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UNIVERSITY OF WARMIA AND MAZURY
FACULTY OF FOOD SCIENCES
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HISTORY OF THE FACULTY OF FOOD SCIENCES

• The Faculty of Food Sciences came from the
  Faculty of Dairy Technology and Cheesemaking
  which was established in 1945 at Cieszyn Academy,
  
• During 60 years history of the Faculty, more
  than 9 thousands engineers and masters were
  graduated, 300 persons received doctor degree and
  more than 100 persons the degree of doctor
  habilitated in area of technical and agricultural
  sciences.
• www.uwm.edu.pl/wnz

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• THE STRUCTURE OF THE FACULTY
• Chair of Dairy Science and Quality Management
• Institute of Commodities Science
• Institute of Human Nutrition
• Chair of Instrumental Analyses
• Chair of Food Biochemistry
• Chair of Food Biotechnology
• Chair of Physics and Biophysics
• Chair of Processing Engineering and Equipment
• Chair of Food Safety Management

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• STAFF
• Currently, the staff of the Faculty of Food
  Sciences includes
• Totally 131 persons of scientific and didactic
  staff
• 24 full professors of technical and agricultural
  sciences,
• 18 doctor habilitated employees as UWM
  professors,
• 1 doctor habilitated employee as senior
  lecturer,
• 58 doctors employees as lecturers,
• 13 lecturers and seniors lecturers,
• 17 assistants.

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THE DIRECTIONS OF STUDY

• Food technology and nutrition
• Chemical and process engineering
• Commodities science
• In total on the Faculty are educated
• almost 2400 students
• among this almost 80 Ph.D. students who carry out
  the research in Institutes and Chairs of the
  Faculty.

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RESEARCH ON THE FACULTY

• isolation, characterization and modification of
  biologically active substances in food products
  (proteins, peptides, enzymes)
• designing functional food and new product
  development, consumer attitudes
• evaluation of physiological activities of
  microorganisms in food products
• production and characterization of
  bio-preparations useful in food technology,
• research on functional and nutritional
  properties of food components,
• research on rheological properties of raw
  materials and foods in technological processes,
• transport and economy of raw materials,
  products and energy in food industry,
• higher quality food, control of food production,
  quality management systems, microbiological risk
  assessment of food products, environmental
  contamination of food,
• safer and environmentally friendly technologies,
  utilization of by-products, waste management

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MAIN INTERNATIONAL CO-OPERATION PROJECTS (over
the last five years)

• Leonardo da Vinci - SECUPROD -  Modular Courses
  on Production Quality in Winery and Cheese Dairy-
  Traceability - Food Safety in Small and Medium
  Companies" (2002 - 2005) 2002
  F/02/B/P/PP-118033L0341
• 5th Framework Programme - WAMADAIREC -Warmia and
  Mazury Dairy Excellence Center "(2003-2006) -
  QLK1-CT-2002-30401
• 5th Framework Programme - SENIOR FOOD-QOL
  "Choosing food, eating meals sustaining
  independence and quality of life in old age"
  (2003 - 2005) QLK1-CT-2002-02447
• PHARE project Quality improving in Polish dairy
  and fish sectors (2000), project was supervised
  by Natural Resources Institute, University of
  Greenwich (Great Britain).

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Quality of Life and Management of Living
Resources
Warmia and Mazury Dairy Excellence Center
Key Action 1 Food, Nutrition and Health
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The main goals of WAMADAIREC project

• overcoming the fragmentation of European
  research
• intensification and extension of research,
  training and study activities through
  international cooperation
• bridging the gap between science and industry
  (workshops, consultations and research topics
  concerning the current trends and industry
  demands)
• development of human resources
• increasing regions development by
  implementation of innovative technologies and
  improving of traditional technologies
• national networking of dairy sector - meetings
  with national dairy associations
• promotion of Faculty of Food Sciences

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Activity
Education Researches
Networking
Promotion Dissemination
WP 2 Organization of post-graduate studies
WP 6 Promotion and dissemination of the
Center of Excellence
WP 3 Establishment of the national networking
system in the dairy sector
WP 5 Study visits
WP 1 Organization of international conferences

• WP 4
• Establishment of the international networking
  system in the dairy sector
• Workshops
• Seminars
• Summer schools

WP 7 Coordination of the Center of Excellence
activities
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The objectives will be achieved through
organization of

• 4 international conferences,
• 17 workshops,
• 4 seminars,
• training of post-graduate students and post-
  doctoral young scientific workers from the EU and
  Eastern Europe,
• short-term scientific visits from our Centre to
  the leading EU scientific institutions,
• short-term visits of scientists from the EU
  scientific institutions in our Centre and
  participation in conferences, seminars and
  workshops,
• information meetings, leaflets and brochures on
  the Centre activities.

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Summer school Enzymatic modification of milk
components 4-16 July 2005, Olsztyn,
Poland Symposium Application of high pressures
in dairy technology September 2005, Olsztyn,
Poland Seminar Rheological methods of dairy
products quality evaluation Olsztyn,
Poland Workshop Use of chromatographic
techniques in milk and dairy products
analysis September/October 2005, Olsztyn, Poland
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University of Warmia and Mazury Faculty of Food
Sciences Chair of Dairy Science and Quality
Management Oczapowski str. 7 10-719 Olsztyn,
POLAND www.uwm.edu.pl/wamadairec
Coordinator Prof. dr hab. Stefan Ziajka
phone [phone]
e-mail ziajka_at_uwm.edu.pl Office Bogdan
Dec phone/fax [phone]
e-mail decbog_at_uwm.edu.pl