SGGW Witryn / Home / About the Institute / Department of Food Technology and Assessment

Department of Food Technology and Assessment

Head of the Department

dr hab. inż. Ewa Majewska

Tel. (0 22) 59 37 678
e-mail: ewa_majewska1@sggw.edu.pl

Secretariat

mgr inż. Małgorzata Kornatowska

tel. (0 22) 59 37 545
e-mail: malgorzata_kornatowska@sggw.edu.pl
e-mail: ktoz@sggw.edu.pl

Teams included in the Department

Meat Technology
Milk Technology
Food Quality Assessment
Fruit, Vegetable and Cereal Technology
Technology of Fats and Food Concentrates

Meat Technology

dr hab. inż. Lech Adamczak
dr hab. inż. Aneta Cegiełka
dr hab. inż. Marta Chmiel
dr hab. inż. Krzysztof Dasiewicz, prof. SGGW
dr hab. inż. Tomasz Florowski
dr hab. inż. Dorota Pietrzak
Prof. dr hab. inż. Mirosław Słowiński
dr inż. Iwona Szymańska
mgr inż. Jan Cegiełka

Research

Scientific research carried out in the Meat Technology Team covers a wide range of thematic areas, in line with the latest research trends in the field of meat technology, and responding to the needs of the modern meat industry in terms of shaping and assessing the quality, including the safety, of various meat products.

Działalność naukowa Zespołu Technologii Mięsa obejmuje m.in.:

⦁ research on the influence of in vivo factors (including genetic and nutritional factors) and post-mortem factors on the quality of carcasses and meat of slaughter animals, including the frequency of quality defects,
⦁ research on the influence of recipes and production technology on the quality of meat products, including the use of new additives in the production of meat products and the creation of new products, including from the functional food segment (bioactive additives) and convenient food (e.g. using freeze-drying),
⦁ research on the development of rapid analytical techniques for assessing the quality of meat and meat products, including 2D vision techniques and the use of modern 3D scanners,
⦁ research on the durability and safety of meat and meat products, including the use of high hydrostatic pressure technology to extend the shelf life of meat and meat products and the use of innovative packaging methods.

Didactics

Home made cheeses and processed meat products
Honey and other bee products
Marketing and basic processing of raw materials of animal origin
Product quality assessment and logistics
Protection of intellectual property
General food technology
Basics of gastronomic technology
Copyright and patent protection
Processing of organic animal raw materials
Product design
Propaedeutics of the food industry
Processing of raw materials of plant and animal origin
Engineering seminar
Master’s seminar
Raw materials of plant and animal origin
HACCP safety system in the food industry
Computer techniques in the preparation and presentation of results
Technology and hygiene of food of animal origin
Meat technology
Technological design of food industry plants
Commodity science of agricultural products of animal origin
Commodity science of raw materials and products of the food industry
Modern technologies
Processing use of fish and marine invertebrates

Cooperation with the environment

The employees of the Meat Technology Team cooperate with both scientific research units and numerous economic entities in the meat industry and those cooperating with the meat industry (including producers of food additives, packaging, etc.). Cooperation with the economic environment includes:

⦁ consultations on meat industry technology and methods for testing the quality of meat and meat products,
⦁ development of meat product production technologies, including the use of new technological additives and innovative processing technologies (including high-pressure technology) and packaging (vacuum packaging, SKIN, MAP),
⦁ technical and technological assessment of meat plants,
⦁ conducting analyses of the physical and chemical properties of meat from large slaughter animals, poultry and meat products.

As part of its scientific, research and service activities, the Meat Technology Team cooperates with, among others: with the Institute of High Pressure Physics of the Polish Academy of Sciences, Amco Sp. z o.o., Chr. Hansen Poland Sp. z o.o., CID LINES Sp. z o.o., Animex Foods sp. z o.o., DOEHLER Sp. z o.o., Drobimex Sp. z o.o., SuperDrob S.A., Exeller® Polska Sp. z o.o. and the National Poultry Council.

Apparatus

Milk Technology

dr hab. inż. Anna Berthold-Pluta, prof. SGGW
dr hab. inż. Monika Garbowska, prof. SGGW
dr hab. inż. Lidia Stasiak-Różańska, prof. SGGW
dr inż. Agnieszka Tyburcy
Prof. dr hab. inż. Małgorzata Ziarno
mgr inż. Ewa Kowalska
mgr inż. Katarzyna Czarniak

Research

Działalność naukowa pracowników Zespołu Technologii Mleka obejmuje m.in.:

