Research/art/teacher profile of a person

Prof. Slavomír Marcinčák, DVM, PhD

Last update: 23. 10. 2023

I. BASIC INFORMATION

I.1 Surname	Marcinčák
I.2 Name	Slavomír
I.3 Titles	Prof. , DVM, PhD
I.4 Year of birth	1975
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	professor
I.8 E-mail address	slavomir.marcincak@uvlf.sk
I.9 Hyperlink to the entry of a person in the Register of university staff	https://www.portalvs.sk/regzam/detail/6070
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/0000-0002-1659-2552
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 in Košice	1999	food hygiene
II.3 Third degree of higher education	University of Veterinary Medicine in Košice	2005	environmental and food hygiene
II.4 Associate professor	University of Veterinary Medicine and Pharmacy in Košice	2011	food hygiene
II.5 Professor	University of Veterinary Medicine and Pharmacy in Košice	2020	food hygiene
II.6 Doctor of Science (DrSc.)

III. CURRENT AND PREVIOUS EMPLOYMENT

III.a Occupation-position	III.b Institution	III.c Duration
professor	University of Veterinary Medicine and Pharmacy in Košice, Department of food hygiene, technology and safety	2021	2022
General director	State Veterinary and Food Institute in Dolný Kubín	2014	2017
Associate profesor	University of Veterinary Medicine and Pharmacy in Košice, Department of food hygiene	2011	2019
Asistant profesor	University of Veterinary Medicine and Pharmacy in Košice, Department of food hygiene	2002	2011
Ph.D. student	University of Veterinary Medicine in Košice	1999	2002

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
Erasmus teacher program. Required lectures	Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno	2019
Erasmus teacher program. Lectures and exercises	Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno	2014
Working stay focusing on the inspection of animals for slaughter	Veterinary meat hygiene service VMHS Ltd. (England)	2006
Training course	Faculty of Veterinary Medicine in Lisbon, Portugal	2001

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
Pohoda zvierat pri produkcii potravín živočíšneho pôvodu	animal welfare and protection full time slovak language	second	veterinary medicine
Pohoda zvierat pri produkcii potravín živočíšneho pôvodu	animal welfare and protection external slovak language	second	veterinary medicine
Biotechnological production and food quality	the market and quality of foodstuffs full time slovak language	second	veterinary medicine
Production technology and product quality of milk and milk production	the market and quality of foodstuffs full time slovak language	second	veterinary medicine
Production technology and quality of fats	the market and quality of foodstuffs full time slovak language	second	veterinary medicine
Biotechnological production and food quality	the market and quality of foodstuffs external slovak language	second	veterinary medicine
Production technology and product quality of milk and milk production	the market and quality of foodstuffs external slovak language	second	veterinary medicine
Production technology and quality of fats	the market and quality of foodstuffs external slovak language	second	veterinary medicine
Hygiene and technology of poultry, eggs and game	food hygiene full time slovak language	combined 1^st and 2^nd	veterinary medicine
Hygiene and technology of meat	food hygiene full time slovak language	combined 1^st and 2^nd	veterinary medicine
Animal and meat control at slaughterhouse	general veterinary medicine full time english language	combined 1^st and 2^nd	veterinary medicine
Slaughter inspection	general veterinary medicine full time slovak language	combined 1^st and 2^nd	veterinary medicine
Hygiena a kvalita mäsa a mäsových výrobkov	food hygiene full time slovak language	third	veterinary medicine
Hygiene and quality of meat and meat products	food hygiene full time english language	third	veterinary medicine
Hygiene and quality of meat and meat products	food hygiene external english language	third	veterinary medicine
Hygiena a kvalita mäsa a mäsových výrobkov	food hygiene external slovak language	third	veterinary 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
the market and quality of foodstuffs full time slovak language	second	veterinary medicine
the market and quality of foodstuffs external slovak language	second	veterinary medicine
the market and quality of foodstuffs external slovak language	second	veterinary medicine
food hygiene full time english language	third	veterinary medicine
food hygiene full time slovak language	third	veterinary medicine
food hygiene external english language	third	veterinary medicine
food hygiene external slovak language	third	veterinary medicine
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
food hygiene (habilitation procedure)	veterinary medicine
food hygiene (inaugural procedure)	veterinary medicine

