{"id":140915,"date":"2021-07-09T10:22:32","date_gmt":"2021-07-09T08:22:32","guid":{"rendered":"https:\/\/up.lublin.pl\/foodscience\/?page_id=140915"},"modified":"2023-02-10T13:15:10","modified_gmt":"2023-02-10T12:15:10","slug":"dairy-technology-functional-food","status":"publish","type":"page","link":"https:\/\/up.lublin.pl\/foodscience\/en\/about-faculty\/didactic-units\/deptartment-of-animal-food-technology\/dairy-technology-functional-food\/","title":{"rendered":"Sub-department of Dairy Technology and Functional Food"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"140915\" class=\"elementor elementor-140915 elementor-140660\" 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-06446b1 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"06446b1\" 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-d968298\" data-id=\"d968298\" 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-f3908b2 elementor-widget elementor-widget-m2k\" data-id=\"f3908b2\" 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 Dairy Technology and Functional Food                <\/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-a45cbf6 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"a45cbf6\" 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-54f9fce\" data-id=\"54f9fce\" 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-67e420a elementor-widget elementor-widget-m5c\" data-id=\"67e420a\" 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                                Teaching                            <\/a>\n                        <\/li>\n                                                <li>\n                            <a href=\"#\" class=\"\" data-hash=\"#\">\n                                Research                            <\/a>\n                        <\/li>\n                                                <li>\n                            <a href=\"#\" class=\"\" data-hash=\"#\">\n                                Business 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>Courses in:<\/p>\n<p>Dairy Science, Specialization in: Technology of Milk and Hydrocolloids, General Food Technology, Food Preservation, Analysis and Storage of Agricultural Products, New Product Development. Department of Milk Technology and Hydrocolloids is a&nbsp;host for Students&#8217; Society of Food Technology.<\/p>\n<p><a href=\"https:\/\/up.lublin.pl\/foodscience\/wp-content\/uploads\/sites\/8\/2021\/07\/stud_kola_techno.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-140917\" src=\"https:\/\/up.lublin.pl\/foodscience\/wp-content\/uploads\/sites\/8\/2021\/07\/stud_kola_techno.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/a> <a href=\"https:\/\/up.lublin.pl\/foodscience\/wp-content\/uploads\/sites\/8\/2021\/07\/stud_kola_techno1.jpg\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-140921\" src=\"https:\/\/up.lublin.pl\/foodscience\/wp-content\/uploads\/sites\/8\/2021\/07\/stud_kola_techno1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/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 class=\"block-text\">\n\t                                        <p><strong>Research topics:<\/strong><\/p>\n<ul>\n<li>functional properties of proteins and polysaccharides (viscosity, gelation, foaming),<\/li>\n<li>rheological analysis of dairy products, especially butters, spreads, margarines, polysaccharide-protein gels, yoghurts and cheese analogues,<\/li>\n<li>texture analysis of foods,<\/li>\n<li>obtaining and properties of processed cheese analogs, imitation cheeses with proteins and polysaccharides,<\/li>\n<li>technology of desserts, yoghurts and spreads,<\/li>\n<li>developing new dietary formulas for sportsmen,<\/li>\n<li>chemical analysis of toxic metals, nitrate and nitrite in fruits and vegetables.<\/li>\n<\/ul>\n                                        <\/div>\n\t\t\t\t\t\t                                                        <div class=\"block-text\">\n\t                                        <p><strong>Achievements:<\/strong><\/p>\n<ul>\n<li>Development of methods for obtaining polymer\/whey protein aggregates, which can be used as substances for increasing the viscosity. This method has been patented in the U.S. (three patents).<\/li>\n<li>Development of technology for the production of processed cheese analogues with the addition of whey proteins or their polymers.<\/li>\n<li>Development of technology for the production of milk desserts without the polysaccharide thickeners and gelling agents.<\/li>\n<li>Development of methods to improve the properties of cheese using transglutaminase.<\/li>\n<li>The discovery of different interactions between proteins and saccharides and their effect on the functional properties of proteins.