Bartkovský Martin, DVM, M.Sc., PhD
Research Art Teaching Profile
Date of last update: 28.10.2026
I. Basic information
| I.1 Surname |
Bartkovský |
|---|---|
| I.2 Given name |
Martin |
| I.3 Degrees |
DVM, M.Sc., PhD |
| I.4 Year of birth |
1990 |
| I.5 Name of the workplace |
University of Veterinary Medicine and Pharmacy in Košice, Department of Food Hygiene, Technology and Safety |
| I.6 Address of the workplace |
Komenského 73, 041 81 Košice, Slovak Republic |
| I.7 Position |
lecturer |
| I.8 E-mail address | martin.bartkovsky@uvlf.sk |
| I.9 University staff register / partner university profile | https://www.portalvs.sk/regzam/detail/31719 |
| I.11 ORCID iD | 0000-0002-9205-4289 |
II. Higher education and further qualification growth
| Institution | Year | Study field and programme | |
|---|---|---|---|
| First degree higher education | Univerzita Veterinárskeho lekárstva a farmácie v Košiciach | 2013 | bezpečnosť krmív a potravín |
| Second degree higher education | University of Veterinary Medicine and Pharmacy in Košice | 2015 | market and food quality |
| Third degree higher education | University of Veterinary Medicine and Pharmacy in Košice | 2020 | food hygiene |
III. Current and previous employment
| Occupation | Institution | Year |
|---|---|---|
lecturer | University of veterinary medicine and pharmacy in Košice | 2019 – 2025 |
post-graduade study | University of veterinary medicine and pharmacy in Košice | 2015 – 2020 |
IV. Development of pedagogical, professional, language, digital and other skills
| Activity | Institution | Year |
|---|---|---|
hunting licence | University of veterinary medicine and pharmacy in Košice | 2022 |
Sensory evaluation of wine | State Veterinary and Food Administration of the Slovak Republic | 2017 |
Protection of animals used for scientific or educational purposes | Institut of Postgraduate Education of Veterinary | 2015 |
V. Overview of activities within the teaching career at the university
Academic year: 2026/2027
V.1. Overview of taught profile courses
| Profile course | Study programme | Degree | Study field |
|---|---|---|---|
Hygiene and technology of meat | Food hygiene – full-time study, Slovak language | I. + II. | Veterinary Medicine |
Hygiene and technology of meat | Food hygiene – full-time study, Slovak language | I. + II. | Veterinary Medicine |
Hygiene and technology of meat and meat products | Food hygiene – full-time study, Slovak language | I. + II. | Veterinary Medicine |
Biotechnological production and food quality | Market and Food Quality – full-time study, Slovak language | II. | Veterinary Medicine |
Biotechnological production and food quality | Market and Food Quality – full-time study, Slovak language | II. | Veterinary Medicine |
Production technology and product quality of meat and meat production | Market and Food Quality – full-time study, Slovak language | II. | Veterinary Medicine |
Production technology and product quality of meat and meat production | Market and Food Quality – full-time study, Slovak language | II. | Veterinary Medicine |
V.2. Responsibility for the delivery, development and quality assurance of study programmes
No records yet.
V.3. Responsibility for the development and quality of habilitation and inauguration fields
No records yet.
