2020
Sub-department of Meat Technology and Food Quality
RESEARCH SUBJECTS
- biophysical and chemical properties of meat and meat products,
- post mortem changes of muscle tissue,
- influence of ultrasound on physicochemical properties of raw materials,
- HACCP system,
- non – meat ingredients in meat products processing,
- functional properties of food products.
- biochemistry of meat,
- meat technology,
- food quality,
- machinery of food industry,
- animal products technology.
OFFER FOR SCIENTIFIC COOPERATION
- biochemistry of meat,
- animal products processing,
- technological consultancy in meat and milk processing,
- HACCP system,
- biophysical properties of raw materials.
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