Scientists from our institute in the World’s Top 2% Scientists 2023 ranking!

The latest World’s Top 2% Scientists 2023 ranking, indicating the most influential researchers in the world, includes 13 scientists from the Warsaw University of Life Sciences (SGGW). This is a significant increase compared to the previous year, when 10 people from our university were included in the ranking.
What is particularly pleasing is that this year’s list also includes a group of young researchers whose dynamically developing careers and significant contribution to the development of science have been noticed in the international arena. This is proof that new generations of scientists are growing at SGGW, whose work is already having a global impact.
The ranking, developed by Stanford University in cooperation with Elsevier and SciTech Strategies, includes scientists from all fields of science, and its results are based on citation indicators collected in the Scopus database. The bibliometric criteria assessed include:
- total number of citations,
- Hirsch index (h-index),
- author’s position among co-authors of the publication (first, last place),
- number of articles.
The Top 2% ranking is one of the most prestigious international awards, the aim of which is to identify scientists who have the greatest impact on the development of science. The ranking includes mechanisms to prevent negative phenomena such as self-citations or “citation farms”.
Congratulations to all those honored!
Scientists from the Institute of Food Science who were included in the World’s Top 2% Scientists 2023 list prepared for 2023:
dr hab. Marek Kieliszek, prof. SGGW, Katedra Biotechnologii i Mikrobiologii Żywności
dr hab. Sabina Galus, prof. SGGW, Katedra Inżynierii Żywności i Organizacji Produkcji
dr hab. Katarzyna Samborska, prof. SGGW, Katedra Inżynierii Żywności i Organizacji Produkcji
dr hab. Małgorzata Nowacka, prof. SGGW, Katedra Inżynierii Żywności i Organizacji Produkcji
dr hab. Artur Wiktor, prof. SGGW, Katedra Inżynierii Żywności i Organizacji Produkcji
dr inż. Anna Kot, Katedra Biotechnologii i Mikrobiologii Żywności
Prof. dr hab. Ewa Raczyńska, Katedra Chemii