dominika guzek, ph.d. warsaw university of life...
TRANSCRIPT
Dominika Guzek, Ph.D. Warsaw University of Life Sciences Faculty of Human Nutrition and Consumer Sciences Laboratory of Food Chemistry
Appendix no 3
The list of published scientific papers and information about the teaching achievements,
scientific cooperation and popularization of science
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 2
TABLE OF CONTENTS
I. List of publications which constitute scientific accomplishment defined by Article 16,
Clause 2 of the Act ............................................................................................................... 4
II. List of other published scientific papers (not included in the accomplishment mentioned
in point I) and of other indicators of scientific achievements ............................................ 7
A. Scientific papers published in journals indexed in Journal Citation Reports (JCR) ............. 7
B. International and national patents ................................................................................... 10
C. Inventions, utility models and industrial designs, that are protected under patenting
procedure and have been displayed at international and national exhibitions or fairs ... 11
D. Monographs, science publications in international and national journals other than
those referred in point II A ................................................................................................ 14
E. Joint publications, catalogues of collection items/collectibles, science research reports,
expert opinions, works of art ............................................................................................ 25
F. Cumulative Impact Factor according to Journal Citation Reports (JCR) calculated for sthe
year of publication ............................................................................................................. 26
G. Number of citations according to Web of Science (WoS) ................................................. 26
H. Hirsch Index according to Web of Science (WoS) ............................................................. 26
I. Supervision over international and national research projects and participation in such
projects .............................................................................................................................. 26
J. International and national awards for scientific or artistic activity .................................. 27
K. Papers presented orally at international and national thematic conferences ................. 28
III. Achievements in teaching and popularization and information on international
cooperation ....................................................................................................................... 29
A. Participation in European, other international, and national programs .......................... 29
B. Active participation in international and national scientific conferences ........................ 29
C. Participation in organizing committees for international and national science
conferences ....................................................................................................................... 35
D. Awards and distinctions other than referred in point II J: ................................................ 36
E. Participation in consortia and research networks ............................................................ 36
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 3
F. Supervision over projects implemented in collaboration with researchers from other
national and international research institutions, and in cooperation with business
institutions, other than referred to in point II - I.............................................................. 37
G. Participation in editorial committees and boards of scientific journals ........................... 37
H. Membership in international and national organizations and scientific associations ..... 37
I. Teaching achievements and achievements in the popularization of science and art ...... 37
J. Scientific advice to students and specializing physicians .................................................. 40
K. Supervision over Ph.D. students as a supervisor or an auxiliary supervisor ..................... 40
L. internships in foreign and domestic research or academic institutions ........................... 42
M. Expertise or other elaborations on request ...................................................................... 42
N. Participation in juries and expert panels ........................................................................... 42
O. Reviews of national and international projects ................................................................ 42
P. Reviews of publications in international and national journals ........................................ 43
Q. Other achievements not referred to in pt. III A – III P ....................................................... 43
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 4
I. LIST OF PUBLICATIONS WHICH CONSTITUTE SCIENTIFIC ACCOMPLISHMENT DEFINED
BY ARTICLE 16, CLAUSE 2 OF THE ACT
A) Title of scientific accomplishment:
“Analysis of the factors influencing meat texture and their interdependencies”
B) List of publications which constitute scientific accomplishment:
I.B.1. Guzek D., Głąbska D., Pogorzelski G., Kozań K., Pietras J., Konarska M., Sakowska A.,
Głąbski K., Pogorzelska E., Barszczewski J., Wierzbicka A. 2013. Variation of meat
quality parameters due to conformation and fat class in Limousin bulls slaughtered at
25 to 27 months of age. Asian-Australasian Journal of Animal Sciences. 26, 716-722.
(IF2013=0.563; MSaHE points: 25)
My contribution to the creation of this work was associated with development of the
concept of the research, designing the experimental protocol, description of the
experiment, presentation of results as tables and figures, preparation of the
manuscript; I was also a leading author and a corresponding author. Estimated
percentage of my contribution amounts 50%.
I.B.2. Guzek D., Głąbska D., Głąbski K., Pogorzelski G., Barszczewski J., Wierzbicka A. 2015.
Relationships between sarcomere length and basic composition of infraspinatus and
longissimus dorsi muscle. Turkish Journal of Veterinary & Animal Sciences. 39, 96-101.
(IF2015=0.242; MSaHE points: 15)
My contribution to the creation of this work was associated with development of the
concept of the research, designing the experimental protocol, description of the
experiment, elaboration of the computer image analysis methodology to approximate
intramuscular fat content in meat, presentation of results as figures, intramuscular
fat content images post-processing handling, preparation of the manuscript along
with co-authors; I was also a leading author and a corresponding author. Estimated
percentage of my contribution amounts 50%.
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 5
I.B.3. Guzek D., Głąbska D., Głąbski K., Wierzbicka A. 2016. Influence of Duroc breed
inclusion into Polish Landrace maternal line on pork meat quality traits. Anais da
Academia Brasileira de Ciências. 88, in press (IF2015=0.734; MSaHE points: 25)
My contribution to the creation of this work was associated with development of the
concept of the research, designing the experimental protocol, description of the
experiment, presentation of results as tables and figures, preparation of the
manuscript along with co-authors; I was also a leading author and a corresponding
author. Estimated percentage of my contribution amounts 60%.
I.B.4. Guzek D., Głąbska D., Lange E., Głąbski K., Wierzbicka A. 2014. Study of beef blade
muscles differentiation depending on conformation and fat class. Turkish Journal of
Veterinary & Animal Sciences. 38, 195-199. (IF2014=0.242; MSaHE points: 20)
My contribution to the creation of this work was associated with development of the
concept of the research, designing the experimental protocol, conducting the analysis
along with co-authors, preparation of the manuscript along with co-authors; I was
also a leading author and a corresponding author. Estimated percentage of my
contribution amounts 50%.
I.B.5. Guzek D., Głąbska D., Gutkowska K., Woźniak A., Wierzbicki J., Wierzbicka A. 2015.
Analysis of the factors creating consumer attributes of the roasted beef steaks.
Animal Science Journal. 86, 333-339. (IF2015=1.044; MSaHE points: 25)
My contribution to the creation of this work was associated with development of the
concept of the analysis and manuscript, designing the experimental protocol,
description of the experiment, presentation of results as tables, preparation of the
manuscript along with co-authors; I was also a leading author and a corresponding
author. Estimated percentage of my contribution amounts 55%.
I.B.6. Guzek D., Głąbska D., Wierzbicka A., Wierzbicki J., Cierach M. 2012. Relationship
between basic beef texture attributes and their perception by Polish consumers.
Italian Journal of Food Science. 24, 231-239. (IF2012=0.444; MSaHE points: 20)
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 6
My contribution to creation of this work was associated with development of the
concept of the research, designing the experimental protocol, description of the
experiment, development and validation of the predictive models in collaboration
with D. Głąbska, presentation of results as figures, preparation of the manuscript
along with co-authors; I was also a leading author and a correspondence author.
Estimated percentage of my contribution amounts 60%.
I.B.7. Guzek D., Głąbska D., Gutkowska K., Woźniak A., Wierzbicki J., Wierzbicka A. 2015.
Influence of cut and thermal treatment on consumer perception of beef in Polish
trials. Pakistan Journal of Agricultural Sciences. 78, 533-538. (IF2015=1.049; MSaHE
points: 30)
My contribution to the creation of this work was associated with development of the
concept of the manuscript, designing the experimental protocol, description of the
experiment, presentation of results as tables, intramuscular fat content images post-
processing handling, preparation of the manuscript along with co-authors; I was also
a leading author and a corresponding author. Estimated percentage of my
contribution amounts 55%.
Accomplishment in total amounts: 160 MSaHE points, IF=4.234
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 7
II. LIST OF OTHER PUBLISHED SCIENTIFIC PAPERS (NOT INCLUDED IN THE
ACCOMPLISHMENT MENTIONED IN POINT I) AND OF OTHER INDICATORS OF SCIENTIFIC
ACHIEVEMENTS
A. SCIENTIFIC PAPERS PUBLISHED IN JOURNALS INDEXED IN JOURNAL CITATION REPORTS
(JCR)
Original research
1. Gantner M., Guzek D., Pogorzelska E., Brodowska M., Wojtasik-Kalinowska I.,
Godziszewska, J. 2016. The effect of film type and modified atmosphere packaging
with different initial gas composition on the shelf life of white mushrooms (Agaricus
bisporus L.). Journal of Food Processing and Preservation. In press (IF2015=1.159;
MSaHE points: 20)
My contribution to the creation of this work was associated with preparation of the
manuscript along with co-authors and direct supervision of the analysis of
physicochemical results. Estimated percentage of my contribution amounts 25%.
2. Olewnik-Mikołajewska A., Guzek D., Głąbska D., Gutkowska K. 2016. Consumer
behaviors towards novel functional and convenient meat products in Poland. Journal
of Sensory Studies. DOI: 10.1111/joss.12203 (IF2015=1.979; MSaHE points: 30)
My contribution to the creation of this work was associated with presentation of
results as figures, conducting statistical analysis with D. Głąbska, preparation of the
manuscript along with co-authors; I was also a corresponding author. Estimated
percentage of my contribution amounts 25%.
