1.0Vistula School of Hospitalityhttps://vistulahospitality.edu.pl/enpaulinaghttps://vistulahospitality.edu.pl/en/author/paulinagProf. Krzysztof Dasiewicz, PhD - Vistula School of Hospitalityrich600338<blockquote class="wp-embedded-content" data-secret="agkQxpWdg9"><a href="https://vistulahospitality.edu.pl/en/team/prof-krzysztof-dasiewicz-phd">Prof. Krzysztof Dasiewicz, PhD</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://vistulahospitality.edu.pl/en/team/prof-krzysztof-dasiewicz-phd/embed#?secret=agkQxpWdg9" width="600" height="338" title="“Prof. Krzysztof Dasiewicz, PhD” — Vistula School of Hospitality" data-secret="agkQxpWdg9" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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Professor, PhD, food technologist, graduate of the Faculty of Food Technology, Warsaw University of Life Sciences. He deals with problems related to technological, health and economic aspects involved in processing animal products as well as with the application of visual techniques in the assessment of the quality of meat. Co-author of the textbook entitled: ‘Meat. Principles of science and technology’ published by the Publishing Office of the Warsaw University of Life Science. Author of over 150 publications in the field of meat technology. Lecturer at a number of courses and trainings for meat industry employees.