UPWr's partnership with Taiwan

• Dr Gavahian came to the University of Life Sciences as part of the National Academic Exchange Agency's PROM programme
• Thanks to the collaboration with the Taiwanese scientist, Polish researchers and the food industry can learn new food processing technologies

The month-long visit aimed to establish a partnership agreement and international collaboration between Poland and Taiwan, promoted by Dr. Gavahian. According to Prof. Figiel, Head of the Division of Heat Technologies and Processing Engineering at the Faculty of Life Sciences and Technology, the agreement will involve scientific collaboration and student exchange programs. It will begin with a joint application for a research grant in a bilateral Polish-Taiwanese competition. 

Benefits of the PROM programme

Dr. Gavahian was invited to the UPWr through the PROM program of the National Agency for Academic Exchange (NAWA). He is a professional in emerging food processing technologies with a unique capability in designing and applying energy-saving technologies, such as ohmic extraction systems, in the food industry. He has published over a hundred highly cited scientific publications in top journals and edited "Protocols in Emerging Food Processing Technologies," the first internationally recognized book in this field. During his stay at UPWr, he introduced emerging technologies to our faculties and local companies. His expertise and invention can further benefit the food industry by reducing production costs and increasing product quality.

– Dr. Gavahian works closely with the industry, for which he has developed and patented new ohmic systems – explains Dr. Klaudia Masztalerz. She adds that Dr. Gavahian has promoted international collaboration, developed new processes, and collaborated with food companies in Poland during his stay at UPWr.  

Nowe badania, nowe technologie

– It turned out that Dr. Mohsen Gavahian's conducted research aligns with the food industry needs –  highlights Prof. Adam Figiel.  – Which is why we see great opportunities to work together. – In Poland, ohmic technology is only in its infancy. Prof. Figiel's team would like to bring it closer to Polish science and entrepreneurs and use it in the drying field. Therefore, during Dr. Gavahian's stay at the UPWr, selected aromatic herbs were dried by innovative methods at the Division of Heat Technologies and Processing Engineering. Dr. Gavahian managed the extraction of active compounds from the dried herbs. Here, the Department of Food Chemistry and Biocatalysis and the Department of Fruit, Vegetable, and Plant Nutraceutical Technology turned out to be crucial.

Dr. Mohsen Gavahian dedicated himself to emerging food processing technology research. He believes researching new drying technologies at UPWr provides valuable experience and ideas to produce high-quality products. – I always believed it was possible to develop energy- and time-saving emerging food processing technologies based on ohmic heating. I learned the basics and went to Ohio State University to broaden my scientific understanding, then expanded this technology to the industry level. It turns out the industry benefits from such academic-industrial collaborations – he adds. – I aspire to share my ideas and expertise with researchers and food companies around the world to contribute to achieving sustainable food production – says the distinguished guest from Taiwan.

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