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Faculty:

 
 

8 Skromna Street, 20-704 Lublin, Poland
tel. +48 81 462 33 74, 462 33 92; fax. +48 81 462 33 76



Department of Milk Technology and Hydrocolloids - employees - detailed information

Bartosz Sołowiej

CONTACT:

 

Faculty of Food Sciences and Biotechnology

Department of Milk Technology and Hydrocolloids

Chair of Biotechnology, Human Nutrition and Food Commodities

 

 

Skromna 8, 20-704 Lublin

phone: +48 81 4623350

fax: +48 81 4623400

e-mail: bartosz.solowiej@up.lublin.pl

 

 

 

 

 
Education
2007-2015

University of Life Sciences in Lublin, Lublin, Poland, Faculty of Food Sciences and Biotechnology

D.Sc. - Habilitation, “Utilization of Polysaccharide Hydrocolloids and Milk Proteins to Modify the Functional Properties of Processed Cheese Analogues”

2012
Oct-Dec

University of California Berkeley, USA, Haas School of Business

Certificate of Business Excellence, “Science. Management. Commercialization.”

2009
Jul-Dec

University of British Columbia, Vancouver, Canada, Faculty of Land and Food Systems

Post-secondary teaching assistant (Dekaban Foundation Scholarship), “The Effect of pH on Surface Hydrophobicity of Whey Proteins Using Neutral and Anionic Fluorescent Probes”

2002 - 2006

Agricultural University, Lublin, Poland, Faculty of Agriculture - Ph.D., “Obtaining and Physicochemical Properties of Processed Cheese Analogs with Different Whey Products Addition”

2006
Jan-Feb

Corvinus University, Budapest, Hungary, Faculty of Food Sciences

Post-graduate student, Socrates Intensive Programme “Food and Consumer”

2004
May-Jul

Hebrew University of Jerusalem, Israel, Faculty of Agricultural, Food and Environmental Quality Sciences

Post-graduate student, “5th International Post-Graduate Course on Food Technology”

2003
Feb

BOKU – University of Natural Resources and Life Sciences, Vienna, Austria, Faculty of Chemistry

Post-graduate student, Socrates Intensive Programme “Agriculture: raw materials for industry”

2003
Jan

Ghent University, Ghent, Belgium, Faculty of Agricultural and Applied Biological Sciences

Post-graduate student, Socrates Intensive Programme “Safety in the Agro-Food Chain”

2000 - 2002
Agricultural University, Lublin, Poland, Inter-Pedagogical Study

Teacher’s Diploma, “Pedagogical qualification for the teaching profession”

1997 - 2002

Agricultural University, Lublin, Poland, Faculty of Agriculture - M.Sc., “Optimization of Inulinase and Invertase Production by Aspergillus Niger 13/36 and Kluyveromyces Marxianus K-2 Using Artificial Neural Networks”

 

Memberships and Affiliations

 

2013 - present

Top 500 Innovators Association, Warsaw, Member

2013 - present

Advisory Board of the Food Technology and Human Nutrition Course
at the Faculty of Food Sciences and Biotechnology, Lublin, Member

2013 - present

Haas/Berkeley Alumni Association, Berkeley, USA, Member

2013 - 2015

Young Scientists’ Council at the Ministry of Science and Higher Education,

Warsaw, Member
2012 - present

Senate of the University of Life Sciences in Lublin, Lublin, Member

2008 - present

Committee for the Promotion of the Faculty of Food Sciences and

Biotechnology, University of Life Sciences in Lublin, Lublin, Member

2008 - 2012

Committee for Health and Safety (BHP) at the University of Life Sciences

in Lublin, Lublin, Member
2006 - 2011

Students’ Society of Food Technology at the Faculty of Food Sciences
and Biotechnology, University of Life Sciences in Lublin, Supervisor

2002 - present

Polish Society of Food Technology, Lublin, Member

2002 - 2006

Students’ Society of Food Technology at the Faculty of Food Sciences
and Biotechnology, University of Life Sciences in Lublin, President

1999 - 2002

Students’ Society of Food Technology at the Faculty of Agriculture,

Agricultural University, Lublin, Member

 

Invited presentations

(as an international lecturer in field of food technology and human nutrition)

 

1. Czech Republic, Prague, Czech University of Life Sciences Prague, Erasmus Teaching Staff Mobility, 26.07.-02.08.2015.

2. Greece, Larissa, Technological Educational Institute of Thessaly, Erasmus Teaching Staff Mobility, 01-06.06.2015.

3. Greece, Larissa, Technological Educational Institute of Thessaly, Erasmus Teaching Staff Mobility, 09-13.06.2014.

4. France, Lille, ISA Lille, Erasmus Teaching Staff Mobility, 29.04. – 03.05.2013.

5. Turkey, Isparta, Suleyman Demirel University, Lifelong Learning Programme Erasmus - Intensive Programme (IP): Regulatory Aspects and Scientific Risk Assessment of Food and Feed Safety, 15-29.09.2012.

