- History
- Authorities
- The Faculty units (including experimental units)
- Academic staff
- Education
- Major research areas
ul. Balicka 122
30-149 Kraków
tel: +4812 6624748, +4812 6624749
fax: +4812 6624750
e-mail: wtzyw@ar.krakow.pl
History
1974 - Division of Food Technology was formed at the Faculty of Agriculture
1994 - independent Faculty of Food Technology was established
1997-2005 - a complex of Faculty didactic and research facilities were constructed at Balicka Str.
2002-2005 - all Faculty units moved to newly constructed facilities
2005 - the Malopolska Centre for Food Monitoring and Certification was established
Authorities
Dean - Professor Paweł Pisulewski, PhD, DSc.
Vice Dean for Education - Professor Genowefa Bonczar, PhD, DSc.
Vice Dean for Scientific Development and Co-operation - Marek Sikora, PhD, DSc.
The Faculty units
- Department of Food Analysis and Quality Assessment
- Department of Food Biotechnology
- Department of Refrigeration and Food Concentrates
- Department of Engineering and Machinery in Food Industry
- Department of Animal Product Technology
- Department of Raw Materials and Fruit and Vegetable Processing
- Department of Fermentation Technology and Technical Microbiology
- Department of Carbohydrate Technology
- Department of Human Nutrition
The Faculty Council is authorised to grant degrees of Doctor and Habilitated Doctor of Agricultural Sciences the field of Food Technology and Human Nutrition (since 1995).
The Faculty employs 77 academic teachers including 15 full professors, 6 persons holding Doctor Habilitated degree, 51 persons holding PhD. degree and 5 with MSc. degrees.
Education
The Food Technology Faculty trains about 1500 students enrolled in full time or part time (weekend) programmes in the field of
- Food Technology (specialisations: Food Technology, Human Nutrition)
The educational offer includes also PhD and postgraduate (post Master) studies in the fields of:
- Human Nutrition with Elements of Home Economics,
- Quality Management in Food Industry,
- Advances in Dairy Technology,
- The European Union Standards in Food Economy in Poland.
Major research areas
- methods of food product analysis and quality assessment,
- modelling and optimisation of processes in food industry and human nutrition,
- the use of enzymes and enzymatic preparations and their biosynthesis processes,
- refrigeration technology application for production and preservation of food
- proper utilisation of bovine, sheep and goat milk in dairy product technology,
- factors affecting meat quality from different animal species and meat products,
- assessment of biological and agrotechnical factor influence on the quality of raw materials for fruit and vegetable processing,
- taste and aroma components and ingredients of alcoholic and non-alcoholic beverages, optimisation of production processes of beverage, yeast and organic acids
- factors affecting bovine milk quality, properties and utilisation of sheep and goat milk in dairy product technologies,
- functional properties of starch of different origin, modified starch, technological usability of potatoes and corns in food industry,
- nutritive, harmful and toxic components in various raw materials and foodstuffs, food safety,
- studies on nutritional habits and nutrition of various social groups,
- anti-oxidants in raw materials and food products.
