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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 60
view of various ages, physical and intellectual activity, profession and the like. In this direction it is inevitable to prepare needed specialists already at this time. Project duration: from 2005 to 2007 C. Project ESF No. (ITMS) 131 201 10100 "Training of enterprise skill for biotechnological industry" (E. Šturdík) The aim of the project is to prepare an excellent scientists from research, academic and other institutions for practical enterprising and to lead them into founding (establishing) of own firm. Project duration: from 2006 to 2009 VI. COOPERATION A. Cooperation in Slovakia Institution Type of cooperation Responsible person Duration Adivit Nitra Experimental and consult. projects E. Šturdík, E. Hybenová, M. Kováčová, L. Dodok, B. Since 2004 Hozová, Ľ. Valík Pečivárne Liptovský Hrádok Consultations L. Dodok Since 2004 Institute of Food Research, Bratislava Consultation Ľ. Valík Since 2003 Agrifood , accredited testing laboratory s.r.o., Microbiological analysis V. Frank Since 1998 Prievidza Research Institute of Plant Production Cooperation on governmental project "Quality, safety and functionality of E. Šturdík Since 2003 Piešťany primary food resources" Food Chamber of Slovakia, Bratislava Consultation Ľ. Valík Since 2004 Institute of Molecular Physiology and Genetics SA of Sci. Experimental project E. Šturdík Since 2004 Bratislava Institute of Experimental Oncology SA of Sci. Experimental project E. Šturdík Since 2004 Bratislava Institute of Hearth research SAV, Experimental project E. Šturdík Since 2004 Bratislava Kombucha Slovakia, E. Šturdík, B. Hozová, Ľ. Experimental project Batizovce Kuniak, M. Kováčová 2006 Institute of Preventive and Clinical Medicine, Experimental project E. Šturdík Since 2004 Bratislava Mlyn Sládkovičovo, a.s. Experimental project L. Dodok Since 2005 Mlyn Pohronský Ruskov, a.s. Experimental project L. Dodok Since 2005 Ireks Enzyma, s.r.o. Consultations L. Dodok Since 2004 Podnikateľský zväz pekárov, cukrárov a Consultations L. Dodok Since 2005 cestovinárov, Bratislava Cech pekárov a cukrárov, Bratislava Consultations L. Dodok Since 2005 Institute of Experimental Pharmacology Experimental project E. Šturdík Since 2005 SSPLPVV, Bratislava Cooperation A. Príbela Since 2005 PMD Union, a.s., Bratislava Consultations L. Dodok Since 2005 61
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ANNUAL REPORT 2006 Faculty of Chemi
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FOREWORD The Faculty of Chemical an
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B. Research laboratories: Laborator
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signal transducers are investigated
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B. Graduate Theses (MS Degree) for
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3. semester (MSc) Risk Properties o
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Project duration: from 01.05.2006 t
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Institute of Chemical Technology, P
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Hutňan,M. Excursion on Biogas Stat
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[12] Derco, Ján, Dudáš, Jozef, J
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Optional 2. semester (MSc) Special
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Legéň Jaroslav Slovak Chemical So
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[19] Murárová, A., Podobeková, S
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DEPARTMENT OF FOOD SCIENCE AND TECH
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B. VEGA Project No 1/9133/02 Develo
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Institute of Food Research, Manches
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Schmidt, S. Sekretár, S. Zahradní
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[14] Hojerová, J.: Špecifiká koz
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o tenzidech detergentech, Lázne Bo
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B. Undergraduate Study: Technology
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VI. COOPERATION A. Cooperation in S
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VII. THESES AND DISSERTATIONS A. Gr
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control. Developed algorithms, cont
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Control Engineering Laboratory, FEI
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F. Visits of Staff Members and Post
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[4] Bakošová, M., Baleja, J., Vas
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7. International Scientific-Technic
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5. semester (Bc) Technical English
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TENTO, Inc. Žilina Chemosvit, Inc.
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Name Organisation or Institution St
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VIII. PUBLICATIONS Book [1] Baran,
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[35] Špirko, D.: Globálne marketi
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IV. CURRENT RESEARCH PROJECTS Conju
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C. Membership in Domestic Organizat
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[10] Janiga, I., Mocák, J., Cisko,
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DEPARTMENT OF ORGANIC CHEMISTRY Hea
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APVV project LPP-0238-06 Asymmetric
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Slovak Academy of Sciences, Bratisl
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Lásiková Angelika Slovak Society
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Article in journal [1] Babjak, Mate
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DEPARTMENT OF ORGANIC TECHNOLOGY He
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project in the field of catalytic p
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Hronec M. SC ICT, Praha CR 28. - 29
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[19] Vlčko, Miroslav, Hronec, Mila
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Laboratory practice I 0/0/8 Daučí
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Hudec P. 17th International Congres
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1. semester (MSc) Chemical Physics
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Value Chain (Peter Šimon) FP6 EU p
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[52] Šimon, P., Illeková, E., Moj
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the thiphene-thiophene versus pheny
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VIII. PUBLICATIONS Book [1] Bobrík
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Production and Processing of Rubber
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Rubber Research Institute Matador,
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Urogiová E. German Rubber Conferen
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Slovenská konference POLYMERY 2006
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