3. Brodowska M., Guzek D., Kołota A., Głąbska D., Górska-Horczyczak E., Wojtasik-
Kalinowska I., Wierzbicka A. 2016. The effect of diet on oxidation and profile of
volatile compounds of pork after freezing storage. Journal of Food and Nutrition
Research. 55, 40-47 (IF2015=0.804; MSaHE points: 20)
My contribution to the creation of this work was associated with development of the
concept of the research, preparation of the manuscript along with co-authors, direct
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 8
supervision of the experimental work. Estimated percentage of my contribution
amounts 20%.
4. Głąbska D., Guzek D., Sidor P., Włodarek D. 2016. Vitamin D dietary intake
questionnaire validation conducted in young Polish women. Nutrients.
8, 36 (IF2015=3.27; MSaHE points: 35)
My contribution to the creation of this work was associated with presentation of
results of Bland-Altman analysis as figures with D. Głąbska, preparation of discussion
of results with D. Głąbska, preparation of the manuscript along with co-authors.
Estimated percentage of my contribution amounts 20%.
5. Wojtasik-Kalinowska I., Guzek D., Górska-Horczyczak E., Głąbska D., Brodowska M.,
Sun D.W., Wierzbicka A. 2016. Volatile compounds and fatty acids profile in
Longissimus dorsi muscle from pigs fed with feed containing bioactive components.
LWT - Food Science and Technology. 67, 112-117 (IF2015=2.416; MSaHE points: 35)
My contribution to the creation of this work was associated with development of the
concept of the research, preparation of the manuscript along with co-authors, direct
supervision of the experimental work. Estimated percentage of my contribution
amounts 20%.
6. Zajączkowska U., Kucharski S., Guzek D. 2015. Are trichomes involved in the
biomechanical systems of Cucurbita leaf petioles? Planta. 242, 1453-1465
(IF2015=3.263; MSaHE points: 40)
My contribution to the creation of this work was associated with development of the
concept and the methods of the strength tests, conducting the strength tests,
preparation of the part of results associated with analysis of the strength tests.
Estimated percentage of my contribution amounts 15%.
7. Jóźwik A., Poławska E., Zdanowska-Sąsiadek Ż., Lipińska P., Kawka M., Guzek D.,
Strzałkowska N. 2015. Oxidative stability of ostrich meat related to duration of
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 9
linseed and lucerne supplementation to the bird’s diet. Bulletin of the Veterinary
Institute in Pulawy. 59, 79-83. (IF2015=0.357; MSaHE points: 15)
My contribution to the creation of this work was associated with analysis of results
and preparation of the manuscript along with co-authors. Estimated percentage of
my contribution amounts 5%.
8. Guzek D., Głąbska D., Plewa P., Kozań K., Pietras J., Plewa R., Pogorzelska E.,
Pogorzelski G., Trajer J., Wierzbicka A. 2013. Wild boar meat sensory attributes
contributing general meat quality. Bulletin of the Veterinary Institute in Pulawy.
57, 357-363. (IF2013=0.365; MSaHE points: 20)
My contribution to the creation of this work was associated with development of the
concept of the research, designing the experimental protocol, presentation of results
as figures, preparation of the manuscript along with co-authors; I was also a leading
author and a corresponding author. Estimated percentage of my contribution
amounts 45%.
9. Guzek D., Głąbska D., Sakowska A., Wierzbicka A. 2012. Colour of pork loin produced
of meat of animals fed with bioactive compounds forage. Pesquisa Agropecuária
Brasileira. 47, 1504-1510. (IF2012=0.661; MSaHE points: 30)
My contribution to the creation of this work was associated with development of the
concept of the research, designing the experimental protocol, conducting the analysis
along with co-authors, preparation of the manuscript along with co-authors,
establishing cooperation with the Embassy of Brazil to translate the summary into
Brazilian Portuguese; I was also a leading author and a corresponding author.
Estimated percentage of my contribution amounts 60%.
10. Guzek D., Wierzbicka A., Głąbska D. 2012. Influence of low temperature blanching
and calcium chloride soaking on colour and consumer attractiveness of broccoli.
Journal of Food and Nutrition Research. 51, 73-80. (IF2012=0.600; MSaHE points: 20)
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 10
My contribution to the creation of this work was associated with development of the
concept of the research, designing the experimental protocol, conducting the analysis,
preparation of the manuscript along with co-authors; I was also a leading author and
a corresponding author. Estimated percentage of my contribution amounts 80%.
B. INTERNATIONAL AND NATIONAL PATENTS
1. Wierzbicka A., Gutkowska K., Horbańczuk J., Guzek D., Poławska E., Półtorak A.,
Marcinkowska-Lesiak M., Wyrwisz J., Tomasik C., Kuboń M. 2015. The method of
producing pork products with controlled allergenicity. (Poland). Patent Office of
the Republic of Poland. P.404630.
My contribution to the creation of this patent was supervising the research of
BIOFOOD Project Tasks 7, which were conducted to elaborate the patented
method and resulted in invention of the method of producing pork products with
controlled allergenicity, as well as participation in the description of patent along
with co-authors. Estimated percentage of my contribution amounts 10%.
2. Wierzbicka A., Gutkowska K., Horbańczuk J., Guzek D., Poławska E., Półtorak A.,
Marcinkowska-Lesiak M., Wyrwisz J., Tomasik C., Blicharski T. 2015. A novel pork
product and production method. (Poland). Patent Office of the Republic of
Poland. P.404881.
My contribution to the creation of this patent was supervising the research of
BIOFOOD Project Tasks 7, which were conducted to elaborate the patented
method and resulted in development of this invention, as well as participation in
the description of patent along with co-authors. Estimated percentage of my
contribution amounts 10%.
3. Wierzbicka A., Gutkowska K., Horbańczuk J., Marcinkowska-Lesiak M., Poławska
E., Półtorak A., Wyrwisz J., Guzek D., Tomasik C., Kuboń M. 2015. A novel
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 11
method of packaging pork products with health promoting properties. (Poland).
Patent Office of the Republic of Poland. P.404882.
My contribution to the creation of this patent was supervising the research of
BIOFOOD Project Tasks 7, which were conducted to elaborate the patented
method and resulted in development of this invention, as well as participation in
the description of patent along with co-authors. Estimated percentage of my
contribution amounts 5%.
C. INVENTIONS, UTILITY MODELS AND INDUSTRIAL DESIGNS, THAT ARE PROTECTED UNDER
PATENTING PROCEDURE AND HAVE BEEN DISPLAYED AT INTERNATIONAL AND
NATIONAL EXHIBITIONS OR FAIRS
PATENTS
1. Wierzbicka A., Gutkowska K., Horbańczuk J., Guzek D., Poławska E., Półtorak A.,
Marcinkowska-Lesiak M., Wyrwisz J., Tomasik C., Kuboń M. (2013 – patent claim,
2015 – patent obtained). The method of producing pork products with
controlled allergenicity. (Poland). Patent Office of the Republic of Poland.
(section II.B.1.).
a. Gold medal with mention obtained during the World Exhibition of
Inventions, Research and New Technology “BRUSSELS INNOVA” (Brussels,
14-16.11.2013)
b. Gold medal obtained during the 38th International Invention Show INOVA
(Zagreb, 12-17.11.2013)
c. Diploma from Polish Minister of Science and Higher Education for the
outstanding invention achievement in 2013 on the international stage
(P.404630), Stock Exchange of Inventions in Warsaw, (Warsaw,
11-12.02.2014)
2. Wierzbicka A., Gutkowska K., Horbańczuk J., Guzek D., Poławska E., Półtorak A.,
Marcinkowska-Lesiak M., Wyrwisz J., Tomasik C., Blicharski T. (2013 – patent
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 12
claim, 2015 – patent obtained). A novel pork product and production method.
(Poland). Patent Office of the Republic of Poland. (section II.B.2.).
a. Silver medal obtained during the World Exhibition of Inventions, Research
and New Technology “BRUSSELS INNOVA” (Brussels, 14-16.11.2013)
b. Diploma for the invention obtained from Polish Minister of Science and
Higher Education P. 404881 (2014) Stock Exchange of Inventions in Warsaw,
(Warsaw, 11-12.02.2014)
3. Wierzbicka A., Gutkowska K., Horbańczuk J., Marcinkowska-Lesiak M., Poławska
E., Półtorak A., Wyrwisz J., Guzek D., Tomasik C., Kuboń M. (2013 – patent claim,
2015 – patent obtained). A novel method of packaging pork products with
health promoting properties. (Poland). Patent Office of the Republic of Poland.
(section II.B.3.).
a. Silver medal obtained during the World Exhibition of Inventions, Research
and New Technology “BRUSSELS INNOVA” (Brussels, 14-16.11.2013)
b. Diploma for the invention obtained from Polish Minister of Science and
Higher Education P. 404882 (2014) Stock Exchange of Inventions in Warsaw,
(Warsaw, 11-12.02.2014)
INVENTIONS – PATENTS CLAIMS
4. Wierzbicka A., Horbańczuk J., Półtorak A., Wyrwisz J., Poławska E., Stelmasiak
A., Guzek D., Gutkowska K., Tomasik C., Blicharski T. (2014 – patent claim).
