{"id":156547,"date":"2026-01-29T13:26:27","date_gmt":"2026-01-29T12:26:27","guid":{"rendered":"https:\/\/up.lublin.pl\/foodscience\/?p=156547"},"modified":"2026-02-23T14:37:50","modified_gmt":"2026-02-23T13:37:50","slug":"sukces-pracownika-wydzialu-w-programie-bekker-nawa","status":"publish","type":"post","link":"https:\/\/up.lublin.pl\/foodscience\/sukces-pracownika-wydzialu-w-programie-bekker-nawa\/","title":{"rendered":"Sukces Pracownika Wydzia\u0142u w Programie Bekker NAWA"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"156547\" class=\"elementor elementor-156547\" 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-7778e36 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"7778e36\" 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-ece9026\" data-id=\"ece9026\" 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-4e4e46e elementor-widget elementor-widget-m5h\" data-id=\"4e4e46e\" data-element_type=\"widget\" data-widget_type=\"m5h.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<section class=\"mn-m5-h mn-bg-white\">\r\n\t<div class=\"mn-grid\">\r\n\t\t<div class=\"mn-content mn-grid-12\">\r\n\t\t\t<div class=\"mn-lead\">\r\n\t\t\t\t<p>Informujemy, \u017ce projekt <strong>dr in\u017c. Katarzyny Skrzypczak<\/strong> z&nbsp;<strong>Katedry Technologii \u017bywno\u015bci Pochodzenia Ro\u015blinnego i&nbsp;Gastronomii<\/strong> pt. \u201e<em>Evaluation of selected yeast strains for functional metabolite production in sourdough bread<\/em>\u201d otrzyma\u0142 finansowanie w&nbsp;ramach programu Bekker NAWA. im. Mieczys\u0142awa Bekkera, kt\u00f3ry wspiera polskich naukowc\u00f3w i&nbsp;doktorant\u00f3w w&nbsp;rozwoju naukowym w&nbsp;wiod\u0105cych zagranicznych o\u015brodkach badawczych i&nbsp;akademickich, umo\u017cliwiaj\u0105c zdobycie do\u015bwiadczenia oraz wymian\u0119 wiedzy na poziomie mi\u0119dzynarodowym.<\/p>\n<p>Roczne badania b\u0119d\u0105 realizowane w&nbsp;Department of Agriculture, Food and Environment (DAFE) w&nbsp;Uniwersytecie w&nbsp;Pizie pod kierunkiem prof. Monici Agnolucci, specjalizuj\u0105cej si\u0119 w&nbsp;biotechnologii mikrobiologicznej \u017cywno\u015bci, w&nbsp;tym w&nbsp;izolacji i&nbsp;charakterystyce bakterii kwasu mlekowego oraz dro\u017cd\u017cy z&nbsp;fermentowanych produkt\u00f3w spo\u017cywczych.<\/p>\n<p><strong>Gratulujemy!<\/strong><\/p>\n\t\t\t<\/div>\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/section>\r\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>Informujemy, \u017ce projekt dr in\u017c. Katarzyny Skrzypczak z\u00a0Katedry Technologii \u017bywno\u015bci Pochodzenia Ro\u015blinnego i\u00a0Gastronomii pt. \u201eEvaluation of selected yeast strains for functional metabolite production in sourdough bread\u201d otrzyma\u0142 finansowanie w\u00a0ramach programu Bekker NAWA. im. Mieczys\u0142awa Bekkera, kt\u00f3ry wspiera polskich naukowc\u00f3w i\u00a0doktorant\u00f3w w\u00a0rozwoju naukowym w\u00a0wiod\u0105cych zagranicznych o\u015brodkach badawczych i\u00a0akademickich, umo\u017cliwiaj\u0105c zdobycie do\u015bwiadczenia oraz wymian\u0119 wiedzy na poziomie [&hellip;]<\/p>\n","protected":false},"author":209,"featured_media":149005,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[10],"tags":[],"_links":{"self":[{"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/posts\/156547"}],"collection":[{"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/users\/209"}],"replies":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/comments?post=156547"}],"version-history":[{"count":5,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/posts\/156547\/revisions"}],"predecessor-version":[{"id":156921,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/posts\/156547\/revisions\/156921"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/media\/149005"}],"wp:attachment":[{"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/media?parent=156547"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/categories?post=156547"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/tags?post=156547"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}