⦁ research on technological factors and the influence of biologically active substances on selected quality features and safety of milk and dairy products (unfermented and fermented);
⦁ research on the production and analysis of dairy products, as well as on the use of lactic acid bacteria, propionic acid bacteria, including potentially probiotic strains in food production;
⦁ research on the production of plant-based milk substitutes and dairy products obtained from soy, oats, millet, sorghum, wheat, legume seeds (e.g. beans);
⦁ research on the production and industrial use of bacterial cellulose; these include, among others: searching for strains that effectively produce this biopolymer, using food industry waste as alternative substrates for acetic bacteria to produce bacterial cellulose, developing a cheese recipe in which part of the milk fat is replaced with bacterial cellulose, using bacterial cellulose as a carrier of natural substances with antimicrobial activity;
⦁ research on the occurrence and characteristics of Cronobacter spp. in food products;
⦁ research on the possibility of using additional starters of lactic acid bacteria to increase the content of biologically active substances, e.g. bioactive peptides and limiting the formation of unfavourable biogenic amines in ripening rennet cheeses;
⦁ economics and organisation of a food company – issues related to the economic analysis of enterprises, enterprise management, human resources management and corporate social responsibility.

Didactics

Cooperation with the environment

Cooperation with the business and industry environment include:

⦁ consulting and opinions on the production, safety, quality and durability of milk and dairy products and their plant substitutes,
⦁ testing the quality and durability of milk and dairy products and their plant substitutes,
⦁ economic analysis of enterprises, enterprise management, human resources management,
⦁ conducting and co-implementing research and R&D projects.
Cooperation with scientific units, including:
⦁ Department of Microbial Biochemistry of the Institute of Biochemistry and Biophysics of the Polish Academy of Sciences in the scope of implementing the project entitled “Characterization of genetic determinants of propionic acid biosynthesis and analysis of their functionality in selected lactic acid bacteria” carried out in the period 09.01.2019 – 08.01.2022 (2018/29/B/NZ9/02278).

Apparatus

Stephan apparatus for making cream cheese
autoclaves
laboratory homogenizer
cryoscop
laboratory pasteurizer
Brookfield viscometer with accessories
optical microscopes
ultrasonic washer
vacuum packing machine
ultrasonic processor
Vis-UV spectrophotometer
Brookfield texturometer
laboratory centrifuges
milk skimming centrifuge
apparatus for measuring water activity
liquid chromatography apparatus with accessories
gas chromatography apparatus with accessories
SDS electrophoresis kit
Kjeldahl apparatus for protein content determination
Kit for determining the fat content by the butyrometric method
thermostats
laboratory dryers
inkubator CO 2 z płaszczem powietrznym

Food Quality Assessment

dr inż. Marta Ciecierska
dr hab. inż. Dorota Derewiaka, prof. SGGW
dr inż. Beata Drużyńska
dr hab. inż. Ewa Majewska
dr hab. inż. Małgorzata Piecyk
dr hab. inż. Rafał Wołosiak, prof. SGGW
dr inż. Elwira Worobiej
mgr inż. Joanna Wasil

Research

  • Research on the mechanisms of shaping the quality characteristics of raw materials and products during storage and in the processing process, with particular emphasis on the bioactivity of food and the presence of natural antioxidants.
  • Research on markers of food quality and safety and other compounds important in the verification of food adulterations.
  • ⦁ Testing the content and interaction of biologically active food ingredients (including polyphenols, vitamins, carotenoids).
  • Development, improvement and validation of food testing methods using instrumental techniques (gas chromatography, liquid chromatography, gas chromatography coupled with mass spectrometry, liquid chromatography coupled with mass spectrometry, spectrophotometry, spectrofluorimetry, flame photometry).
  • Research on the influence of enzymatic and physical modifications on the properties of proteins and starch.
  • Analysis of the composition of fatty acids, trans isomers, n-3 and n-6 fatty acids, conjugated linoleic acid (CLA), sterols and their oxidation products.
  • Analysis of volatile compounds and creation of food aroma profiles.
  • Development and improvement of methods for monitoring food quality and safety parameters.

Didactics

Cooperation with the environment

  • Advice and opinions on the compliance of products with the requirements of food law.
  • Preparation of expert opinions on food, its ingredients and contaminants.
  • Instrumental marking of food ingredients and impurities and their changes under the influence of various technological processes or in terms of the presence of adulterations; the scope of research concerns mainly such compounds as:
    • polyphenols, vitamins, carotenoids and other bioactive compounds,
    • composition of fatty acids, trans isomers, n-3 and n-6 fatty acids, conjugated linoleic acid (CLA),
    • phytosterols and cholesterol and their oxidation products,
    • allergens,
    • volatile compounds profiles,
    • polycyclic aromatic hydrocarbons and other trace compounds found in food.
  • Improving the methods of obtaining antioxidants, optimizing their activity in food, research on interactions with the ingredients of the food matrix.
  • Development and improvement of food research methods with the use of instrumental techniques (liquid chromatography, gas chromatography coupled with mass spectrometry, liquid chromatography coupled with mass spectrometry, spectrophotometry, spectrofluorimetry, flame photometry).
  • Training in the area of food law and food research, to the extent expected by the contracting authority.