Innovative method of producing high-quality, controlled allergenicity
products from pork and ostrich meat. (Poland). Patent Office of the Republic of
Poland. Application No. P.410136
a. Gold medal with mention obtained during the World Exhibition of
Inventions, Research and New Technology BRUSSELS INNOVA,
12-15.11.2014, Brussels, Belgium
b. Gold medal with mention (Jury award) obtained in main competition in the
category Food & Beverage during the INPEX® Invention & New Product
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 13
Exposition, International Invention Awards Program, 16-18.06.2015,
Pittsburgh, USA
c. Gold medal (merit award) on the INPEX® Invention & New Product
Exposition, International Invention Awards Program, 16-18.06.2015,
Pittsburgh, USA
d. Gold medal on the 40. National Exhibition of Inventions, Inova Croatia,
5-7.11.2015, Zagreb, Croatia
e. Award of the Polish Minister of Economy (2014) for Innovative method of
producing high-quality, controlled allergenicity products from pork and
ostrich meat, Stock Exchange of Inventions in Warsaw, 11-12.02.2014,
Warsaw, Poland
f. Award of the Polish Minister of Science and Higher Education for Innovative
method of producing high-quality, controlled allergenicity products from
pork and ostrich meat, Stock Exchange of Inventions in Warsaw,
17-18.02.2015, Warsaw, Poland
5. Wierzbicka A., Horbańczuk J., Półtorak A., Poławska E., Stelmasiak A., Wyrwisz J.,
Guzek D., Głąbska D., Zaremba R., Gutkowska K., Marcinkowska-Lesiak M.,
Tomasik C. (2014 – patent claim). Methods of producing high quality smoked
ostrich meat products. (Poland). Patent Office of the Republic of Poland.
Application No. P.410125
a. Silver medal on the World Exhibition of Inventions, Research and New
Technology BRUSSELS INNOVA, 12-15.11.2014, Brussels, Belgium
6. Wierzbicka A., Horbańczuk J., Guzek D., Blicharski T., Półtorak A., Wyrwisz J.,
Stelmasiak A., Marcinkowska-Lesiak M., Głąbska D., Zaremba R., Gutkowska K.,
Poławska E., Tomasik C. (2014 – patent claim). Production of culinary pork meat
with enhanced nutritional and health-promoting properties and improved
suitability for processing. (Poland). Patent Office of the Republic of Poland.
Application No. P.410127
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 14
a. Bronze medal on the World Exhibition of Inventions, Research and New
Technology BRUSSELS INNOVA, 12-15.11.2014, Brussels, Belgium
7. Horbańczuk J.O., Poławska E., Wierzbicka A., Jóźwik A., Strzałkowska N., Wójcik
A., Pomianowski J., Wojtasik-Kalinowska I., Guzek D., Gutkowska K., Tomasik C.
(2014 – patent claim). Production of culinary ostrich meat. (Poland). Patent
Office of the Republic of Poland. Application No. P.412491
a. Merit awards granted by the Croatian Association of Inventors on the
INPEX® Invention & New Product Exposition, International Invention Awards
Program, 16-18.06.2015, Pittsburgh, USA
b. Merit awards granted by the delegation from China on the INPEX® Invention
& New Product Exposition, International Invention Awards Program,
16-18.06.2015, Pittsburgh, USA
D. MONOGRAPHS, SCIENCE PUBLICATIONS IN INTERNATIONAL AND NATIONAL JOURNALS
OTHER THAN THOSE REFERRED IN POINT II A
Original research papers
1. Guzek D., Głąbska D., Lange E., Wierzbicka A. 2014. Assessment and comparison
of physical properties of dark bread with reduced carbohydrate quantity and
glycemic index vs. typical dark bread. Problemy Higieny i Epidemiologii.
95, 433-437.
My contribution to the creation of this work was associated with development of
the concept of the research along with co-authors, designing the experimental
protocol, conducting the analysis along with co-authors, presentation of results as
figures, preparation of the manuscript along with co-authors, I was also a leading
author and a correspondence author. Estimated percentage of my contribution
amounts 60%.
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 15
2. Konarska M., Sakowska A., Guzek D., Głąbska D., Wierzbicka A. 2014. Factors
determining the consumption of beef in the world and in Poland in the years
2000-2012. Zeszyty Naukowe Szkoły Głównej Gospodarstwa Wiejskiego w
Warszawie. Problemy Rolnictwa Światowego. 14, 98-106.
My contribution to the creation of this work was associated with preparation of
the manuscript along with co-authors. Estimated percentage of my contribution
amounts 15%.
3. Wojtasik-Kalinowska I., Konarska M., Sakowska A., Guzek D., Głąbska D.,
Wierzbicka A. 2014. Pork sector in Poland and in the world in the years
2000-2012. Zeszyty Naukowe Szkoły Głównej Gospodarstwa Wiejskiego w
Warszawie. Problemy Rolnictwa Światowego. 14, 205-215.
My contribution to the creation of this work was associated with preparation of
the manuscript along with co-authors. Estimated percentage of my contribution
amounts 10%.
4. Guzek D., Głąbska D., Pietras J., Pogorzelski G., Konarska M., Wojtasik-Kalinowska
I., Wierzbicka A. 2013. Assessment of the fat tissue and connective tissue quantity
in the surface of beef inside and striploin steaks, for meat before and after
thermal treatment, conducted for various methods of treatment, using computer
image analysis. Postępy Techniki Przetwórstwa Spożywczego. 2, 79-82.
My contribution to the creation of this work was associated with development of
the concept of the research, description of the use of computer image analysis
methodology to approximate intramuscular fat and connective tissue contents in
meat, conducting the analysis along with co-authors, preparation of the
manuscript along with co-authors, I was also a leading author and a
correspondence author. Estimated percentage of my contribution amounts 20%.
5. Guzek D., Głąbska D., Konarska M., Wierzbicka A. 2013. Evaluation of the
relationship between intramuscular fat and connective tissue quantity in beef rib
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 16
eye cross section, measured using a computer image analysis, with conformation
and fat class of carcasses. Journal of Research and Applications in Agricultural
Engineering. 58, 43-46.
My contribution to the creation of this work was associated with development of
the concept of the research, description of the use of computer image analysis
methodology to approximate intramuscular fat and connective tissue contents in
meat, conducting the analysis along with co-authors, preparation of the
manuscript along with co-authors, I was also a leading author and a
correspondence author. Estimated percentage of my contribution amounts 60%.
6. Guzek D., Głąbska D., Pietras J., Plewa P., Wierzbicka A. 2013. Relation of
marbling and connective tissue quantity in cube roll with conformation and fat
class of carcasses. Folia Pomeranae Universitatis Technologiae Stetinensis,
Agricultura, Alimentaria, Piscaria et Zootechnica. 302, 45-50.
My contribution to the creation of this work was associated with development of
the concept of the research, designing the experimental protocol, conducting
assessment of the intramuscular fat and connective tissue contents in meat,
presentation of results as tables, preparation of the manuscript along with co-
authors, I was also a leading author and a correspondence author. Estimated
percentage of my contribution amounts 50%.
7. Guzek D., Głąbska D., Pogorzelski G., Kozań K., Sakowska A., Wojtasik-Kalinowska
I., Wierzbicka A. 2013. Comparative analysis of colour components of beef
striploin depending on various methods of thermal treatment. Inżynieria Rolnicza.
1, 75-82.
My contribution to the creation of this work was associated with development of
the concept of the research, designing the experimental protocol, conducting
analysis along with co-authors, presentation of results as figures, preparation of
the manuscript along with co-authors, I was also a leading author and a
correspondence author. Estimated percentage of my contribution amounts 35%.
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 17
8. Guzek D., Głąbska D., Wojtasik-Kalinowska I., Wierzbicka A. 2013. Differences in
chosen quality properties of pig meat from conventional and oriented systems.
Preliminary results. Nauki Inżynierskie i Technologie. 4, 40-50.
My contribution to the creation of this work was associated with development of
the concept of the research, designing the experimental protocol, conducting
analysis along with co-authors, presentation of results as figures, preparation of
the manuscript along with co-authors, I was also a leading author and a
correspondence author. Estimated percentage of my contribution amounts 60%.
9. Wierzbicka A., Guzek D., Wojtasik-Kalinowska I., Molęda Z., Głąbska D. 2013.
Analysis of the components of colour of beef inside after thermal treatment
conducted using various methods. Inżynieria Rolnicza. 4, 159-165.
My contribution to the creation of this work was associated with development of
the concept of the research, designing the experimental protocol, conducting
analysis along with co-authors, presentation of results as figures, preparation of
the manuscript along with co-authors. Estimated percentage of my contribution
amounts 30%.
10. Guzek D., Głąbski K., Głąbska D., Plewa P., Plewa R., Wierzbicka A. 2012.
Comparison of sarcomere length two types of meat from animal family suidae
– analysis of measurements carried out by microscopic technique. Advances in
Science and Technology – Research Journal. 6, 13-17.
My contribution to the creation of this work was associated with development of
the concept of the research, designing the experimental protocol, presentation of
results as figures, preparation of the manuscript along with co-authors, I was also
a leading author and a correspondence author. Estimated percentage of my
contribution amounts 45%.
