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Organisation structure

Department of Food Hygiene and Technology

Diploma theses

General veterinary medicine:
  • Microbiological evaluation of the meat of pig carcasses hygiene influence of handling of pigs at time of killing on pork quality
  • Risk analysis of visibly contaminated meat at slaughterhouse
  • Comparison of means of unconsciousness verification after stunning of pigs
  • Lowering stress load of pigs at slaughter by means of toys
  • PSE incidence in pigs slaughter at low throughput abattoir
  • Pork production hygiene evaluation based on microbiological examination of dressed carcassesPork production hygiene evaluation based on microbiological examination of dressed carcasses
  • Pork production hygiene evaluation based on microbiological examination of meat contacting surfaces
  • Residual blood estimation in meat of slaughtered animals fit for human consumption
  • Myoglobin content in pig PSE muscles
  • Screening of antibiotic residues in slaughter animals by microbial inhibition tests
  • Total Antibiotics – a new possible alternative for the screening of coccidiostat residues in poultry meat
  • Screening of antibiotic residues in raw milk with a new test Total Antibiotics
  • Screening of antibiotic residues in table eggs
  • Screening of antibiotics in poultry meat from farm to fork
  • Broad spectrum detection of antibiotic residues in poultry meat by multi-plate assay
  • Comparison of the skins quality used for the gelatine production
  • Differences of macronutrients in milk according to gender of offspring
  • Evaluation of milk quality during mastitis
  • Physical and physico - chemical parameters of Greek cheeses
Food hygiene:
  • Antibacterial activity of capsaicin against selected pathogenic bacteria
  • Extraction of capsaicin from chilli peppers and its influence on human health
  • The determination of glaze ration in sea fish
  • The quality of water in salmonids aquaculture
  • Probiotic bacteria in gastrointestinal tract of rainbow trout
  • The application of Premitest for detection sulphonamide residues in honey
  • The importance of glazing in sea fish
  • Comparison of egg quality from backyard
  • Monitoring of egg quality from intensive laying hens farming
  • Impact of the storage temperature and origin on the egg shell quality
  • Comparison of shell egg quality of different origin
  • Analysis of labelling, type and origin of poultry meat in retail market
  • Superficial microbial contamination of broiler chicken carcasses after their slaughtering
  • Detection of salmonellae in broiler chickens after their slaughter processing
  • Influence of the diet with addition of humic acids on the quantity of microorganisms in the meat and intestinal content of broiler chickens
  • Properties of Staphylococcus epidermidis isolated from foods of animal origin
  • Virulence factors and antimicrobial resistance of Staphylococcus aureus isolates from the skin of broiler chickens
Join study programme animal science - bachelor thesis:
  • Safety of farmed Norwegian salmon
  • Resistance to antibiotics - a new strategy in the fight against antibiotic resistance in Norway
  • The use of probiotics as an alternative to antibiotics in aquaculture
PhD thesis
  • Development of HACCP in the Slovak Republic and its implication on functionality of hygiene management systems in production of food of animal origin
  • Animal fats and their effect on human health
  • Study of pathogenicity factors and resistance to antibiotics in food isolates of staphylococci
  • Development of a new disinfectant and its use in food-production
  • Study of properties in coagulase-negative isolates of staphylococci