Boris Semjon, DVM, PhD

Last update: 24. 03. 2023

I. BASIC INFORMATION
I.1 Surname Semjon
I.2 Name Boris
I.3 Titles DVM, PhD
I.4 Year of birth 1989
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 associate professor
I.8 E-mail address boris.semjon@uvlf.sk
I.9 Hyperlink to the entry of a person in the Register of university staff https://www.portalvs.sk/regzam/detail/30136
I.10 Name of the study field in which a person works at the university veterinary medicine
I.11 ORCID iD 3 https://orcid.org/0000-0003-4941-3394
3 Optional item.

II. HIGHER EDUCATION AND FURTHER QUALIFICATION GROWTH
II.a Name of the university or institution II.b Year II.c Study field and programme
II.1 First degree of higher education
II.2 Second degree of higher education University of Veterinary Medicine and Pharmacy in Košice 2014 food hygiene
II.3 Third degree of higher education University of Veterinary Medicine and Pharmacy in Košice 2018 food hygiene
II.4 Associate professor
II.5 Professor
II.6 Doctor of Science (DrSc.)

III. CURRENT AND PREVIOUS EMPLOYMENT
III.a Occupation-position III.b Institution III.c Duration
functional position of associate professor University of Veterinary Medicine and Pharmacy in Košice 2022 up to now
university assistant University of Veterinary Medicine and Pharmacy in Košice 2019 2022
researcher University of Veterinary Medicine and Pharmacy in Košice 2018 2018

IV. DEVELOPMENT OF PEDAGOGICAL, PROFESSIONAL, LANGUAGE, DIGITAL AND OTHER SKILLS
IV.a Activity description, course name, other IV.b Name of the institution IV.c Year
Certificate of Education with National Validity : Hygienic handbook on HACCP principles for the manufacture and sale of products made from of ewe milk in mountain conditions - sheep lump cheese for direct consumption, smoked sheep cheese, žinčica, bačovská bryndza, parenica cheese Zväz chovateľov oviec a kôz na Slovensku - družstvo 2021
International training: Harmonization of fruit and vegetable quality assessment Potato and Vegetable Union of the Slovak Republic, Fruit Union of the Slovak Republic 2021

V. OVERVIEW OF ACTIVITIES WITHIN THE TEACHING CAREER AT THE UNIVERSITY
V.1. Overview of the profile courses taught in the current academic year according to study programmes
V.1.a Name of the profile course V.1.b Study programme V.1.c Degree V.1.d Field of study
Production technology and product quality of milk and milk productionthe market and quality of foodstuffs full time slovak languagesecondveterinary medicine
Production technology and product quality of milk and milk productionthe market and quality of foodstuffs external slovak languagesecondveterinary medicine

V.2. Overview of the responsibility for the delivery, development and quality assurance of the study programme or its part at the university in the current academic year 4
V.2.a Study programme V.2.b Degree V.2.d Field of study
4 According to Art. 6 para. 4 of the Standards for the Study Programme.

V.3. Overview of the responsibility for the development and quality of the field of habilitation procedure and inaugural procedure in the current academic year
V.3.a Name of the field of habilitation procedure and inaugural procedure V.3.b Study field to which it is assigned

V.4. Overview of supervised final theses
V.4.a Bachelor's (first degree) V.4.b Diploma (second degree) V.4.c Dissertation (third degree)
V.4.1 Number of currently supervised theses 0 3 0
V.4.2 Number of defended theses 2 5 0

