Study, mathematical description and prediction of behaviour of technologically and hygienically relevant microflora in treated and original Slovak fermented food with the aim enhance their safety, functional properties and shelf-lifeSupervisor: prof. Ing. Ľubomír Valík, PhD.
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|Project description:||Mathematical analysis of growth and mutual relationships among microorganisms determining food safety in model experiments with the aim to describe their growth dynamics in connection with food intrinsic, extrinsic or technological factors. Application of predictive microbiology principles in food safety assurance aimed at original Slovak fermented products made from ewe?s milk. Application growth models of Bacillus cereus in pasteurized milk within consumer exposure assessment (depending on storage temperature). Exposure assessment and its Monte Carlo simulation within time to consume of pasteurized milk. An attempt of risk assessment connected with the consumption of pasteurized milk in Slovakia.|
|Kind of project:||VEGA ()|
|Department:||Department of Nutrition and Food Assessment (IBM FCFT)|
|Project status:||Successfully completed|
|Project start date :||01. 01. 2006|
|Project close date:||31. 12. 2008|
|Number of workers in the project:||1|
|Number of official workers in the project:||0|