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Professor, PhD Małgorzata Nowacka

Professor, PhD Małgorzata Nowacka
e-mail: w.liszka@vistula.edu.pl
Faculty: Tourism and Recreation
Field of Study: Dietetics / Tourism and Recreation

Professor in the Institute of Nutritional Sciences of the Warsaw School of Life Sciences in Warsaw> She is a specialist in food drying, application of non-thermic method of food processing, food storage, food security and food packaging. Her scientific-research interests focus mainly on engineering issues in food technology and in particular on the physical properties of raw materials and products, especially plant products. Over the past few years (along with her team), she has been carrying out research into the application of non-conventional, innovative techniques (pulsed electric field, ultrasounds) as initial procedures as well as procedures supporting heat-mass exchanges processes. In addition, her research interests embrace packaging materials in contact with food, design of new products and their security. She is the author of dozens of scientific publications, mainly in JCR journals. She headed or implemented several research projects financed by her mother university, Ministry of Science and Higher Education (Juventus PLus), NCBR (inter alia Lider, Biostrateg), ERA-NET SUSFOOD and the European Commission under the Horizon 2020 program. Małgorzata Nowacka is the laureate of several Awards of the Rector of Warsaw School of Life Sciences in Warsaw for scientific-research work. She also received a scholarship for outstanding young scientists of the Minister of Science and Higher Education. She has done a number of scholarships, trainings as well as conducted didactic classes at universities abroad, among others, at University of Bologna in Cesena, Italy, University of Padua in Italy, University in Insubria in Italy, University of Agricultural Sciences and Veterinary Medicine in Rumania, J.J. Strossmayer University in Osijk ib Croatia, University of Veterinary Medicine and Nutritional Sciences in Nantes in France. She is the finalist of the second edition of the government program ‘Top 500 Innovators Science – Management – Commercialization’, in result of which she completed a 20-month internship at Stanford University. At the same time, under the program referred to, she had an opportunity to have a 2-week scientific internship in NASA Synthetic Biology (Mountain View, California, USA).

Areas of didactic/scientific interests:

  • development of new products for the food-processing industry
  • technological processes in food production, among others, non-thermic methods of food-processing, food dehydration and drying
  • food storage
  • food security
  • packaging, materials and products in contact with foodstuffs
  • industrial ownership protection
The university implements projects co-financed by the European Union
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Vistula School of Hospitality

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Tourism and Recreation Dietetics Tourism and Hospitality
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