dr hab. Małgorzata Ziarno, prof. SGGW (PhD, DSc, SGGW Associate Professor)
FOOD TECHNOLOGY, MILK PROCESSING, HUMAN NUTRITION
Specializes in: Milk Processing
Study fields:
- functional food and increasing the nutritional value of dairy products: enrichment with minerals, probiotic microorganisms, functional peptides and other natural food ingredients with pro-health properties
- production hygiene and food quality control: sanitary requirements, hygiene and production quality control, modern instrumental methods used in production hygiene control and food quality control
- safety of food products, mainly dairy products: etiology of food poisoning, identification and properties of pathogenic microorganisms, drug resistance of microorganisms, allergens occurring in food
- modern methods of testing lactic acid bacteria
- production and quality of dairy products and their plant substitutes,
- analysis and evaluation of dairy products and their plant substitutes,
- production hygiene and food quality control,
- modern instrumental methods in the hygiene control of food production and quality,
- the use of lactic acid bacteria and propionic fermentation bacteria in production and bio-protection of food
SGGW Knowledge Base Profile
Contact:
email: malgorzata_ziarno@sggw.edu.pl
phone:+48 22 593 76 66
