Elżbieta Hać-Szymańczuk, PhD, BEng
Faculty: Tourism and Recreation
Field of education: Dietetics
Since 15 December 2005 – lecturer in the Chair of Biotechnology, Microbiology and Food Assessment, Faculty of Food Sciences, Warsaw University of Life Sciences. In 2000/2001, she completed one-year postgraduate studies in the field of Organization and Management at Military Technical University in Warsaw. Since 2018, member of the Programme Board of the two-monthly periodical Chłodnictwo published by SIGMA-NOT. Since 2003, member of the Polish Society of Food Technologists. In the years 2016-2017, participation in the works of the international team of experts for Food Contaminations and for Food Hygiene under the Electronic Working Group of the Committee of KKŻ/FAO/WHO. In the course of work in the Faculty of Food Sciences of Warsaw University of Life Sciences, three 2nd degree team awards of HM Rector of the University of Life Sciences in Warsaw for scientific achievements (2007, 2017 and 2018). In the years 2007-2014, two team awards for achievements in didactic work (2011 – 2nd degree, 2014 – 1st degree) and a certificate of appreciation (2007) of HM Rector of Warsaw University of Life Sciences. In 2012, award for organizational achievements (3rd degree team award of HM Rector of Warsaw University of Life Sciences). In the course of doctoral studies, participation in the competition for doctoral students in the field of food technology: ‘Fresh Meat Technology Course’ organized by the Department of Food Science, Agricultural University of Norway in Ås (23 June – 27 June 2013, Norway). Later, in the course of her work as a university lecturer, participation in the 6th EU Framework Programme (Food Quality and Safety) – ‘PathogenCombat’ (2006-2008) as a member of the Polish working group headed by Prof. Małgorzata Ziarno, PhD of the Warsaw University of Life Sciences.
- general and food microbiology;
- food quality and security;
- bioactive substances in plants;
- influence of bioactive substances on human health;
- unconventional methods of food preservation.