rok 2006 - Fakulta chemickej a potravinárskej technológie ...

IV. CURRENT RESEARCH PROJECTS
A. VEGA Project No 1/3488/06 Study, mathematical description and prediction of behaviour of
technologically and hygienically relevant microflora in treated and original Slovak fermented
food with the aim enhance their safety, functional properties and shelf-life (Ľ. Valík)
Microbial exposure assessment by selected heat-treated and cooled foods depending on storage temperature
using predictive microbiology approach. Behaviour of micro-organisms during “time to consume” and microbial
risk assessment connected with consummation of these foods. Selection and evaluation of lactic acid bacteria
based on their growth parameters. Mathematical analysis of growth and relations among micro-organisms
relevant from hygiene and technological point of view in raw, heat-treated and fermented dairy and bakery
products. Enhancement of nutritive and dietetic properties of selected fermented dairy and bakery products with
application of prebiotics and probiotics and their influence on hygienically undesirable micro-flora and shelf-life of
the foods.
Project duration: from 2006 to 2008
B. APVV Project No 20-005605 Safety and microbial originality of cheeses produced
artisanally from raw milk- application of predictive microbiology and PCR methods in risk
assessment (Ľ. Valík)
Mathematical analysis of the growth of lactic acid bacteria (LAB), supplement cultures and selected pathogenic
micro-flora during fermentation and ripening of sheep lump cheese produced from raw milk. The principles of the
predictive microbiology based on microbial responses to intrinsic and extrinsic environmental factors are applied.
Effect of LAB, starter and supplement cultures producing substances with antimicrobial activity on the growth and
multiplication of the pathogenic microflora is the main interest in our project.
Project duration: from 2006 to 2009
C. VEGA Project No 1/9133/02" Development and control of new food technologies and
application of biological active components into foods to increase their quality according to
criteria used in EU" (A. Dandár, V. Frank)
The growth of population leads to increased demands in food production with higher quality and durability. The
modern trends in new food technologies are characterized with increased productivity, durability and nutritive
value of produced foods. This is closely connected with the development and optimalization of basic
physicochemical and biochemical processes used from raw material to final products. These trends are topical all
over the world preferred by advanced national and multinational institutions. In our country there are demands
mainly defined by EU. Proposed project builds on the research have been solved in the last years at our
department to develop gained results.
Project duration: from 2005 to 2007
V. CURRENT EDUCATION PROJECTS
A. Nutrition and health in training and education - M. Takácsová; V. Frank
Preparation of variable training and educational modules for various groups. Preparation of conceptual framework
and subjects for whole-life education in nutrition, health and food safety in cooperation with the EAEA - European
Association for the Education of Adults (http://www.eaea.org/slovak/eaea.html) and Institute of whole-life
education at Slovak University of Technology (http://www.stuba.sk/svk1/icv/slovak.html). Establishing of the
Educational centre STU in co-operation with College of Education of the Trnava University. Development of
programmes for pre-school and school nutrition recommendations.
Project duration: from 2004 to 2006
B. Project ESF No. (ITMS) 131 201 10055 "Preparation and realization of specialists in the field
of human nutrition" (V. Frank)
At the present time, it is generally accepted that in favour of health of human population it is necessary to focus
our aim most of all on the field of prevention. It means to secure appropriate nutrition of population from point of
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