Can you simultaneously design a yogurt that supports health and microorganisms that purify wastewater? At the Faculty of Biotechnology and Food Sciences (BiNoŻ) of Lodz University of Technology—absolutely. For 75 years, scientific passion has been combined here with real impact on industry, the environment, and human health. This year’s jubilee was not only an opportunity for celebration but also for summarizing an extraordinary history and presenting ambitious plans for the future.

More and more people are recognizing the importance of caring for our environment in various aspects of daily life. Protecting the ecosystem involves not only waste segregation or using recyclable packaging but also avoiding food waste and supporting sustainable development. Therefore, the goal of this project is to develop the composition of a mixture and a method for producing edible, biodegradable disposable tableware from plant-based waste materials with health-promoting properties.

Scientists from Lodz University of Technology, in collaboration with BioStar PPHU Witold Krusz, are working to produce high-quality wheat bread using sourdough. They aim for the bread to have a rich aroma and flavor while improving the traditional technological process.

The past academic year has been highly successful for members of the Student Biotechnology Research Group Ferment. Not only did they actively engage in science promotion activities, but they also had the results of their research published in prestigious scientific journals. Their accomplishments have earned them awards and recognition within the academic community.

We are honored to invite you to the 4th edition of the international scientific conference “Bioactive Compounds in Food,” which this year will be held under the theme “Innovations for Food, Nutrition, Health and Beauty.”

The third place went to the crew comprised of helmswoman Ewa Maciejczyk and her crew Anna Michalska and Radosław Mostowski from the Faculty of Biotechnology and Food Sciences.

The aim of the cooperation between Lodz University of Technology and Krajowa Grupa Spożywcza S.A. (KGS) is to boost innovation in the agricultural, food and feed sectors of the Polish economy.

On February 15 2024, prof. dr hab. inż. Dorota Żyżelewicz, a researcher at the Institute of Food Technology and Analysis at the Faculty of Biotechnology and Food Science, by the decision of the President of the Republic of Poland dated April 22, 2021, was awarded the academic title of professor in the discipline of food and nutrition technology in the field of agricultural sciences.

Prof. Grażyna Budryn, Faculty of Biotechnology and Food Sciences, has been nominated for the prestigious award Ambasador Innowacyjności roku 2024 (2024 Ambassador of Innovation) awarded by Europejski Ośrodek Rozwoju Gospodarki (The European Center for Economic Development).

The University Life portal invited two researchers from the Bioactive Phytochemicals and Nutrigenomics Team at our faculty to learn how diet can affect health.

What improvements can be made to such a traditional technology as bread production? What exactly is baker's leaven? These and many other questions are answered in an interview with Assoc. Prof. Anna Diowksz, from the Institute of Fermentation Technology and Microbiology.

On November 8, 2023, a ceremonial meeting of the TUL Senate was held in the "Alchemium - the magic of chemistry of tomorrow" building. It was devoted to awarding medals and decorations to distinguished university employees and people from outside TUL proposed by individual faculties, as well as awards for the best students and graduates of the Lodz University of Technology.

Yet again, Elsevier has released on its website October 2023 data-update for 'Updated science-wide author databases of standardized citation indicators'. 42 researchers affiliated with Lodz University of Technology are featured in this publicly available database of top-cited scientists.

President of the Republic of Poland Andrzej Duda has conferred the academic title of professor on three scientists from the Faculty of Biotechnology and Food Sciences the title of professor. 

Scientists from the Faculty of Biotechnology and Food Sciences of the Lodz University of Technology in the TOP 2% of Scientists of the most influential scientists in the world