Head of the Division: Prof. dr hab. Krzysztof Krygier
Tel: (0 22) 59 37 525 (26)
Fax: (0 22) 59 37 527
e-mail:zttks@sggw.pl
Offer for practise
- Testing and development of recipes for edible fats, consumption concentrates and special food, including consultancy in this field.
- Determination of oxidative stability of fats (Rancimat)
- Determination of the contents of dyes, anisidine number by spectrophotometric method
- Determination of fat contents (Soxhlet, Soxtec) and fat chemical quality (LK, LOO)
- Soya preparations (determination of protein contents, water and fat fixation ability, testing the emulgation, foam-forming and gelation properties)
- Determination of polyphenol and katechin contents in tea, testing anti-oxidant activity of tea
- Testing the stability of drink emulsions
- Determination of polar compounds (chromatographic columns) and smoke point of frying fats
Research
- Characteristics of oils – virgin and refined type
- Oil autoxidation and its reduction methods
- Characteristics of frying, cake and confectionery fats
- Manufacturing and characteristics of special food (vegetarian, functional, etc.)
- Characteristics and application of hydrocolloids in food manufacturing