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Staff

	Name and surname	Research interests
Scientific and teaching staff
	Grażyna Jaworska Professor Head of the Department of Food Technology and Human Nutrition phone: +48(17) 785 5237 gjaworska@ur.edu.pl room 237, building D9 4 Zelwerowicza St. 35-601 Rzeszów	influence of technological treatments, methods of preservation and storage conditions on the quality of finished products made from fruits, vegetables, edible mushrooms and cereals; modifications in the technology of producing juices and beverages from plant materials (fruits, vegetables, grains, seeds); innovations in technologies for drying edible fruits, vegetables and mushrooms; modern methods of packing and storing (including vacuum packing, MAP, sous-vide) of edible fruits, vegetables and mushrooms; designing innovative products based on plant raw materials and designing technologies for their production;
	Ireneusz Kapusta Associate Professor Head of the Institute of Food Technology and Nutrition phone:+48(17) 785 5238 ikapusta@ur.edu.pl room 238, building D9 4 Zelwerowicza St. 35-601 Rzeszów
	Joanna Kaszuba Eng. Ph.D. Head of the Faculty of Food Technology and Human Nutrition phone:+48(17) 785 5245 jkaszuba@ur.edu.pl room 245, building D9 4 Zelwerowicza St. 35-601 Rzeszów	evaluation of the milling value of cereal grains; testing the baking value of wheat, rye and triticale flour; rheological tests of wheat and rye dough; the use of health-promoting additives in bakery and confectionery production; development of new bakery products, including gluten-free bread; functional food based on plant raw materials;
	Karolina Pycia Eng. Ph.D. Vice-Dean at the College of Natural Sciences phone: +48(17) 785 5244 kpycia@ur.edu.pl room 244, building D9 4 Zelwerowicza St. 35-601 Rzeszów	physicochemical and rheological properties of maltooligosaccharides based on chemically modified starches; physicochemical and rheological properties of starches of various botanical origin; analysis of the rheological properties of the dough based on flour systems with plant additives with health-promoting features; the content of bioactive ingredients and antioxidant properties of nuts; functional food; development of functional bread with pro-health features;
	Greta Adamczyk Eng. Ph.D. phone: +48(17) 785 5246 gadamczyk@ur.edu.pl room 246, building D9 4 Zelwerowicza St. 35-601 Rzeszów	rheological properties os starches with various botanical origin; the thixotropy of starch pastes and their mixtures with polysaccharide hydrocolloids; interactions of starch with non-starchy polysaccharide hydrocolloids; interactions of starches with biologically active compounds; rheological properties of bakery and pastry products; the influence of dietary fibers on the rheological properties of starches of various botanical origin;
	Tomasz Cebulak Eng. Ph.D. phone: +48(17) 785 4939 tcebulak@ur.edu.pl room 114, building D10 2D Cwiklinskiej St. 35-601 Rzeszów
	Katarzyna Rolf Eng. Ph.D. phone: +48(17) 785 5242 krolf@ur.edu.pl room 242, building D9 4 Zelwerowicza St. 35-601 Rzeszów	diet and nutritional status of various age groups; influence of lifestyle factors, including dietary habits, on aging; nutritional education; public health; alternative diets;
	Agata Pawłowska Ph.D. phone: +48(17) 785 5246 agpawlowska@ur.edu.pl room 246, building D9 4 Zelwerowicza St. 35-601 Rzeszów	isolation of compounds from natural matrix; qualitative and quantitative analyzes using High Performance Liquid Chromatography (HPLC), Ultra Performance Liquid Chromatography (UPLC), including analyses throughout LCMS, ESI-MS/MS; biological activity of natural products; natural antioxidants; nutraceuticals; shelf-life extension of different food products (dairy, bakery and cereal-based beverages)
	Zuzanna Posadzka Eng. Ph.D. phone: +48(17) 785 5236 zposadzka@ur.edu.pl room 236, building D9 4 Zelwerowicza St. 35-601 Rzeszów	the use of functional additives based on vegetables (for example red beetroot) and their influence on production technology and the content of health-promoting compounds of mixed bread; the influence of the vegetable leaven on the quality of gluten-free bread produced by the 3-steps baking method sourdough bread (evaluation of the quality of raw materials, semi-finished products and baking quality of bread, the content of pro-health compounds, improvement of production technology);
	Natalia Żurek Eng. Ph.D. phone:+48(17) 785 5236 nzurek@ur.edu.pl room 236, building D9 4 Zelwerowcza St. 35-601 Rzeszów	the influence of plant extracts/compounds on the viability, morphological changes and mechanisms of cancer cell death; obtaining plant preparations with a high content of biologically active compounds; qualitative and quantitative analyzes of the polyphenol composition and the pro-health activity of plant raw materials and preparations; food biofortification;
	Paweł Hanus Eng. Ph.D. phone: +48(17) 785 5235 phanus@ur.edu.pl room 235, building D9 4 Zelwerowicza St. 35-601 Rzeszów	techniques and technologies in gastronomy; microbiological quality of food; influence of thermal processing on bioactive substances, colour and texture of food;
Retired Staff
	Anna Sobczyk Eng. Ph.D.
	Barbara Kogut Eng. Ph.D.
	Waldemar Sroka Eng. Ph.D.
Technical Staff
	Paulina Angrys Eng. M.Sc. phone: +48(17) 785 5243 ktojpr@ur.edu.pl pangrys@ur.edu.pl room 243, building D9 4 Zelwerowicza St. 35-601 Rzeszów	administrative service of Department of Food Technology and Human Nutrition; the effect of nutrition on physical activity; helth benefits of ginger root;
	Anna Bawoł Eng. M.Sc. phone: +48(17) 785 5243 abawol@ur.edu.pl room 243, building D9 4 Zelwerowicza St. 35-601 Rzeszów
Ph.D. Students
	Natalia Szarek Eng. M.Sc. phone: +48(17) 785 5235 nataliasz@dokt.ur.edu.pl room 235, building D9 4 Zelwerowicza St. 35-601 Rzeszów	application of enzymatic treatment of the vegetable pulp to improve functional properties of juices; effect of unconventional processing methods on the quality of vegetable juices; spray drying of juices; antioxidant properties of root vegetable juices.