University Lecturer, State University of Applied Sciences in Krosno, Poland
Dr. [Name] is a researcher specializing in food production and processing technologies, animal welfare, and quality of animal products. With a strong background in scientific research, Dr. [Name] has published several peer-reviewed articles on topics such as marinating, food storage, and animal welfare. Their work focuses on improving the quality and sustainability of food products.
Profile
scopus
🎓 Education
– PhD in Food Science or related field (exact degree and institution not specified) 📚
– Research expertise in food production and processing technologies, animal welfare, and quality of animal products 🥗
👨🔬 Experience
– Researcher in food science and technology 🔬– Published several peer-reviewed articles on food production and processing technologies, animal welfare, and quality of animal products 📝– Experienced in studying the impact of storage methods, marinating, and other technological treatments on food quality
🔍 Research Interest
– Food production and processing technologies 🍔– Animal welfare and quality of animal products 🐓– Food storage and shelf life 📦– Technological treatments vs. quality of animal products 🍗– Functional and fortified foods 🥗– Traditional and regional foods 🌮
🏆Awards and Honors
– No specific awards or honors mentioned in the provided text 🙅♂️
📚 Publications
1. “Effect of Marinade of Fermented Unpasteurised Fruit Vinegars on Poultry Meat Quality” 🍗
2. “Effect of marinating pork using fermented unpasteurized vinegars on its rheological properties” 🥩
3. “Influence of Storage Packaging Type on the Microbiological and Sensory Quality of Free-Range Table Eggs” 🥚
4. “A Comparison of the Plumage Condition of Three Egg-Laying Poultry Genotypes Housed in Non-Cage Systems” 🐓
5. “The effect of storage duration on some quality parameters of eggs”
Conclusion
The candidate is a promising researcher with a strong publication record and innovative research focus. Their interdisciplinary research approach and collaboration with other researchers are notable strengths. While there are areas for improvement, the candidate’s achievements and contributions to the field of food science make them a strong contender for the Best Researcher Award.