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009UVLF-4/2026Preparation of study material for the profile course Food microbiology, mycology and foodborne diseases in the newly accredited Food Hygiene study programme
APVV-24-0348New methods utilizing substances of natural origin for revitalizing the intestinal microbiome and enhancing the immune response in cyprinids as well as improving aquatic environment quality in aquaculture
1/0038/25Possibilities of increasing the quality parameters of specialty coffee through its secondary processing
1/0073/22Evaluation of the impact of innovative methods of coffee processing on its health safety and quality
2020-1-SK01-KA203-078333ERASMUS+ 2020-1- SK01-KA203-078333_FOODINOVO
1/0731/21Substances of natural origin as a part of sustainable aquaculture
013UVLF-4/2021Creation of study material for theoretical and practical preparation for the subject – Food and Feed Mycology and Mycotoxicology
APVV-19-234Development of probiotic preparation based on autochthonous lactobacilli for salmonids intended to improve fish health and production of quality food
APVV-18-0039Aplikácia fermentovaných bioproduktov a humínových látok vo výžive hydiny, nový prístup ku zlepšeniu zdravia zvierat a produkcii bezpečných a funkčných potravín
313011V336Demand-driven research for the sustainable and inovative food, Drive4SIFood
CA18105Risk-based meat inspection and integrated meat safety assurance (RIBMINS)
1/0161/17Využitie krmiva suplementovaného probiotikami vo výžive rýb za účelom produkcie zdravých potravín
1/0705/16Vplyv mikroskopických vláknitých húb a ich sekundárnych metabolitov na kvalitu a bezpečnosť vajec
APVV-14-0397Application of organic feed in poultry nutrition for the production of functional foods enriched with important polyunsaturated fatty acids
011UVLF-4/2015Food safety-study material and educational aids for new joint study programme
1/0067/13Využitie probiotík v akvakultúre pri prevencii bakteriálnych chorôb rýb
1/0067/13Utilization of probiotics in aquaculture for prevention of bacterial diseases of fish
010UVLF-4/2011Merchandise of food of animal and vegetable origin
06UVLF-4/2011Hygiene and technology of production and processing of animal by-products
1/0648/11Application of bioproducts, fortified for polyunsaturated fatty acids, as a food additive and their influence on quality of poultry meat and meat products