V.5. Overview of other courses taught in the current academic year according to study programmes
V.5.a Name of the course V.5.b Study programme V.5.c Degree V.5.d Field of study
Packaging and labelling of foodstuffsfeed and foodstuff safety full time slovak languagefirstveterinary medicine
Packaging and labelling of foodstuffsfeed and foodstuff safety external slovak languagefirstveterinary medicine
Sensory analysis of foodsthe market and quality of foodstuffs full time slovak languagesecondveterinary medicine
Production technology and product quality of milk and milk productionthe market and quality of foodstuffs full time slovak languagesecondveterinary medicine
Materials and items in food industrythe market and quality of foodstuffs full time slovak languagesecondveterinary medicine
Sensory analysis of foodsthe market and quality of foodstuffs external slovak languagesecondveterinary medicine
Materials and items in food industrythe market and quality of foodstuffs external slovak languagesecondveterinary medicine
General sanitary and food techniquefood hygiene full time slovak languagecombined 1st and 2ndveterinary medicine
Sensory analysis of foodstuffsfood hygiene full time slovak languagecombined 1st and 2ndveterinary medicine
Food hygiene and technology I. (milk, milk products and their chemical analysis)general veterinary medicine full time english languagecombined 1st and 2ndveterinary medicine
Food hygiene and technology I. (milk, milk products and their chemical analysis)general veterinary medicine full time slovak languagecombined 1st and 2ndveterinary medicine
General hygiene and food analysisgeneral veterinary medicine full time slovak languagecombined 1st and 2ndveterinary medicine
Sheep husbandrygeneral veterinary medicine full time slovak languagecombined 1st and 2ndveterinary medicine

VI. OVERVIEW OF THE RESEARCH/ARTISTIC/OTHER OUTPUTS
VI.1. Overview of the research/artistic/other outputs and the corresponding citations
VI.1.a Overall VI.1.b Over the last six years
VI.1.1 Number of the research/artictic/other outputs 234 183
VI.1.2 Number of the research/artictic/other outputs registered in the Web of Science or Scopus databases 26 24
VI.1.3 Number of citations corresponding to the research/artictic/other outputs 125 125
VI.1.4 Number of citations registered in the Web of Science or Scopus databases 104 104
VI.1.5 Number of invited lectures at the international, national level

VI.2. The most significant research/artistic/other outputs 5
1. SEMJON, Boris - KRÁL, Martin - POSPIECH, Matej - REITZNEROVÁ, Anna - MAĽOVÁ, Jana - TREMLOVÁ, Bohuslava - DUDRIKOVÁ, Eva. Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging : [Využitie viacnásobnej faktorovej analýzy pre deskriptívnu senzorickú analýzu a inštrumentálne merania bryndze ovplyvnenej vákuovým balením] In: International Journal of Food Properties. 2018. ISSN 1094-2912, Vol. 21, č. 1(2018), s. 1508-1522.
(2018: 1.398 - IF, 45 - H-index, 1.405 - IF 5y, 0.494 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q)
2. SEMJON, Boris - REITZNEROVÁ, Anna - POLÁKOVÁ, Zuzana - VÝROSTKOVÁ, Jana - MAĽOVÁ, Jana - KORÉNEKOVÁ, Beáta - DUDRIKOVÁ, Eva - LOVAYOVÁ, Viera. The effect of traditional production methods on microbial, physico‐chemical and sensory properties of ‘Slovenská bryndza’ Protected Geographical Indication cheese : [Vplyv tradičných metód výroby na mikrobiologické, fyzikálno-chemické a senzorické vlastnosti Slovenskej bryndze, syr s Chráneným zemepisným označením] In: International Journal of Dairy Technology. 2018. ISSN 1364-727X, Vol. 71, č. 3(2018), s. 709-716.
(2018: 1.522 - IF, 51 - H-index, 1.589 - IF 5y, 0.519 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q)
3. SEMJON, Boris - MAĽOVÁ, Jana - VATAŠČINOVÁ, Tatiana - MAĽA, Pavel. Sensory profile of parenica cheese varieties made from pasteurized cow's milk. In: Potravinarstvo Slovak Journal of Food Sciences. 2019. ISSN 1338-0230, Roč. 13, č. 1 (2019), s. 76-82.
(10 - H-index, 0.270 - SJR, Q3 - SJR Best Q)
4. KOVÁČOVÁ, Mariana - VÝROSTKOVÁ, Jana - DUDRIKOVÁ, Eva - ZIGO, František - SEMJON, Boris - REGECOVÁ, Ivana. Assessment of quality and safety of farm level produced cheeses from sheep and goat milk. In: Applied Sciences. 2021. ISSN 2076-3417, Vol. 11, no. 7 (2021), art. no. 3196, p. [1-16]
(2021: 2.838 - IF, 75 - H-index, 2.921 - IF 5y, 0.507 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q)
5. DIČÁKOVÁ, Zuzana - BYSTRICKÝ, Pavel - SEMJON, Boris - BAUER, Susanne - VALI, Shahriar - PAULSEN, Peter. Contents of biogenic amines and microbiota in typical slowak cheeses : [Obsah biogénnych amínov a mikrobioty v typicky slovenských syroch] In: Journal of Food Safety and Food Quality-Archiv fur Lebensmittelhygiene. 2018. ISSN 0003-925X, Vol. 69, č. 1(2018), s. 4-9.
(2018: 0.282 - IF, 15 - H-index, 0.150 - IF 5y, 0.114 - SJR, Q4 - SJR Best Q, Q4 - JCR Best Q)
5 Maximum of five most significant outputs, if the RATP form is attached to the application.

