Oct 15, 2019   7:19 p.m. Terézia
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Summary of topics offered - Department of Nutrition and Food Quality Assessment (IFSN FCFT)


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Ord.TypeTopicThesis supervisorSupervising departmentProgrammeIntended forDetailsOccupied/Max.Project participants
1.DTAntimicrobial compounds of plant originŽemlička, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
2.BTAntioxidants in different types of teaHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
3.DTAntioxidants in berries and their changes during storageHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
4.DTAntioxidants in winesHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
5.DTGut microbiota - source of resistance genesBírošová, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / ----
6.DTFermented Cereal ProductsMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / ----
7.DTCharacterization of microbiota and aromatic profiles of Slovak winesValík, Ľ.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
8.DTMicrobiological quality of steamed cheeses with accent on Escherichia coli and Staphylococcus aureus presenceMedveďová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / ----
9.DTMicrobiological quality of steamead cheeses with respect to the presence of mycobiota and lactic acid bacteriaKoňuchová, M.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
10.BTMiraculinMošovská, S.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
11.BTPossibilities of reducing bacteria in smoothie drinksBírošová, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
12.BTPossibilities of reducing bacteria in smoothie drinksBírošová, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOPOTFCFTDetails of topic0 / 1--
13.DTMycotoxin profile of indoor fungi from traditional Slovak steamed cheese manufacturesPiecková, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPxAFCFTDetails of topic0 / 1--
14.BTNutrigenomicsMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOPOTFCFTDetails of topic0 / ----
15.BTNutrigenomicsMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOTFCFTDetails of topic0 / ----
16.BTErrors in history of cholesterolHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
17.DTComparison of the profile of sensory active substances in juniper fruit extractsŽúbor, V.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
18.BTFood IntoleranceMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOTFCFTDetails of topic0 / ----
19.BTAnibiotic resistance of indicator bacteria in sediments of Slovak riversBírošová, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / ----
20.BTAnibiotic resistance of indicator bacteria in sediments of Slovak riversBírošová, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOPOTFCFTDetails of topic0 / ----
21.BTRisks of glycidyl fatty acid esters in food for human healthHybenová, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / 1--
22.BTSchool MealsMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / ----
23.DTStudy of the behavior of Geotrichum candidum with regard to the conditions for the production of traditional cheesesKoňuchová, M.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
24.DTEfficacy of cold plasma functionalised water for decontamination of sproutsMošovská, S.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
25.BTGrowth variability of Staphylococcus aureus isolatesMedveďová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-POVYKOFCFTDetails of topic0 / ----
26.BTGrowth variability of Staphylococcus aureus isolated from environmentMedveďová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOTFCFTDetails of topic0 / ----
27.BTGrowth variability of Staphylococcus aureus isolated from dairy productsMedveďová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)B-BIOPOTFCFTDetails of topic0 / ----
28.DTEffect of environmental factors on Staphylococcus aureus thermoresistanceMedveďová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / ----
29.DTEffect of plasma activated water on nutritional quality of seedsMošovská, S.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
30.DTEffect of temperatur and water activity on Escherichia coli growthMedveďová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / ----
31.DTEffect of temperatur and lactic acid bacteria presence on Escherichia coli growthMedveďová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / ----
32.DTOccurrence of antibiotic resistant bacteria in ready-to-eat foodBírošová, L.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
33.DTUse of juniper oil in application preparationsŽúbor, V.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
34.DTApplications of plasma activated water for bacterial reduction on surface of seedsMošovská, S.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
35.DTRelationship of environmental microscopic fungi from steamed cheese manufactures to disinfectantsPiecková, E.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPxAFCFTDetails of topic0 / 1--
36.DTQuality assurance of microbiological analyzes in accredited laboratoryValík, Ľ.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / 1--
37.DTEffect of technological processing on changes of selected compounds of berriesMikulajová, A.Department of Nutrition and Food Quality Assessment (IFSN FCFT)I-VHKPFCFTDetails of topic0 / ----