Students final thesis


Student Term
BÁRTOVÁ Kateřina The utilization of ELFA method for the identification of bacteria Salmonella spp. in foodstuff
GRULICHOVÁ Petra The comparision of the content of the cholesterol in the different kinds of food and foodstuff of animal origin
JADRNÁ Kamila The control of the heating treatment of milk
KORÁBOVÁ Veronika Characteristics of the bacteria Escherichia coli isolated from milk
KYLIŠOVÁ Barbora Probiotics in fermented dairy products
MIKOVČÁKOVÁ Martina Physical and chemical characteristics of milk and FT-NIR spectrophotometry
NEJESCHLEBOVÁ Hana Occurrence of the  mastitis  pathogens at dairy farms
RERYCHOVÁ Michaela Characteristic of the fatty acids contained in milk
ROJÍČKOVÁ Kristýna Monitoring the impact of storage conditions on the growth of bacteria Yersinia enterocolitica in cow’s milk
SEDLÁKOVÁ Kateřina Identification of Staphylococcus aureus with the  utilization of latex-agglutination test
SVOBODOVÁ Denisa Contamination of milk and dairy products with the toxigenic strains of Staphylococcus aureus
ŠTEFLOVÁ Petra The utilization of widescreen microbiological inhibition methods for detecting RIL in milk
ŠTUSÁKOVÁ Lenka The defects of cheese



Student Term
BARTESOVÁ Iveta Packaging of the selected dairy product in the presence of the modified atmosphere
BERNATÍKOVÁ Lenka Problematic of dry dairy products
KLESNILOVÁ Veronika Typisation of the strains of Staphylococcus aureus
KOMÁRKOVÁ Romana Preservative influence on Listeria monocytogenes growth
KOUŘILOVÁ Iva Nutritional value of the fruit and vegetables: the content of selected nutrients versus price
LENCOVÁ Michaela New findings about resistant isolate Staphylococccus aureus
MELKESOVÁ Eva Production and manufacturing of the whey
MENŠÍKOVÁ Zdeňka Monitoring of changes of fatty acids in dairy products occurring during the period of storage
PLÁTENÍKOVÁ Markéta Monitoring of the selected parameters of whipping cream
POSPÍŠILOVÁ Eliška Monitoring of the selected parameters of Edam cheese
PRÁŠKOVÁ Zuzana Determination of retinol and tocopherol in milk using UHPLC method
PROKOPOVÁ Lenka Problematic of lactoses in dairy products
SMRČKOVÁ Zlata Monitoring of the content of the ammonia in the blue cheese during the storage
STUDÉNKOVÁ Pavlína The utilization of ELFA method for the determination of bacteria Escherichia coli O157:H7 in milk and dairy products
ŠULCOVÁ Hana FT-NIR spectrophotometry and its utilization in the analysis of foodstuffs
VÝLETOVÁ Šárka Production of bacteriocins by lactic acid bacteria
ZAJÍCOVÁ Eva Utilization of discriminated analyzing method FT-NIR spectrophotometry in honey



Student Term
BATELKOVÁ Petra The study of polycyclic aromatic hydrocarbons in a matrix of animal origin
BOGDANOVIČOVÁ Kateřina Pathogenic potential of raw caw’s milk
HODULOVÁ Lucia The influence of endogenous and exogenous factors on characteristics of milk fat
CHAMULOVÁ Lucie Characteristics of the milk proteins
JOVANOVIĆ Danijela The influence of MAP, warmth and time of storage on the quality of selected dairy products
KELLNEROVÁ Eva The occurence of residues critically significant antibiotics in selected raw materials and foodstuffs of animal origin
LAČANIN Ines Characteristics of lactic acid bacteria and their application in food processing
LANGOVÁ Jitka The equilibrium moisture and absorption of warmth in selected foodstuff storage at different temperature values
PRACHAŘOVÁ Pavla The influence of warmth on the different equilibrium moisture content in dried dairy products
RUPRICHOVÁ Lenka The study of protein components of milk and dairy products
RYŠAVÝ Jan The influence of nutritive factors on changes in the composition of fatty acids presented in milk
SKOČKOVÁ Alena Resistance of the strains of Escherichia coli isolated from food and environmental resources
STEINHAUSEROVÁ Pavla The study of the selected characteristic of meat products from the nutritional and contention
VLKOVIČ Daniel Assessment parameters of honey from the standpoint of food and feed safety
VOJKOVSKÁ Hana The appearance and characteristics of selected foodborne bacteria in food of vegetable origin and their expansion
ZÁBRODSKÁ Blanka Significant physical and chemical characteristics of honey