VI.3. The most significant research/artistic/other outputs over the last six years 6
1. SEMJON, Boris. Buckwheat as vanished plant ingredient in traditional meals in the eastern part of Slovak Republic : Monograph. In: Indicators of change in cultural heritage. ISBN 978-83-66602-15-1, s. 133-154 [1,50AH]
2. VÝROSTKOVÁ, Jana - PIPOVÁ, Monika - SEMJON, Boris - JEVINOVÁ, Pavlína - REGECOVÁ, Ivana - MAĽOVÁ, Jana. Antibacterial effects of hydrogen peroxide and caprylic acid on selected foodborne bacteria. In: Polish Journal of Veterinary Sciences. 2020. ISSN 1505-1773, Vol. 23, no. 3 (2020), p. 439-446.
(2020: 0.821 - IF, 27 - H-index, 1.005 - IF 5y, 0.302 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q)
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.
(141 - H-index, 1.072 - SJR, Q1 - SJR Best Q)
4. SEMJON, Boris - BARTKOVSKÝ, Martin - MARCINČÁKOVÁ, Dana - KLEMPOVÁ, Tatiana - BUJŇÁK, Lukáš - HUDÁK, Marek - JAĎUTTOVÁ, Iveta - ČERTÍK, Milan - MARCINČÁK, Slavomír. Effect of solid-state fermented wheat bran supplemented with agrimony extract on growth performance, fatty acid profile, and meat quality of broiler chickens. In: Animals. 2020. ISSN 2076-2615, Vol. 10, no. 6 (2020), art. no. 942, p. [1-22]
(2020: 2.752 - IF, 34 - H-index, 2.942 - IF 5y, 0.584 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q)
5. REITZNEROVÁ, Anna - ŠULEKOVÁ, Monika - NAGY, Jozef - MARCINČÁK, Slavomír - SEMJON, Boris - ČERTÍK, Milan - KLEMPOVÁ, Tatiana. Lipid Peroxidation Process in Meat and Meat Products: A Comparison Study of Malondialdehyde Determination between Modified 2-Thiobarbituric Acid Spectrophotometric Method and Reverse-Phase High-Performance Liquid Chromatography : [Peroxidácia lipidov v mäse a v mäsových výrobkoch: Porovnanie stanovenia malondialdehydu kyseliny 2-tiobarbiturovej a vysokoúčinnou kvapalinovou chromatografiou s reverznou fázou] In: Molecules. 2017. ISSN 1420-3049, Vol. 22, č. 11(2017), s. 1988.
(2017: 3.098 - IF, 131 - H-index, 3.268 - IF 5y, 0.855 - SJR, Q1 - SJR Best Q, Q2 - JCR Best Q)
6 Maximum of five most significant outputs over the last six years, if the RATP form is attached to the application.

