Warsaw UniversityWarsaw University of Life Sciences of Life Sciences (WULS - SGGW)

FACULTY OF FOOD SCIENCES

Dr hab. Piotr Koczo ń, Food Chemistry Department

The studies were conducted on two levels: elementary - for future qualified workers and upper - for future economists and administrators, as well as sons of landowners. After Poland gained independence in 1918 it became the Warsaw University of Life Sciences (WULS – SGGW) .During the Second World War the University conducted underground teaching sessions and after the war in 1945 it revived its academic activities as the first school in Warsaw .

Institute of Agronomy in Marymont

Warsaw University of Life Sciences (WULS - SGGW)

is the oldest agricultural academic school in Polan d.

The idea of establishing higher agricultural education in Poland was realised at the time of the Congressional Kingdom. On the 23rd of September 1816 the Institute of Agronomy in Marymont was founded.

Dr hab. Piotr Koczo ń, Food Chemistry Department

Localisationin Warsaw

URSYNÓW

Dr hab. Piotr Koczo ń, Food Chemistry Department

WULS

Warsaw University of Life SciencesWarsaw University of Life Scienceswww.sggw.plwww.sggw.pl

Food SciencesFood Sciences

Dr hab. Piotr Koczo ń, Food Chemistry Department

Structure of the UniversityFaculty of Agriculture and Biology

Faculty of Veterinary Medicine

Faculty of Forestry

Faculty of Horticulture and Landscape Architecture

Faculty of Engineering and Environmental Science

Faculty of Wood Technology

Faculty of Animal Sciences

Faculty of Food SciencesFaculty of Human Nutrition and Consumer Sciences

Faculty of Production Engineering

Faculty of Economic Sciences

Faculty of Humanities

Faculty of Applied Informatics and Mathematics

Dr hab. Piotr Koczo ń, Food Chemistry Department

� Interfaculty Studies of Biotechnology

� Interfaculty Studies of Regional Planning

� Interfaculty Studies of Environmental Protection Restoration and Management of Environment

� Interfaculty Studies of Commodity Science

� Interfaculty Studies of Tourism and Recreation

Interfaculty Studies

European programms

Title Faculty

Development of Improved Attractanst and Their Integration into Fruit Fly SIT Management Programmes

Faculty of Horticulture and Landscape Architecture

Assessing the multiple Impacts of the Common Agriculture Policies (CAP) on Rural Economies

Faculty of Economic Sciences

Organic Sensory Information System Faculty of Human Nutrition and Consumer Sciences

Voc reduction of lignin containing materials

Faculty of Wood Technology

InsideFood - Integrated sensing and imaging devices for designing, monitoring and cotrolling microstructure of foods

Faculty of Food Sciences

7 FP – 5 ongoing projects 6 FP – 7 ongoing projects

Warsaw University of Life Sciences, Faculty of Food SciencesWarsaw University of Life Sciences, Faculty of Food Sciences

Dr hab. Piotr Koczo ń, Food Chemistry Department

Faculty of Food Sciences(FFoSc)

Established in 1961 as Food Technology Established in 1961 as Food Technology DepartmentDepartment

Dr hab. Piotr Koczo ń, Food Chemistry Department

Dean of Faculty of Food Sciences Prof. dr hab. Doro ta Witrowa-Rajchert

V-ce Deans:

• for full-time studies: Dr eng. Krzysztof Leszczy ński

• for part-time studies: Prof. dr hab. Mirosław Słowi ński

• for science: Prof. dr hab. Alicja Cegli ńska

�Department of Biotechnology, Microbiology and Food Evaluation

�Department of Chemistry

�Department of Food Engineering and Process Management

�Department of Food Technology

FFoScFFoSc -- Your Partner for Education, ResearchYour Partner for Education, Research ,, InnovationInnovation

Dr hab. Piotr Koczo ń, Food Chemistry Department

Faculty structureFaculty structure

• General, Food and Technical Microbiology

• Milk technology. Quality control and hygiene of production

• Food analysis, Food Biochemistry

• Food Law

• Basic and technological research of chosen industrial yeast strains

• Application of microorganisms and their metabolites in food industry and nutrition.

• Evaluation of new methods of determining microflora in milk products. Presence and characteristics of Bacillus cereus in milk.

• Validation of chemical and enzymatic methods of determination of nitrites’and nitrates’ content. Interactions between polysaccharides and fats in food matrix

Division of Food Biotechnology and Microbiology Division of Food Biotechnology and Microbiology Division of Milk Biotechnology Division of Milk Biotechnology Division of Food Quality EvaluationDivision of Food Quality Evaluation

ResearchEducation

Dr hab. Piotr Koczo ń, Food Chemistry Department

Department of Biotechnology, Microbiology and Food Evaluation

• General Chemistry, inorganic, organic and physical chemistry

• Organic chemistry. Chemistry of natural and biologically active compounds, chemistry of liquid-crystal compounds

• Chemistry: general, inorganic, analytical, physical and food chemistry. Biologically active compounds and lipid chemistry .

• Theoretical studies on molecular interactions and correlation in organic dissolvents. Molecular spectroscopy and mass spectrometry of biologically active compounds.

• Reactions of proton transfer inbio-molecules and their model compounds. Synthesis of biologically active and liquid-crystal compounds.

• Studies on physico-chemical properties of plant and animal fats. Modifications of natural fats.

Division of General Chemistry Division of General Chemistry Division of Organic Chemistry Division of Organic Chemistry Division of Food ChemistryDivision of Food Chemistry

ResearchEducation

Dr hab. Piotr Koczo ń, Food Chemistry Department

Department of Chemistry

Mechanical processes in food technology.Processes of heat and mass transfer. Physical properties of food products. Product designing. Basics of automation of manufacturing processes. Drying. Food marketing. Organization of distribution and food transport. Managing an enterprise .

