A team of SGGW researchers has developed a breakthrough technology for the production of food products with controlled allergenicity
A team of scientists from the SGGW Institute of Human Nutrition Sciences under the supervision of prof. dr hab. Agnieszka Wierzbicka, has developed a breakthrough technology for the production of food products with controlled allergenicity. The researchers obtained patent protection for their technology. The invention was awarded the highest AAA rating.
Dr hab. Andrzej Półtorak, prof. SGGW, dr Anna Onopiuk, mgr inż. Grzegorz Pogorzelski and mgr inż. Arkadiusz Szpicer were also among the scientists who developed that innovative technology. The team of researchers led by professor Agnieszka Wierzbicka was awarded the Award of the Minister of Education and Science for significant achievements in the field of implementation activities. The award ceremony took place on February 19, during the Polish Science Gala 2022.
The invention of the professor Agnieszka Wierzbicka team is used in the processing industry to prepare new poultry products with controlled allergenicity based on the advanced methods of poultry meat quality analysis.
The method has been used to design and implement an ultra-modern production line, not present in any meat plants so far.
The poultry products produced with the use of such a modern technological line are intended to ensure a sufficient supply of products for children and adults suffering from food allergies.
