Strategic Aims in Research
STRATEGIC AIMS OF THE FACULTY OF BIOTECHNOLOGY AND FOOD SCIENCES IN RESEARCH
- To actively participate in state projects, state orders, APVT, VEGA and international program of the 6 th Framework Program,
- To from common research teams with the Slovak Academy of Sciences and Research Institute of Animal Production, to make research international,
- To intensify the students’ and PhD students’ participation in research projects,
- To quantify and regularly innovate research priorities in relation to the development of knowledge and the needs of practice.
DEPARTMENT OF BIOCHEMISTRY AND BIOTECHNOLOGY
- Identification of genetic markers based on the DNA and storage proteins polymorphism and their application in determination of genetic diversity of cereals.
- Recombinant DNA and development of modified microorganisms.
- Preparation of enzymes, biotransformation of secondary raw materials and wastes by the technologies of submerse cultivation and semi-solid state fermentation of microorganisms.
- Monitoring of the mobility of anthropogenic radionuclides in soil and food chains.
DEPARTMENT OF ANIMAL PRODUCTS EVALUATION AND PROCESSING.
- Study of an influence of polymorphism of milk protein cow and sheep milk to composition and properties of milk.
- Search of relations between total bacteria count and psychrotrophic bacteria in animal raw materials, identification and characteristics of psychrotrophic bacteria, the influence of these microflora to quality of foods.
- Evaluation of meat quality of current pig hybrids and produced meat products.
- Observation of an influence of conventional and organical animal breeding to quality of animal products.
DEPARTMENT OF ANIMAL PHYSIOLOGY
- Biochemical variables of internal millieu and metabolism of main domestic animals.
- Hormonal regulations of selected functions in animal organisms.
- Biochemical variables of internal millieu and metabolism of main domestic animals.
- Biological aspects of raw material and food of animal origin quality improvement.
- Influence of environmental toxicants (heavy metals) on animal organism .
- Pathology and pathophysiology of animal skeleton in relation with animal exploitation in the past and nowadays.
- Changes in animal skeleton during processes of domestication and micro-evolution of species.
- Identification of food of animal origin sources in the past.
DEPARTMENT OF MICROBIOLOGY
- Study of soil quality, fertility, and structure, which is essential for sustainable agricultural production and for the protection and maintenance of the biodiversity of terrestrial ecosystems.
- Study of the mycobiota in stored grains, food and feed ingredients, food and feed mixtures, isolation and identification of potential mycotoxin producing fungi, mainly from Aspergillus, Fusarium and Penicillium genera, screening isolated strains for their ability to produce the following mycotoxins (aflatoxin B1 and G1, citrinin, griseofulvin, ochratoxin A, patulin, zearalenon, deoxynivalenol, moniliformin and fumonisin B1).
- Monitoring of microflora of digestive tract of the poultry by means of conventional microbiological methods (representation CFU lactobacilli, enterococci, enzymatic activity of amylases, cellulases and beta glucanase and diagnostics of the presence of the species of lactobacilli and enterococci.
- Verification of effect of biological preparations on the microflora of the digestive tract of the chicken, duck, gooses, pheasants, ostriches and bees.
- Monitoring of the species composition of lactobacilli in the digestive tract of the gooses, pheasants and bees with using of PCR method (polymerase chain reaction).
- Monitoring of bacteria and microscopic fungi in the fruit and fruit trees.
- Microbiological quality of food.
- Characterization of important ecological microbiocenoses in the Nature Reserve Žitavský luh.
- Evaluation of physiological indicators of selected spring and winter barley varieties.
- Microbiological characterization of soil in the Nature Reserve Arboretum Mlyňany, SAV.
DEPARTMENT OF PLANT PROCESSING AND STORAGE
- Identification of incidence undesirable substances in the food – chain.
- Optimalisation of after-harvest technology, including the storage from the point of economy.
- Processing of safety foodstuffs and food additives.
- More effective utilizate of plant products and materials.
DEPARTMENT OF CHEMISTRY
- The heavy metals content in foodstuffs of the plant origin.
- Phenolic compounds content in legume.