VI.4. The most significant citations corresponding to the research/artistic/other outputs 7
1. SEMJON, Boris - KRÁL, Martin - POSPIECH, Matej - REITZNEROVÁ, Anna - MAĽOVÁ, Jana - TREMLOVÁ, Bohuslava - DUDRIKOVÁ, Eva. Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging : [Využitie viacnásobnej faktorovej analýzy pre deskriptívnu senzorickú analýzu a inštrumentálne merania bryndze ovplyvnenej vákuovým balením] In: International Journal of Food Properties. 2018. ISSN 1094-2912, Vol. 21, č. 1(2018), s. 1508-1522.
(2018: 1.398 - IF, 45 - H-index, 1.405 - IF 5y, 0.494 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q)
[1] HE, Wenmeng - CHUNG, Hau Yin. Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA (R) and Flash Profile methods. In FOOD RESEARCH INTERNATIONAL. ISSN 0963-9969, 2019, vol. 125, no., pp.
2. SEMJON, Boris - REITZNEROVÁ, Anna - POLÁKOVÁ, Zuzana - VÝROSTKOVÁ, Jana - MAĽOVÁ, Jana - KORÉNEKOVÁ, Beáta - DUDRIKOVÁ, Eva - LOVAYOVÁ, Viera. The effect of traditional production methods on microbial, physico‐chemical and sensory properties of ‘Slovenská bryndza’ Protected Geographical Indication cheese : [Vplyv tradičných metód výroby na mikrobiologické, fyzikálno-chemické a senzorické vlastnosti Slovenskej bryndze, syr s Chráneným zemepisným označením] In: International Journal of Dairy Technology. 2018. ISSN 1364-727X, Vol. 71, č. 3(2018), s. 709-716.
(2018: 1.522 - IF, 51 - H-index, 1.589 - IF 5y, 0.519 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q)
[1] STEFANIKOVA, Jana - DUCKOVA, Viera - MISKEJE, Michal - KACANIOVA, Miroslava - CANIGOVA, Margita. The Impact of Different Factors on the Quality and Volatile Organic Compounds Profile in "Bryndza" Cheese. In FOODS, 2020, vol. 9, no. 9, pp.
3. SEMJON, Boris - REITZNEROVÁ, Anna - POLÁKOVÁ, Zuzana - VÝROSTKOVÁ, Jana - MAĽOVÁ, Jana - KORÉNEKOVÁ, Beáta - DUDRIKOVÁ, Eva - LOVAYOVÁ, Viera. The effect of traditional production methods on microbial, physico‐chemical and sensory properties of ‘Slovenská bryndza’ Protected Geographical Indication cheese : [Vplyv tradičných metód výroby na mikrobiologické, fyzikálno-chemické a senzorické vlastnosti Slovenskej bryndze, syr s Chráneným zemepisným označením] In: International Journal of Dairy Technology. 2018. ISSN 1364-727X, Vol. 71, č. 3(2018), s. 709-716.
(2018: 1.522 - IF, 51 - H-index, 1.589 - IF 5y, 0.519 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q)
[1] IVETTE BEJAR-LIO, Graciela - GUTIERREZ-MENDEZ, Nestor - VIRGINIA NEVAREZ-MOORILLON, Guadalupe. Microbiological and physicochemical characteristics of Chihuahua cheese manufactured with raw milk. In AIMS AGRICULTURE AND FOOD. ISSN 2471-2086, 2020, vol. 5, no. 1, pp. 86-101.
4. SEMJON, Boris - MAĽOVÁ, Jana - VATAŠČINOVÁ, Tatiana - MAĽA, Pavel. Sensory profile of parenica cheese varieties made from pasteurized cow's milk. In: Potravinarstvo Slovak Journal of Food Sciences. 2019. ISSN 1338-0230, Roč. 13, č. 1 (2019), s. 76-82.
(10 - H-index, 0.270 - SJR, Q3 - SJR Best Q)
[1] ŠTEFÁNIKOVÁ, Jana - MARTIŠOVÁ, Patrícia - ÁRVAY, Július - JANKURA, Ervín - KAČÁNIOVÁ, Miroslava - GÁLOVÁ, Jana - VIETORIS, Vladimír. Comparison of electronic systems with sensory analysis for the quality evaluation of parenica cheese. In Czech Journal of Food Sciences. ISSN 12121800, 2020-01-01, 38, 5, pp. 272-279.
5. SEMJON, Boris - BARTKOVSKÝ, Martin - MARCINČÁKOVÁ, Dana - KLEMPOVÁ, Tatiana - BUJŇÁK, Lukáš - HUDÁK, Marek - JAĎUTTOVÁ, Iveta - ČERTÍK, Milan - MARCINČÁK, Slavomír. Effect of solid-state fermented wheat bran supplemented with agrimony extract on growth performance, fatty acid profile, and meat quality of broiler chickens. In: Animals. 2020. ISSN 2076-2615, Vol. 10, no. 6 (2020), art. no. 942, p. [1-22]
(2020: 2.752 - IF, 34 - H-index, 2.942 - IF 5y, 0.584 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q)
[1] SUGIHARTO, Sugiharto - PRATAMA, Anugrah R. - YUDIARTI, Turrini - AYASAN, Tugay. Effect of novel natural feed additive containing Averrhoa bilimbi L. fruit filtrate, wheat bran, and Saccharomyces cerevisiae on growth performance and meat characteristics of broilers. In VETERINARY WORLD. ISSN 0972-8988, 2021, vol. 14, no. 11, pp. 3007-3014.
7 Maximum of five most significant citations, if the RATP form is attached to the application.

