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Process changes in the hygienic-nutritional quality of vegetable products depending on the oils used and frying conditions Supervisor: doc. Ing. Lucia Zeleňáková, PhD. Workplace: Faculty of Biotechnology
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separation modes using AWJ (Abrasive Water Jet) technology, based on the description of the material separation process mechanism. Based on the hydrodynamic analysis and the physical-mechanical interaction
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continuously improve. This is a continuous process, which is triggered by market developments - changes in the behaviour of competitors and changing customer requirements. In order for an organisation to be able
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plodín Assessment of efficiency of selected technologies in the process of crop production system digitalisation Supervisor: doc. Ing. Miroslav Macák, PhD. Workplace
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-traditional sources of raw materials and their process changes during processing for the production of safe foods Supervisor: doc. Ing. Martina Fikselová, PhD. Workplace: Faculty of Biotechnology and Food
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substrate by calculation and experiment. Creation of equations for recalculation of lifetime according to the input parameters of the ultrasonic welding process. Design and implementation of tool
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this area show that the physiological approach and the search for a complex of criteria that could be appropriately incorporated into the breeding process is probably the most feasible way to increase
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order to find out the reasons for their different duration. Analysis of the LC process and comparison with selected EU countries based on methodological procedures, time and financial demands. Analysis
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for the treatment and recycling of nutrients from food wastewater by physical and biotechnical methods Supervisor: prof.Ing.Ľuboš Jurík, PhD. Workplace: Institute
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) on the incidence and progression of multiple sclerosis. Healthy eating habits, a low-fat, Mediterranean, and anti-inflammatory diet combined with adequate physical activity can reduce systemic inflammation and