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	1	1	3
V.4.2 Number of defended theses	5	29	6

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
Technology and processing security system of animal commodities	feed and foodstuff safety full time slovak language	first	veterinary medicine
Packaging and labelling of foodstuffs	feed and foodstuff safety full time slovak language	first	veterinary medicine
Technology and processing security system of animal commodities	feed and foodstuff safety external slovak language	first	veterinary medicine
Packaging and labelling of foodstuffs	feed and foodstuff safety external slovak language	first	veterinary medicine
Health safety and quality of food from biotechnological production	feed and foodstuff safety external slovak language	first	veterinary medicine
Biotechnological production and food quality	the market and quality of foodstuffs full time slovak language	second	veterinary medicine
Legislative and hygienic requirements for catering facilities	the market and quality of foodstuffs full time slovak language	second	veterinary medicine
Production technology and product quality of milk and milk production	the market and quality of foodstuffs full time slovak language	second	veterinary medicine
Technological equipment and gastronomic food processing	the market and quality of foodstuffs full time slovak language	second	veterinary medicine
Food additives and ingredients in food	the market and quality of foodstuffs full time slovak language	second	veterinary medicine
Legislative and hygienic requirements for catering facilities	the market and quality of foodstuffs external slovak language	second	veterinary medicine
Biotechnological production and food quality	the market and quality of foodstuffs external slovak language	second	veterinary medicine
Technological equipment and gastronomic food processing	the market and quality of foodstuffs external slovak language	second	veterinary medicine
Food additives and ingredients in food	the market and quality of foodstuffs external slovak language	second	veterinary medicine
Sensory analysis of foodstuffs	food hygiene full time slovak language	combined 1^st and 2^nd	veterinary medicine
Slaughter inspection	food hygiene full time slovak language	combined 1^st and 2^nd	veterinary medicine
Analysis of contaminants in foodstuffs	food hygiene full time slovak language	combined 1^st and 2^nd	veterinary medicine
Additives in foodstuffs	food hygiene full time slovak language	combined 1^st and 2^nd	veterinary medicine
Food hygiene and technology III. (meat, meat products and their chemical analysis)	general veterinary medicine full time english language	combined 1^st and 2^nd	veterinary medicine
Foodborne diseases	general veterinary medicine full time english language	combined 1^st and 2^nd	veterinary medicine
Food hygiene and technology III. (meat, meat products and their chemical analysis)	general veterinary medicine full time slovak language	combined 1^st and 2^nd	veterinary medicine
Food-borne diseases	general veterinary medicine full time slovak language	combined 1^st and 2^nd	veterinary medicine
Biotechnologická výroba a kvalita nápojov	food hygiene full time slovak language	third	veterinary medicine
Biotechnological production and quality of beverages	food hygiene full time english language	third	veterinary medicine
Biotechnological production and quality of beverages	food hygiene external english language	third	veterinary medicine
Hygiena a technológia mäsa	food hygiene external slovak language	third	veterinary medicine
Biotechnologická výroba a kvalita nápojov	food hygiene external slovak language	third	veterinary 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	612	217
VI.1.2 Number of the research/artictic/other outputs registered in the Web of Science or Scopus databases	66	30
VI.1.3 Number of citations corresponding to the research/artictic/other outputs	617	339
VI.1.4 Number of citations registered in the Web of Science or Scopus databases	453	273
VI.1.5 Number of invited lectures at the international, national level	1	1

