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Department of Food Engineering and Process Management

Head of the Department

Prof. dr hab. Dorota Witrowa-Rajchert, czł. koresp. PAN

Tel. (22) 59 37 568

Secretariat

mgr inż. Joanna Miselhorn

Tel. (22) 59 37 561
Fax. (22) 59 37 576
e-mail: kizop@sggw.edu.pl

Department staff

Dr hab. dr hab. Agnieszka Ciurzyńska, prof. SGGW
Dr inż. Magdalena Dadan
Prof. dr hab. Ewa Domian
Dr hab. Sabina Galus
Prof. dr hab. Ewa Gondek
Prof. dr hab. Ewa Jakubczyk
Dr hab. Emilia Janiszewska-Turak, prof. SGGW
Prof. dr hab. Monika Janowicz
Dr hab. Aleksandra Jedlińska
Prof. dr hab. Anna Kamińska-Dwórznicka
Prof. dr hab. Hanna Kowalska
Krzysztof Królikowski
Prof. dr hab. Agata Marzec
Dr hab. Małgorzata Nowacka, prof. SGGW
Mgr inż. Joanna Miselhorn
Dr hab. Dorota Nowak
Dr Katarzyna Rybak
Prof. dr hab. Katarzyna Samborska
Dr hab. Jolanta Kowalska, prof. SGGW
Dr hab. Karolina Szulc
Dr hab. Artur Wiktor, prof. SGGW
Prof. dr hab. Dorota Witrowa-Rajchert, czł. koresp. PAN
Dr inż. Alicja Barańska-Dołomisiewicz
Dr inż. Magdalena Karwacka
Mgr inż. Aleksandra Skarżyńska
Mgr Małgorzata Chobot
Mgr Mariusz Wojnowski

Research

⦁ Optimization of the parameters of the water removal process in terms of the content of biologically active ingredients, physical properties of the material, its ability to rehydrate and bind water.
⦁ Changes in the structure of the material caused by the technological process (drying and rehydration, freezing and thawing, osmotic dehydration, agglomeration).
⦁ Innovative techniques (ultrasound, pulsed electric field, pulsed light) and the quality and functionality of the product.
⦁ Microencapsulation by spray drying of dyes, flavors, lipids, honey.
⦁ Optimizing the composition of edible coatings in terms of their functional properties.
⦁ Stability and properties of emulsion systems.
⦁ Physical properties of food materials in terms of product design.
⦁ Physical properties of food materials, especially their textural, sorption, reconstitutional and acoustic properties, in terms of variable parameters of the technological process.
⦁ The rheological properties of liquid food, solid food, as well as granular materials.

Didactics

Technical drawing and introduction to machine design
Food industry machinery
Process Engineering
Technological design of food industry plants
Ecology and environmental protection
Energy management
Physical properties of food products
Sensory perception
Basics of dietetics
Textural properties of food products
Food dehydrating and drying
Innovative processes and equipment in food
Engineering of food multiphase systems
Product engineering
Product design
Food engineering
The basis of metrology in the food industry
Materials Science and Materials Engineering
Integrated environmental management in the food chain
Apparatus and engineering of production processes
Control and steering of biotechnological processes
Industrial biotechnological processes
Engineering graphics
Material technologies
Bioengineering in food industry
Food contact materials / Food packing
Design Thinking
Nonthermal processing of food
Cutting-edge technologies in food industry
Systemy bezpieczeństwa żywności w praktyce

Postgraduate studies

Safety and quality in the food chain
Microbiological techniques and management systems in ensuring hygiene, quality and safety in industrial practice

Cooperation with the environment

⦁ drying fruits, vegetables and herbs using various methods, including convection, microwave-convection, microwave-vacuum, radiant, vacuum, sublimation, vacuum and hybrid methods (including ultrasound)
⦁ spray drying of fruit juices, honey and emulsions
⦁ freeze drying of biological materials
⦁ microencapsulation by spray drying of enzymes, dyes, flavors, lipids
⦁ osmotic dehydration of fruit and vegetables
⦁ freezing and thawing food
⦁ use of innovative non-thermal techniques (pulsed electric field, ultrasound) as methods of accelerating basic processes (e.g. drying, osmotic dehydration, freezing, extraction)
⦁ use of pulsed light
⦁ agglomeration of powdered products
⦁ mixing of loose materials
⦁ high-pressure homogenization of liquid products
⦁ quality tests of dried fruit and vegetables, including shrinkage, rehydration, color, content of vitamin C, chlorophyll, anthocyanins, betalains, polyphenols, pigments, antioxidant capacity
⦁ measurement of color parameters of liquid, solid and loose raw materials and food products.
⦁ measurement of thermal and electrical properties of raw materials and food products.
⦁ measurement of rheological properties of liquid food products, including mathematical interpretation of flow and viscosity curves
⦁ study of the structure of raw materials and food products using techniques in optical microscopy, scanning microscopy, computer microtomography, including photo archiving, computer image analysis, interpretation of geometric parameters of the structure and shape factors
⦁ instrumental measurement of food texture and determination of the strength characteristics of raw materials, products and packaging, including the interpretation of specialized tests and determination of such characteristics as: hardness, brittleness, consistency, brittleness, flexibility, viscosity, cohesion, spreadability, crushing or tearing strength, gumminess, chewing or stickiness
⦁ determination of functional properties of powdered products, including: particle size analysis by laser diffraction, particle morphology, flowability, bulk density, actual density, wettability and dispersibility in water, hygroscopicity and susceptibility to caking, cohesion and flow function
⦁ testing of the state of water in food, including hygroscopicity, water activity, water adsorption isotherms with their mathematical description, kinetics of water sorption and desorption, morphological changes caused by water, prognostic testing of suitability for consumption
⦁ study of acoustic properties in the assessment of the freshness of fruit and vegetables, crispness and crunchiness of snack products
⦁ measurement of osmolality and cryoscopic temperature of solutions and beverages
⦁ ultrasonic disintegration and homogenization of liquid and solid samples
⦁ testing the barrier properties of packaging films (water vapor, oxygen, carbon dioxide)
⦁ testing the composition of the atmosphere in the package (ethylene, oxygen, carbon dioxide)

Apparatus