May 30, 2020   3:26 p.m. Ferdinand
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Summary of topics offered - Department of Food Technology (IFSN FCFT)


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Ord.
Type
Topic
Thesis supervisor
Supervising departmentProgramme
Intended for
Details
Occupied/Max.
Project participants
1.BT
Analytical methods for the deter-mination of authenticity of dairy products
Greifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1
2.
BT
Antimicrobial properties of lactoferrin
Department of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
1 / 1 Vaľková, K.
3.
BT
Cholesterol in foods and its effect on consumer health
Department of Food Technology (IFSN FCFT)
B-POVYKOFCFT
Details of topic
0 / 1
--
4.
DisT
Possibilities of cereal foods innovating for the purpose of increasing their nutritional value
Department of Food Technology (IFSN FCFT)D-CTPO
FCFT
Details of topic
0 / 1
--
5.DisT
Possibilities of innovating of cereal based beverages
Kohajdová, Z.
Department of Food Technology (IFSN FCFT)
D-CTPO
FCFT
Details of topic
0 / 1
--
6.
DT
Sucrose substitutes in the cereal products makingMinarovičová, L.Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic1 / --
7.
BT
Non-dairy probiotic productsDepartment of Food Technology (IFSN FCFT)
B-POVYKO
FCFTDetails of topic
1 / 1
8.DT
Procedures of cholesterol removal from foods
Šimko, P.Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
1 / 1
9.
DisT
Food utilization of sea buckthorn bioactive substances
Department of Food Technology (IFSN FCFT)
D-CTPO
FCFT
Details of topic0 / 1--
10.
BT
Use of bacteriophages to control pathogens in foodsDepartment of Food Technology (IFSN FCFT)
B-POVYKO
FCFT
Details of topic
0 / 1
--
11.DT
Surface activity of formulations on the base of extracts from natural materials
Department of Food Technology (IFSN FCFT)
I-POHYKOFCFTDetails of topic
0 / 1
--
12.BTProbiotic dairy products in SlovakiaGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1
13.
DT
Vegetable beverages as raw material for yoghurt production
Department of Food Technology (IFSN FCFT)I-POHYKOFCFT
Details of topic
1 / 1
Košťálová, D.
14.
DisT
Effect of cholesterol removal on organoleptic profiles of produced foods
Department of Food Technology (IFSN FCFT)
D-CTPOFCFT
Details of topic
0 / 1
--
15.
DisTInfluence of high temperature heating of vegetable oils on formation of tocopherol oxidation products
Department of Food Technology (IFSN FCFT)
D-CTPO
FCFT
Details of topic
0 / 1
--
16.
DT
Development of new method for acrylamide content determination by HPLC.
Šimko, P.Department of Food Technology (IFSN FCFT)
I-POHYKO
FCFT
Details of topic
1 / 1
Hudáčková, N.