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 18
11. Guzek D., Głąbska D., Kozań K., Wierzbicka A. 2012. Analysis of the influence of
applied packaging of smoked pork ham on the components of colour.
Opakowania. 12, 55-59.
My contribution to the creation of this work was associated with development of
the concept of the research, designing the experimental protocol, conducting
analysis along with co-authors, presentation of results as tables, preparation of
the manuscript along with co-authors, I was also a leading author and a
correspondence author. Estimated percentage of my contribution amounts 55%.
12. Guzek D., Głąbska D., Sakowska A., Wierzbicka A. 2012. Analysis of the influence
of forage with addition of selenium and of packaging on the components of
colour of pork loin as an example of functional pork product. Journal of Research
and Applications in Agricultural Engineering. 57, 157-161.
My contribution to the creation of this work was associated with development of
the concept of the research, designing the experimental protocol, conducting
analysis along with co-authors, presentation of results as tables, preparation of
the manuscript along with co-authors, I was also a leading author and a
correspondence author. Estimated percentage of my contribution amounts 55%.
13. Guzek D., Głąbska D., Wierzbicka A. 2012. Analysis of possibilities of colour
prediction of beef tenderloin after thermal treatment, conducted in the
steam-convection oven, on the basis of beef colour before thermal treatment.
Folia Pomeranae Universitatis Technologiae Stetinensis. Agricultura, Alimentaria,
Piscaria et Zootechnica. 297, 13-18.
My contribution to the creation of this work was associated with development of
the concept of the research, designing the experimental protocol, conducting
analysis along with co-authors, preparation of the manuscript along with
co-authors, I was also a leading author and a correspondence author. Estimated
percentage of my contribution amounts 60%.
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 19
14. Guzek D., Głąbska D., Wierzbicka A. 2012. Analysis of beef topside RGB
components of colour after thermal treatment executed in the steam-convection
oven, on the basis of fresh meat colour. Journal of Research and Applications in
Agricultural Engineering. 57, 55-58.
My contribution to the creation of this work was associated with development of
the concept of the research, designing the experimental protocol, conducting
analysis along with co-authors, presentation of results as figures, preparation of
the manuscript along with co-authors, I was also a leading author and a
correspondence author. Estimated percentage of my contribution amounts 60%.
15. Guzek D., Głąbska D., Wierzbicka A. 2012. Analysis of parameters effect of
low-temperature blanching process on texture characteristics of potatoes.
Journal of Research and Applications in Agricultural Engineering. 57, 59-62.
My contribution to the creation of this work was associated with development of
the concept of the research, designing the experimental protocol, conducting
analysis along with co-authors, presentation of results as figures and tables,
preparation of the manuscript along with co-authors, I was also a leading author
and a correspondence author. Estimated percentage of my contribution amounts
60%.
16. Guzek D., Głąbska D., Wierzbicka A. 2012. Comparison of possibilities of
prediction of beef blade colour for various methods of thermal treatment.
Postępy Nauki i Techniki. 13, 61-68.
My contribution to the creation of this work was associated with development of
the concept of the research, designing the experimental protocol, conducting
analysis along with co-authors, presentation of results as tables, preparation of
the manuscript along with co-authors, I was also a leading author and a
correspondence author. Estimated percentage of my contribution amounts 60%.
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 20
17. Guzek D., Głąbska D., Wierzbicka A. 2012. Application of computer image analysis
for beef blade colour after thermal treatment prediction. Postępy Nauki
i Techniki. 12, 131-138.
My contribution to the creation of this work was associated with development of
the concept of the research, designing the experimental protocol, conducting
analysis along with co-authors, presentation of results as figures, preparation of
the manuscript along with co-authors, I was also a leading author and a
correspondence author. Estimated percentage of my contribution amounts 60%.
18. Guzek D., Głąbski K., Głąbska D., Pogorzelski G., Barszczewski J., Wierzbicka A.
2012. Application of microscopic technique to assess the structure of beef by
measurement of the length of sarcomeres. Postępy Nauki i Techniki. 15, 180-185.
My contribution to the creation of this work was associated with development of
the concept of the research, designing the experimental protocol, description of
the experiment, presentation of results as tables, myofibrils images post-
processing handling, preparation of the manuscript along with co-authors, I was
also a leading author and a correspondence author. Estimated percentage of my
contribution amounts 55%.
19. Guzek D., Wojtasik-Kalinowska I., Wierzbicka A. 2010. Influence of the conditions
of the low temperature blanching process on texture and colour features of
carrot. Postępy Techniki Przetwórstwa Spożywczego. 20, 56-59.
My contribution to the creation of this work was associated with development of
the concept of the research, designing the experimental protocol, conducting
analysis along with co-authors, presentation of results as tables, preparation of
the manuscript along with co-authors, I was also a leading author and a
correspondence author. Estimated percentage of my contribution amounts 80%.
20. Guzek D., Wyrwisz J. 2007. Influence of steam temperature and treatment time
on potato softness. Polish Journal of Food and Nutrition Sciences. 572, 75-78.
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 21
My contribution to the creation of this work was associated with development of
the concept of the research, design of the experimental protocol, conduct of
analysis of study with co-authors, presentation of results as tables, preparation of
the manuscript along with co-author, I was also a leading author and a
correspondence author. Estimated percentage of my contribution amounts 80%.
Review papers
21. Brodowska M., Guzek D., Wierzbicka A. 2014. Modern technological solutions
used in the production of bakery products with high biological value. Advances in
Science and Technology Research Journal. 8, 83-92.
My contribution to the creation of this work was associated with development of
the concept of the manuscript and preparation of the manuscript along with
co-authors. Estimated percentage of my contribution amounts 30%.
22. Sakowska A., Konarska M., Guzek D., Głąbska D., Wierzbicka A. 2014.
Characteristics of selected meat packaging systems in relation to consumers
preferences and economic aspects. Zeszyty Naukowe Szkoły Głównej
Gospodarstwa Wiejskiego w Warszawie. Problemy Rolnictwa Światowego. 14,
203-213.
My contribution to the creation of this work was associated with development of
the concept of the manuscript and preparation of the manuscript along with co-
authors. Estimated percentage of my contribution amounts 20%.
23. Guzek D., Głąbska D., Pogorzelska E., Pogorzelski G., Wierzbicka A. 2013.
Instrumental texture measurement of meat in a laboratory research and on a
production line. Advances in Science and Technology – Research Journal. 7, 5-11.
My contribution to the creation of this work was associated with development of
the concept of the manuscript and preparation of the manuscript along with
co-authors, I was also a leading author and a correspondence author. Estimated
percentage of my contribution amounts 45%.
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 22
24. Guzek D., Głąbska D., Wierzbicka A. 2013. Pork meat and pork products as a
source of selenium for consumers – possibilities and dangers. Zeszyty Naukowe
Ochrony Zdrowia – Zdrowie Publiczne i Zarządzanie. 11, 239-244.
My contribution to the creation of this work was associated with development of
the concept of the manuscript and preparation of the manuscript along with
co-authors, I was also a leading author and a correspondence author. Estimated
percentage of my contribution amounts 45%.
25. Guzek D., Głąbska D., Wierzbicka A. 2013. Guidelines for application of the
constant on-line measurements in the beef industrial production – using
computer image analysis and other modern techniques of measurement. Journal
of Research and Applications in Agricultural Engineering. 58, 47-51.
My contribution to the creation of this work was associated with preparation of
the manuscript along with co-authors, I was also a leading author and a
correspondence author. Estimated percentage of my contribution amounts 40%.
26. Guzek D., Głąbska D., Wierzbicka A. 2012. Non-destructive quality assessment for
food products using computer image analysis. Postępy Techniki Przetwórstwa
Spożywczego. 24(42), 116-120.
My contribution to the creation of this work was associated with development of
the concept of the research and preparation of the manuscript along with
co-authors, I was also a leading author and a correspondence author. Estimated
percentage of my contribution amounts 65%.
27. Guzek D., Głąbska D., Wierzbicka A. 2012. The influence of the stress sensibility
gene (RYR1) on the color and technological usefulness of the pork meat. Życie
Weterynaryjne. 4, 324-328.
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 23
My contribution to the creation of this work was associated with preparation of
the manuscript along with co-authors, I was also a leading author and a
correspondence author. Estimated percentage of my contribution amounts 50%.
28. Konarska M., Guzek D., Głąbska D., Wierzbicka A. 2012. Systems of beef
classification and its quality. Zeszyty Naukowe Szkoły Głównej Gospodarstwa
Wiejskiego w Warszawie. Problemy Rolnictwa Światowego. 27(1), 94-104.
My contribution to the creation of this work was associated with development of
the concept of the manuscript and preparation of the manuscript along with
co-authors. Estimated percentage of my contribution amounts 20%.
29. Kozań K., Guzek D., Lange E., Głąbska D., Włodarek D., Wierzbicka A. 2012.
Functional meat products designed for individuals with inflammatory bowel
disease. Zeszyty Naukowe Ochrony Zdrowia – Zdrowie Publiczne i Zarządzanie.
10(2), 67-73.
My contribution to the creation of this work was associated with development of
the concept of the manuscript cand preparation of the manuscript along with
co-authors. Estimated percentage of my contribution amounts 20%.