V.4. Overview of supervised theses
| Bachelor | Master | Doctoral | |
|---|---|---|---|
| Currently supervised theses | 0 | 2 | 0 |
| Defended theses | 0 | 6 | 0 |
V.5. Overview of other taught courses
| Course | Study programme | Degree | Study field |
|---|---|---|---|
Food quality management systems | Feed and Foodstuff Safety – full-time study, Slovak language | I. | Veterinary Medicine |
Food quality management systems | Feed and Foodstuff Safety – full-time study, Slovak language | I. | Veterinary Medicine |
Health safety and quality of food from biotechnological production | Feed and Foodstuff Safety – full-time study, Slovak language | I. | Veterinary Medicine |
Health safety and quality of food from biotechnological production | Feed and Foodstuff Safety – full-time study, Slovak language | I. | Veterinary Medicine |
Food quality management systems | Feed and Foodstuff Safety – part-time study, Slovak language | I. | Veterinary Medicine |
Food quality management systems | Feed and Foodstuff Safety – part-time study, Slovak language | I. | Veterinary Medicine |
Health safety and quality of food from biotechnological production | Feed and Foodstuff Safety – part-time study, Slovak language | I. | Veterinary Medicine |
Health safety and quality of food from biotechnological production | Feed and Foodstuff Safety – part-time study, Slovak language | I. | Veterinary Medicine |
Block teaching – Hygiene and technology of meat and meat products | Food hygiene – full-time study, Slovak language | I. + II. | Veterinary Medicine |
Hygiene and food processing in by-products | Food hygiene – full-time study, Slovak language | I. + II. | Veterinary Medicine |
Food inspection in common market | Market and Food Quality – full-time study, Slovak language | II. | Veterinary Medicine |
Food inspection in common market | Market and Food Quality – full-time study, Slovak language | II. | Veterinary Medicine |
Growing and quality of fresh fruits and vegetables | Market and Food Quality – full-time study, Slovak language | II. | Veterinary Medicine |
Growing and quality of fresh fruits and vegetables | Market and Food Quality – full-time study, Slovak language | II. | Veterinary Medicine |
Common agricultural policy | Market and Food Quality – full-time study, Slovak language | II. | Veterinary Medicine |
Food safety and quality management system | Market and Food Quality – full-time study, Slovak language | II. | Veterinary Medicine |
Food safety and quality management system | Market and Food Quality – full-time study, Slovak language | II. | Veterinary Medicine |
Biotechnological production and food quality | Market and Food Quality – part-time study, Slovak language | II. | Veterinary Medicine |
Biotechnological production and food quality | Market and Food Quality – part-time study, Slovak language | II. | Veterinary Medicine |
Food inspection in common market | Market and Food Quality – part-time study, Slovak language | II. | Veterinary Medicine |
Food inspection in common market | Market and Food Quality – part-time study, Slovak language | II. | Veterinary Medicine |
Growing and quality of fresh fruits and vegetables | Market and Food Quality – part-time study, Slovak language | II. | Veterinary Medicine |
Growing and quality of fresh fruits and vegetables | Market and Food Quality – part-time study, Slovak language | II. | Veterinary Medicine |
Common agricultural policy | Market and Food Quality – part-time study, Slovak language | II. | Veterinary Medicine |
Food safety and quality management system | Market and Food Quality – part-time study, Slovak language | II. | Veterinary Medicine |
Food safety and quality management system | Market and Food Quality – part-time study, Slovak language | II. | Veterinary Medicine |
Production technology and product quality of meat and meat production | Market and Food Quality – part-time study, Slovak language | II. | Veterinary Medicine |
