Apr 7, 2020   1:44 p.m. Zoltán
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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 topic1 / 1 Tereshchuk, K.
2.BTAntimicrobial properties of lactoferrinGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Vaľková, K.
3.BTCholesterol in foods and its effect on consumer healthŠimko, P.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
4.DisTPossibilities of cereal foods innovating for the purpose of increasing their nutritional valueKohajdová, Z.Department of Food Technology (IFSN FCFT)D-CTPOFCFTDetails of topic0 / 1--
5.DisTPossibilities of innovating of cereal based beveragesKohajdová, Z.Department of Food Technology (IFSN FCFT)D-CTPOFCFTDetails of topic0 / 1--
6.DTSucrose substitutes in the cereal products makingMinarovičová, L.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic1 / -- Žuffa, D.
7.BTNon-dairy probiotic productsGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Šprláková, N.
8.DTProcedures of cholesterol removal from foodsŠimko, P.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic1 / 1 Palušáková, M. D.
9.BTUse of bacteriophages to control pathogens in foodsGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
10.BTProbiotic dairy products in SlovakiaGreifová, M.Department of Food Technology (IFSN FCFT)B-POVYKOFCFTDetails of topic1 / 1 Bakajsová, K.
11.DTVegetable beverages as raw material for yoghurt productionGreifová, M.Department of Food Technology (IFSN FCFT)I-POHYKOFCFTDetails of topic1 / 1 Košťálová, D.
12.DisTEffect of cholesterol removal on organoleptic profiles of produced foodsŠimko, P.Department of Food Technology (IFSN FCFT)D-CTPOFCFTDetails of topic0 / 1--
13.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.