Food and Nutrition technology

Food and Nutrition technology

Duration of the programme: 4 years (8 semesters) 

Programme description: 

The program is dedicated to doctoral students interested in the deepening their knowledge on and implementing innovative technical and technological tools aimed at improving food quality and the impact of nutrition on the human health. The curriculum in this discipline has been developed with the emphasis on self-development and the ability to solve problems at the basic and applied research. An integral part of the interdisciplinary educational program is the research project with the supervision and guidance of a selected supervisor and publishing the research results in renowned international journals.

The school encourages participation in courses, training and scientific conferences, as well in international exchange programs, which will shape open and innovative researchers. The aspects of functional food, modern analytical techniques and technologies used in food processing constitute a key pillar of the educational program.

Career opportunities:

The graduates have the knowledge and skills in the fields of food technology and nutrition.

The graduates of the PhD programme will be able to choose a career as a member of Research and Development team, nutrition expert, food technology and production consultant, quality controller and food officer at any managerial level. The graduates very often also decide to continue their research path and work in in Poland and abroad. 

Key words:

  • Food biochemistry
  • Food biotechnology
  • Food engineering
  • Food microbiology
  • Food safety
  • Functional food
  • Nutrition
  • Dairy science
  • Meat science
  • Plant science
  • Quality control

Candidates for PhD Supervisors

ORCID Number: 0000-0001-7794-1923
Department/Chair/Institute: Katedra Mleczarstwa i Zarządzania Jakością
Faculty: Nauki o Żywności
University: Warmińsko-Mazurski
Telephone: 89-523-36-91
Email: marek.aljewicz@uwm.edu.pl
Personal Website: Not provided
ResearchGate Account: https://www.researchgate.net/profile/Marek-Aljewicz

Academic Discipline:
Technologia Żywności i Żywienia

Academic Achievement Indicators:

  1. Number of Publications (WoS/Scopus): 26/26
  2. Number of Citations (WoS/Scopus) Without Self-Citations: 197/257
  3. Hirsch Index (WoS/Scopus): 11/11
  4. Number of Citations (Google Scholar): 682
  5. Hirsch Index (Google Scholar): 14
  6. Number of Promoted Doctors: 1
  7. Number of Supervised Doctoral Students: 1

Supervision Availability:
Polish Doctoral Student: Yes (1) / No
Foreign Doctoral Student: Yes (0) / No

Scientific Interests/Research Topics Offered to Candidates:

  1. The effect of protein-polysaccharide interactions on the digestibility of hybrid systems
  2. Designed foods in obesity prevention

Funding and Resources for Doctoral Project:

  1. Is there funding available to cover the cost of research?
    Yes
  2. Is the infrastructure and adequate resources available in the Laboratory/Chair to serve the planned research tasks?
    Yes

ORCID Number: 0000-0002-5360-0670
Department/Chair/Institute: Department of Process Engineering, Equipment and Food Biotechnology
Faculty: Faculty of Food Science
University: University of Warmia and Mazury in Olsztyn
Telephone: +48 89 523 3204
Email: fabian.dajnowiec@uwm.edu.pl
Personal Website:
ResearchGate Account: Fabian Dajnowiec

Academic Discipline:
Food Technology and Nutrition

Academic Achievement Indicators:

  1. Number of Publications (WoS/Scopus): 10/7
  2. Number of Citations (WoS/Scopus) Without Self-Citations: 64/54
  3. Hirsch Index (WoS/Scopus): 4/4
  4. Number of Citations (Google Scholar): 36
  5. Hirsch Index (Google Scholar): 2
  6. Number of Promoted Doctors: 1
  7. Number of Supervised Doctoral Students: Not provided

Supervision Availability:
Polish Doctoral Student: Yes – 2
Foreign Doctoral Student: No

Scientific Interests/Research Topics Offered to Candidates:

  1. Functional properties of animal or plant proteins
  2. Encapsulation of active substances in food matrices
  3. Creation of structures in food dispersion systems

Funding and Resources for Doctoral Project:

  1. Is there funding available to cover the cost of research?
    Yes
  2. Is the infrastructure and adequate resources available in the Laboratory/Chair to serve the planned research tasks?
    Yes