Production technology and product quality of meat and meat production | Market and Food Quality – part-time study, Slovak language | II. | Veterinary Medicine |
Food hygiene and technology II. | General Veterinary Medicine – full-time study, Slovak language | I. + II. | Veterinary Medicine |
VI. Overview of research/artistic/other outputs
Selections in VI.3 and VI.5 cover six completed calendar years and the current year: 2020–2026.
The last six completed calendar years: 2020–2025. The current year is excluded.
VI.1. Overview of research/artistic/other outputs and citations
| Total | Over the last six years | |
|---|---|---|
| VI.1.1 Number of research/artistic/other outputs | 189 | 123 |
| VI.1.2 Number of outputs registered in Web of Science or Scopus | 25 | 19 |
| VI.1.3 Number of citations corresponding to research/artistic/other outputs | 319 | 291 |
| VI.1.4 Number of citations registered in Web of Science or Scopus | 239 | 213 |
| VI.1.5 Number of invited lectures at international and national level | 0 | 0 |
VI.2. The most significant research/artistic/other outputs
| 1. | BARTKOVSKÝ, Martin - SEMJON, Boris - MARCINČÁK, Slavomír - TUREK, Peter - BARIČIČOVÁ, Viera. Effect of wine maturing on the colour and chemical properties of Chardonnay wine. In: Czech Journal of Food Sciences. 2020. ISSN 1212-1800, Vol. 38, no. 4 (2020), p. 223-228. (2020: 1.279 - IF, 42 - H-index, 1.829 - IF 5y, 0.363 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q, 0.27 - ABDC). |
|---|---|
| 2. | BARTKOVSKÝ, Martin - SEMJON, Boris - OČENÁŠ, Peter - MARCINČÁK, Slavomír - ŠPAKOVSKÁ, Eva. Vplyv rôznych podmienok zrenia vína na vybrané chemické parametre vína Chardonnay [Effect of different conditions of wine maturation on selected chemical properties of Chardonnay wine]. In: L. Lenfeldovy a Höklovy dny - Hygiena a technologie potravin : Sborník přednášek a posterů, 13. a 14. října 2021, Brno. 1. vyd. Brno : VFU, 2021. ISBN 978-80-7305-859-3, online, s. 89-93. |
| 3. | BARTKOVSKÝ, Martin - SOPKOVÁ, Drahomíra - ANDREJČÁKOVÁ, Zuzana - VLČKOVÁ, Radoslava - SEMJON, Boris - MARCINČÁK, Slavomír - BUJŇÁK, Lukáš - POSPIECH, Matej - NAGY, Jozef - POPELKA, Peter - KYZEKOVÁ, Petronela. Effect of concentration of Flaxseed (Linum usitatissimum) and duration of administration on fatty acid profile, and oxidative stability of pork meat. In: Animals. 2022. ISSN 2076-2615, Vol. 12, no. 9 (2022), art. no. 1087, p. [1-13]. (2022: 3 - IF, 60 - H-index, 3.2 - IF 5y, 0.684 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q, 0.498 - ABDC). |
| 4. | HUDEC, Erik - MUDROŇOVÁ, Dagmar - MARCINČÁK, Slavomír - BARTKOVSKÝ, Martin - MAKIŠ, Andrej - FALDYNA, Martin - RATVAJ, Marek - KARAFFOVÁ, Viera. The effect of Limosilactobacillus fermentum 2i3 and 0.6% addition of humic substances on production parameters and the immune system of broilers. In: Poultry Science. 2024. ISSN 0032-5791, Vol. 103, no. 8 (2024), art. no. 103884, p. [1-11]. (2024: 4.2 - IF, 182 - H-index, 4.5 - IF 5y, 1.063 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q, 0.604 - ABDC). |
| 5. | BARTKOVSKÝ, Martin - MARCINČÁKOVÁ, Dana - MAKIŠ, Andrej - KLEMPOVÁ, Tatiana - SEMJON, Boris - ROBA, Pavol - MARCINČÁK, Slavomír. Effect of feeding of 10 % prefermented feed on fatty acid profile and oxidation changes in chicken breast meat. In: Maso International. 2021. ISSN 1805-5281, Vol. 11, no. 1 (2021), p. 11-15. |
VI.3. The most significant research/artistic/other outputs over the last six years
| 1. | BARTKOVSKÝ, Martin - SEMJON, Boris - MARCINČÁK, Slavomír - TUREK, Peter - BARIČIČOVÁ, Viera. Effect of wine maturing on the colour and chemical properties of Chardonnay wine. In: Czech Journal of Food Sciences. 2020. ISSN 1212-1800, Vol. 38, no. 4 (2020), p. 223-228. (2020: 1.279 - IF, 42 - H-index, 1.829 - IF 5y, 0.363 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q, 0.27 - ABDC). |
|---|---|