VI.2. The most significant research/artistic/other outputs ⁵

1.	MARCINČÁK, Slavomír - MESARČOVÁ, Lýdia - POPELKA, Peter - ČERTÍK, Milan - ŠIMKOVÁ, Jana - MARCINČÁKOVÁ, Dana - MAĽA, Pavel - ZACHAR, Peter - MÁRTONOVÁ, Mária. The influence of dietary supplementation with Melissa officinalis and combination of Achillea millefolium and Crataegus oxyacantha on oxidative stability of stored poultry meat. In: Journal of Animal and Feed Sciences. 2011. ISSN 1230-1388, Vol. 20, č. 2 (2011), s. 236-245. (2011: 0.636 - IF, 31 - H-index, 0.482 - IF 5y, 0.387 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q)
2.	MARCINČÁK, Slavomír - SOKOL, Jozef - BYSTRICKÝ, Pavel - POPELKA, Peter - TUREK, Peter - BHIDE, Mangesh Ramesh - MÁTÉ, Dionýz. Determination of lipid oxidation level in broiler meat by liquid chromatography. In: Journal of AOAC International. 2004. ISSN 1060-3271, Vol. 87, č. 5 (2004), s. 1148-1152. (2004: 1.147 - IF, 83 - H-index, 0.651 - SJR, Q1 - SJR Best Q, Q2 - JCR Best Q)
3.	PAULSEN, Peter - NAGY, Jozef - POPELKA, Peter - LEDECKÝ, Valent - MARCINČÁK, Slavomír - PIPOVÁ, Monika - SMULDERS, Frans J. M. - HOFBAUER, Peter - LAZÁR, Peter - DIČÁKOVÁ, Zuzana. Influence of storage conditions and shotshell wounding on the hygienic condition of hunted, uneviscerated pheasant (Phasianus colchicus). In: Poultry Science. 2008. ISSN 0032-5791, Vol. 87, č. 1 (2008), s. 191-195. (2008: 1.668 - IF, 131 - H-index, 2.086 - IF 5y, 1.038 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q)
4.	PETROVIČ, Vladimír - MARCINČÁK, Slavomír - POPELKA, Peter - ŠIMKOVÁ, Jana - MÁRTONOVÁ, Mária - BULECA, Ján - MARCINČÁKOVÁ, Dana - TUČKOVÁ, Marta - MOLNÁR, Ladislav - KOVÁČ, Gabriel. The effect of supplementation of clove and agrimony or clove and lemon balm on growth performance, antioxidant status and selected indices of lipid profile of broiler chickens. In: Journal of Animal Physiology and Animal Nutrition. 2012. ISSN 0931-2439, Vol. 96, č. 6(2012), s. 970 - 977. (2012: 1.254 - IF, 51 - H-index, 1.298 - IF 5y, 0.555 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q)
5.	MARCINČÁK, Slavomír - ČERTÍK, Milan - MARCINČÁKOVÁ, Dana. Vplyv aditív prírodného pôvodu vo výžive brojlerov na kvalitu a bezpečnosť tukov produkovaného mäsa. Rec. Jozef Golian, Stanislav Kráčmar. 1. vyd. Košice : UVLF, 2019. ISBN 978-80-8077-627-5, 109 s.
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.	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)
2.	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)
3.	KOVALÍK, Pavol - MAČANGA, Ján - KLEMPOVÁ, Tatiana - POPELKA, Peter - MARCINČÁKOVÁ, Dana - MELLEN, Martin - BARTKOVSKÝ, Martin - MASKAĽOVÁ, Iveta - ČERTÍK, Milan - MARCINČÁK, Slavomír. Effect of feeding of 5% prefermented cereal-based bioproduct enriched with γ-linolenic acid on production indicators, chemical composition, fatty acid profile and lipid oxidation of broiler meat : [Vplyv skrmovania 5% prefermentovaného cereálneho bioproduktu obohateného o kyselinu y-linolénovú na produkčné ukazovatele, chemické zloženie, profil mastných kyselín a oxidáciu tukov mäsa brojlerových kurčiat] In: Italian Journal of Animal Science. 2018. ISSN 1594-4077, Vol. 17, č. 2(2018), s. 208-417. (2018: 1.265 - IF, 32 - H-index, 1.349 - IF 5y, 0.467 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q)
4.	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)
5.	HUDÁK, Marek - SEMJON, Boris - MARCINČÁKOVÁ, Dana - BUJŇÁK, Lukáš - NAĎ, Pavel - KORÉNEKOVÁ, Beáta - NAGY, Jozef - BARTKOVSKÝ, Martin - MARCINČÁK, Slavomír. Effect of broilers chicken diet supplementation with natural and acidified humic substances on quality of produced breast meat. In: Animals. 2021. ISSN 2076-2615, Vol. 11, no. 4 (2021), art. no. 1087, p. [1-15] (2021: 3.231 - IF, 43 - H-index, 3.312 - IF 5y, 0.610 - SJR, Q1 - SJR Best Q, Q1 - 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.	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) [1] XIONG, Yun - ZHANG, Pangzhen - WARNER, Robyn Dorothy - HOSSAIN, Md Nur - LEONARD, William - FANG, Zhongxiang. Effect of sorghum bran incorporation on the physicochemical and microbial properties of beef sausage during cold storage. In FOOD CONTROL. ISSN 0956-7135, 2022, vol. 132, no., pp. Dostupné na: https://doi.org/10.1016/j.foodcont.2021.108544.