6. Estonia, Tallinn, Tallinn University of Technology, Erasmus Teaching Staff Mobility, 29.05.-03.06.2012.

7. Czech Republic, Prague, Czech University of Life Sciences Prague, Erasmus Teaching Staff Mobility, 23-28.04.2012.

8. Holland, Dronten, Dronten University of Applied Sciences, Erasmus Teaching Staff Mobility, 31.10.-04.11.2011.

9. Spain, Cordoba, University of Cordoba, Erasmus Teaching Staff Mobility, 22-27.05.2011.

10. Lithuania, Kaunas, Kaunas University of Technology, Erasmus Teaching Staff Mobility, 18-23.04.2011.

11. Turkey, Antalya, Akdeniz University, Erasmus Teaching Staff Mobility, 07-14.06.2010.

12. Turkey, Adana, Cukurova University, Erasmus Teaching Staff Mobility, 30.05.-06.06.2010.

13. Spain, Valencia, Polytechnic University of Valencia, Erasmus Teaching Staff Mobility, 04-11.05.2010.

14. Turkey, Antalya, Akdeniz University, Erasmus Teaching Staff Mobility, 10-17.05.2009.

15. Turkey, Samsun, Ondokuz Mayis University, Erasmus Teaching Staff Mobility, 01-09.05.2009.

 

 
 

 
 
Organisation of conferences

1. 4th International Forum of Cheesemaking Technology, Business Promotion Agency, Licheń, 28-30.10.2015, member of the scientific committee.

2. 2nd Forum of Beverage Technology, Business Promotion Agency, Nałęczów, 28-30.09.2015, member of the scientific committee.

3. 3rd International Forum of Cheesemaking Technology, Business Promotion Agency, Toruń, 27-29.10.2014, member of the scientific committee.

4. 4th International Forum of Brewing Technology, Business Promotion Agency, Warka-Warsaw, 7-9.10.2014, member of the scientific committee.

5. 1st Forum of Beverage Technology, Business Promotion Agency, Cieszyn, 24-26.09.2014, member of the scientific committee.

6. 2nd Forum of Cheesemaking Technology, Business Promotion Agency, Elbląg, 21-23.10.2013, member of the scientific committee.

7. 12th National Scientific Session of Young Scientists Section of Polish Society of Food Technologists “Quality and health promoting properties of food – functional properties of food and their ingredients”, University of Life Sciences, Lublin, 23-24.05.2007, president of the organizing committee.

 


 
Cooperation with food industry
 

1. Bempresa Sp. z o.o., Lucyny Herc 58, 20-328 Lublin: The company specializes in producing powdered milks (skim milk, sweet whey, sweet cream as well as their high-quality substitutes that are manufactured solely on the basis of milk or milk mixtures with vegetable oils) - Mutual participation in the work and research projects as well as organizing student internships and trainings - since January 2015.

2. LACTALIS Poland Sp. z o. o., Olkuska 7, 02-604 Warsaw: French group, which brings together several dairies in Poland - Organizing student internships and trainings, as well as mutual participation in the work and research projects - since September 2014.

3. Processed cheese production plant: JAL Production Plant: A. Jasinski, L. Guz , J. Kowal, Registered partnership, Kepa, Zawadzka 12, 46-022 Luboszyce - design of the laboratory testing plan for processed cheese in the case of selected physicochemical parameters. In addition, an attempt to solve the problem of too high adhesion of the product in the packaging materials - November 2011 - January 2012.

4. Company involved in the processing of herbal products and spices: Trading Company "KRAUTEX" Boguslaw Domanski, 22-335 Żółkiewka, Poperczyn 67 - organizing and managing the laboratory; preparation of samples of herbs, spices and laboratory analyses i.e. determination of essential oils, mineral content, moisture measurement and "ball index" of tested samples - January 2005 - February 2006.