| 2. | BARTKOVSKÝ, Martin - SEMJON, Boris - OČENÁŠ, Peter - MARCINČÁK, Slavomír - ŠPAKOVSKÁ, Eva. Vplyv rôznych podmienok zrenia vína na vybrané chemické parametre vína Chardonnay [Effect of different conditions of wine maturation on selected chemical properties of Chardonnay wine]. In: L. Lenfeldovy a Höklovy dny - Hygiena a technologie potravin : Sborník přednášek a posterů, 13. a 14. října 2021, Brno. 1. vyd. Brno : VFU, 2021. ISBN 978-80-7305-859-3, online, s. 89-93. |
| 3. | HUDEC, Erik - MUDROŇOVÁ, Dagmar - MARCINČÁK, Slavomír - BARTKOVSKÝ, Martin - MAKIŠ, Andrej - FALDYNA, Martin - RATVAJ, Marek - KARAFFOVÁ, Viera. The effect of Limosilactobacillus fermentum 2i3 and 0.6% addition of humic substances on production parameters and the immune system of broilers. In: Poultry Science. 2024. ISSN 0032-5791, Vol. 103, no. 8 (2024), art. no. 103884, p. [1-11]. (2024: 4.2 - IF, 182 - H-index, 4.5 - IF 5y, 1.063 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q, 0.604 - ABDC). |
| 4. | REITZNEROVÁ, Anna - SEMJON, Boris - BARTKOVSKÝ, Martin - ŠULEKOVÁ, Monika - NAGY, Jozef - KLEMPOVÁ, Tatiana - MARCINČÁK, Slavomír. Comparison of lipid profile and oxidative stability of vacuum-packed and longtime-frozen fallow deer, wild boar, and pig meat. In: Applied Sciences. 2023. ISSN 2076-3417, Vol. 13, no. 6 (2023), art. no. 4059, p. [1-16]. (2023: 2.5 - IF, 2.7 - IF 5y, 0.508 - SJR, Q2 - SJR Best Q, Q1 - JCR Best Q, 0.428 - ABDC). |
| 5. | BARTKOVSKÝ, Martin - SOPKOVÁ, Drahomíra - ANDREJČÁKOVÁ, Zuzana - VLČKOVÁ, Radoslava - SEMJON, Boris - MARCINČÁK, Slavomír - BUJŇÁK, Lukáš - POSPIECH, Matej - NAGY, Jozef - POPELKA, Peter - KYZEKOVÁ, Petronela. Effect of concentration of Flaxseed (Linum usitatissimum) and duration of administration on fatty acid profile, and oxidative stability of pork meat. In: Animals. 2022. ISSN 2076-2615, Vol. 12, no. 9 (2022), art. no. 1087, p. [1-13]. (2022: 3 - IF, 60 - H-index, 3.2 - IF 5y, 0.684 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q, 0.498 - ABDC). |
VI.4. The most significant citations corresponding to research/artistic/other outputs
| 1. | MARCINČÁK, Slavomír - KLEMPOVÁ, Tatiana - BARTKOVSKÝ, Martin - MARCINČÁKOVÁ, Dana - ZDOLEC, Nevijo - POPELKA, Peter - MAČANGA, Ján - ČERTÍK, Milan. Effect of fungal solid-state fermented product in broiler chicken nutrition on quality and safety of produced breast meat. In: BioMed Research International. 2018. ISSN 2314-6133, Vol. 2018(2018), art.no. 2609548. (2018: 2.197 - IF, 109 - H-index, 2.885 - IF 5y, 0.795 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q, 0.666 - ABDC). [3] LACKOVÁ, Zuzana - ZIGO, František - FARKAŠOVÁ, Zuzana. Effect of xanthohumol added to diet on blood biochemistry in Japanese quails. In Asian Journal of Agriculture and Food Sciences. ISSN 2321-1571, 2021, vol. 9, no. 6, p. 215-219. Dostupné na internete: . |
|---|---|
| 2. | MARCINČÁK, Slavomír - KLEMPOVÁ, Tatiana - BARTKOVSKÝ, Martin - MARCINČÁKOVÁ, Dana - ZDOLEC, Nevijo - POPELKA, Peter - MAČANGA, Ján - ČERTÍK, Milan. Effect of fungal solid-state fermented product in broiler chicken nutrition on quality and safety of produced breast meat. In: BioMed Research International. 2018. ISSN 2314-6133, Vol. 2018(2018), art.no. 2609548. (2018: 2.197 - IF, 109 - H-index, 2.885 - IF 5y, 0.795 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q, 0.666 - ABDC). [1] SUGIHARTO, S. - WIDIASTUTI, E. - ISROLI, I. - YUDIARTI, T. - SARTONO, T. A. - WAHYUNI, H. I. Breast meat characteristics of broilers fed fermented mixture of cassava pulp and Moringa oleifera leaf meal. In JOURNAL OF THE INDONESIAN TROPICAL ANIMAL AGRICULTURE. ISSN 2087-8273, 2020, vol. 45, no. 2, pp. 103-114. |
| 3. | SEMJON, Boris - MARCINČÁKOVÁ, Dana - KORÉNEKOVÁ, Beáta - BARTKOVSKÝ, Martin - NAGY, Jozef - TUREK, Peter - MARCINČÁK, Slavomír. Multiple factorial analysis of physicochemical and organoleptic properties of breast and thigh meat of broilers fed a diet supplemented with humic substances. In: Poultry Science. 2020. ISSN 0032-5791, Vol. 99, no. 3 (2020), p. 1750-1760. (2020: 3.352 - IF, 141 - H-index, 1.072 - SJR, Q1 - SJR Best Q). [1] STEPCHENKO, Lilia - DYOMSHYNAZ, Olga - USHAKOVA, Galyna. The Impact of the Humate Nature Feed Additives on the Antioxidative Status of Erythrocytes, Liver, and Muscle in Chickens, Hens, and Gerbils. In BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY. ISSN 2069-5837, 2021, vol. 11, no. 5, pp. 13202-13213. |
