{"id":140910,"date":"2021-07-09T10:20:11","date_gmt":"2021-07-09T08:20:11","guid":{"rendered":"https:\/\/up.lublin.pl\/foodscience\/?page_id=140910"},"modified":"2023-02-10T13:14:52","modified_gmt":"2023-02-10T12:14:52","slug":"meat-technology-and-food-quality","status":"publish","type":"page","link":"https:\/\/up.lublin.pl\/foodscience\/en\/about-faculty\/didactic-units\/deptartment-of-animal-food-technology\/meat-technology-and-food-quality\/","title":{"rendered":"Sub-department of Meat Technology and Food Quality"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"140910\" class=\"elementor elementor-140910 elementor-140571\" 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-2d462e1 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2d462e1\" 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-94c880c\" data-id=\"94c880c\" 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-5c5a8a3 elementor-widget elementor-widget-m2k\" data-id=\"5c5a8a3\" data-element_type=\"widget\" data-widget_type=\"m2k.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<section class=\"mn-m2-d mn-bg-green\">\n    <div class=\"mn-grid\">\n        <div class=\"mn-grid-12 mn-introtext\">\n                            <h3>\n                    Sub-department of Meat Technology and Food Quality                <\/h3>\n                        <\/div>\n    <\/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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-235ce6f elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"235ce6f\" 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-08fc341\" data-id=\"08fc341\" 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-61fad1a elementor-widget elementor-widget-m5c\" data-id=\"61fad1a\" 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-bg-white\">\n\t<div class=\"mn-grid\">\n\t\t            <div class=\"mn-menu-container mn-grid-3\">\n                <ul class=\"mn-bg-yellow\">\n\t                                        <li>\n                            <a href=\"#\" class=\"active\" data-hash=\"#\">\n                                Research                            <\/a>\n                        <\/li>\n                                                <li>\n                            <a href=\"#\" class=\"\" data-hash=\"#\">\n                                Education                            <\/a>\n                        <\/li>\n                                                <li>\n                            <a href=\"#\" class=\"\" data-hash=\"#\">\n                                Offer                            <\/a>\n                        <\/li>\n                                        <\/ul>\n            <\/div>\n\t        \t\t<div class=\"mn-content mn-grid-8\">\n\t\t\t                <div class=\"mn-content-block active\">\n\t                                                        <div class=\"block-text\">\n\t                                        <p><strong>RESEARCH SUBJECTS <\/strong><\/p>\n<ul>\n<li>biophysical and chemical properties of meat and meat products,<\/li>\n<li>post mortem changes of muscle tissue,<\/li>\n<li>influence of ultrasound on physicochemical properties of raw materials,<\/li>\n<li>HACCP system,<\/li>\n<li>non &#8211; meat ingredients in meat products processing,<\/li>\n<li>functional properties of food products.<\/li>\n<\/ul>\n                                        <\/div>\n\t\t\t\t\t\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                                        <div class=\"block-text\">\n\t                                        <ul>\n<li>biochemistry of meat,<\/li>\n<li>meat technology,<\/li>\n<li>food quality,<\/li>\n<li>machinery of food industry,<\/li>\n<li>animal products technology.<\/li>\n<\/ul>\n                                        <\/div>\n\t\t\t\t\t\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                                        <div class=\"block-text\">\n\t                                        <p><strong>OFFER FOR SCIENTIFIC COOPERATION<\/strong><\/p>\n<ul>\n<li>biochemistry of meat,<\/li>\n<li>animal products processing,<\/li>\n<li>technological consultancy in meat and milk processing,<\/li>\n<li>HACCP system,<\/li>\n<li>biophysical properties of raw materials.<\/li>\n<\/ul>\n                                        <\/div>\n\t\t\t\t\t\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>Sub-department of Meat Technology and Food Quality UP Wydzia\u0142 Nauk o&nbsp;\u017bywno\u015bci i&nbsp;Biotechnologii Research Education Offer 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 &#8211; meat ingredients in meat products processing, functional properties of food [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":140904,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"_links":{"self":[{"href":"https:\/\/up.lublin.pl\/foodscience\/en\/wp-json\/wp\/v2\/pages\/140910"}],"collection":[{"href":"https:\/\/up.lublin.pl\/foodscience\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/up.lublin.pl\/foodscience\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/en\/wp-json\/wp\/v2\/comments?post=140910"}],"version-history":[{"count":7,"href":"https:\/\/up.lublin.pl\/foodscience\/en\/wp-json\/wp\/v2\/pages\/140910\/revisions"}],"predecessor-version":[{"id":145792,"href":"https:\/\/up.lublin.pl\/foodscience\/en\/wp-json\/wp\/v2\/pages\/140910\/revisions\/145792"}],"up":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/en\/wp-json\/wp\/v2\/pages\/140904"}],"wp:attachment":[{"href":"https:\/\/up.lublin.pl\/foodscience\/en\/wp-json\/wp\/v2\/media?parent=140910"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}