Events

 
The Rector and Senate of Wrocław University of Environmental and Life Sciences
are honored to invite you to the

Jubilee Inauguration of the
2021/2022 academic year

October 4, 2021 at 10.00 AM

Online transmission:
www.upwr.edu.pl/inauguracja
 

 
Celebration programme

Greeting guests

Speech of Rector Prof. Jarosław Bosy

PhD student oaths

Speech of the UPWr Student Council President

Awarding the Sapere aude and Sapere auso statuettes

Awarding the title of doctor honoris causa to Prof. Ángel A. Carbonell Barrachina
of the Universityof Miguel Hernandez, Valencia, Spain

Inaugural lecture by Prof. Ángel A. Carbonell Barrachina

Celebration finale

doctor honoris causa

Prof. Ángel Antonio Carbonell Barrachina

A recognised specialist in the field of chemistry, the founder of the Spanish school of sensory analysis, an outstanding scientist and lecturer who has worked together with our university for 13 years. Professor is an international friend and ambassador of the entire UPWr academic community.

Prof. Ángel Antonio Carbonell Barrachina was born in 1967 in Jijona, in south Alicante. In 1990 he graduated from the Facultyof Chemistry at the University of Alicante and five years later received his PhD in chemistry. In 2011 became a full professor in the field of Food Science and Technology at the University of Miguel Hernandez (UMH) in Elche.

Professor's main scientific interests are related to the quality and safety of food and the sensory evaluation of food products. He is the founder of the Spanish sensory school which works alongside their domestic food industry on many levels. Professor also chemically analyses little-known fruit species and searches for chemical contaminants in food, especially arsenic.

Prof. Barrachina created a team for researching food quality and safety at the University of Miguel Hernandez (UMH) in Elche, which he continues to lead. He has also supervised 15 PhD dissertations. The scientist has joined international research teams repeatedly, including ones at Louisiana State University, Kansas State University, University of Dayton and University of Sonora. He has coordinated many projects financed by the European Union, the World Bank, the Ministry of the Kingdom of Spain and the American Department of Agriculture (USDA). His scientific and popularizing work has been awarded many times.In 2016, together with his team, Professor won a prestigious award at the 25th edition of BOCOPA for the best scientific group researching sensory analysis in the field of wine making technology.

His scientific achievements include becoming an author of scientific books and articles, 130 of which received the highest Q1 quartile, and over 150 were created as a result of collaborating with international research teams (including UPWr employees). In Spain Professor is one of the most cited authors in his field – the number of citations is 6638 (Scopus), 9586 (Google scholar), and according to the Hirsch index:43 (Scopus), 53 (Google scholar), 51 (ResearchGate). Prof. Barrachina is a member of many prestigious institutions: Institute of Food Technologists (USA), Society of Sensory Professionals, Spanish Societyof Sensory Professionals and Spanish Society of Horticulture. In 2008 he completed his first internshipin cooperation with Prof. Adam Figiel at Wrocław University of Environmental and Life Sciences, at the then Faculty of Agriculture. Since then Prof. Barrachina has been actively collaborating with the Instituteof Agricultural Engineering at the Faculty of Life Sciences and Technology and the Faculty of Biotechnology and Food Sciences. Many faculty employees have completed research internships under Professor’s supervision and participated in his research projects. He has been a guest at UPWr many times, conducting both research and giving interesting lectures in the field of Food Analysis.