Tomas Bata University in Zlín

Dissertation Topics

Food Technology

Topic and AnnotationTutor
Study of microbial diversity in fermented products by combination of advanced methods doc. RNDr. Leona Buňková, Ph.D.
Aminogenic and deaminooxidase activity of selected microorganisms

 

doc. RNDr. Leona Buňková, Ph.D.
Applicability of non-traditional oils and plant fats in breadmaking  doc. RNDr. Iva Burešová, Ph.D.
Study of properties of compounds of selected elements for the possibilities of their speciation in selected types of beverages and raw materials intended for their productiondoc. Ing. Miroslav Fišera, CSc.
Study of the correlation of the content of minerals and substances with antioxidant effect in non-traditional types of fooddoc. Ing. Miroslav Fišera, CSc.
Innovative sustainable packaging with bioactive potential for food of plant and animal origin Mgr. Magda Janalíková, Ph.D.
Natural antioxidants and their application in foodstuff technologyprof. Ing. Lubomír Lapčík, CSc.
Study of the polysaccharides interaction with water molecules in food systemsdoc. Mgr. Barbora Lapčíková, Ph.D.
Changes in properties of bakery products during fortification with edible insect material
prof. Ing. Jiří Mlček, Ph.D. 
Assessment of selected parameters affecting the properties milk-based fermented beveragesdoc. Ing. Vendula Pachlová, Ph.D.
Preparation of matcha ice teas and determination of their nutritional characteristics doc. Ing. Daniela Sumczynski, Ph.D.

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