30. Guzek D., Głąbska D., Wierzbicka A. 2011. New trends in pork and pork products
processing in relation to consumer preferences. Postępy Techniki Przetwórstwa
Spożywczego. 13, 92-96.
My contribution to the creation of this work was associated with development of
the concept of the manuscript and preparation of the manuscript along with
co-authors, I was also a leading author and a correspondence author. Estimated
percentage of my contribution amounts 40%.
31. Guzek D., Wierzbicka A., Głąbska D. 2011. The potential and use of computer
analysis and image processing in the agricultural and food industry. Inżynieria
Rolnicza. 4, 67-73.
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 24
My contribution to the creation of this work was associated with development of
the concept of the manuscript and preparation of the manuscript along with
co-authors, I was also a leading author and a correspondence author. Estimated
percentage of my contribution amounts 60%.
CHAPTERS IN MONOGRAPHS PUBLISHED IN THE POLISH LANGUAGE
Original research papers
32. Guzek D., Głąbska D., Brodowska M., Wojtasik-Kalinowska I., Wierzbicka A. 2013.
Impact of feeding Polish Landrace breed with forage containing bioactive
components on the colour of Longissimus dorsi muscle before and after thermal
treatment [In]: Nauka o żywieniu człowieka – osiągnięcia i wyzwania. 558-565.
My contribution to the creation of this work was associated with development of
the concept of the research, designing the experimental protocol, conducting
analysis along with co-authors, presentation of results as tables, preparation of
the manuscript along with co-authors, I was also a leading author and a
correspondence author. Estimated percentage of my contribution amounts 50%.
33. Konarska M., Guzek D., Krygier K. 2013. Consumer attitude towards soy products
[In]: Nauka o żywieniu człowieka – osiągnięcia i wyzwania, 290-297.
My contribution to the creation of this work was associated with preparation of
the manuscript along with co-authors. Estimated percentage of my contribution
amounts 20%.
Review papers
34. Guzek D., Głąbska D., Molęda Z., Marcinkowska-Lesiak M., Gutkowska K.,
Horbańczuk J., Wierzbicka A. 2013. Biofood – innovative, functional products of
animal origin – possibilities of production health-promoting pork products. [In]:
Nauka o żywieniu człowieka – osiągnięcia i wyzwania. 550-557.
My contribution to the creation of this work was associated with development of
the concept of the manuscript and preparation of the manuscript along with
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 25
co-authors, I was also a leading author and a correspondence author. Estimated
percentage of my contribution amounts 35%.
35. Wierzbicka A., Guzek D., Gutkowska K., Wierzbicki J., Woźniak A. 2013. Analysis of
the possibility of implementing innovative results of ProOptiBeef Project [In]:
Nauka o żywieniu człowieka – osiągnięcia i wyzwania. 543-549.
My contribution to the creation of this work was associated with preparation of
the manuscript along with co-authors. Estimated percentage of my contribution
amounts 35%.
36. Rycombel D., Zawadzka D., Wierzbicka A., Guzek D., Wierzbicki J., Woźniak A.
2012. The situation in the global beef market and its impact on Polish beef sect.
Institute of Agricultural and Food Economics National Research Institute. Warsaw
My contribution to the creation of this work this work was associated with
preparation of the manuscript along with co-authors. Estimated percentage of my
contribution amounts 15%.
37. Wierzbicka A., Choiński W., Guzek D., Głąbska D. 2010. BIOFOOD – innovative,
functional products of animal origin, European Agricultural Fund for Rural
Development: Europe investing in rural areas. Opportunities and barriers to the
development of an innovative Polish food sector in the case of the priorities of
the Programme 2020: a collective work, Stanisław Zięba, Eugeniusz K. Chyłek
(Eds.). Warsaw, 74-108.
My contribution to the creation of this work was associated with preparation of
the manuscript along with co-authors. Estimated percentage of my contribution
amounts 15%.
E. JOINT PUBLICATIONS, CATALOGUES OF COLLECTION ITEMS/COLLECTIBLES, SCIENCE
RESEARCH REPORTS, EXPERT OPINIONS, WORKS OF ART
Unpublished scientific research report:
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 26
Guzek D., Analysis of currently available knowledge and results obtained from consumer
research, field testing, analysis of physical and chemical properties of beef, in order to
create a new holistic knowledge in a conducted research. Report 4. 7320/12 of
26.11.2012.
F. CUMULATIVE IMPACT FACTOR ACCORDING TO JOURNAL CITATION REPORTS (JCR)
CALCULATED FOR STHE YEAR OF PUBLICATION
Total Impact Factor of my publications (according to the JRC list, appropriate for the
year of publication) is 19.801, while the 5-year Impact Factor for them is 21.41.
G. NUMBER OF CITATIONS ACCORDING TO WEB OF SCIENCE (WOS)
The number of citations of my publications, according to the Web of Science
database is equal to 9, while according to the Google Scholar it is 46.
H. HIRSCH INDEX ACCORDING TO WEB OF SCIENCE (WOS)
H-index (Hirsch Index), according to the Web of Science database is equal to 2, while
according to Google Scholar it is 3.
I. SUPERVISION OVER INTERNATIONAL AND NATIONAL RESEARCH PROJECTS AND
PARTICIPATION IN SUCH PROJECTS
1. BIOFOOD – innovative, functional products of animal origin. (no POIG.01.01.02-
14-090). Project co-financed by the European Union within the European
Regional Development Fund under the Innovative Economy Operational
Programme. Measure 1.1. Supporting of the scientific research for the
development of the knowledge-based economy. Sub-measure 1.1.2. Strategic
programmes of scientific research and development works – participant and
since November 2012 – head of the task 7 (task 7 was responsible for research
corresponding to eligible expenditure of 9 363 386.93 PLN)
2. Optimization of beef production in Poland, according to the strategy “from fork
to farm” (no POIG.01.03.01-00-204/09). 2009-2015. Project co-financed by the
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 27
European Union within the European Regional Development Fund under the
Innovative Economy Operational Programme. Priority 1. Research and
development of modern technologies. Measure 1.3. Support for R&D projects
for entrepreneurs carried out by scientific entities. Sub-measure 1.3.1.
Development Projects – participant
3. Research on the influence of heat treatment parameters on the quality of
products. 2006. Teka Küppersbusch Großküchentechnik no. 506-100500-08.
Germany – participant
J. INTERNATIONAL AND NATIONAL AWARDS FOR SCIENTIFIC OR ARTISTIC ACTIVITY
1. Diploma of Polish Minister of Science and Higher Education for the invention
entitled: Innovative method of producing high-quality, controlled allergenicity
products from pork and ostrich meat. 2015
2. Diploma of Polish Minister of Science and Higher Education for patent claim
P.404881 entitled: A novel pork product and production method. 2014
3. Diploma of Polish Minister of Science and Higher Education for patent claim
P.404882 entitled: A novel method of packaging pork products with health
promoting properties. 2014
4. Diploma of Polish Minister of Science and Higher Education for patent claim
P.404630 entitled: The method of producing pork products with controlled
allergenicity. 2014
5. Diploma of Polish Minister of Science and Higher Education for outstanding
inventive achievements on the international arena in 2013 (for three patent
claims - A novel pork product and production method; A novel method of
packaging pork products with health promoting properties; The method of
producing pork products with controlled allergenicity). 2014
6. Award for inventive achievements on the international arena in 2014, Stock
Exchange of Inventions in Warsaw (for three patent claims – Methods of
producing high quality smoked ostrich meat products; Production of culinary
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 28
pork meat with enhanced nutritional and health-promoting properties and
improved suitability for processing; Production of culinary ostrich meat). 2015
K. PAPERS PRESENTED ORALLY AT INTERNATIONAL AND NATIONAL THEMATIC
CONFERENCES
1. Wierzbicka A., Guzek D., Gutkowska K., Wierzbicki J., Woźniak A. 2013.
Analysis of the possibility of implementing innovative results of ProOptiBeef
Project. Jubilee International Conference on the occasion of the 35th
anniversary of Faculty of Human Nutrition and Consumer Sciences,
28.06.2013, Warsaw, Poland
2. Guzek D., Głąbska D., Molęda Z., Marcinkowska-Lesiak M., Gutkowska K.,
Horbańczuk J., Wierzbicka A. 2013. Biofood – innovative, functional products
of animal origin – possibilities of production health-promoting pork products.