VI.5. Participation in conducting (leading) the most important research projects or art projects over the last six years 8
1. VEGA 1/0156/21 "Application of multiple factor analysis to qualitative and quantitative indicators of produced wine to achieve decrease of biogenic amine content", Duration: 2021 - 2024
2. Erasmus+ 2020-1-SK01-KA203-078333 "ERASMUS+ 2020-1- SK01-KA203-078333_FOODINOVO", Duration: 2021 - 2023
3. APVV APVV-18-0039 "Aplikácia fermentovaných bioproduktov a humínových látok vo výžive hydiny, nový prístup ku zlepšeniu zdravia zvierat a produkcii bezpečných a funkčných potravín", Duration: 2019 - 2023
4. NAWA PPI/APM/2018/1/00010/U/001 "Cultural heritage of small homelands", Duration: 2018 - 2022
5. KEGA 007UVLF-4/2020 "Inovácia vo výučbe hygieny a technológie mlieka a mliečnych výrobkov na Univerzite veterinárskeho lekárstva a farmácie v Košiciach", Duration: 2020 - 2022
8 Maximum of five most significant projects, if the RATP form is attached to the application. In addition to the name and brief characteristics of the project, the type of participation is indicated (in Slovak and in English), if possible, a hyperlink to the project and its outputs and citations are stated as well.

VII. OVERVIEW OF ORGANIZATIONAL EXPERIENCE RELATED TO HIGHER EDUCATION AND RESEARCH/ARTISTIC/OTHER ACTIVITIES 9
VII.a Activity, position VII.b Name of the institution, board VII.c Duration
Member of the Committee Slovak society for agriculture, forestry, food and veterinary sciences at SAS in Bratislava 2021 up to now
9 E.g. academic positions, memberships in editorial boards and in scientific and professional societies.

VIII. OVERVIEW OF INTERNATIONAL MOBILITIES AND VISITS ORIENTED ON EDUCATION AND RESEARCH/ARTISTIC/ OTHER ACTIVITIES IN THE GIVEN FIELD OF STUDY
VIII.a Name of the institution VIII.b Address of the institution VIII.c Duration (indicate the duration of stay) VIII.d Mobility scheme, employment contract, other (describe)
University of Veterinary Sciences Brno Plackého Třída 1946/1, Brno, Česká republika 2022 2022 FOODINOVO - ERASMUS+ project, KA2 Strategic Partnerships for Higher Education
University of Agriculture in Krakow Ul. Balicka 122, 30-149 Kraków, Poland 2022 2022 FOODINOVO - ERASMUS+ project, KA2 Strategic Partnerships for Higher Education

IX. OTHER RELEVANT FACTS 10
IX.a If relevant, other activities related to higher education or research/artictic/other activities are mentioned
Guarantor of the student interest club named Klub Hygiena Alimentorum at UVLF.
10 Maximum of 1800 characters, if the RATP form is attached to the application.
Skip to content