 
 

 

Honors and Awards

1. 2015 - University of Life Sciences Rector’s Award – individual award for scientific achievements in 2013-2014.

2. 2013 - University of Life Sciences Rector’s Award – individual award for scientific achievements in 2011-2012.

3. 2011 - University of Life Sciences Rector’s Award – team award for scientific achievements in 2010.

4. 2004 - Distinction for a presentation "Whey Proteins in Dairy Desserts" 4th International Conference "Students' Youth and Scientific Progress in Agro-Industrial Complex", University of Agriculture in Dublany, Lviv, Ukraine.

5. 2003 - Second Prize for a poster “Obtaining Low-Fat Yoghurts with Whey Protein Polymers Addition”
- 5th Nation-wide Seminary of Young Biotechnologists at Warmia and Mazury University, Olsztyn, Poland.

 
 

 
Research and scientific projects
 
  1. Research project VKT/DS/1 “Application of milk proteins and polysaccharides to optimize the manufacturing parameters of selected dairy products” financed under the statutory activities of the University of Life Sciences in Lublin. Duration: 2014-2017. Manager.
  2. Research project VKT/MN/1 “Utilization of milk proteins and polysaccharides to modify the functional properties of processed cheese analogues” financed by the rules of the internal mode of competition for research funding for the development of young scientists and doctoral students at the University of Life Sciences in Lublin. Duration: 2012-2013. Manager.
  3. Research project VKT/MN/2 „Obtaining and physicochemical properties of tofu-like products” financed by the rules of the internal mode of competition for research funding for the development of young scientists and doctoral students at the University of Life Sciences in Lublin. Duration: 2012 year. Manager.
  4. Research project HORre-029-19-14/14(84) Processing plant and animal products with ecological methods: Identification of good practices for storage and processing of milk and dairy products including the extension of the storage stability of these products” financed in accordance with the Regulation of the Minister of Agriculture and Rural Development of May 18, 2010. on subsidy rates for the various entities performing tasks for agriculture (Dz. U. No. 91, item. 595, as amended) on the basis of the decision of the Minister of Agriculture and Rural Development dated 09/06/2014. Duration: 09.06.2014 – 15.11.2014. Contractor.
  5. Research project Z/2.06/II/2.6/01/04 Knowledge transfer as an opportunity to develop agriculture, small and medium-sized enterprises” financed under Priority II ZPORR (Integrated Operational Programme for Regional Development), ESF (European Structural Funds).Duration: 1.11.2004 – 30.04.2006. Contractor.
  6. Scientific project “The Power of Knowledge” financed under Measure 4.2 “Development of R & D staff qualifications and increase awareness of the role of science in economic development”, Priority IV, Human Capital Operational Programme co-financed by the European Union through the European Social Fund (ESF) and State Budget “Human - the best investment”. Duration: 2010 year. Scientific expert.
 
 

 
Scholarships
 
  1. 2012.10.15 – 12.14- University of California Berkeley, Haas School of Business, USA, Polish Ministry of Science and Higher Education Programme - Top 500 Innovators “Science. Management. Commercialization”.
  2. 2012.07.31 – 08.06 - Ondokuz Mayis University, Samsun, Turkey, Erasmus Staff Mobility for Training. Research concerning rheological properties and texture of Turkish traditional fermented milk products, and chromatographic analyses of honeys from Turkey.
  3. 2009.07.17 – 12.16 - The University of British Columbia, Vancouver, Canada, Dekaban Foundation Scholarship. Research concerning the effect of pH on whey proteins hydrophobicity; comparison of rennet and acid casein properties as a base for processed cheese analogues manufacturing.
  4. 2004.05.18 – 07.06 - Hebrew University of Jerusalem, Rehovot, Israel, “5th International Post-Graduate Course on Food Technology”.
 
 

 

My hobby and private time

travelling, punk rock and rap music, singing, swimming, football, basketball, table tennis, squash, skiing, snowboarding, fitness.

 
 

 

Publications

(articles, research monographs, conference proceedings - MLA format)

 

Articles:

1. Sołowiej, Bartosz, Dylewska, Agnieszka, Kowalczyk, Dariusz, Sujka, Monika, Tomczyńska-Mleko, Marta, and Stanisław Mleko. “The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues.” European Food and Research Technology (2016) DOI: 10.1007/s00217-016-2658-4. Print.