ORCID Number: 0000-0002-7123-8935
Department/Chair/Institute: Department of Process Engineering, Equipment and Food Biotechnology
Faculty: Faculty of Food Science
University: University of Warmia and Mazury
Telephone: 48 89 523 47 35
Email: agajan@uwm.edu.pl
Personal Website:
ResearchGate Account: https://www.researchgate.net/profile/Agnieszka-Jankowska

Academic Discipline:
Nutrition and Food Technology

Academic Achievement Indicators:

  1. Number of Publications (WoS/Scopus): 25/25
  2. Number of Citations (WoS/Scopus) Without Self-Citations: 64/98
  3. Hirsch Index (WoS/Scopus): 5/6
  4. Number of Citations (Google Scholar): 67
  5. Hirsch Index (Google Scholar): 5
  6. Number of Promoted Doctors: 0
  7. Number of Supervised Doctoral Students: 0

Supervision Availability:
Polish Doctoral Student: Yes (1)  Student: No

Scientific Interests/Research Topics Offered to Candidates:

  1. Fermented goat’s milk products
  2. The effect of high pressures on milk constituents

Funding and Resources for Doctoral Project:

  1. Is there funding available to cover the cost of research?
    Yes
  2. Is the infrastructure and adequate resources available in the Laboratory/Chair to serve the planned research tasks?
    Yes

ORCID Number: 0000-0002-5267-925X
Department/Chair/Institute: Department of Dairy Science and Quality Management
Faculty: Faculty of Food Sciences
University: University of Warmia and Mazury in Olsztyn
Telephone: 895233211
Email: kaka@uwm.edu.pl
Personal Website: Not applicable
ResearchGate Account: https://www.researchgate.net/profile/Katarzyna-Kielczewska

Academic Discipline:
Food and Nutrition Technology

Academic Achievement Indicators:

  1. Number of Publications (WoS/Scopus): 32/26
  2. Number of Citations (WoS/Scopus) Without Self-Citations: 179/147
  3. Hirsch Index (WoS/Scopus): 8/7
  4. Number of Citations (Google Scholar): 299
  5. Hirsch Index (Google Scholar): 9
  6. Number of Promoted Doctors: 2
  7. Number of Supervised Doctoral Students: 0

Supervision Availability:
Polish Doctoral Student: Yes (1)
Student:  No

Scientific Interests/Research Topics Offered to Candidates:

  1. Quality development possibilities of dairy products with traditional and modified composition
  2. The influence of technological processes on the stability of the colloidal and emulsion phases of non-fermented dairy products

Funding and Resources for Doctoral Project:

  1. Is there funding available to cover the cost of research?
    Yes
  2. Is the infrastructure and adequate resources available in the Laboratory/Chair to serve the planned research tasks?
    Yes

ORCID Number: https://orcid.org/0000-0001-5871-635X
Department/Chair/Institute: Department of Commodity Science and Food Analysis
Faculty: The Faculty of Food Sciences
University: University of Warmia and Mazury in Olsztyn
Telephone: +48 89 523 47 73, +48 608 801 220
Email: klepak@uwm.edu.pl
Personal Website: Not provided
ResearchGate Account: https://www.researchgate.net/profile/Joanna-Klepacka

Academic Discipline:
Food and Nutrition Technology

Academic Achievement Indicators:

  1. Number of Publications (WoS/Scopus): 31
  2. Number of Citations (WoS/Scopus) Without Self-Citations: 429
  3. Hirsch Index (WoS/Scopus): 12
  4. Number of Citations (Google Scholar): 785
  5. Hirsch Index (Google Scholar): 13
  6. Number of Promoted Doctors: 1
  7. Number of Supervised Doctoral Students: 1

Supervision Availability:
Polish Doctoral Student: Yes (2)
Foreign Doctoral Student: Yes (1)

Scientific Interests/Research Topics Offered to Candidates:

  1. Unusual plant additives as ingredients that give food products the status of functional food
  2. The influence of tea processing method on the health-promoting properties of its infusions
  3. Determining the possibility of using buckwheat hulls to create innovative dairy products

Funding and Resources for Doctoral Project:

  1. Is there funding available to cover the cost of research?
    Yes
  2. Is the infrastructure and adequate resources available in the Laboratory/Chair to serve the planned research tasks?
    Yes

Additional Info:
The proposed topics may be modified depending on the interests of candidates for the Doctoral School

