Department of Technology and Quality of Plant Products (FBFS) - list of projects

Use the application to show a list of projects of the selected department.

Number of entries found: 28

StateNameFromUntilTypeSupervisorDepartment
Analysis of sensory, cognitive and affective factors of food/non-food preferences. (APVV-17-0354)20182022General callsV. VietorisDTQPP FBFS
Comparative perception study of Slovak and Western Balcan sensory assessors potencial. (SK-SRB-2016-0008)20172018Bilateral cooperationV. VietorisDTQPP FBFS
Developing higher educatioN through establishing heAlth training center for transferring microarray Technology20182021Erasmus+ KA2 Budovanie kapacít v oblasti vyššieho vzdelávaniaV. VietorisDTQPP FBFS
Development and application of chocolate production methodology and evaluation of its technological parameters and nutritional quality (05-GA SPU-16 )20162018GA SPUE. IvanišováDTQPP FBFS
Development and optimalisation of a functional food based on edible gel for the target group of seniors. (APVV-18-0118)20192023General callsV. VietorisDTQPP FBFS
Development and optimization of functional food based on edible gel for seniors.2020--General callsV. VietorisDTQPP FBFS
Food neophobias and its quantification by sensory analysis and consumer neuroscience methods. (1/0088/20)20202022VEGAV. VietorisDTQPP FBFS
Food Quality and Consumer Studies (2014-1-SK01-KA203-000464)20142017Erasmus+ KA2 Strategic partnershipsE. HorskáDMT FEM
Impact of sensory, cognitive, affective and external environmental factors on food preferences. (APVV-16-0187)20172021General callsV. VietorisDTQPP FBFS
Innovation in education in subjects focusing on storage and processing of plant products (044SPU-4/2019)20192021KEGAJ. MarečekDTQPP FBFS
Innovation of food evaluation based subjects of Problem/Project Oriented lectures. ( 045SPU-4/2019)20192021KEGAV. VietorisDTQPP FBFS
Innovative utilisation of by-products from the grapes in stabilizing and clarification of wine and soft drinks (APVV-15-0315)20162021General callsP. CzakoDTQPP FBFS
Inovácie pekárskych výrobkov s cieľom zvýšiť ich nutričnú hodnotu a atraktivitu pre konzumenta. (05-GASPU-2018)20192020GA SPUE. IvanišováDTQPP FBFS
Integrácia študijného programu Agropotravinárstvo v kontexte problematiky skladovania a spracovania rastlinných produktov a praxe (034SPU-4/2015)20152017KEGAJ. MarečekDTQPP FBFS
Nutritional and hygienic quality of coffee and cocoa beans (SK-PL-18-0034)20192020Bilateral cooperationE. IvanišováDTQPP FBFS
optimalisation of plant products storage with the point of view of quality and economics.20032005VEGAZ. MuchováDTQPP FBFS
Preparing of School Book Storage and Processing Plant Raw Materials and Foodstuffs (038SPU-4/2017)20172019KEGAJ. MarečekDTQPP FBFS
Qualitative factors affecting the production and consumption of milk and cheese. (APVV-16-0244)20172020General callsĽ. NagyováDMT FEM
Research and optimization of technology for the production of foods with added value (APVV-14-0460)20152019General callsT. BojňanskáDTQPP FBFS
Reshaping Food Quality Assessment in Central Asian Countries20172020Erasmus+ KA2 Strategic partnershipsV. VietorisDTQPP FBFS
Reshaping of food evaluation based subjects to Problem/Project Oriented Teaching lectures. (003SPU-4/2018)20182020KEGAV. VietorisDTQPP FBFS
Technology of foodstuffs of plant origin - Creation of academic textbook (034SPU-4/2018)20182020KEGAJ. MarečekDTQPP FBFS
The Use of Grape Pomace in Baking and Brewing (1/0282/19)20192021VEGAM. TokárDTQPP FBFS
Transformation of study program Safety and food control in to English language20132015KEGAH. FrančákováDTQPP FBFS
Transformation of the study program Food Safety and Control into English (032SPU-4/2013)20132014KEGAH. FrančákováDTQPP FBFS
Tvorba inovatívnych študijných materiálov z problematiky skladovania a spracovania surovín a potravín rastlinného pôvodu pre študijný program Agropotravinárstvo a prax (037SPU-4/2016)20162018KEGAJ. MarečekDTQPP FBFS
Validation of food products development by sensory analysis and artificial perception instruments. (1/0280/17)20172019VEGAV. VietorisDTQPP FBFS
Verification of the reliability of marginal sensory methods as compared to modern instrumental sensory methods during the food development process. (1/0374/16)20172017VEGAV. VietorisDTQPP FBFS



Key:
Active states:in progresssubmitted
Inactive states:completedrejected