2. Michalak-Majewska, Monika, Sołowiej, Bartosz, and Aneta Sławińska. “Antioxidant activity, tehnological and rheological properties of baked Rolls containing dried onions (Allium Cepa L.).” Journal of Food Processing and Preservation (2016) (in press). Print.

3. Gustaw, Waldemar, Kozioł, Justyna, Radzki,Wojciech, Skrzypczak, Katarzyna, Michalak-Majewska, Monika, Sołowiej, Bartosz,Sławińska, Aneta, and Ewa Jabłońska-Ryś. “The effect of addition of selected milk protein preparations on the growth of lactobacillus acidophilus and physicochemical properties of fermented milk.” ACTA Scientiarum Polonorum Technologia Alimentaria (2016) (in press). Print.

4. Królczyk, B., Jolanta, Dawidziuk, Tomasz, Janiszewska-Turak Emilia, and Bartosz Sołowiej. “The use of whey and whey preparations in the food industry - a review.” Polish Journal of Food and Nutrition Sciences 66.3 (2016): DOI number: 10.1515/pjfns-2015-0052. Print.

5. Kawecka-Radomska, Małgorzta, Tomczyńska-Mleko, Marta, Kamińska, Agnieszka, Wesołowska-Trojanowska, Marta, Kwiatkowski, Cezary, Sołowiej, Bartosz, and Stanisław Mleko. “Biochemical changes in the recreational areas soil caused by the intensity of use.” Environmental Earth Sciences 75.2 (2016): 1-14. Print.

6. Mierczyńska, Joanna, Cybulska, Justyna, Sołowiej, Bartosz, and Artur Zdunek. “Effect of Ca2+, Fe2+ and Mg2+ on rheological properties of new food matrix made of modified cell wall polysaccharides from apple.” Carbohydrate Polymers 133 (2015): 547-555. Print.

7. Sołowiej, Bartosz, Glibowski, Paweł, Muszyński, Siemowit, Wydrych, Jerzy, Gawron, Antoni, and Tomasz Jeliński. “The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with whey protein polymers.” Food Hydrocolloids 44 (2015): 1-11. Print.

8. Kowalczyk, Dariusz, Kordowska-Wiater, Monika, Sołowiej, Bartosz, and Barbara Baraniak. “Physicochemical and antimicrobial properties of biopolymer-candelilla wax emulsion films containing potassium sorbate – a comparative study.” Food and Bioprocess Technology 8.3 (2015): 567-579. Print.

9. Królczyk, Jolanta, Dawidziuk, Tomasz, Janiszewska-Turak, Emilia, and Bartosz Sołowiej.“Reclamation of whey on the example of the dairy plant.” Postępy Techniki Przetwórstwa Spożywczego 2 (2015): 112-118. Print.

10. Sołowiej, Bartosz, Cheung, Imelda W. Y., and Eunice C. Y. Li-Chan. “Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins.” International Dairy Journal 37 (2014): 87-94. Print.

11. Sołowiej, Bartosz, Nastaj, Maciej, and Waldemar Gustaw. “Physicochemical properties evaluation of processed cheese analogues with locust bean gum addition.” Zywnosc. Nauka. Technologia. Jakosc 94.3 (2014): 66-77. Print.

12. Kozioł, Justyna, Gustaw, Waldemar, Waśko, Adam, Skrzypczak, Katarzyna, Sławińska, Aneta, and Bartosz Sołowiej. “Effect of selected milk protein preparations on the growth and survival rate of Lactobacillus acidophilus and rheological properties of fermented milk beverages.” Zywnosc. Nauka. Technologia. Jakosc 94.3 (2014): 41-55. Print.

13. Nastaj Maciej, Sołowiej, Bartosz, and Waldemar Gustaw. “Physicochemical properties of high-protein meringues obtained from different whey protein preparations.” Zywnosc. Nauka. Technologia. Jakosc 93.2 (2014): 33-47. Print.

14. Tomczyńska-Mleko, Marta, Gustaw, Waldemar, Piersiak, Tomasz, Terpiłowski, Konrad, Sołowiej, Bartosz, Wesołowska-Trojanowska, Marta, and Stanisław Mleko. “Whey protein aerated gels as a new product obtained using ambient temperature magnesium and iron(II) induced gelation process.” Acta Alimentaria 43.3 (2014): 465-472. Print.

