Qualitative and quantitative analysis of compounds with antioxidant properties and other ingredients present in raw materials and food products (oilseeds and their products, confectionery, drinks, spices).
Development of new methods for the determination of bioactive compounds as well as hazardous substances present in raw materials and food products.
Application of statistical and chemometric methods to optimize the technological process of the production of vegetable oils, confectionary, beverages with maximum antioxidant activity without toxic compounds.
Synthesis of new amphiphilic antioxidants with antioxidant, antibacterial and anti-cancer properties.
In vitro cytotoxic and antibacterial activity analysis of selected natural extracts and new synthetic antioxidants.
Analysis of bioavailability and bioaccessibility of innovative food products using a modified artificial model of the gastrointestinal tract.
Food sensory analysis.
Preparation and physicochemical characterization of active films loaded with natural antioxidants from agrowaste for food packaging.
More information: Research group presentation (pdf, 1.7 MB)
Head of the Group
Prof. dr hab. Aleksandra Szydłowska-Czerniak, Professor
phone: +48 (56) 611-47-86
room 109, building A
Dr hab. Aneta Jastrzębska, Associate Professor
Dr Marzanna Kurzawa, Didactic Professor
Dr Eng. Dobrochna Rabiej-Kozioł, Assistant
MSc Sylwia Kowalska, Engineering and Technical Worker
MSc Eng Alicja Tymczewska
MSc Eng Katarzyna Włodarczyk
MSc Eng Monika Momot
MSc Eng Szymon Poliński