Projects

1/0662/24
An innovative approach to the prevention of coccidiosis in the context of one health

2020-1-SK01-KA203-078333
ERASMUS+ 2020-1- SK01-KA203-078333_FOODINOVO

1/0156/21
Application of multiple factor analysis to qualitative and quantitative indicators of produced wine to achieve decrease of biogenic amine content

013UVLF-4/2021
Creation of study material for theoretical and practical preparation for the subject – Food and Feed Mycology and Mycotoxicology

015UVLF-4/2021
Use of digital online communication tools for the implementation of distance learning in the subject Official Control of Foodstuffs

APVV-18-0039
Aplikácia fermentovaných bioproduktov a humínových látok vo výžive hydiny, nový prístup ku zlepšeniu zdravia zvierat a produkcii bezpečných a funkčných potravín

313011V336
Demand-driven research for the sustainable and inovative food, Drive4SIFood

1/0576/17
The study of the use of new alternative methods of the screening of antibiotic residues in the system of control of coccidiostats and their residues in food and feed

APVV-14-0397
Application of organic feed in poultry nutrition for the production of functional foods enriched with important polyunsaturated fatty acids

011UVLF-4/2015
Food safety-study material and educational aids for new joint study programme

1/0067/13
Utilization of probiotics in aquaculture for prevention of bacterial diseases of fish

1/0939/12
New alternatives for the screening of antimicrobial residues in the tissues of food­producing animals

010UVLF-4/2011
Merchandise of food of animal and vegetable origin

06UVLF-4/2011
Hygiene and technology of production and processing of animal by-products

1/0403/08
Safety and quality of wild game meat and farmed game meat

1/1336/04
Štúdium účinku kadmia a vybraných esenciálnych prvkov v organizme hydiny

1/0564/03
Interactions of selected trace elements in relation to animal production health