Faculty of Food Technology

HistoryOrganizational StructureThe Faculty Units (and experimental stations)Courses in EnglishCourses in PolishResearch and InnovationSurvival KitContact

RESEARCH AND INNOVATION

 

Department of Food Analysis and Quality Assessment

  • chemical and physical modifications of starch of various botanical origin
  • interactions of modified starches with food ingredients
  • analysis of maltodextrins as a fat substitute
  • quantitative and qualitative analysis of saccharides and phenolic compounds found in food
  • assessment of selected physical and chemical properties of edible films
  • antioxidant activity and polyphenol profile of selected bee products
  • sensory analysis of nutrient products

 Head of the Department: prof. dr hab. Teresa Fortuna

 

Department of Food Biotechnology

  • phytates and their hydrolysis products as functional food ingredients
  • fermented products by tempeh method
  • animal cell culture in vitro
  • preparations of enzymes relaxing the plant tissues
  • catechins as food stabilizers
  • GMO detection
  • extraction of pectin and analysis of their biological properties

Head of the Department: prof. dr hab. inż. Krzysztof Żyła

Contact: kbz@urk.edu.pl

 

Department of Refrigeration and Food Concentrates

  • optimization and improvement of technological processes in refrigeration and food freezing
  • storage and quality and durability of raw materials and food products of plant and animal origin. Accelerated Food Stability Assessment (ASLT)
  • computer-aided optimization of operations and unit processes in food technology
  • use of enzyme preparations for the modification of food proteins
  • optimization and improvement of methods of obtaining vitamins, coloring and nutritional supplements from vegetable raw materials
  • research on the technology, quality and safety of low processed foodstuffs
  • application of instrumental methods for the examination of food texture
  • developing new food concentrate recipes and forecasting their durability
  • determining the impact of technological processes and storage conditions on the content of heterocyclic aromatic amines and biogenic amines in food

Head of the Department: prof. dr hab. inż. Krzysztof Surówka

 

Department of Engineering and Machinery in Food Industry

  • rheology and structure of food products
  • phase transformation in biological material
  • synthesis of new materials
  • methods Colligative
  • laser light scattering
  • chemical and biohemical reaction kinetics

Head of the Department: prof. dr hab. inż. Narcyz Grzesik

 

Department of Animal Product Technology

Scientific activity in the field of meat technology:

  • effects of live and post-mortem factors on qualitative properties of raw materials for slaughter (pig, beef, veal, sheep, poultry, fish)
  • assessment of the degree of advancement of endo- and exogenous physicochemical and biochemical changes of slaughter raw materials
  • assessment of the degree of endo and exogenous changes in physico-chemical and biochemical meat products
  • microstructure studies and texture of meat and meat products
  • developing technology for the production of low-fat meat products using red meat, poultry and fish
  • development of technology of production of meat products with functional and health benefits
  • design of new meat products based on traditional recipes
  • evaluation of nutritional value and sensory quality of meat and meat products
  • influence of environmental factors on the growth of microflora of slaughterhouses and meat processing plants
  • analysis of composition of microflora of meat and meat products
     

Scientific activity in the field of milk technology:

  • assessment of the impact of various factors on the technological suitability of cow's milk, sheep's, goat's and sheep's milk
  • developing technology for the production of fermented milk drinks and cheeses with better functional properties
  • factors determining cholesterol content in milk and dairy products
  • effect of selected factors on the content of bioactive substances in milk and fermented milk products
  • utilization of servings for the production of fermented whey-fruit-vegetable drinks
    texture and micro-textures of dairy products
  • possibility of using microbiological transglutaminase in milk processing
  • enriching dairy products with ingredients with high antioxidant activity (tea, vegetables, herbs, wild fruits)
  • proteolysis in milk and dairy products
  • use of low hydrostatic pressure for milk processing
  • study the content of volatile fragrances in cheeses
  • evaluation of quality of dairy products from industrial and farm production

Head of the Department: prof. dr hab. inż. Jacek Domagała

Contact: kppz@urk.edu.pl

 