15. Sołowiej, Bartosz, Dylewska, Agnieszka, Tomczyńska-Mleko, Marta, and Stanisław Mleko. “The effect of modified starches on texture and meltability of processed cheese analogues.” Zywnosc. Nauka. Technologia. Jakosc 92.1 (2014): 52-65. Print.

16. Wesołowska-Trojanowska Marta, Tomczyńska-Mleko Marta, Mazurkiewicz Jarosław, Kwiatkowski Cezary, Kowalczyk Krzysztof, Sołowiej, Bartosz, and Stanisław Mleko. “Rheological properties of gluten obtained from Polish wheat cultivars.” Bulgarian Journal of Agricultural Science 20.5 (2014): 1221-1226. Print.

17. Sołowiej, Bartosz. “Effect of whey preparations on adhesiveness of processed cheese analogues to different packaging materials.” Zywnosc. Nauka. Technologia. Jakosc 87.2 (2013): 80-91. Print.

18. Gustaw, Waldemar, Sołowiej, Bartosz, Jabłońska-Ryś, Ewa, and Marta Korona-Zalewska. “Selected rheological properties of aqueous caseinate-polysaccharides dispersions.” Zywnosc. Nauka. Technologia. Jakosc 87.2 (2013): 92-105. Print.

19. Sołowiej, Bartosz, and Waldemar Gustaw. “Effect of calcium chloride on physicochemical properties of processed cheese analogues on the basis of milk proteins and milk fat.” Zywnosc. Nauka. Technologia. Jakosc 86.1 (2013): 137-150. Print.

20. Sołowiej, Bartosz. “Evaluation of physicochemical properties of homogenized cheeses available on Lublin market.” Bromatologia i Chemia Toksykologiczna 45.3 (2012): 923-929. Print.

21. Sołowiej, Bartosz. “Textural, rheological and melting properties of acid casein reduced-fat processed cheese analogues.” Milchwissenschaft-Milk Science International 67.1 (2012): 9-13. Print.

22. Sołowiej, Bartosz. “Effect of κ-carrageenan on physicochemical properties of processed cheese analogues.” Zywnosc. Nauka. Technologia. Jakosc 81.2 (2012): 107-118. Print.

23. Sołowiej, Bartosz. “Evaluation of rheological properties of reduced-fat processed cheese analogues.” Zywnosc. Nauka. Technologia. Jakosc 80.1 (2012): 60-71. Print.

24. Sołowiej, Bartosz. “Effect of modified starches on physicochemical properties of processed cheese analogues.” Zeszyty Naukowe Uniwersytetu Ekonomicznego w Poznaniu 205 (2011): 249-257. Print.

25. Sołowiej, Bartosz, Mleko, Stanisław, Gustaw, Waldemar, and Kenneth O. Udeh. “Effect of whey protein concentrates on texture, meltability and microstructure of acid casein processed cheese analogs.” Milchwissenschaft-Milk Science International 65.2 (2010): 169-173. Print.

26. Sołowiej, Bartosz, Mleko, Stanisław, and Waldemar Gustaw. “Physicochemical properties of acid casein processed cheese analogs obtained with different whey products.” Milchwissenschaft-Milk Science International 63.3 (2008): 299-302. Print.

27. Sołowiej, Bartosz. “Effect of homogenization process on textural properties and meltability of processed cheese analogs.” Zywnosc. Nauka. Technologia. Jakosc 67.6 (2009): 16-26. Print.

28. Sołowiej, Bartosz. “Rheological properties and meltability of processed cheese analogs with whey protein isolate addition.” Nauka. Przyroda. Technologie 3.4 (2009): #123. Print.

29. Sołowiej, Bartosz, Gustaw, Waldemar, and Maciej Nastaj M. “Effect of the addition of whey protein concentrates on rheological properties of processed cheese analogs.” Zywnosc. Nauka. Technologia. Jakosc 5.60 (2008): 226-234. Print.

30. Sołowiej, Bartosz. “Effect of pH on rheological properties and meltability of processed cheese analogs with whey products. Polish Journal of Food and Nutrition Science 57.3A (2007): 125-128. Print.

31. Nastaj, Maciej, Gustaw, Waldemar, and Bartosz Sołowiej. “The rheological properties of milk desserts obtained from the whey proteins with the addition of different sweeteners.” Zywnosc. Nauka. Technologia. Jakosc 54.5 (2007): 281-289. Print.