| 4. | MUDROŇOVÁ, Dagmar - KARAFFOVÁ, Viera - PEŠULOVÁ, Terézia - KOŠČOVÁ, Jana - CINGEĽOVÁ MARUŠČÁKOVÁ, Ivana - BARTKOVSKÝ, Martin - MARCINČÁKOVÁ, Dana - ŠEVČÍKOVÁ, Zuzana - MARCINČÁK, Slavomír. The effect of humic substances on gut microbiota and immune response of broilers. In: Food and Agricultural Immunology. 2020. ISSN 0954-0105, Vol. 31, no. 1 (2020), p. 137-149. (2020: 3.101 - IF, 33 - H-index, 2.573 - IF 5y, 0.702 - SJR, Q1 - SJR Best Q, Q2 - JCR Best Q, 0.336 - ABDC). [2] NAĎ, Pavel - MARCIN, Andrej - BUJŇÁK, Lukáš - SKALICKÁ, Magdaléna - GANCARČÍKOVÁ, Soňa. Evaluation of the growth performance and some blood parameters in broilers with the addition of humic substances in the diet. In Acta Fytotechnica et Zootechnica. ISSN 1335258X, 2021-01-01, 24, pp. 150-154. |
| 5. | MUDROŇOVÁ, Dagmar - KARAFFOVÁ, Viera - PEŠULOVÁ, Terézia - KOŠČOVÁ, Jana - CINGEĽOVÁ MARUŠČÁKOVÁ, Ivana - BARTKOVSKÝ, Martin - MARCINČÁKOVÁ, Dana - ŠEVČÍKOVÁ, Zuzana - MARCINČÁK, Slavomír. The effect of humic substances on gut microbiota and immune response of broilers. In: Food and Agricultural Immunology. 2020. ISSN 0954-0105, Vol. 31, no. 1 (2020), p. 137-149. (2020: 3.101 - IF, 33 - H-index, 2.573 - IF 5y, 0.702 - SJR, Q1 - SJR Best Q, Q2 - JCR Best Q, 0.336 - ABDC). [1] RASIDI, Rasidi - JUSADI, Dedi - SETIAWATI, Mia - YUHANA, Munti - ZAIRIN, Muhammad - SUGAMA, Ketut. Dietary Supplementation of humic acid in the Feed of juvenile asian seabass, Lates calcarifer to counteract possible negative effects of Cadmium Accumulation on Growth and Fish Well-being when Green Mussel (Perna viridis) is used as a Feed ingredient. In AQUACULTURE RESEARCH. ISSN 1355-557X, 2021, vol. 52, no. 6, pp. 2550-2568. |
VI.5. Participation in conducting or leading the most important projects over the last six years
| 1. | Scientific grant agency (Ministry of education, science, research and sport of the Slovak Republic) 1/0073/22 – Evaluation of the impact of innovative methods of coffee processing on its health safety and quality. Project period: 2022–2024. |
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| 2. | European Union's programme to support education, training, youth and sport in Europe 2020-1-SK01-KA203-078333 – ERASMUS+ 2020-1- SK01-KA203-078333_FOODINOVO. Project period: 2021–2023. |
| 3. | Scientific grant agency (Ministry of education, science, research and sport of the Slovak Republic) 1/0156/21 – Application of multiple factor analysis to qualitative and quantitative indicators of produced wine to achieve decrease of biogenic amine content. Project period: 2021–2024. |
| 4. | Cultural and educational grant agency (Ministry of education, science, research and sport of the Slovak Republic) 020UVLF-4/2024 – Implementation of food and feed law and practical examples into study materials for the study program Feed and Food Safety in the distance form of education. Project period: 2024–2026. |
| 5. | Scientific grant agency (Ministry of education, science, research and sport of the Slovak Republic) 1/0038/25 – Possibilities of increasing the quality parameters of specialty coffee through its secondary processing. Project period: 2025–2027. |
VII. Overview of organizational experience related to higher education and research/artistic/other activities
No records yet.
VIII. Overview of international mobilities and visits oriented on education and research/artistic/other activities in the given field of study
No records yet.
IX. Other relevant facts
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Technologist at students university club Hygiena Alimentorum. |