2020
Department of Analysis and Food Quality Assessment
The research covers the following topics:
- Analysis of starch structure after an action of enzymes including determination of internal porosity using mercury porosimetry and crystalline structure, as well as structural inhomogeneities using WAXS and SAXS methods (this part of research is conducted in cooperation with partner scientific units);
- Optimization of the parameters of hydrothermal processing of starch materials by means of physico-chemical and structural characteristics of the product (sorption properties both from the gaseous and the aqueous stage);
- Determination of sorption isotherms of chemically diverse compounds on starch in the conditions of carrier gas moistening using inverse gas chromatography;
- Influence of pulsatory electric field on permeability changes in membranes of different yeast types concerning an accumulation of inorganic ions in cells as well as their influence on enzyme activity;
- Improvement of food chemical components analysis methods (development and improvement of procedures such as isolation, separation and determination of biologically active compounds: proteins, amino acids and enzymes using chromatography);
- Assessment of some Silphium species as inulin and saponin material;
- Examination of storage changes in hops and hop products by, among others, an estimation of antioxidation activity changes.
Department of Instrumental Analysis of Food was established in 1993 to complete scientific and didactic matters for the new major Food Technology and Human Nutrition at the Faculty of Agriculture. In the years 20032006 the unit existed under the name of Department of Food Quality Evaluation and finally it changed the name again into Department of Analysis and Evaluation of Food Quality on 18.04.2006.
Urszula Pankiewicz
holds academic degree of Doctor in Agricultural Sciences in the field of Food Technology and Nutrition (specialization: Food Analysis) conferred by the Council of the Faculty of Agriculture at Agricultural University in Lublin on 6th June 2005.
Dissertation title: “The influence of a pulsating electric field on selenium accumulation in cells of various species of yeast”
Supervisor: dr hab. Jerzy Jamroz, prof. nadzw.
Marzena Włodarczyk-Stasiak
holds academic degree of Doctor in Agricultural Sciences in the field of Food Technology and Nutrition (specialization: Food Analysis) conferred by the Council of the Faculty of Food Science at University of Warmia and Mazury in Olsztyn on 13th October 2006.
Dissertation title: “Studies on the starch extrudates structure by sorption methods”
Supervisor: dr hab. Jerzy Jamroz, prof. nadzw.
Monika Sujka
holds academic degree of Doctor in Agricultural Sciences in the field of Food Technology and Nutrition (specialization: Food Analysis) conferred by the Council of the Faculty of Food Science and Biotechnology at Agricultural University in Lublin on 7th November 2007.
Dissertation title: “Influence of enzymatic hydrolysis on structure of different native starches
Supervisor: dr hab. Jerzy Jamroz, prof. nadzw.
University of Life Sciences in Lublin
13 Akademicka Street, 20-950 Lublin
VATIN 712 010 37 75
REGON no. 000001896
ePUAP: /UP-Lublin/SkrytkaESP
Faculty of Food Science and Biotechnology
8 Skromna Street
20-704 Lublin
Phone no. +48 81 462 33 74
+48 81 462 33 92
Fax. +48 81 462 33 76