<\/li>\n<li>Developing a&nbsp;new test method for cheese melting analysis.<\/li>\n<li>Development of a&nbsp;novel method for obtaining the aerated gels from whey protein.<\/li>\n<li>Development of technology for dairy desserts production using the phenomenon of gel structure inversion after its destruction.<\/li>\n<\/ul>\n                                        <\/div>\n\t\t\t\t\t\t                                                        <ul class=\"mn-accordion\">\n                                            <li>\n                                                <h4 class=\"mn-accordion-title\">Our research equipment<\/h4>\n                                                <div>\n\t\t\t\t\t\t\t\t\t                <p><a href=\"https:\/\/up.lublin.pl\/foodscience\/wp-content\/uploads\/sites\/8\/2021\/07\/reometr.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-140675\" src=\"https:\/\/up.lublin.pl\/foodscience\/wp-content\/uploads\/sites\/8\/2021\/07\/reometr.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/a>Dynamic Rheometer Haake RS300 <a href=\"http:\/\/www.thermo.com\" target=\"_blank\" rel=\"noopener\">www.thermo.com<\/a>\u00a0<\/p>\n<p><a href=\"https:\/\/up.lublin.pl\/foodscience\/wp-content\/uploads\/sites\/8\/2021\/07\/teksturometr.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-140683\" src=\"https:\/\/up.lublin.pl\/foodscience\/wp-content\/uploads\/sites\/8\/2021\/07\/teksturometr.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/a>Texture Analyser TA-XT2i (Stable Micro Systems) <a href=\"http:\/\/www.stablemicrosystems.com\/\" target=\"_blank\" rel=\"noopener\">www.stablemicrosystems.com\/<\/a><\/p>\n<p><a href=\"https:\/\/up.lublin.pl\/foodscience\/wp-content\/uploads\/sites\/8\/2021\/07\/wiskozymetr.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-140687\" src=\"https:\/\/up.lublin.pl\/foodscience\/wp-content\/uploads\/sites\/8\/2021\/07\/wiskozymetr.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/a>Viscometer DV-II + (Brookfield), <a href=\"http:\/\/www.brookfieldengineering.com\/\" target=\"_blank\" rel=\"noopener\">www.brookfieldengineering.com\/<\/a>\u00a0<\/p>\n<p><a href=\"https:\/\/up.lublin.pl\/foodscience\/wp-content\/uploads\/sites\/8\/2021\/07\/elekroforeza.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-140663\" src=\"https:\/\/up.lublin.pl\/foodscience\/wp-content\/uploads\/sites\/8\/2021\/07\/elekroforeza.jpg\" alt=\"\" width=\"350\" height=\"284\" \/><\/a>Mini-PROTEAN 3 Electrophoresis Cell (BioRad Laboratories) <a href=\"http:\/\/www.bio-rad.com\/\" target=\"_blank\" rel=\"noopener\">www.bio-rad.com\/<\/a><\/p>\n                                                <\/div>\n                                            <\/li>\n                                        <\/ul>\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>PROPOSAL FOR THE INDUSTRY <\/strong><\/p>\n<ul>\n<li>Performing analysis of different products texture.<\/li>\n<li>Performing rheological characteristics of products (viscoelasticity, viscosity, non-newtonian fluids characteristics).<\/li>\n<li>Selection of thickeners and gelling agents for different food products (dairy, meat and others).<\/li>\n<li>Influence of different factors on the rheological properties of products (e.g. storage effects, microbiological changes).<\/li>\n<li>Assessment of functional properties of proteins and polysaccharides preparations (gel, foam properties, increasing viscosity).<\/li>\n<li>Advice on the use of whey protein formulations to improve the functional and nutritional properties of products.<\/li>\n<li>Analysis of chemical and physical stability of dietary supplements for athletes and physically active people.<\/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 Dairy Technology and Functional Food UP Wydzia\u0142 Nauk o&nbsp;\u017bywno\u015bci i&nbsp;Biotechnologii Teaching Research Business offer Courses in: Dairy Science, Specialization in: Technology of Milk and Hydrocolloids, General Food Technology, Food Preservation, Analysis and Storage of Agricultural Products, New Product Development. Department of Milk Technology and Hydrocolloids is a&nbsp;host for Students&#8217; Society of Food Technology. [&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\/140915"}],"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=140915"}],"version-history":[{"count":14,"href":"https:\/\/up.lublin.pl\/foodscience\/en\/wp-json\/wp\/v2\/pages\/140915\/revisions"}],"predecessor-version":[{"id":145795,"href":"https:\/\/up.lublin.pl\/foodscience\/en\/wp-json\/wp\/v2\/pages\/140915\/revisions\/145795"}],"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=140915"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}