{"id":174671,"date":"2021-06-15T14:35:30","date_gmt":"2021-06-15T12:35:30","guid":{"rendered":"https:\/\/up.lublin.pl\/?p=174671"},"modified":"2021-06-15T14:38:39","modified_gmt":"2021-06-15T12:38:39","slug":"food-technology-and-human-nutrition-piotr-lewko-msc","status":"publish","type":"post","link":"https:\/\/up.lublin.pl\/en\/blog\/food-technology-and-human-nutrition-piotr-lewko-msc\/","title":{"rendered":"Food technology and human nutrition \u2013 Piotr Lewko, MSc"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"174671\" class=\"elementor elementor-174671 elementor-168925\" data-elementor-settings=\"[]\">\n\t\t\t\t\t\t<div class=\"elementor-inner\">\n\t\t\t\t\t\t\t<div class=\"elementor-section-wrap\">\n\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-2abc96c elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2abc96c\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-87992bf\" data-id=\"87992bf\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-055dc3f elementor-widget elementor-widget-m5c\" data-id=\"055dc3f\" data-element_type=\"widget\" data-widget_type=\"m5c.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<section class=\"mn-m5-c mn-m5-d2 mn-bg-white\">\n\t<div class=\"mn-grid\">\n\t\t\t\t<div class=\"mn-content mn-grid-9\">\n\t\t\t                <div class=\"mn-content-block active\">\n\t                                                        <div class=\"block-text\">\n\t                                        <p><strong>Doctoral Student:<\/strong> Piotr Lewko, MSc | PZZ Lubella Sp. z&nbsp;o.o. Sp. k.\u00a0in Lublin<\/p>\n<p><strong>Supervisor:<\/strong> Professor Agnieszka W\u00f3jtowicz | Department of Thermal Technology and Food Process Engineering<\/p>\n<p><strong>Company supervisor:<\/strong> Krzysztof Gaczkowski, PZZ Lubella Sp. z&nbsp;o.o. Sp. k.\u00a0in Lublin<\/p>\n<p><strong>Title:<\/strong> &#8220;Development of modification method of wheat flour properties for application in the baking industry&#8221;<\/p>\n<p><strong>Aim:<\/strong> The study aims to obtain a&nbsp;special purpose functional wheat flour for the baking industry. Application of enzymatic fortification and subsequent hydrothermal treatment and\/or the extrusion-cooking process will affect the increased water absorption capacity of wheat flour and the ability to improve the baking efficiency of bakery products.<\/p>\n<p><strong>Proposed research:\u00a0<\/strong>Combined enzymatic and hydro-barothermal and\/or extrusion-cooking treatment, carried out under various processing conditions on selected passages of wheat flour, will allow changing the functionality and physiochemical characteristics of flour in terms of its use to obtain an appropriate quality of bakery products.<\/p>\n<p><a href=\"https:\/\/up.lublin.pl\/wp-content\/uploads\/2021\/06\/Piotr_Lewko.jpg\"><img loading=\"lazy\" class=\"aligncenter wp-image-173687\" src=\"https:\/\/up.lublin.pl\/wp-content\/uploads\/2021\/06\/Piotr_Lewko.jpg\" alt=\"\" width=\"540\" height=\"785\" \/><\/a><\/p>\n                                        <\/div>\n\t\t\t\t\t\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t\t\t<\/div>\n\t<\/div>\n<\/section>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Doctoral Student: Piotr Lewko, MSc | PZZ Lubella Sp. z&nbsp;o.o. Sp. k.\u00a0in Lublin Supervisor: Professor Agnieszka W\u00f3jtowicz | Department of Thermal Technology and Food Process Engineering Company supervisor: Krzysztof Gaczkowski, PZZ Lubella Sp. z&nbsp;o.o. Sp. k.\u00a0in Lublin Title: &#8220;Development of modification method of wheat flour properties for application in the baking industry&#8221; Aim: The study [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":173695,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[5554],"tags":[],"_links":{"self":[{"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/posts\/174671"}],"collection":[{"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/comments?post=174671"}],"version-history":[{"count":4,"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/posts\/174671\/revisions"}],"predecessor-version":[{"id":174675,"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/posts\/174671\/revisions\/174675"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/media\/173695"}],"wp:attachment":[{"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/media?parent=174671"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/categories?post=174671"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/tags?post=174671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}