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Institute of General Food Chemistry

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Research Activity

The Institute of General Food Chemistry has been recognized as one of the fourth Institutes of the Faculty of Food Chemistry in 1970 when a new structure of the Department was established. Professor Janusz Kulesza was nominated the first Director of the Institute. Since 1977 to 2002 professor Józef Góra officiated his duty as the Director. Since the beginning the activity of the Institute focused on two main areas, a research development in the food sciences and the education.

The Institute of General Food Chemistry consists of four research groups:

Bioorganic chemistry and row cosmetic materials

The leader of the group is professor Józef Kula ( jozef.kula@p.lodz.pl). The scientific interests of the group focuses mostly on the  synthesis and characteristics of analogues of natural odor compounds with extended sensory 
activity from renewable raw materials. Antimicrobial and antitumor activity of the new compounds is also the subject of research.
Professor Danuta Kalemba ( danuta.kalemba@p.lodz.pl) manages the research concerning the chemical composition and biological activity of natural compounds (essential oils, polyphenols) produced from the plants growing wildly and cultivated in Poland. The group also investigates the variation in ontogenesis and biodiversity as well as in investigation of components antibacterial and antifungal activity.
Associated professor Janina Kamińska ( janina.kaminska@p.lodz.pl) manages the scientific group in the area of biocatalysis in organic synthesis as well as in gaining of new enzymatic methods for preparation of enantiomers of Chirac building blocks and biologically active compounds.
Associated professor Krzysztof Śmigielski ( krzysztof.smigielski@p.lodz.pl) is a leader of a research group which closely related to ozone applications in various fields of study, mainly environmental biotechnology (bioremediation of soil contaminated with diesel), applications of enzymes and sonication in order to increase the effectiveness of the potential of biologically active plant materials.
This research team has developed a new decontamination method against microorganisms in plant materials, mainly in spices as well as herbs with using ozone as a decontaminating agent.

Chemical Biophysics

The leader of the group is professor Stanislaw Wysocki  -stanislaw.wysocki@p.lodz.pl
The research area of the group concerns:
1) the mechanism of tryptophan phosphorescence in the studies on protein structure and dynamics;
2) the quantum mechanical calculations of electronic structure and simulation of UV-Vis and IR spectra of organic molecules in various solvents;
3) the determination of the thermodynamic parameters characterizing binding of ligands to protein receptors with the use of fluorescence and phosphorescence techniques;
4) the modeling of intermolecular interactions between protein receptors and selected drugs;
5) the photophysical properties of the complexes of aromatic amino acids with metal ions of biological importance.
Some of the research are managed by associated professor Ewa Miller (ewa.miller@p.lodz.pl). This part of the scientific studies includes the physico-chemistry of sol-gel transition in silane gels, immobilization of fluorophores and selected enzymes in modified silane carriers, studies on the production and properties of selected nontoxic quantum dots for potential applications in enzymatic and nonenzymatic optical glucose sensors, nonenzymatic fluorescence determination of selected sugars.

Bioinorganic chemistry and environmental analysis

The leader of the group is professor Elzbieta Łodyga-Chruścinska (elzbieta.lodyga-chruscinska@p.lodz.pl). The scientific interests of the group focus on the chemistry of complex compounds of metals with bioligands. 

Food and Environment Analytics

The leader of the group is associated professor Joanna Leszczynska (joanna.leszczynska@p.lodz.pl). The research activity of the group concerns on the analysis of food allergens, biologically active and toxic compounds in food and the alergic components of foodstuffs with the use of spectroscopic analytical methods (UV-VIS, AAS ), chromatographic techniques (GC, HPLC) as well as the electrochemical and enzymatic methods. The other area of the group’s research is the environment. The main interests focus on the  investigation of the abiotic stress and allergenicity of edible plants and on the phytoremediation of soil and water.

Equipment and Service Activity

High knowledge and experience of the research staff as well as the laboratory equipments allow to offer the wide service activities as follow:     
•    Expert’s reports and consulting on aromas, fragrances and cosmetics. 
•    Chemical composition analysis of natural and synthetic aromas, essential oils, perfumes. 
•    Testing of raw materials, semiproducts, cosmetics and products for household chemistry. 
•    Elaboration of recipes for cosmetic preparations and for household chemistry products. 
•    Determination of stability of cosmetic preparations. 
•    Determination of trace elements of metals by AAS method. 
•    Determination of toxic organic compounds i.e. PCB, Dioxins, Pesticides. 
•    Preparation of analytical and working instruction and requirements for the production and distribution of foodstuffs. 

Education

The Institute of General Food Chemistry is the first and fundamental unit where the students’ start their studies on the Faculty of Biotechnology and Food Chemistry. It has a rich offer of the students’ courses concerning the general, inorganic, organic and physical chemistry. The gained knowledge prepare the students to the more professional courses concerning the details of the food chemistry and the biotechnology. The Institute is one of few which offers the professional experience in a field of the food chemistry and the cosmetic raw materials by the opportunity of the diploma works realization on the engineering and master levels. 

Apart from many courses during studies of first and second degree, the Institute of General Food Chemistry annually organized recruitment for Postgraduate Study of Cosmetology. This is two-semester course for graduate students which have started in 1994. 
The main organizers of this studies were: prof. Józef Góra and prof. Józef Kula (Institute of General Food Chemistry) as well as prof. Ryszard Glinka of (Pharmaceutical Department of Medical University of Lodz). Postgraduate Study of Cosmetology formed in cooperation of Institute of Gerneral Food Chemistry with Pharmaceutical department of Medical University of Lodz.
From 1995 till now about XVIII editions of this studies was completed. The participants of all courses were mainly employees of cosmetic companies such as: Avon, Oriflame, Dax Cosmetics, Laboratorium Kosmetyczne dr Ireny Eris, Delia Cosmetics, Miraculum, Korana, Agropharm, Oceanic, Kolastyna, Pollena Aroma, Pollena Malwa as well as small polish manufacturers.
For many years dr Magdalena Sikora has been a headmaster of this studies. The two-semster course includes classes such as: base of dermatology, ingredients and raw-materials of cosmetic industries, aromatherapy, fragrance products, immunology, basics in perfumery and sensory analysis as well as many other subjects. Lectures and laboratories are provided by highly qualified teachers from Polish universities and also by members of cosmetic industry. More information can be found on following website: http://kosmetologia.p.lodz.pl and directly to the headmaster of studies by phone (42) 631-34-36 or by e-mailmagdalena.sikora@p.lodz.pl.

 


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