Job Information
- Organisation/Company
- Slovak University of Agriculture in Nitra
- Department
- Faculty of Biotechnology and Food Science
- Research Field
- Agricultural sciences
- Researcher Profile
- First Stage Researcher (R1)
- Country
- Slovakia
- Application Deadline
- Type of Contract
- Not Applicable
- Job Status
- Full-time
- Hours Per Week
- 37,5
- Offer Starting Date
- Is the job funded through the EU Research Framework Programme?
- Not funded by an EU programme
- Is the Job related to staff position within a Research Infrastructure?
- No
Offer Description
Non-traditional sources of raw materials and their process changes during processing for the production of safe foods
Supervisor: doc. Ing. Martina Fikselová, PhD.
Workplace: Faculty of Biotechnology and Food Science, Slovak University of Agruculture in Nitra
Field of Study: Food Science
Study program: Food Technology
Form of study: full-time/part time
Language: Slovak
Abstract
The concept of the dissertation solution includes the use of less traditional natural sources of raw materials that are locally available for the creation of food with added value for sustainable food production with an emphasis on zero waste. The aim of the dissertation will be to monitor the antioxidant potential with an emphasis on the content of polyphenolic substances of selected plant matrices of red grapes of Slovak varieties (Vitis vinifera), black raspberries (Rubus occidentalis), black currants (Ribes nigrum), sea buckthorn (Hippophae rhamnoides) in selected designed food products focusing on food for special groups of people such as celiacs, diabetics, sportesmen, including traditional foods and drinks.
To pptimize their process changes also in accordance with the longer shelf life, safety and quality of the developed foods, evaluated by objective methods, including sensory methods (NIR, electronic nose, chromatography, texturometry and others).
Individual raw materials will be monitored in the form of their extracts and, after defining the most suitable extraction conditions, into their application in food. Subsequently, they will be applied to specific types of food and beverages, while we assume such additions of selected raw materials that we will increase the nutritional quality of the enriched designed foods to the level that it will be possible to apply nutritional and health claims about foods within the current EU legislation. At the same time, we expect an increase in the shelf life of food due to the potential antimicrobial and antioxidant activity of the raw materials used in combination with different processing methods, or packaging.
Netradičné zdroje surovín a ich procesné zmeny počas spracovania pre výrobu bezpečných potravín
Abstrakt
Koncept riešenia dizertačnej práce zahŕňa využitie menej tradičných prírodných zdrojov surovín, ktoré sú lokálne dostupné pre tvorbu potravín s pridanou hodnotou pre udržateľné potravinárstvo s dôrazom na bezodpadovosť. Cieľom dizertačnej práce bude sledovať antioxidačný potenciál s dôrazom na obsahom polyfenolických látok vybraných rastlinných matríc červeného hrozna slovenských odrôd (Vitis vinifera), čiernych malín (Rubus occidentalis), čiernych ríbezlí (Ribes nigrum), rakytníka rešetliakového (Hippophae rhamnoides)vo vybraných dizajnovaných výrobkoch so zameraním sa na potraviny pre osobitné skupiny ľudí ako sú napr. celiatici, diabetici, športovci vrátane tradičných potravín a nápojov.
Optimalizovať ich procesné zmeny aj v súlade s dlhšou trvanlivosťou, bezpečnosťou a kvalitou vyvinutých potravín, hodnotenou objektívnymi metódami vrátane senzorických metód (NIR, elektronický nos, chromatografia, texturometria a ďalšie).
Sledované budú jednotlivé suroviny vo forme ich extraktov a po zadefinovaní najvhodnejších podmienok extrakcie ich aplikácia do potravín. Následne budú aplikované do konkrétnych druhov potravín a nápojov, pričom predpokladáme také prídavky vybraných surovín, že nutričnú kvalitu obohatených navrhnutých potravín zvýšime na úroveň, že bude možné aplikovať výživové a zdravotné tvrdenia o potravinách v rámci aktuálnej legislatívy EU. Zároveň predpokladáme zvýšenie trvanlivosti potravín vďaka potenciálnej antimikrobiálnej a antioxidačnej aktivite použitých surovín v kombinácii s rôznymi spôsobmi spracovania, resp. balenia.
More information about PhD position
Additional research info: martina.fikselova@uniag.sk
https://fbp.uniag.sk/sk/technol%C3%B3gia-potrav%C3%ADn-6623/
Requirements
- Research Field
- Agricultural sciences
- Education Level
- Master Degree or equivalent
- Languages
- SLOVAK
- Level
- Good
Additional Information
Work Location(s)
- Number of offers available
- 1
- Company/Institute
- Faculty of Biotechnology and Food Science, Slovak University of Agruculture in Nitra
- Country
- Slovakia
- City
- Nitra
- Postal Code
- 94976
- Street
- Tr. A. Hlinku 2
- Geofield
Where to apply
- Website
Contact
- State/Province
- Slovakia
- City
- Nitra
- Website
- Street
- Trieda Andreja Hlinku 2
- Postal Code
- 949 76
- martina.fikselova@uniag.sk