Staff

Name and surname

Scientific and teaching staff

Agata Znamirowska-Piotrowska Associate Professor

Head of Department of Dairy Technology

phone: +48(17) 785 49 61/49 03

aznamirowska@ur.edu.pl

room 208, building D10 or
room 250  building D9         

2D Cwiklinskiej St.                    
35-601 Rzeszów

• physicochemical, cytological and microbiological properties of milk from different animal species based on breed, physiological and environmental factors;
• effect of polysaccharides and probiotic cultures addition on rheological properties and microbiological quality of dairy products;
• innovative fermented milk with bioactive compounds;
• utilization of whey in functional beverages production;
• application of probiotics, prebiotics, microelements and vitamins in ice cream production;

Dorota Kalicka Eng. Ph.D.

phone:+48(17) 785 49 05

dkalicka@ur.edu.pl

room 5, building D10

2D Cwiklinskiej St.                 
35-601 Rzeszów

• effect of sweeteners on the fermentation process and survival of yoghurt and probiotic microflora and the stability and sensory characteristics of dairy products;
• effect of botanical extracts on milk coagulation and cheese ripening;
• analysis of the quality of organic milk and organic dairy products;

Magdalena Buniowska-Olejnik Eng. Ph.D.

phone: +48(17) 785 49 02

mbuniowska@ur.edu.pl

room 202, building D10

2D Cwiklinskiej St.                  
35-601 Rzeszów

• use of in vitro gastrointestinal models for nutrient bioavailability studies;
• evaluation of the level and potential bioavailability of minerals in foods;
• evaluation of bioavailability of selected bioactive compounds at each stage of simulated digestion and characterization of their nutritional properties;
• use of sensory analysis methods in the evaluation of food products;
• functional foods;

Katarzyna Szajnar Eng. Ph.D.

phone: +48(17) 785 49 61/49 03

kszajnar@ur.edu.pl

room 208, building D10

2D Cwiklinskiej St.                     
35-601 Rzeszów

• fortification of fermented milk with mineral compounds;
• use of dietary fibers in the production of functional beverages;
• effect of applied starter cultures on fermented milk quality;
• bacterial viability and sensory analysis in milk fermented by probiotic monocultures;

Małgorzata Pawlos Eng. Ph.D.

phone: +48(17) 785 49 61/49 03

mpawlos@ur.edu.pl

room 5, building D10

2D Cwiklinskiej St.                    
35-601 Rzeszów

• factors affecting the quality of raw milk from different animal species;
• use of mineral compounds in the manufacture of cheese and fermented milk;
• developing technologies for the manufacture of functional dairy products from goat's and sheep's milk;
• organic and traditional foods;

Technical staff

Magdalena Kowalczyk Eng. M.Sc.

phone: +48(17) 785 49 03

ztmlecz@ur.edu.pl

mkowalczyk@ur.edu.pl

room 1 or 202, building D10

2D Cwiklinskiej St.             
35-601 Rzeszów

• survival of probiotic bacteria during storage of ice cream and fermented milk;
• application of prebiotics in the production of ice cream from milk of different animal species;

Ph.D. Students

Kamil Szopa Eng. M.Sc.

2D Cwiklinskiej St.             
35-601 Rzeszów