Methods for control of quality of food and health care productsSupervisor: prof. Ing. Štefan Schmidt, PhD.
This page shows details on the project. The primary projects are displayed together with a list of sub-projects.
|Project description:||The project proposes development and innovation of methods for control of quality and safety of food and health care products via controlling their chemical, physical and microbiological changes during production, storage and distribution to consumer as well as development and validation of analytical methods for this purpose. Special focus will be on oxidative changes of fat products, use of selected starter cultures possessing antimicrobial activity in production of fermented dairy and meat products, use of biosensors in assessment and authentification of food, develoment and validation of alternative methods for assessment of cosmetic products, study of rheology of hydrocolloids and preparation of alternative food and cosmetic additives with new functional properties or produced by procedures friendly to the environment.|
|Kind of project:||VEGA ()|
|Department:||Department of Food Science and Technology (IBT FCFT)|
|Project status:||Successfully completed|
|Project start date :||01. 01. 2005|
|Project close date:||31. 12. 2007|
|Number of workers in the project:||1|
|Number of official workers in the project:||0|