Apparatus

Fruit, Vegetable and Cereal Technology

dr hab. inż. Grażyna Cacak-Pietrzak
dr inż. Andrzej Cendrowski
dr hab. inż. Stanisław Kalisz, prof. SGGW
dr inż. Bartosz Kruszewski
dr inż. Katarzyna Sujka
dr inż. Iwona Ścibisz
dr inż. Sylwia Stępniewska
mgr inż. Anna Rajkowska

Research

⦁ Research on the antioxidant properties of raw materials and fruit and vegetable preserves (juices, drinks, jams).
⦁ Characteristics of the chemical composition and technological usefulness of new species and varieties of fruit and vegetables: highbush blueberry, haskap berry, Asian pear, winter squash, wild rose, sea buckthorn and dogwood.
⦁ Factors influencing the stability of anthocyanins in fruit and vegetable products.
⦁ Influence of technological factors and storage conditions on the quality of concentrated juices.
⦁ The use of natural plant extracts to enrich fruit preserves.
⦁ Evaluation of the technological value of various types of cereals (wheat, triticale, rye).
⦁ The impact of various agrotechnical treatments on the technological value of cereals (wheat, triticale, rye).
⦁ The use of non-bread grains in baking and confectionery.
⦁ Use of cereals from organic farming for the production of bread and pasta.
⦁ The influence of natural additives on the quality of bread and pastry products.
⦁ The effect of natural additives on the slowing down of the staling process of wheat bread.
⦁ Application of the deferred baking method to modify the technology of bread production.
⦁ Enzymatic reduction of FODMAP content in bakery products

Didactics

Appertisation
Ecology in food production
Freezing
Food storage
Minimally processed food
Baby Food
Polish superfruits
Food adulteration and methods of their detection
Snacks and non-alcoholic beverages
Propedautics of food industry plants
General food technology
Technological design of food industry plants
Technology of fruits and vegetables
Cereal technology
Basics of gastronomic technology
Modern technologies
Raw materials of plant origin
Processing of plant raw materials
Product quality assessment and logistics
Product design
Processing of organic plant raw materials
Sustainable food
Food processing waste
Commodity science of agricultural products – plant origin
Plant-based food technology and hygiene
Specialized technology:
⦁ Technical and analytical control in the fruit and vegetable industry,
⦁ Quality and technological suitability of fruits, vegetables, mushrooms and cereals,
⦁ Technology of semi-finished products and fruit and vegetable products (canned food, frozen food, dried fruit, juices and beverages, pickles, sweetened concentrates, wines, minimally processed fruit and vegetables, tomato products),
⦁ Technology of semi-finished products and cereal products (bakery intermediates, flours, groats, flakes, pasta, bread, confectionery products).

Cooperation with the environment

⦁ Consultations on the technology of processing fruit and vegetable raw materials and methods of testing the quality of preserves and food additives used in the fruit and vegetable industry.
⦁ Consultations on the technology of the cereal-milling and bakery industries as well as methods of testing the quality of raw materials and cereal products.
⦁ Physico-chemical analyzes of fruit and vegetables and their products:

⦁ Determination of color, turbidity, viscosity, density.
⦁ Determination of pH, extract content, total acidity, volatile acidity.
⦁ Determination of the content of dry substance, ash, ash alkalinity, substances insoluble in water, sand.
⦁ Determination of the content of direct reducing sugars and total sugars, chlorides, SO2, ethyl alcohol, starch.
⦁ Determination by spectrophotometric method of total pigments content (anthocyanins, carotenoids, chlorophylls, betacyanins), total polyphenols, polyphenyl oxidase activity, vitamin C content, antioxidant capacity (DPPH, ABTS, FRAP).
⦁ Determination by chromatographic method of the content of anthocyanins, carotenoids, phenolic acids, L-ascorbic and dehydroascorbic acids, vitamins B1, B2 and B6, organic acids, iridoids, hydroxymethylfurfural and sugars.

