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Department of Food Commodity Science


Research areas
Staff of Food Commodity Science Department is involved in scientific investigations that are focused on:

  • food quality and food safety,
  • consumer preferences with regard to sensory and physiochemical characteristics of food,
  • the role of plant materials in creation of health-related properties and quality of food, 
  • efficiency of natural antioxidants in lipid systems,
  • shelf life of foodstuffs,
  • photocatalytic processes in commodity science.

Teaching
The program of teaching implemented by the Department of Food Commodity Science comprises all the problems of food quality and safety. Classes are conducted in the form of the lectures supplemented by laboratory classes and workshops during which the students acquire practice skills.
The teaching program covers the areas of:
  • food composition,
  • properties of food ingredients (including food additives),
  • quality of plant and animal origin food,
  • methods of food quality assessment (including sensory analysis, chromatographic and physicochemical analysis),
  • principles, technical, economical and environmental aspects of food production and preservation, 
  • shelf life of food,
  • food design and development,
  • food authenticity,
  • food safety (including systems of food safety assurance, food safety risk analysis),
  • food labelling,
  • the issues related with wastes of food industry, their utilization and a possible environmental risk. 

The classes are held at Bachelor, Engineer and Master levels, and also for PhD students, in Polish and in English (also as part of the projects e.g international project Product Quality Management. Central and Eastern Europe, funded by European Social Fund; Product & Process Management, co-funded by EEA and Norway Grants). The teaching program Quality Design of Food Products has been awarded in the international ranking Top 50 Eduniversal Best Master Ranking.

Teaching staff


Professor

  • Maria Małecka, Head of the Department (evaluation of the quality of food of plant origin, natural antioxidants, consumer preferences and food quality)
Associate Professor of the PUEB
  • Urszula Samotyja (shelf life of foodstuffs, consumers’ criteria of food shelf life, activity of natural antioxidants in food lipids)
Adjuncts
  • Anna Bona (food quality)
  • Anna Dankowska (detection of food adulteration by means of fluorescence, UV-Vis and NIR spectroscopies combined with multivariate data analysis)
  • Iwona Jasińska-Kuligowska (oilseed cakes as a source of health-related compounds, phytoestrogens - properties and biological significance, the impact of technological processes and storage on bioactive components of food, quality of dietary supplements and oriental food)
  • Dorota Klensporf-Pawlik (food quality; chromatographic methods in food quality assessment)
  • Inga Klimczak (evaluation of the effect of plant extracts on the health-related properties of non-alcoholic beverages)
  • Maria Sielicka (implementation of sensory and consumer methods in new food product development; an attempt to enrich the health-related value of food products) 
  • Wojciech Zmudziński (the use of photocatalytic processes in commodity science, with particular emphasis on food safety and environmental protection)
PhD students
  • Olga Bińczak
  • Karolina Doba
  • Tomasz Pawłowski
  • Wioletta Wiszniowska-Wąs
Technical staff
  • Justyna Fliegner
  • Agnieszka Kulas
  • Marta Szeliga
Co-worker
  • Bogdan Pachołek


Cooperation with industry and scientific institutions

Research area, highly-qualified and experienced staff as well as laboratory equipment allow the Department of Food Commodity Science to cooperate in the following areas:
  • physicochemical investigations of raw materials and food products,
  • assessment of food quality,
  • determination and verification of the shelf life of foodstuffs
  • training, consultancy and expert opinions for FBOs in food quality, food safety and food labelling, 
  • training and consultancy in sensory analysis (e.g. initiation and training of assessors, preparation of samples, methodology, hedonic tests with consumers).
Moreover, our research workers are the Polish Society for Commodity Science experts and members of other scientific institutions (e.g. European Federation for the Science and Technology of Lipds, Polish Society of Food Technologists).


Contact
Uniwersytet Ekonomiczny w Poznaniu (Poznan University of Economics and Bussines)
Katedra Towaroznawstwa Żywności (Department of Food Commodity Science)
al. Niepodległości 10
61-875 Poznań
Polska (Poland)
phone: +48 61 856 90 90
e-mail: ktz@ue.poznan.pl