prof. dr hab. inż. Jarosława Rutkowska (BEng, PhD, DSc, ProfTit)
Specialises in: food technology, human nutrition, food chemistry
Study fields:
- Analysis of the fatty acid composition and content in raw materials and food products
- Analysis of volatile compounds
- Analysis of oxidative changes and lipid testing
- Antioxidant properties of raw materials and food product
- Determination of Maillard reaction products in bakery products
- Characterization of milk fat
- Using polyols in food products as alternative sweeteners
