List of students thesis

Archive of successfully defended student thesis is available in STAG database.

 

 

PhD thesis:

  • Application of molecular methods for characterization of foodborne pathogens
  • Assessment of hygienic parameters of meat from various animal species (chicken, turkey, beef, pork) from ecological and conventional farms
  • Specialities from raw fish (sushi, sashimi) - assessment of food safety and quality and health benefits
  • Analysis of microbiological and technological parameters of eggs
  • Analysis of Helicobacter spp. using molecular genetic methods
  • Innovative utilization of fish meat in manufacture of meat products - veterinary-hygienic quality assessment
  • Application of veterinary-hygienic procedures for production of venison
  • Qualitative parameters of venison and products thereof

 

Bachelor thesis 2014-2016

  • Effect of HPP technology on the microbiological quality of meat products
  • Incidence of Salmonella spp. and Listeria spp. in digestive tract of lambs
  • QDS: a new technology for dry fermented meat products
  • Food significant species of crustaceans and molluscs - production, characteristic of species, aspects of food safety

 

Master thesis 2014-2016

  • Comparison of sensory and chemical parameters of twisted sausages from the market
  • Game species identification by polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP)
  • Antimicrobial resistance of Clostridium perfringens

 

Bachelor thesis 2015-2017 

  • Evaluation meat products quality with regard to current legislation
  • Influence of the castration method on selected parameters of pork
  • The consumption of venison and venison obtaining option for consumers
  • Determination of chemical parameters of poultry twisted sausages from the market
  • Sensory evaluation of poultry twisted sausagse from the market
  • The influence of immunocastration on quality of pork meat
  • Meat consumption among students in University of Veterinary and Pharmaceutical Sciences Brno - are there differences in the representation of vegetarians in faculties?
  • New trends in meat packaging
  • Study of post-mortem processes in the fish meat in terms of the course and effect on its quality
  • The position of snails and frogs in human nutrition
  • Molecular biology methods of game species identification
  • Animal by-products produced during slaughter of pigs

 

Master thesis 2015-2017 

  • Weissella viridescens as a spoilage agent of the hot smoked dry sausages in the Czech Republic
  • Evaluation of the effects on meat quality
  • Changes of selected physicochemical parameters on edible parts of fish during frozen storage
  • Health aspects of different ways of heat treatment of meat