Department of Raw Materials and Fruit and Vegetable Processing

  • quality of raw materials for processing
  • fixation methods
  • biologically active compounds
  • non-nutrient compounds
  • storage stability

Head of the Department: Dr hab. inż. Piotr Gębczyński, prof. UR

Contact: ktowg@urk.edu.pl

 

Department of Fermentation Technology and Technical Microbiology

  • flavor components, aroma and other beverage ingredients, beverage stability
  • evaluation of the technical suitability of various fruits from domestic crops
  • process optimization using pectinolytic, aylolytic and cellulolytic enzymes
  • effect of activators and inhibitors on the ethanol etching kinetics and synthesis of numerous flavor components during the production of wines, meads, beers and ethanol
  • morphology of various yeast strains and culture of mixed microorganisms and their technological applicability
  • use of killer yeast in fermentation processes
  • optimization of processes for preparation of different drinks in order to improve their health-promoting properties, with particular attention to antioxidant
  • heavy metals biosorption by yeast and Arthrospira cyanobacteria
  • the influence of biodegradation on fermentative activity of yeast
  • recovery of bioactive compound from waste materials of the fruit and vegetable industry, biomass of yeast and other microorganisms
  • evaluation of the antioxidant potential and antimicrobial properties of various herbs and bee products
  • effect of selected bee products on microbiological stability of food

Head of the Department: Dr hab. inż. Paweł Satora, prof. UR

Contact: sekretariat.ktfimt@urk.edu.pl

 

Department of Carbohydrate Technology

  • study of structure and functional starches of different botanical origin
  • evaluation of technological value of bread and cereal cereals, legumes and tubers
  • development of innovative recipes and technology of traditional and dietary bread and extruded snack products
  • developing new technologies for the production of gluten-free bread
  • preparation, examination of properties and application of dietetic cereals (beta-glucan and pentosan concentrates)
  • study of interaction of starch with polysaccharide hydrocolloids
  • chemical and enzymatic modifications of polysaccharides and oligosaccharides (cyclodextrins)
  • evaluation of physico-chemical properties of native honey and honey bee herd

Head of the Department: Prof. dr hab. inż. Halina Gambuś

Contact: ktw@urk.edu.pl

 

Department of Human Nutrition

  • nutritional value of food
  • food contamination
  • chemical instrumental analysis
  • food monitoring

Head of the Department: Prof. dr hab. inż. Teresa Leszczyńska

 

Department of Nutrition Technology and Consumption

  • study on properties of nutritional and non-nutritional food components (phenolic compounds, glucosinolates, dietary fibre, fructans) and their changes occurring under the influence of different treatment technologies
  • development and implementation of modern analytical procedures for food analysis
  • determination of the content of bioactive substances (protein, amino acids, vitamins, contaminants (metals, pesticides, perfluorinated compounds, heat-induced contaminants) and allergens in food .

Head of the Department: Prof. dr hab. inż E. Cieślik

 

Institute of Chemistry

Chemistry and Synthesis of Biopolymers Research Group:

  1. Investigation of physicochemical properties of biopolymers (polysaccharides and deoxyribonuleic acid) and their modification by UV and linearly polarised light.
  2. Development of the synthesis method of biocomposites, elastic hydrogel foils and polysaccharide-based hydrogels containing nanoparticles: nanosilver, silver ions, graphene, graphene oxide and quantum dots.
  3. Functionalisation of carbon nanotubes (CNT, MWCNT).

 

Organic Chemistry and Organic Synthesis Research Group:

  1. Synthesis and photophysical properties of fluorescent sensors for detection of ions and neutral molecules in environment, body fluids and food.
  2. Synthesis and photophyscial investigation of organic materials for electroluminescent, photovoltaic  and NLO applications.
  3. Synthesis of organic scintillators for positron emission tomography PET.

 

Head of the Institute: dr hab. A. Para, prof. UR

 

 

 

 

Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie 31-120 Kraków, Al. Mickiewicza 21, fax: 12 633 62 45, 2009-2013    Redaktor    Polityka cookies