English Site

Department of food commodity science

Research areas

Members of Food Commodity Science Department are involved in scientific investigations, that are focused on:
food quality and food safety,
consumer preferences with regard to sensory and physiochemical characteristics of food,
natural antioxidants efficiency in both model systems and food, using chemometric methods,
the role of phenolic compounds in evaluation of citrus juices quality,
water quality, photocatalytic water treatment from organic compounds,
prohealthy properties of food products and food components, criteria of functional foods evaluation.

Generally the program of teaching realized by the Chair comprises all the problems of food quality and safety. Therefore, the teaching program includes: knowledge concerning quality of food of different - plant and animal - origin, based on natural sciences such as biology, microbiology, biochemistry and chemistry, food composition and food ingredients, principles of food production and conservation, the problems of food packaging and storage, the issues connected to wastes of food industry, their utilization and a possible environmental risk. Special attention is paid to the quality of nutritional goods, which are a subject of trade turnover.
The lectures are completed by laboratory classes in which the students gain knowledge and practice independent expert's reports regarding food. In connection to the mentioned expert appraisement the students gain also knowledge concerning sensory analysis (lectures and laboratory classes) - one of the most important tools in evaluation of food quality. The basic knowledge of food and its quality is completed by lectures regarding food additives - the benefits and risks of their using, human nutrition, quality standards and quality systems, etc. Besides the lectures and laboratory classes for students (at Bachelor and Master level), PhD students, our Chair offers two-semester post-diploma study: Food safety insurance systems, focused on a HACCP system and its practical application.

Teaching staff
Maria Małecka, Head of the Department
evaluation of the quality of food of plant origin, natural antioxidants, consumer preferences and food quality
Andrzej Sobczyński
physicochemical assessment of food, water treatment issues, ethanol-based fuel additives
Jan Kumider (retired Professor)
food technology, waste issues, food contamination

Inga Klimczak
Bogdan Pachołek
Urszula Samotyja
Jerzy Zielnica
Wojciech Zmudziński

Scientific and teaching assistants
Agnieszka Jursza-Szymańska

PhD students
Anna Hudzik
Anna Bona
Izabela Chrostowska-Siwek

Technical staff
Mirosława Bakalarska
Agnieszka Kulas
Danuta Mikołajczyk
Jadwiga Podsiadłowska
Marta Szeliga

Cooperation with industry
Scientific-research area, highly-qualified and experienced educators as well as research and laboratory equipment allow our Department to cooperate in the following areas:
physicochemical investigations of raw materials and food products with results interpretation,
commodity appraisement of food quality,
training, consultancy and expert opinions for industrial teams in:
- food safety and food labeling,
- sensory analysis (e.g. sensitivity assessment of candidates for panel to perform sensory, evaluation, methodology, consumer research methods, sensory efficiency monitoring).
Members of our Chair are experts of Commodity Research and Expertise Centrum in Poznan. We also cooperate with others scientific and research-development units, with industry units and commercial properties. Moreover our research workers are the Polish Society for Commodity Science experts.

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