2.	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) [1] HESAMI, Yaser - ESMAIELZADEH, Ladan - KARIMI-TORSHIZI, Mohammad Amir - SEIDAVI, Alireza - VLCKOVA, Radoslava. Effect of diets containing earthworm powder and vermihumus on egg production, hatchability, blood parameters and immunity of Japanese breeder quails. In JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION. ISSN 0931-2439, 2021, vol. 105, no. 2, pp. 316-325.
3.	PETROVIČ, Vladimír - MARCINČÁK, Slavomír - POPELKA, Peter - ŠIMKOVÁ, Jana - MÁRTONOVÁ, Mária - BULECA, Ján - MARCINČÁKOVÁ, Dana - TUČKOVÁ, Marta - MOLNÁR, Ladislav - KOVÁČ, Gabriel. The effect of supplementation of clove and agrimony or clove and lemon balm on growth performance, antioxidant status and selected indices of lipid profile of broiler chickens. In: Journal of Animal Physiology and Animal Nutrition. 2012. ISSN 0931-2439, Vol. 96, č. 6(2012), s. 970 - 977. (2012: 1.254 - IF, 51 - H-index, 1.298 - IF 5y, 0.555 - SJR, Q2 - SJR Best Q, Q2 - JCR Best Q) [1] BEHBOODI, Hamid Reza - SEDAGHAT, Asghar - BARADARAN, Atefeh - NAZARPAK, Hadi Haghbin. The effects of the mixture of betaine, vitamin C, St John's wort (Hypericum perforatum L.), lavender, and Melissa officinalis on performance and some physiological parameters in broiler chickens exposed to heat stress. In POULTRY SCIENCE, 2021, vol. 100, no. 9, pp.
4.	HUDÁK, Marek - SEMJON, Boris - MARCINČÁKOVÁ, Dana - BUJŇÁK, Lukáš - NAĎ, Pavel - KORÉNEKOVÁ, Beáta - NAGY, Jozef - BARTKOVSKÝ, Martin - MARCINČÁK, Slavomír. Effect of broilers chicken diet supplementation with natural and acidified humic substances on quality of produced breast meat. In: Animals. 2021. ISSN 2076-2615, Vol. 11, no. 4 (2021), art. no. 1087, p. [1-15] (2021: 3.231 - IF, 43 - H-index, 3.312 - IF 5y, 0.610 - SJR, Q1 - SJR Best Q, Q1 - JCR Best Q) [1] CHASHMIDARI, Yousef - ESMAIELZADEH, Ladan - KARIMI-TORSHIZI, Mohammad-Amir - SEIDAVI, Alireza - DA SILVA ARAUJO, Cristiane Soares - ARAUJO, Lucio Francelino. Feed supplementation with vermi-humus and earthworm (Eisenia foetida) powder on broiler productivity. In ITALIAN JOURNAL OF ANIMAL SCIENCE. ISSN 1594-4077, 2021, vol. 20, no. 1, pp. 1054-1062.
5.	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) [1] PIRES, Manoela A. - RODRIGUES, Isabela - BARROS, Julliane C. - CARNAUBA, Gabriela - DE CARVALHO, Francisco A. L. - TRINDADE, Marco A. Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications. In JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. ISSN 0022-5142, 2020, vol. 100, no. 1, pp. 410-420.
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.	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
2.	Erasmus+ 2020-1-SK01-KA203-078333 "ERASMUS+ 2020-1- SK01-KA203-078333_FOODINOVO", Duration: 2021 - 2023
3.	APVV APVV-14-0397 "Application of organic feed in poultry nutrition for the production of functional foods enriched with important polyunsaturated fatty acids", Duration: 2015 - 2019
4.	NAWA PPI/APM/2018/1/00010/U/001 "Cultural heritage of small homelands", Duration: 2018 - 2022
5.	ŠF EÚ 313011V336 "Demand-driven research for the sustainable and inovative food, Drive4SIFood", Duration: 2019 - 2023
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 Scientific Council	/Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno	2020	2022
Member of the editorial board of a scientific journal	Acta Veterinária Brno	2018	2022
Member of the Academic parliament	University of Veterinary Medicine and Pharmacy in Košice	2018	2022
Chairman of the Veterinary Section	Slovak Society for Agricultural, Food, Forestry and Veterinary Sciences at the Slovak Academy of Sciences in Bratislava	2013	2022
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)
Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno	Palackého tř. 1, 612 42 Brno, Czech republic	2019	2019	ERASMUS + mobility program - teaching. Lectures and conducting practical exercises. Contact. Assoc. Prof.Martin Pospiech, DVM, PhD., mpospiech@vfu.cz
Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno	Palackého tř. 1, 612 42 Brno, Czech republic	2014	2014	ERASMUS mobility program - training program. Lectures and conducting practical exercises. Contact Assoc. Prof. Martin Pospiech, DVM, PhD., mpospiech@vfu.cz
Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno	Palackého tř. 1, 612 42 Brno, Czech republic	2012	2012	ERASMUS mobility program - training program. Lectures and conducting practical exercises. Contact Assoc. Prof. Bohuslava Tremlová, DVM, PhD., btremlova@vfu.cz

