{"id":5861,"date":"2022-02-10T16:10:44","date_gmt":"2022-02-10T16:10:44","guid":{"rendered":"https:\/\/vistulahospitality.edu.pl\/team\/prof-krzysztof-dasiewicz-phd\/"},"modified":"2022-04-10T12:58:16","modified_gmt":"2022-04-10T12:58:16","slug":"prof-krzysztof-dasiewicz-phd","status":"publish","type":"team","link":"https:\/\/vistulahospitality.edu.pl\/en\/team\/prof-krzysztof-dasiewicz-phd","title":{"rendered":"Prof. Krzysztof Dasiewicz, PhD"},"content":{"rendered":"\n<p><strong>Prof. Krzysztof Dasiewicz, PhD<\/strong><br><strong>e-mail:<\/strong> k.dasiewicz@vistula.edu.pl<br><strong>Faculty:<\/strong> Tourism and Recreation<br><strong>Field of education:<\/strong> Dietetics<\/p>\n\n\n\n<p>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: \u2018Meat. Principles of science and technology\u2019 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.<\/p>\n\n\n\n<p><strong>Didactic\/research interests:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>application of computer image analysis in food technology;<\/li><li>new technologies in food processing;<\/li><li>functional substances;<\/li><li>merchandising in meat products trade.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>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: \u2018Meat. Principles of science and technology\u2019 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.<\/p>\n","protected":false},"featured_media":0,"parent":0,"template":"","class_list":["post-5861","team","type-team","status-publish","hentry"],"acf":{"ks_phone":"","ks_email":"","ks_team_title":"","ks_name":"","ks_lastname":"Dasiewicz","ks_external_link":{"title":"Lecturer's profile","url":"https:\/\/usosweb.vistula.edu.pl\/kontroler.php?_action=katalog2\/osoby\/pokazOsobe&os_id=51373","target":"_blank"},"ks_hidden":false},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Prof. Krzysztof Dasiewicz, PhD - Vistula School of Hospitality<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/vistulahospitality.edu.pl\/en\/team\/prof-krzysztof-dasiewicz-phd\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Prof. Krzysztof Dasiewicz, PhD - Vistula School of Hospitality\" \/>\n<meta property=\"og:description\" content=\"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: \u2018Meat. Principles of science and technology\u2019 published by the Publishing Office of the Warsaw University of Life Science. Author of over 150 publications in the field of meat technology. 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