Jubilee International Conference on the occasion of the 35th anniversary of
Faculty of Human Nutrition and Consumer Sciences, 28.06.2013, Warsaw,
Poland
3. Kozań K., Guzek D., Pogorzelska E., Głąbska D., Łopacka J., Wierzbicka A.
2013. Analysis of colour of Longissimus dorsi muscle from Polish Landrace
breed before and after thermal treatment. Jubilee International Conference
on the occasion of the 35th anniversary of Faculty of Human Nutrition and
Consumer Sciences, 28.06.2013, Warsaw, Poland
4. Pogorzelska E., Guzek D., Kozań K., Głąbska D., Żontała K., Wierzbicka A.
2013. Analysis of colour of Longissimus dorsi muscle from Polish Landrace
x Duroc crossbreed before and after thermal treatment. Jubilee International
Conference on the occasion of the 35th anniversary of Faculty of Human
Nutrition and Consumer Sciences, 28.06.2013, Warsaw, Poland
5. Konarska M., Guzek D., Krygier K. 2013. Consumer attitude towards soy
products. Jubilee International Conference on the occasion of the 35th
anniversary of Faculty of Human Nutrition and Consumer Sciences,
28.06.2013, Warsaw, Poland
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 29
6. Guzek D., 2013. Innovative technologies for the production of meat products
with enhanced nutritional and health-promoting value. Polish Scientific
Conference during International Trade Fair for Food POLAGRA FOOD entitled:
Innovative plant and animal food products with health-promoting values -
offer to the industry, POLAGRAFOOD, Poznan Congress Center, 29-
30.09.2014, Poznan, Poland
7. Guzek D., 2011. The potential and use of computer analysis and image
processing in the agricultural and food industry. XVIII Scientific Conference
entitled: Agricultural Scientific and Technological Progress, as well as
Organizing in Agriculture, 14-18.02.2011, Zakopane, Poland
III. ACHIEVEMENTS IN TEACHING AND POPULARIZATION AND INFORMATION ON
INTERNATIONAL COOPERATION
A. PARTICIPATION IN EUROPEAN, OTHER INTERNATIONAL, AND NATIONAL PROGRAMS
1. Freezing process of hot water. The use of sorbet in physics and of Mpemba effect in
food technology. SKILLS for Modern Scientists, Foundation for Polish Science. No
33/UD/SKILLS/2015 – participant responsible for conducting the research in the field
of food technology
B. ACTIVE PARTICIPATION IN INTERNATIONAL AND NATIONAL SCIENTIFIC CONFERENCES
Oral presentations
1. Wierzbicka A., Guzek D., Gutkowska K., Wierzbicki J., Woźniak A. 2013.
Analysis of the possibility of implementing innovative results of ProOptiBeef
Project. Jubilee International Conference on the occasion of the 35th
anniversary of Faculty of Human Nutrition and Consumer Sciences,
28.06.2013, Warsaw, Poland
2. Guzek D., Głąbska D., Molęda Z., Marcinkowska-Lesiak M., Gutkowska K.,
Horbańczuk J., Wierzbicka A. 2013. Biofood – innovative, functional products
of animal origin – possibilities of production health-promoting pork products.
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 30
Jubilee International Conference on the occasion of the 35th anniversary of
Faculty of Human Nutrition and Consumer Sciences, 28.06.2013, Warsaw,
Poland
3. Kozań K., Guzek D., Pogorzelska E., Głąbska D., Łopacka J., Wierzbicka A. 2013.
Analysis of colour of Longissimus dorsi muscle from Polish Landrace breed
before and after thermal treatment. Jubilee International Conference on the
occasion of the 35th anniversary of Faculty of Human Nutrition and Consumer
Sciences, 28.06.2013, Warsaw, Poland
4. Pogorzelska E., Guzek D., Kozań K., Głąbska D., Żontała K., Wierzbicka A. 2013.
Analysis of colour of Longissimus dorsi muscle from Polish Landrace x Duroc
crossbreed before and after thermal treatment. Jubilee International
Conference on the occasion of the 35th anniversary of Faculty of Human
Nutrition and Consumer Sciences, 28.06.2013, Warsaw, Poland
5. Konarska M., Guzek D., Krygier K. 2013. Consumer attitude towards soy
products. Jubilee International Conference on the occasion of the 35th
anniversary of Faculty of Human Nutrition and Consumer Sciences,
28.06.2013, Warsaw, Poland
6. Guzek D., 2013. Innovative technologies for the production of meat products
with enhanced nutritional and health-promoting value. Polish Scientific
Conference during International Trade Fair for Food POLAGRA FOOD entitled:
Innovative plant and animal food products with health-promoting values
– offer to the industry POLAGRAFOOD, Poznan Congress Center,
29-30.09.2014, Poznan, Poland
7. Guzek D., 2011. The potential and use of computer analysis and image
processing in the agricultural and food industry. XVIII Scientific Conference
entitled: Agricultural Scientific and Technological Progress, 14-18.2.2011,
Zakopane, Poland
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 31
Posters, including multimedia posters
1. Pogorzelska E., Brodowska M., Godziszewska J., Wojtasik-Kalinowska I.,
Sakowska A., Górska-Horczyczak E., Guzek D., Wierzbicka A. 2015. Effect of
vitamin E, selenium and PUFA-rich oils supplementation of pigs on colour and
relative content of myoglobin forms in semimembranosus muscle. Conference
entitled: Biologically active compounds in food, 15-16.10.2015, Łódź, Poland
2. Pogorzelska E., Sakowska A., Brodowska M., Wojtasik-Kalinowska I.,
Godziszewska J., Górska-Horczczak E., Guzek D., Wierzbicka A. 2015. The
impact of lineseed oil, vitamin E and Selenium addition to feed for pigs on
quality of raw pork neck. Conference entitled: Biologically active compounds
in food, 15-16.10.2015, Łódź, Poland
3. Brodowska M., Godziszewska J., Pogorzelska E., Sakowska A., Wojtasik-
Kalinowska I., Górska-Horczyczak E., Guzek D., Wierzbicka A. 2015. Influence
of supplementation of pig fodder in bioactive compounds on oxidation
process of pork meat. Conference entitled: Biologically active compounds in
food, 15-16.10.2015, Łódź, Poland
4. Brodowska M., Guzek D., Godziszewska J., Pogorzelska E., Sakowska A.,
Wojtasik-Kalinowska I., Górska-Horczyczak E., Wierzbicka A. The effect of diet
on oxidation and profile of volatile compounds of pork after freezing storage.
Conference entitled: Biologically active compounds in food, 15-16.10.2015,
Łódź, Poland
5. Wojtasik-Kalinowska I., Guzek D., Brodowska M., Górska-Horczyczak E.,
Godziszewska J., Pogorzelska E., Sakowska A., Wierzbicka A. 2015. Volatile
compounds and fatty acids profile in pork meat from pigs fed diet enriched
with bioactive compounds. Conference entitled: Biologically active
compounds in food, 15-16.10.2015, Łódź, Poland
6. Wojtasik-Kalinowska I., Górska-Horczyczak E., Guzek D., Brodowska M.,
Godziszewska J., Pogorzelska E., Sakowska A., Wierzbicka A. 2015. The impact
of dietary forage type on the change of neck pork volatile compounds profile
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 32
during storage. Conference entitled: Biologically active compounds in food,
15-16.10.2015, Łódź, Poland
7. Sakowska A., Guzek D., Rafalska U., Lipińska A., Pietras J., Wierzbicka A. 2015.
The impact of different packaging systems on quality beef. International
Conference summarizing the implementation of the ProOptiBeef Project
results, 27.05.2015, Warsaw, Poland
8. Sakowska A., Guzek D., Konarska M., Żontała K, Łopacka J., Wierzbicka A.
2015. The possibility of using low concentrations of carbon monoxide in
vacuum packing beef. International Conference summarizing the
implementation of the ProOptiBeef Project results, 27.05.2015, Warsaw,
Poland
9. Konarska M., Sakowska A., Guzek D., Wierzbicka A. 2015. Systems of beef
classification and its quality. International Conference summarizing the
implementation of the ProOptiBeef Project results, 27.05.2015, Warsaw,
Poland
10. Konarska M., Sakowska A., Guzek D., Wierzbicka A. 2015. Beef consumption in
the world and in Poland in the years 2000-2014. International Conference
summarizing the implementation of the ProOptiBeef Project results,
27.05.2015, Warsaw, Poland
11. Wojtasik-Kalinowska I., Guzek D., Górska-Horczyczak E., Brodowska M.,
Wierzbicka A. 2014. Volatile compounds and fatty acids profile of raw pork
meat from animals fed a forage enriched in bioactive components. 28th
EFFoST Conference, 7th Food Factory for the Future Conference.
25-28.11.2014, Uppsala, Sweden
12. Konarska, M., Kuchida K., Guzek D., Głąbska D., Wierzbicka A., Gutkowska K.,
Polkinghorne R. 2013. Evaluation of marbling and color of frozen beef using
image analysis. 9th International Congress of Meat Science and Technology,
18-23.08.2013, Izmir, Turkey
13. Kozań K., Guzek D., Głąbska D., Pogorzelska E., Wierzbicka A. 2013. Analysis of
the physical and technological features of the pork loin for animals fed with
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 33
forage containing bioactive compounds. Conference of Young Researchers
Section of Polish Society of Food Technologist, 2nd International Session
14-16.05.2013, Puszczykowo, Poland
14. Pogorzelska E., Guzek D., Głąbska D., Kozań K., Wierzbicka A. 2013. Analysis of
the colour of the pork Longissimus dorsi muscle before and after thermal
treatment in case of meat of animals fed with forage containing selenium and
vitamin E. Conference of Young Researchers Section of Polish Society of Food
Technologist, 2nd International Session 14-16.05.2013, Puszczykowo, Poland
15. Guzek D., Głąbska D., Pietras J., Pogorzelski G., Konarska M., Wojtasik-
Kalinowska I., Wierzbicka A. 2012. Assessment of the fat tissue and connective
tissue quantity in the surface of beef inside and striploin steaks, for meat
before and after thermal treatment, conducted for various methods of
treatment, using computer image analysis. XV BEMS Scientific-Technical
Conference: Construction and Exploitation of Food Industry Machines,
5-8.09.2012, Kolobrzeg, Poland
16. Guzek D., Głąbska D., Pogorzelski G., Kozań K., Sakowska A.,
Wojtasik-Kalinowska I., Wierzbicka A. 2012. Comparative analysis of colour
components of beef striploin depending on various methods of thermal
treatment. XV BEMS Scientific-Technical Conference: Construction and
Exploitation of Food Industry Machines, 5-8.09.2012, Kolobrzeg, Poland
17. Guzek D., Głąbska D., Wojtasik-Kalinowska I., Wierzbicka A. 2012. Analysis of
the color components of beef topside after various applied thermal
treatments. XV BEMS Scientific-Technical Conference: Construction and
Exploitation of Food Industry Machines. 5-8.09.2012, Kolobrzeg, Poland
18. Guzek D., Głąbska D., Wojtasik-Kalinowska I., Wierzbicka A. 2012. Analysis of
the impact of the animal and applied thermal treatments on visual features of
pork loin produced in the quality system of pork. XV BEMS Scientific-Technical
Conference: Construction and Exploitation of Food Industry Machines.
