Food&Health – Food and Health

Wrocław University of Environmental and Life Sciences
Department of Food Storage and Technology
Chełmońskiego St. 37, 50-357 Wrocław

Professor Agnieszka Kita, ScD

tel. +48 71 320 7762
e-mail: agnieszka.kita@upwr.edu.pl

UPWr Base of Knowledge

Areas of interest

1. Vegetable proteins - preparation, characteristics and use in food
2. Obtaining and determining the properties of protein preparations with therapeutic potential, useful in dealing with civilization diseases and old age
3. Modification of starch with the use of hydrothermal methods for food purposes
4. Obtaining resistant starch from natural substrates
5. Microencapsulation of bioactive compounds in modified starch
6. Determination of bioavailability and digestibility of bioactive compounds in a simulated in vitro digestion system
7. Enrichment of snack products with biologically active compounds
8. The use of extrusion to obtain functional food
9. Impact of raw material quality, technological process parameters and storage on the properties of potato products
10. Thermo-oxidative changes of fats and their impact on food quality and safety
11. The use of fungal metabolites in functional foods and dietary supplements
12. Biodegradation of by-products of the food industry

Key words: plant proteins, starch modifications, resistant starch, microencapsulation in starch, extrusion, bioavailability, digestibility, snack products, potato products, fats, functional foods, fungal metabolites, biodegradation, food by-products