Tomas Bata University in Zlín

Dissertation Topics

Chemistry, Technology and Analysis of Food

Topic and Annotation Constituent part
Tutor
3D printing applications in the food industry TUACHP doc. Ing. et Ing. Anna Adámková, Ph.D.
Applicability of cereals with pigmented grains in bakery products TUTP doc. RNDr. Iva Burešová, Ph.D.
The study of the structure and properties of compounds of selected elements for their speciation TUACHP doc. Ing. Miroslav Fišera, CSc.
Correlation between mineral compounds content and content of antioxidant and other bioactive substances in foods TUACHP doc. Ing. Miroslav Fišera, CSc.
Application of spectroscopic and rheological methods for study of the influence of  antioxidants on oxidation modification of low-density lipoproteins TUTP prof. Ing. Lubomír Lapčík, Ph.D.
Production of plant-based protein-lipid complexes and their physicochemical characterization TUTP doc. Mgr. Barbora Lapčíková, Ph.D.
Production of chocolate truffles with a focus on sustainability of fillings (ganache) TUTP doc. Mgr. Barbora Lapčíková, Ph.D.
Biologically active substances in edible flowers and their use in gastronomy and food industry TUACHP prof. Ing. Jiří Mlček, Ph.D.
The effect of hydrocolloids addition and vibrations simulating transportation regimes on the functional properties of selected dairy systems TUTP doc. Ing. Richardos Nikolaos Salek, Ph.D.
Determination of basic nutrients and biologically active substances during the cultivation of microgreens TUACHP doc. Ing. Daniela Sumczynski, Ph.D.
Analysis and Influence of Various Factors on Antioxidant Potential of Selected MAS Plants and their Products TUACHP doc. Ing. Soňa Škrovánková, Ph.D.

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