⦁ Physico-chemical analyzes of cereal raw materials and their products:

⦁ Determination of the physical properties of cereal grains (1000 grain weight, bulk density, accuracy, uniformity, glassiness, hardness).
⦁ Determination of the chemical composition of raw materials and cereal products (content: total protein, fat, ash).
⦁ Assessment of the quantity and quality of gluten in the Gluten Index system, assessment of the activity of amylolytic enzymes by the Hagberg-Perten method, laboratory grinding (Bühler, Quadrumat Senior and Junior mill).
⦁ Assessment of the rheological properties of the dough (farinograph, extensograph by Brabender, alveograph by Chopin).
⦁ Evaluation of the fermentation properties of the dough (SJA fermentograph).
⦁ Laboratory trial baking and evaluation of bread quality (bread volume, crumb texture – TA.XTi texture analyzer).

Apparatus

Liquid chromatograph with UV-Vis, DAD, RI, FLD detectors
Spectrophotometers
Color measuring device
Steam distillation device
Centrifuges, incubators, homogenizers, mixers, furnaces, dryers
Refractometers, titrators, turbidimeters
Viscometer, evaporator
SPE extraction device
Autoclave, Freeze dryer,
Basket and layer press
The cutter and the foot spreader
Microwave sterilizer
Device for grinding in liquid nitrogen
Device for sterile filling of beverages
Laboratory mill (Bühler)
Mill Quadrumat Junior and Senior (Brabender)
Granotest
SZD type separator, Vogel sieves
Glutomatic, Polarimeter, Farinograph
Laboratory and industrial mixers
Alveograph, Fermentograph and Amylograph
Apparatus for the determination of the falling number
Texture analyzer
Apparatus for the sedimentation number, 3D scanner
Nitrogen distillation apparatus
Dough divider and croissant device
Dough roller
Water activity determination kit

Technology of Fats and Food Concentrates

dr inż. Anna Florowska
dr hab. inż. Katarzyna Marciniak-Łukasiak, prof. SGGW
dr inż. Katarzyna Ratusz
dr inż. Edyta Symoniuk
dr hab. inż. Małgorzata Wroniak, prof. SGGW
Prof. dr hab. inż. Anna Żbikowska
dr inż. Monika Fedko
techn. Grażyna Nowak

Research

⦁ Characteristics of cold pressed and refined oils.
⦁ Autoxidation of fats and methods of its reduction – the use of antioxidants.
⦁ Characteristics of frying, confectionery and confectionery fats.
⦁ Research on the impact of raw material and technological factors on quality:
⦁ cold-pressed oils (rapeseed, linseed, rydzowy, hemp and others)
⦁ gluten-free products
⦁ fried instant noodles
⦁ w/o and o/w emulsions
⦁ Use of food additives in the production of low-fat (emulsions and sauces) and high-fat products (confectionery, fried products, including instant noodles).
⦁ Characteristics and application of hydrocolloids in food production.
⦁ Production and characteristics of special foods (vegetarian, vegan, functional).
⦁ Study of the effectiveness of microencapsulation of flavors, dyes, edible oils and their stability.
⦁ Research on the impact of the type of packaging, packaging method, storage conditions on the quality of products
⦁ The use of food additives in food products.
⦁ The impact of storage conditions on the quality and safety of food products.
⦁ Utilization of food industry by-products

Didactics

Propaedeutics of the food industry
General Food Technology
Packaging
Wrapping
Packaging safety
Technology of Fats and Food Concentrates
Basics of Gastronomic Technology
Food commodity science
Commodity science of agricultural products of plant origin
Designing Food Industry Plants
Modern technologies
Raw materials of plant origin
Processing of raw materials of plant origin
Product quality assessment and logistics
Product design
Basics of the development of research results
Contemporary research trends in food technology
Alternative raw materials for the preparation of edible oils
Food additives
Food additives – health aspects
Food additives – technological aspects
Functional food
Fats in food technology
Basics of dietetics
Instant food
Special food

Cooperation with the environment

W ramach działalności dydaktycznej i naukowo-badawczej Zespół szeroko współpracuje z:

  • research units – e.g. Institute of Agricultural and Food Biotechnology in Warsaw, University of Life Sciences in Poznań, University of Life Sciences in Wrocław, University of Life Sciences in Lublin, University of Economics in Krakow, Institute of High Pressure Physics of the Polish Academy of Sciences, University of Technology and Humanities in Radom, University of Warmia and Mazury in Olsztyn;
  • institutions of official control and analysis of food safety – e.g. National Health Institute – National Institute of Public Health, Chief Sanitary Inspectorate;
  • economic environment entities – e.g. ZT Kruszwica S.A., Bunge Polska Sp. z o.o., Develey Polska Sp. z o.o., Cargill Poland Sp. z o.o.; LOTTE Wedel Sp. z o.o., Semco Sp. z o.o. Sp.k.; Tłocznia Kropla Omega, Tree nuts; Złoto Polskie – Family Business s.c., Ol’vita, WSP Społem in Kielce, Agra Forus sp. z o.o.

Apparatus