Application of molecular-genetic methods and pyrosequencing for identification, authentication and traceability of meat and its substitutesSupervisor: prof. Ing. Jozef Golian, Dr.
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The project solve problem of optimization methods for the identification, authentication and traceability of food in terms of quantity and quality with the use of molecular-biologics methods in food and pyrosequencing. They proposed a new method for heat-treated product traceability and authentication. There will be objectified reliability using PCR and Real Time PCR method for identifying and quantifying the presence of meat substitutes, additive substances, and spices. Pyrosequencing method will be used in the quantification and traceability of food, and devise a suitable method of multiple alignment of DNA sequences with subsequent clustered into groups. Results claster sequences will be compared to NCBI database.
|Kind of project:|
Department of Food Hygiene and Safety (FBFS)
Project start date :
01. 01. 2015
Project close date:
|31. 12. 2017|
|Number of workers in the project:||7|
Number of official workers in the project: