Department of Food Quality and Safety
The Department of Food Quality and Safety employee team is an interdisciplinary group of specialists representing a holistic approach to the issue of quality and food safety. Research and didactic areas of interest to the Department employees include the shaping and assessment of quality, with emphasis on food safety, sensory quality, functional and health-promoting features, issues of authenticity and detection of adulteration, shelf-life forecasting, labelling and food design. Matters regarding responsible production and consumption and rational management of resources are part of sustainable food, environmental and social systems.
Staff members
Consultations in the current semester
Dr hab. inż. Wojciech Zmudziński, prof. UEP
Budynek A, room no 09b
Prof. dr hab. Henryk Szymusiak
Budynek B, room no 06
Dr hab. inż. Urszula Samotyja, prof. UEP
Bud. A-skrzydło, room no 130
Dr hab. inż. Inga Klimczak, prof. UEP
Budynek A, room no 09
Dr hab. inż. Anna Dankowska, prof. UEP
Bud. A-skrzydło, room no 130
Dr inż. Iwona Jasińska-Kuligowska
Budynek A, room no 011
Dr inż. Dorota Klensporf-Pawlik
Budynek A, room no 011
Dr inż. Maria Sielicka-Różyńska
Building A, room no 011
Mgr inż. Agnieszka Kulas
Bud. A-skrzydło, room no 313
Budynek A, room no 09a
Mgr inż. Marta Szeliga
Budynek A, room no 011