ORCID Number: https://orcid.org/0000-0001-7258-1084
Department/Chair/Institute: Department of Meat Technology and Chemistry
Faculty: Faculty of Food Sciences
University: University of Warmia and Mazury in Olsztyn
Telephone: 89 524 52 84
Email: monika.modzelewska@uwm.edu.pl
Personal Website: https://www.researchgate.net/profile/Monika-Modzelewska-Kapitula
ResearchGate Account: https://www.researchgate.net/profile/Monika-Modzelewska-Kapitula

Academic Discipline:
Food Technology and Nutrition

Academic Achievement Indicators:

  1. Number of Publications (WoS/Scopus): 64
  2. Number of Citations (WoS/Scopus) Without Self-Citations: 463
  3. Hirsch Index (WoS/Scopus): 13
  4. Number of Citations (Google Scholar): 1107
  5. Hirsch Index (Google Scholar): 17
  6. Number of Promoted Doctors: 0
  7. Number of Supervised Doctoral Students: 1

Supervision Availability:
Polish Doctoral Student: Yes (1)
Foreign Doctoral Student: Yes (1)

Scientific Interests/Research Topics Offered to Candidates:

  1. Meat and meat products – the quality of raw materials and processed meat products and possibilities for shaping it.

Funding and Resources for Doctoral Project:

  1. Is there funding available to cover the cost of research?
    Yes
  2. Is the infrastructure and adequate resources available in the Laboratory/Chair to serve the planned research tasks?
    Yes

ORCID Number: 0000-0003-1008-2049
Department/Chair/Institute: Chair of Food Plant Chemistry and Processing
Faculty: Faculty of Food Sciences
University: University of Warmia and Mazury in Olsztyn
Telephone: +48 502 790 231
Email: dorota.ogrodowska@uwm.edu.pl
Personal Website:
ResearchGate Account: https://www.researchgate.net/profile/Dorota-Ogrodowska

Academic Discipline:
Food Technology and Nutrition

Academic Achievement Indicators:

  1. Number of Publications (WoS/Scopus): 23
  2. Number of Citations (WoS/Scopus) Without Self-Citations: 342
  3. Hirsch Index (WoS/Scopus): 11
  4. Number of Citations (Google Scholar): 590
  5. Hirsch Index (Google Scholar): 15
  6. Number of Promoted Doctors: 0
  7. Number of Supervised Doctoral Students: 0

Supervision Availability:
Polish Doctoral Student: Yes (1)
Foreign Doctoral Student: Yes (1)

Scientific Interests/Research Topics Offered to Candidates:

  1. Influence of technological processes on selected nutrients
  2. Functional food
  3. Encapsulation of fats
  4. Bioactive compounds in raw materials and plant products
  5. Plant oils

Funding and Resources for Doctoral Project:

  1. Is there funding available to cover the cost of research?
    Yes
  2. Is the infrastructure and adequate resources available in the Laboratory/Chair to serve the planned research tasks?
    Yes

ORCID Number: 0000-0002-4304-1625
Department/Chair/Institute: Department of Human Nutrition
Faculty: Faculty of Food Science
University: University of Warmia and Mazury in Olsztyn
Telephone: 89 523-36-73
Email: tomasz.sawicki@uwm.edu.pl
Personal Website:
ResearchGate Account: https://www.researchgate.net/profile/Tomasz-Sawicki

Academic Discipline:
Food Technology and Nutrition

Academic Achievement Indicators:

  1. Number of Publications (WoS/Scopus): 35/35
  2. Number of Citations (WoS/Scopus) Without Self-Citations: 791/841
  3. Hirsch Index (WoS/Scopus): 14/14
  4. Number of Citations (Google Scholar): 1296
  5. Hirsch Index (Google Scholar): 15
  6. Number of Promoted Doctors: 0
  7. Number of Supervised Doctoral Students: 2 (Assistant Supervisor)

Supervision Availability:
Polish Doctoral Student: Yes (1)
Foreign Doctoral Student: Yes (1)

Scientific Interests/Research Topics Offered to Candidates:

  1. Determining the impact of health-promoting foods in relation to reducing the occurrence and dietary support of diet-related diseases
  2. Characteristic of the content and biological activity of compounds present in food

Funding and Resources for Doctoral Project:

  1. Is there funding available to cover the cost of research?
    Yes
  2. Is the infrastructure and adequate resources available in the Laboratory/Chair to serve the planned research tasks?
    Yes