Research at the Institute
Research
The scope of research conducted at the Institute of Food Sciences is in the field of agricultural sciences, in the discipline of food technology and nutrition. The conducted research takes into account microbiological, chemical, physical, technical and technological aspects of raw materials and food products, as well as tools and means related to food production, and concern:
⦁ Basic and biotechnological food research in the field of microbiology and technology (the use of microorganisms and their metabolism products in the food and nutrition industry; the use of agri-food industry waste materials to obtain economically valuable products; basic and technological research of selected strains of industrial yeast; occurrence and characteristics of Cronobacter spp. in food products, with particular emphasis on their virulence and genetic potential; obtaining and using bacterial cellulose in the food industry; biotransformations with the participation of yeast: synthesis of fragrances, detergents and antioxidants; research on the use of the ability of microorganisms to synthesize enzymes in agricultural and food biotechnology and medicine; research on the effective use of yeast biomass as catalysts for chemical reactions),
⦁ The influence of the technological process on the physical properties and condition of water in food products (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; innovative techniques (ultrasound, pulsed electric field, pulsed light , microencapsulation) and the quality and functionality of the product; optimization of the composition of edible coatings in terms of their functional properties; stability and properties of emulsion systems; physical and rheological properties of various food materials in terms of product design),
⦁ Organization of production and operational evaluation of devices and machines in the food industry,
⦁ The impact of selected factors on food quality (research on: the impact of living and post-mortem factors on the quality of carcasses and meat of slaughter animals; development of rapid analytical techniques for assessing the quality of meat and processed meat (2D and 3D vision techniques); the use of high hydrostatic pressure technology to extend the shelf life of meat and meat products; using innovative methods of packaging food products; developing technologies for the production of plant substitutes for milk and dairy products based on soy, oats, millet, sorghum, wheat, legume seeds; markers of food quality and safety and other essential compounds in verification of food adulterations; development, improvement and validation of food testing methods using instrumental techniques; development and improvement of food safety and quality management systems; factors affecting the stability of anthocyanins in the production of fruit and vegetable; the influence of technological factors and storage conditions on the quality of concentrated juices; the use of natural plant extracts to enrich fruit preserves; influence of various agrotechnical treatments on the technological value of cereals; the use of organic and non-bread grains in baking and confectionery; the impact of natural additives on the quality of bread and confectionery products; using the deferred baking method to modify the bread production technology; enzymatic reduction of FODMAP content in bakery products; influence of raw materials and technological factors on the quality of cold-pressed oils, gluten-free products, fried instant noodles and w/o and o/w emulsions; the use of food additives in the production of low-fat (emulsions and sauces) and high-fat products (biscuits, fried products, including instant noodles),
⦁ Research on model matrices and active compounds in food and other biologically active systems (mechanisms of shaping the quality characteristics of raw materials and products during storage and during the processing, with particular emphasis on bioactive ingredients in food; analysis of the composition of fatty acids, sterols and their oxidation products in food; analysis of volatile compounds and creation of food aroma profiles; the possibility of using additional lactic acid bacteria starters to increase the content of biologically active substances, e.g. bioactive peptides and reduce the formation of unfavorable biogenic amines in rennet ripened cheeses; research on the antioxidant properties of raw materials and fruit and vegetable products; chemical composition characteristics and technological usefulness of new species and varieties of fruit and vegetables: highbush blueberry, Kamchatka berry, Asian pear, winter squash, wild rose, sea buckthorn and dogwood; evaluation of the technological value of various types of cereals; auto-oxidation of fats and methods of its reduction; studies of transformations and their thermal effects in lipids and other macromolecular compounds; research on the physicochemical properties of vegetable and animal fats; modifications of natural fats).
Projects
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Projekty krajowe od 2017 r. (NCN):
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Projekty krajowe od 2017 r. (NCBiR):
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Projekty krajowe realizowane z innych źródeł:
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Projekty międzynarodowe od 2017 r.:
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Akcje COST (Projekty European Cooperation in Science and Technology):
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Projekty dydaktyczne finansowane z NCBiR:
Scientific titles/proceedings
PhD theses
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Lista prac doktorskich
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Lista postępowań o nadanie stopnia doktora wszczętych po 30 kwietnia 2019 r.
Habilitation proceedings
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Lista postępowań habilitacyjnych wszczętych przed 30 kwietnia 2019 r. (01.01.2017-30.04.2019)
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Lista postępowań habilitacyjnych wszczętych po 30 kwietnia 2019 r.
Professor title
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Lista postępowań o nadanie tytułu profesora