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