IX. OTHER RELEVANT FACTS ¹⁰

IX.a If relevant, other activities related to higher education or research/artictic/other activities are mentioned
Since 2011, at the invitation of the head of the department, I have been lecturing regularly at the Institute of Vegetable Food, Faculty of Veterinary Hygiene and Ecology, VFU Brno on the topics of quality, production and labeling of wine in Hygiene technology of beverages, fruits, vegetables, dried fruits, mushrooms and their products. Since 2013, I have been the chairman of the examination commission for state bachelor's exams for students of the study program Food Safety and Control in the field of study 6.1.13. processing of agricultural products at the Faculty of Biotechnology and Food Technology SPU Nitra. In the years 2015 - 2017, I was a member of the examination commission for the final state examination in the subject "Technology and hygiene of food production, distribution and sale" and in the subject "Hygiene and technology of food of plant origin at the Faculty of Veterinary Hygiene and Ecology, VFU Brno. At the University of Veterinary Medicine and Pharmacy in Košice, I have been a member of the state examination commission since 2013 in the subject of Production Technology, Food Quality and the Common Agricultural Policy. Since 2016, I have also been a member of the commission for the defense of final theses at the 3rd level of university in the study program of food hygiene.
¹⁰ Maximum of 1800 characters, if the RATP form is attached to the application.

IX.a If relevant, other activities related to higher education or research/artictic/other activities are mentioned

Since 2011, at the invitation of the head of the department, I have been lecturing regularly at the Institute of Vegetable Food, Faculty of Veterinary Hygiene and Ecology, VFU Brno on the topics of quality, production and labeling of wine in Hygiene technology of beverages, fruits, vegetables, dried fruits, mushrooms and their products. Since 2013, I have been the chairman of the examination commission for state bachelor's exams for students of the study program Food Safety and Control in the field of study 6.1.13. processing of agricultural products at the Faculty of Biotechnology and Food Technology SPU Nitra. In the years 2015 - 2017, I was a member of the examination commission for the final state examination in the subject "Technology and hygiene of food production, distribution and sale" and in the subject "Hygiene and technology of food of plant origin at the Faculty of Veterinary Hygiene and Ecology, VFU Brno. At the University of Veterinary Medicine and Pharmacy in Košice, I have been a member of the state examination commission since 2013 in the subject of Production Technology, Food Quality and the Common Agricultural Policy. Since 2016, I have also been a member of the commission for the defense of final theses at the 3rd level of university in the study program of food hygiene.

¹⁰ Maximum of 1800 characters, if the RATP form is attached to the application.