials for Food PackagingSekretár, S.Department of Food Technology (IFSN FCFT)B-VYKOZFCFTDetails of topic1 / 1 Rago, L.
22.BTNutritional Benefits of Amazon Amaranthus (Amaranthus sp.) SeedsSekretár, S.Department of Food Technology (IFSN FCFT)B-VYKOZFCFTDetails of topic1 / 1 Smolárová, N.
23.BTSkin protection from UV radiation by natural substancesMartiniaková, S.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / -- Bukvaiová, L.
24.BTDonkey milk - benefits and technological challengesGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Labačková, P.
25.BTUse of bacteriophages to control pathogens in foodsGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
26.BTSurface-active Properties of Moringa Oleifera (Moringa Oleifera L.) Seed ExtractSekretár, S.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Dutko, M.
27.BTResearch of modern antioxidant agents in cosmeticsMartiniaková, S.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / -- Gocníková, P.
28.BTNatural substances and their derivatives of salty tasteGreif, G.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
29.BTProbiotic dairy products in SlovakiaGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Bakajsová, K.
30.BTRedox states of Coenzyme Q10: their biological activitiy and antioxidant potentialMartiniaková, S.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / -- Karasová, N.
31.BTMonitoring the content of selected parameters in meat productsStaruch, L.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 2--
32.BTMonitoring the content of selected parameters in meat productsStaruch, L.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 2--
33.DTMonitoring fatty acid profile and characteristics of the meat Mangalice influence of different feed mixtures and green pastureStaruch, L.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic1 / 1 György, A.
34.DTDetermination of food contaminants` content in some food matrix.Šimko, P.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic1 / 1 Bortlíková, V.
35.DisTThe study of bioactive compounds of minor crops for the development of functional foods in waste-less technology: stability, safety, qualityCiesarová, Z.Department of Food Technology (IFSN FCFT)D-CTPOFCFTDetails of topic0 / 1--
36.BTTrends in Cosmetic Hair CareHojerová, J.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Jánovová, L.
37.BTProperties and Utilization of Melon papaya (Carica papaya L.) Seed OilSekretár, S.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Piddenezhnyy, V.
38.BTWater Extraction of Useful Substances from FytomassSekretár, S.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / -- Odranová, S.
39.DTInfluence of Hippophae rhamnoides on fermented dairy product propertiesGreifová, M.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic1 / 1 Grivnová, P.
40.BTFormation, occurrence and determination of carcinogenic compounds` content in foods.Šimko, P.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 5--
41.BTHealth Benefits of Boswellia Serrata (Boswellia Serrata L.)Sekretár, S.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Lašová, I.