5-8.09.2012, Kolobrzeg, Poland
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 34
19. Guzek D., Głąbska D., Wojtasik-Kalinowska I., Wierzbicka A. 2012. Comparison
of the color components of muscle tissue and fat tissue various beef cuts on
example of topside and roast. XV BEMS Scientific-Technical Conference:
Construction and Exploitation of Food Industry Machines. 5-8.09.2012,
Kolobrzeg, Poland
20. Guzek D., Głąbska D., Wierzbicka A. 2011. Analysis of beef blade RGB
components of colour after thermal treatment executed in the
steam-convection oven, on the basis of fresh meat colour. Conference
entitled: Pro-consumer food economy in the countries of the European Union,
12-13.09.2011, Warsaw, Poland
21. Wierzbicka A., Guzek D., Głąbska D. 2011. Instrumental texture measurement
of meat in a laboratory research and on a production line. Conference
entitled: Pro-consumer food economy in the countries of the European Union,
12-13.09.2011, Warsaw, Poland
22. Głąbska D., Guzek D., Wierzbicka A. 2011. Analysis of the visual proprieties of
beef inside before and after conducted thermal treatment delta T program.
Conference entitled: Pro-consumer food economy in the countries of the
European Union, 12-13.09.2011, Warsaw, Poland
23. Guzek D., Wierzbicka A. 2008. Analysis of parameters effect of
low-temperature blanching process on texture characteristics of potatoes
– XIII BEMS Scientific-Technical Conference: Construction and Exploitation of
Food Industry Machines, 29.06-02.07.2008, Olsztyn, Poland
24. Guzek D., Wyrwisz J. 2006. Influence of steam temperature and treatment
time on potato softness. 2nd CIGR Section and IV International Symposium on
Future of Food Engineering with XII BEMS Scientific-Technical Conference:
Construction and Exploitation of Food Industry Machines, 26-28.05.2006,
Warsaw, Poland
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 35
C. PARTICIPATION IN ORGANIZING COMMITTEES FOR INTERNATIONAL AND NATIONAL
SCIENCE CONFERENCES
Panel discussion moderator
1. Polish Scientific Conference during International Trade Fair for Food POLAGRA
FOOD entitled: Innovative plant and animal food products with health-promoting
values – offer to the industry POLAGRAFOOD, Poznan Congress Center,
29-30.09.2014, Poznan, Poland, Conducting Sessions: Innovative technologies for
the production of dairy products
The Organizing Committees
1. International Conference summarizing the implementation of the ProOptiBeef
Project results, 27.05.2015, Warsaw, Poland, Member of the Organizing
Committee
2. Jubilee International Conference on the occasion of the 35th anniversary of
Faculty of Human Nutrition and Consumer Sciences, 28.06.2013, Warsaw, Poland,
Chairman of the Organizing Committee
3. V Scientific Conference entitled: Physiological determinants of dietary treatment,
7-9.11.2012, Rogow, Poland, Member of the Organizing Committee
4. Conference entitled: Pro-consumer food economy in the countries of the
European Union, 12-13.09.2011, Warsaw, Poland, Member of the Organizing
Committee
5. IV Scientific Conference entitled: Physiological determinants of dietary treatment,
5-7.11.2010. Rogow, Poland, Member of the Organizing Committee
6. 2nd CIGR Section VI International Symposium on Future of Food Engineering,
26-28.04.2006, Warszawa, Poland, Member of the Organizing Committee
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 36
The Scientific Committee
1. Polish Scientific Conference during International Trade Fair for Food POLAGRA
FOOD entitled: Innovative plant and animal food products with health-promoting
values – offer to the industry POLAGRAFOOD, Poznan Congress Center,
29-30.09.2014, Poznan, Poland, Member of the Scientific Committee
D. AWARDS AND DISTINCTIONS OTHER THAN REFERRED IN POINT II J:
1. Award of Rector of Warsaw University of Life Sciences for
Scientific Achievements (second degree, team award) 2013
2. Award of Rector of Warsaw University of Life Sciences for
Scientific Achievements (second degree, team award) 2012
3. Award of Rector of Warsaw University of Life Sciences for Organizational
Achievements (first degree, team award - diploma) 2013
4. Distinguished academic researcher in evaluation of Warsaw University of Life
Sciences during the period of 2013-2014
5. Distinguished academic researcher in evaluation of Warsaw University of Life
Sciences during the period of 2009-2012
E. PARTICIPATION IN CONSORTIA AND RESEARCH NETWORKS
1. The Scientific-Industrial Consortium created by the Institute of Genetics and
Animal Breeding of the Polish Academy of Sciences. Project co-financed by the
European Union within the European Regional Development Fund under the
Innovative Economy Operational Programme. Measure 1.1. Supporting of the
scientific research for the Development of the knowledge-based economy.
Sub-measure 1.1.2. Strategic programmes of scientific research and
development works. Since 2009 to 2015
2. The Scientific-Industrial Consortium of Warsaw University of Life Science,
University of Warmia and Mazury in Olsztyn and Polish Association of Beef
Cattle Producers. Project co-financed by the European Union within the
European Regional Development Fund under the Innovative Economy
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 37
Operational Programme. Priority 1. Research and development of modern
technologies. Measure 1.3. Support for R&D projects for entrepreneurs
carried out by scientific entities. Sub-measure 1.3.1. Development Projects,
Since 2009 to 2015
F. SUPERVISION OVER PROJECTS IMPLEMENTED IN COLLABORATION WITH RESEARCHERS
FROM OTHER NATIONAL AND INTERNATIONAL RESEARCH INSTITUTIONS, AND IN
COOPERATION WITH BUSINESS INSTITUTIONS, OTHER THAN REFERRED TO IN POINT
II - I.
NONE
G. PARTICIPATION IN EDITORIAL COMMITTEES AND BOARDS OF SCIENTIFIC JOURNALS
NONE
H. MEMBERSHIP IN INTERNATIONAL AND NATIONAL ORGANIZATIONS AND SCIENTIFIC
ASSOCIATIONS
1. Member of the Association of Polish Engineers and Mechanical Technicians
(SIMP) since 2006
2. Member of the Polish Society of Food Engineering and Machinery (PTIiTPS), since
2006
I. TEACHING ACHIEVEMENTS AND ACHIEVEMENTS IN THE POPULARIZATION OF SCIENCE
AND ART
Teaching
1. At the Faculty of Human Nutrition and Consumer Sciences of the Warsaw
University of Life Sciences I am conducting following courses:
- machines in catering,
- equipment in catering,
- general food technology,
- modern trends in food technology,
- techniques and technologies in the gastronomy and catering,
- food quality systems in food production.
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 38
2. In period of 2006-2008, I conducted course entitled: Consumer service with
elements of savoir vivre at the Higher School of Tourism, Hotel and Gastronomy
Management
3. I am conducting course entitled: The equipment in catering at the Faculty of
Dietetics of Medical University of Warsaw for intramural (since 2010) and
extramural (since 2013) students
4. Since 2012, I was a supervisor of 12 B.Sc. and 3 M.Sc. students.
5. Since 2014, I am an examiner of B.Sc. and M.Sc exams at the Faculty of Human
Nutrition and Consumer Sciences of the Warsaw University of Life Sciences
Popularization of science
1. Workshops for Volunteer Association “Little Brothers of the Poor Ones” –
Nutritional recommendations for the elderly and practical implementation, taking
into account appropriates choice of food products, depending on the diseases
(12.01.2012; 04.03.2013; 10.04.2013). During the workshops, I presented both the
theoretical and practical knowledge (discussion panel) regarding the possibility of
using the information from the food labels to select the tailored products for
individuals with various diseases. The discussion during workshops was conducted
as the case studies.
2. Workshops for “Women's Workshops” foundation entitled: Nutritional
recommendations for people with diabetes and dyslipidaemia, and selecting food
products appropriate in the diseases. Within this cooperation I had a lecture and
conducted the discussion panel on the possibility of proper choice of food
products for people with diabetes and dyslipidaemia.