Department of Food Engineering Department of Food Engineering and Process Managementand Process Management

Research on the changes of the state of water in the material caused by technological processes (drying, osmotic dehydration, agglomeration, freezing and thawing). Optimisation of parametersof drying in the aspect of physical properties.

Research

Education

Dr hab. Piotr Koczo ń, Food Chemistry Department

• Meat processing, carcasses and

by products utilization, fresh meat quality evaluation. Poultry and eggs technology.

• Apertization. Food freezing and storage. Technology of fruits and vegetables.

• Production of fats and oils. Special fats. Production of food concentrates. Functional food. Food additives.

• Technology of red and poultry meat processing, fermented meat products, functional properties of different additives in meat processing.

• Studies on antioxidant properties of fruit and vegetable. Technology of pectin preparations.

• Characteristics of frying fats and sugar bakery fats. Production of special food.

• Technological value evaluation of different types of cereals Applicability of wheat and triticale in baking

Division of Meat Technology Division of Meat Technology Division of Fruit and Vegetables Technology Division of Fruit and Vegetables Technology Division of Fats & Oil and Concentrate Technology Division of Fats & Oil and Concentrate Technology Division of Cereal TechnologyDivision of Cereal Technology Research

Education

Dr hab. Piotr Koczo ń, Food Chemistry Department

Department of Food Technology

To develop and/or improve new technologies – new products with solid background in predictive safety and quality and applying risk – benefit analysis.

Summary Summary of of research research activitiesactivities

Dr hab. Piotr Koczo ń, Food Chemistry Department

European programmsName of didactic

programmeContract number

Acronim TitleProject

coordinatorChief in WULS

ISEKI Food 3-Innovative

Developments and Sustainability

if ISEKI Food

142822-LLP-1-2008-1-PT-

Erasmus-ENW

ISEKI FOOD 3

Innovative Development

s and Sustainability of ISEKI Food

Prof.dr Christina Silva, Universidade

Catolica Portuguesa

Department of Food

Engineering and Process

Management, prof. dr hab.

Andrzej Lenart

Elaboration of Food Safety

Educational Two-level Program

(EFFECT)

CD_JEP-27166-2006

(RU)EFFECT

Elaboration of Food Safety

Educational Two-level Program

(EFFECT)

Prof. Stefan Ignar, Wydział

InŜynierii i Kształtowania Środowiska

SGGW

Department of Food

Engineering and Process Managementprof. dr hab.

Andrzej Lenart

Intensive Programme

Broadening the Skills in Food

Sanitary Safety

-IP FOOD SAFETY

Intensive Programme Broadening the Skills in

Food Sanitary Safety

AGROCAMPUS OUEST-Rannes and Anders sites

(France)

Department of Food

Engineering and Process

Management, prof. dr hab.

Andrzej Lenart

Dr hab. Piotr Koczo ń, Food Chemistry Department

Publications in internationally recognized magazines

Patents

Graduates

Stuff: pHD’s and Doctors of Science

During its 47-years history, the Faculty educated ov er 5000 graduates, with over 4000 people acquiring a master’s degree and 10 00 with a degree of engineer. The Faculty Board awarded 240 degrees of P hD and 80 degrees of Doctor of Science in the field of technical and agr icultural sciences within food technology .

AchievementsAchievements

Dr hab. Piotr Koczo ń, Food Chemistry Department

Carbohydrate Polymers; Journal of Food Protection; European Food Research and Technology; Journal of Food Engineering; Drying Technology; European Journal of Lipid Science and Technology; Journal of Molecular Structure

2008 – 151 articles2009 - 145 articles

MissionMission

Mission of the Fcultty is to provide high

quality education, research, innovation

and consulting services in the food

sciences, technology, engineering,

project management and training areas,

which promote internal and

international collaborations.

FFoScFFoSc -- Your Partner for Education, ResearchYour Partner for Education, Research ,, InnovationInnovation

Dr hab. Piotr Koczo ń, Food Chemistry Department

Dr hab. Piotr Koczo ń, Food Chemistry Department

1993 – start 1998 - phD2009 – chief of FChD2010 – doctor of Science

Evaluation of scientific projects

Publicating

Evaluation of scientific articles

Reporting on scientific grantsMentoring students and PhD’s

� Structural EU program POIG � FP6 Project Proposals (Integrated Projects) � BARD (Binational Agricultural Research and

Development Funds) � The Research Promotion Foundation (RPF)

of Cyprus

� Bioresource Technology � Food Chemistry � Journal of Food Properties� Journal of Food Procesing

and Preservation � Spectrochimica Acta Part A:

Biomolecular and Molecular Structure

1. P. Koczo ń, J. Piekut, M. Borawska, R. Świsocka, W. Lewandowski, Spectrochim. Acta part A: Mol. Biomol. Stuct. 61/8 (2005) 1917-1922.

2. P. Koczo ń, J. Piekut, M. Borawska, R. Świsocka, W. Lewandowski, Anal. Bioanal. Chem. 384 (2006) 302–308.3. A. Szczepkowski, D. Nicewicz, P. Koczo ń, Acta Sci. Pol., Silv.Colendar. Rat. Ind. Lignar. 6(3) (2007) 77-88.4. P. Koczo ń, E. Gruczyska, B. Kowalski, Am. J. Food Technol. , 3(3) (2008) 154-163.5. M. P. Borawska, P. Koczo ń, J. Piekut, R. Świsocka and W. Lewandowski, J. Mol. Struct ., (919) 2009 (284-289).6. P. Koczo ń, J. Food Prot., 72 (2009) 791-800.

Dr hab. Piotr Koczo ń, Food Chemistry Department

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Dr hab. Piotr Koczo ń, Food Chemistry Department