Aktualności

Two young researchers have been honored with prestigious roles in international organizations, underscoring Lodz University of Technology's role in global scientific collaboration.

Tomasz Grzyb, a PhD student at IDS PŁ, has received funding from the International Visegrad Fund for research on common ragweed (Ambrosia artemisiifolia)– an exceptionally invasive and allergenic weed.

A publication by scientists from the Institute of Molecular and Industrial Biotechnology – Maciej Nielipiński, M.Sc., Agnieszka Pietrzyk-Brzezińska, Ph.D., and Bartosz Sekuła, Ph.D., D.Sc. – was honored by the Crystallography Committee of the Polish Academy of Sciences with the prestigious title “Crystallographic Diamond” in the category of biological and medical crystallography. In this article, the authors present the results of their research and explain its significance.

Students from the Kollaps Research Club of the Faculty of Biotechnology and Food Sciences took part in the prestigious Mouillette d'Argent perfume competition. This year's edition was centred around the aroma of rockrose (Cistus). In the picturesque gardens of Barcelona, not only did the scents of this Mediterranean plant melt away, but the excitement of young perfume creators from all over the world could also be felt.

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.