3. Since 2005, I wrote 21 popular science publications, from the range of proper
catering equipment selection for catering and parameters of catering equipment
selected to obtain high quality of food products. Mentioned articles have been
published in branch journals and were addressed to employees of restaurants and
other catering owners. The second group of popular science publications was
associated to the quality of meat products, as well as health-oriented
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 39
modifications of meat (published in the Meat Industry journal) and of dairy
products (published in the Dairy Review journal).
Popular science publications:
1. Guzek D., Głąbska D. 2008. The conjugated dienes of linoleic acid. Przegląd
Mleczarski. 1, 4-6.
2. Głąbska D., Guzek D. 2007. The significance of probiotic bacteria in dairy products
on an example of Lactobacillus rhamnosus GG. Przegląd Mleczarski. 8, 4-5.
3. Guzek D. 2007. Vertical grills for meat. Poradnik Restauratora. 1, 18-19.
4. Guzek D. 2006. Production system as a useful tool in catering. Poradnik
Restauratora. 3, 22-23.
5. Guzek D. 2006. The new food additives. Magazyn Przemysłu Mięsnego. 3, 30-31.
6. Guzek D. 2006. The device for grilling could influence the quality of the final
product. Poradnik Restauratora. 5, 19-20.
7. Guzek D. 2006. Dietary fiber as a functional additive in the food industry. Magazyn
Przemysłu Mięsnego. 5, 20-21.
8. Guzek D. 2006. Substances which create a taste – umami. Magazyn Przemysłu
Mięsnego. 6, 18-19.
9. Guzek D. 2006. The significance of low temperatures. Poradnik Restauratora. 6,
22-23.
10. Guzek D. 2006. The possibilities of using convection oven. Poradnik Restauratora.
7, 18-20.
11. Guzek D. 2006. Traditional flavors – non-traditional method. Magazyn Przemysłu
Mięsnego. 7, 34-35.
12. Guzek D. 2006. Pressure kettles, a breakthrough in thermal processing. Poradnik
Restauratora. 8, 18-19, 22.
13. Wierzbicka A., Guzek D. 2006. Traditional and regional products. Magazyn
Przemysłu Mięsnego. 8-9, 48-49.
14. Guzek D. 2006. Phosphate-free mixtures in meat industry. Magazyn Przemysłu
Mięsnego. 8-9, 52-53.
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 40
15. Guzek D. 2006. New technologies in catering pans. Poradnik Restauratora. 9,
18-20.
16. Guzek D. 2006. The effectiveness of dishwashers. Poradnik Restauratora. 10,
18-19.
17. Guzek D. 2006. Gastronomic food slicer. Poradnik Restauratora. 11, 18-20.
18. Guzek D. 2006. Food warmers – the necessary equipment. Poradnik Restauratora.
12, 18-19.
19. Guzek D. 2006. Optimization of the texture of meat products. Magazyn Przemysłu
Mięsnego. 12, 16-17.
20. Guzek D. 2006. Repeatability of the quality as a guarantee of the customer
satisfaction and market success. Magazyn Przemysłu Mięsnego. 12, 38-39.
21. Guzek D. 2005. Gastronomic equipment necessary for receptions and banquets.
Poradnik Restauratora. 12, 16-17.
J. SCIENTIFIC ADVICE TO STUDENTS AND SPECIALIZING PHYSICIANS
1. Supervisor of the facultative interns since 2014, in the Laboratory of Food
Chemistry of the Warsaw University of Life Sciences. Until now, 25 students
completed an facultative internship. At the moment, 10 students are during an
facultative internship
2. Supervisor of the University interns from 2014, in the Laboratory of Food
Chemistry of the Warsaw University of Life Sciences. Until now, 10 students
completed an University internship. At the moment, 5 students are during an
University internship
K. SUPERVISION OVER PH.D. STUDENTS AS A SUPERVISOR OR AN AUXILIARY SUPERVISOR
Auxiliary supervisor
1. Anna Sakowska, Evaluation of the impact of the use of low concentrations of
carbon monoxide in various packaging systems on the quality of beef meat,
Warsaw University of Life Sciences, Faculty of Human Nutrition and Consumer
Sciences, auxiliary supervisor since 2015
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 41
2. Iwona Wojtasik-Kalinowska, The impact of meat production processes and thermal
treatment on the profile of volatile compounds, Warsaw University of Life
Sciences, Faculty of Human Nutrition and Consumer Sciences, auxiliary supervisor
since 2015
3. Magdalena Zarodkiewicz, Changes in lipid fraction of pork meat after storage,
Warsaw University of Life Sciences, Faculty of Human Nutrition and Consumer
Sciences, auxiliary supervisor in 2015
Dissertation adviser
4. Marta Brodowska, 2013-2016, Analysis of changes of volatile compounds in pork
meat, depending on its antioxidant status, Warsaw University of Life Sciences,
Faculty of Human Nutrition and Consumer Sciences, dissertation adviser
5. Ewelina Pogorzelska, 2012-2016, Effect of feeding pigs with fodder containing
bioactive substances on the color and the content of myoglobin and its various
forms in the meat of pork, Warsaw University of Life Sciences, Faculty of Human
Nutrition and Consumer Sciences, dissertation adviser
6. Jacek Pietras, 2011-2015, Effect of carcass suspending on the quality of beef meat,
Warsaw University of Life Sciences, Faculty of Human Nutrition and Consumer
Sciences, dissertation adviser
7. Małgorzata Konarska, 2011-2012, Instrumental assessment of the level of
marbling in beef meat in relation to consumer preferences, Warsaw University of
Life Sciences, Faculty of Human Nutrition and Consumer Sciences, dissertation
adviser
8. Karolina Kozań, 2011-2013, Analysis of the quality and technological usefulness of
the cuts of cooking pork depending on the method of production, Warsaw
University of Life Sciences, Faculty of Human Nutrition and Consumer Sciences,
dissertation adviser
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 42
L. INTERNSHIPS IN FOREIGN AND DOMESTIC RESEARCH OR ACADEMIC INSTITUTIONS
1. The European Parliament in Brussels, 10.04.2007-16.05.2007 – responsibility for
the preparation of reports from the meetings of Parliament related to the
agri-food sector
2. École Supérieure d'Agriculture d'Angers. European Leonardo da Vinci internship in
France, 6.07.2003- 4.10.2003 – student professional internship
M. EXPERTISE OR OTHER ELABORATIONS ON REQUEST
NONE
N. PARTICIPATION IN JURIES AND EXPERT PANELS
1. Member of Evaluation Team for the Agricultural Sciences (Nz-7) – in 2013 (The
Committee for Evaluation of Scientific Units, Ministry of Science and Higher
Education)
2. Expert and reviewer (no EX2006C1178090) in the 7th Framework Programme and
the HORIZONT 2020 Programme
3. Expert and reviewer in the Innovative Economy Operational Programme, Measure
4.4. New investments with a high innovative potential (since 2013)
4. Project reviewer in The National Centre for Research and Development
(Narodowe Centrum Badań i Rozwoju) (since 2013)
5. Project reviewer in Smart Growth Operational Programme (since 2014)
O. REVIEWS OF NATIONAL AND INTERNATIONAL PROJECTS
1. Polish Agency for Enterprise Development, 2016, research projects within the
Intelligent Development Operational Programme. 2014-2020 – 20 reviews (as a
member of the expert panel)
2. Polish Agency for Enterprise Development, 2014, research projects within the
Innovative Economy Operational Programme. Measure 4.4. New investments of
a high innovation potential – 18 reviews (16 in mandatory and 2 in optional
assessment)
Dominika Guzek, Ph.D.
Appendix no 3 – pp. 43
3. The National Center for Research and Development, 2014, research projects
within the Applied Research Programme – 3 reviews
4. The National Center for Research and Development, 2014, research project
within the BIOSTRATEG project – 1 review
5. The National Center for Research and Development, 2015, research project
within the Innovative Economy Operational Programme. Measure 1.4. – 1 review
P. REVIEWS OF PUBLICATIONS IN INTERNATIONAL AND NATIONAL JOURNALS
1. Food & Nutrition Research. 2016 – 1 review
2. Food and Bioprocess Technologies. 2015 – 2 reviews, 2016 – 2 reviews
3. Food Research International. 2015 – 1 review
4. International Journal of Food Properties. 2015 – 1 review
5. Journal of Food Biochemistry. 2015 – 1 review, 2016 – 1 review
6. Revista Brasileira de Zootecnia. 2015 – 1 review
7. South African Journal of Animal Science. 2014 – 4 reviews, 2015 – 5 reviews, 2016
– 1 review
8. Annals of Animal Science. 2014 – 1 review
9. International Journal of Food Properties. 2014 – 1 review, 2016 – 1 review
10. Research Opinions in Animal & Veterinary Sciences. 2013 – 1 review
11. CyTA - Journal of Food. 2012 – 2 reviews
12. Journal of Agricultural Science and Technology. 2012 – 2 reviews
13. Manuscripts reviews for the International Conference on Agricultural and
Biological Sciences (for journals: Journal of Agricultural Engineering and
Biotechnology, Journal of Animal and Plant Science). 9 reviews
In total, I made a 37 reviews.
Q. OTHER ACHIEVEMENTS NOT REFERRED TO IN PT. III A – III P
1. Member of the Board of the Faculty of Human Nutrition and Consumer Sciences,
Warsaw University of Life Science, since 2014