DEPARTMENT OF MICROBIOLOGY AND FOOD TECHNOLOGY


Department of Microbiology and Food Technology
Adres: ul. Bernardyńska 6, 85-029 Bydgoszcz
tel.: (52) 374 9553, (52) 374 9535, (52) 374 9548
e-mail: mikro@utp.edu.pl

Department Staff Members

Prof. dr hab. Zbigniew Paluszak, prof. zw. UTP - Department Head
tel.: (52) 374 9553, e-mail: paluszak@utp.edu.pl
» Dorobek naukowy


Academic workers:


dr hab. Anna Ligocka
tel.: (52) 374 9535, e-mail: ligocka@utp.edu.pl

dr hab. inż. Justyna Bauza-Kaszewska

tel.: (52) 374 9535, e-mail: bauza@utp.edu.pl

dr inż. Barbara Breza-Boruta
tel.: (52) 374 9535, e-mail: breza@utp.edu.pl

dr inż. Jarosław Pobereżny
tel.: (52) 374 9345, e-mail: poberezny@utp.edu.pl

dr Beata Szala
tel.: (52) 374 9535, e-mail: szabea@utp.edu.pl

dr inż. Dorota Wichrowska
tel.: (52) 374 9320, e-mail: wichrowska@utp.edu.pl

dr inż. Tadeusz Wojdyła
tel.: (52) 374 9320, e-mail: wojdyla@utp.edu.pl

dr inż. Ewa Żary-Sikorska
tel.: (52) 374 9222, e-mail: ezary@utp.edu.pl

dr inż. Katarzyna Gościnnaa
tel.: (52) 374 9388, e-mail: katarzyna.goscinna@utp.edu.pll





Specialist B.Sc. - technical workers:

mgr Teresa Dziedzic
tel.: (52) 374 9548, e-mail: dziedzic@utp.edu.pl

mgr Bogumiła Grzyb
tel.: (52) 374 9535, e-mail: bogumila.grzyb@utp.edu.pl

mgr Małgorzata Olencka
tel.: (52) 374 9535, e-mail: malgorzata.olencka@utp.edu.pl

dr inż. Elżbieta Wszelaczyńska
tel.: (52) 374 9366, e-mail: wszela@utp.edu.pl


Technical workers:

Ewa Durszewicz
tel.: (52) 374 9535, e-mail: ewa.durszewicz@utp.edu.pl

Tomasz Szrejber
tel.: (52) 374 9345, e-mail: szrejber@utp.edu.pl

Scope of scientific research:

  • importance of physical preservation methods the final product and the quality of raw plant material.
  • influence of environmental and agrotechnical conditions on plant products preservation and processing usability
  • determination of the share of antibiotic resistant strains and determination of kinship degree between isolates within a given species of pathogenic bacteria
  • determination of transmission paths of pathogenic bacteria (Salmonella spp., Listeria spp.) causing food contamination.
  • identification of infection routes of pathogenic microorganisms in the environment with a special focus on food products contamination.
  • dynamics of bioactive, nutritious and harmful component changes that occur in the period of short and long term storage of raw plant material.
  • unconventional methods used to increase health improving and nutritious properties as well as quality technological improvement
  • quality of raw plant material and its importance for technological processes.
  • microbiological assessment of efficiency of different technologies to be used for organic waste utilization (composting , biogasification, liming, effective microorganisms) and study of the possibilities to use the created products fertilizers.
  • influence of microbiological preparations and plant biostimulators on the dynamics of microorganisms in the soil environment.
  • prognosis and prevention from bioaerosol emission and odors by municipal industrial facilities.
  • research on soil bacteria activities, actinomyces, saprophytic fungi in transformation of mineral and organic compounds
  • changes of nutritious and health improving properties accompanying technological processes.
  • analysis of eating habits in different age groups.