32. Gustaw, Waldemar, Nastaj, Maciej, and Bartosz Sołowiej. “The effect of hydrocolloids addition on rheological properties of set yoghurt.” Zywnosc. Nauka. Technologia. Jakosc 54.5 (2007): 272-280. Print.

33. Sołowiej, Bartosz. “Texture analysis of processed cheese analogs with whey products addition.” Zywnosc. Nauka. Technologia. Jakosc 54.5 (2007): 290-298. Print.

34. Sołowiej, Bartosz, Gustaw, Waldemar, Glibowski, Paweł, Szwajgier Dominik, and Tomasz Czernecki. “Rheological properties and structure of whey protein isolate polymers.” Zywnosc. Nauka. Technologia. Jakosc 47.2 (2006): 325-333. Print.

35. Sołowiej, Bartosz, Gustaw, Waldemar, and Stanisław Mleko. “Effect of some selected factors on the gelation of κ- and ?-carrageenan.” Zywnosc. Nauka. Technologia. Jakosc 43.2 (2005): 193-202. Print.

36. Gustaw, Waldemar, Sołowiej, Bartosz, and Stanisław Mleko. “Making milk desserts of whey proteins with starch and carrageenan added.” Zywnosc. Nauka. Technologia. Jakosc 45.4 (2005): 100-109. Print.

37. Sołowiej, Bartosz. Gustaw, Waldemar, Mleko, Stanisław, and Sylwia Andruszczak. “Rheological properties of mixtures of xanthan gum and starches of various types.” Zywnosc. Nauka. Technologia. Jakosc 40.3 (2004): 184-195. Print.

38. Sołowiej, Bartosz, Pielecki, Jacek, and Dominik Szwajgier. “Results prediction for the simultaneous production of invertase and inulinase by Aspergillus niger 13/36 and Kluyveromyces marxianus K-2 using an artificial neural network technique.” Zywnosc. Nauka. Technologia. Jakosc 40.2 (2003): 147-156. Print.

 
 

 
Research monographs

39. Borowiec, Kamila, Jabłońska-Ryś, Ewa, Mazurek, Artur, Sławińska, Aneta, Sołowiej, Bartosz, Sosnowska, Bożena, Sykut-Domańska, Emilia, Szwajgier, Dominik, and Urszula Szymanowska. “Bioactive food ingredients.” Lublin: Libropolis, 2015. Print.

 
 

 

Chapters in research monographs:

 

40. Sołowiej, Bartosz, and Maciej Nastaj.Relevance and production of dairy analogues and restructured dairy products. Reference Module in Food Science. Ed. Geoffrey W. Smithers. Elsevier, 2016. 1-6. Print.

41. Sołowiej, Bartosz, Nastaj, Maciej, Glibowski, Paweł, Mleko, Stanisław, Ożga, Ewelina, and Dariusz Kowalczyk. “Physicochemical properties of kefirs available on Lublin market.” Health safety of food. Microbiological, chemical aspects, and assessment of commodities. Ed. Joanna Stadnik, Izabella Jackowska. Cracov: Polish Society of Food Technology, 2015. 265-275. Print.

42. Glibowski, Paweł, Sołowiej, Bartosz, Nastaj, Maciej, and Magdalena Rajca. “Rheological and textural properties of fermented milk product mimetics obtained on the basis of inulin and whey.” Technological development of food quality. Ed. Karolina M. Wójciak, Zbigniew J. Dolatowski. Cracov: Polish Society of Food Technology, 2015. 59-68. Print.

43. Mleko, Stanisław, Tomczyńska-Mleko, Marta, Sołowiej, Bartosz, Nastaj Maciej, Stasiak, M. Dariusz, Latoch, Agnieszka, Mazurkiewicz, Jarosław, Zarzycki, Piotr, Wirkijowska, Anna, and Kamila Wasilewska. ”Gelation of whey protein isolate with dextran.” Ed. Karolina M. Wójciak, Zbigniew J. Dolatowski. Cracov: Polish Society of Food Technology, 2015. 213-223. Print.

44. Nastaj, Maciej, Sołowiej, Bartosz, Glibowski, Paweł, Mleko, Stanisław, and Toczek Kamil. Effect of diet supplementation with carbohydrate-protein preparations on men who train force sports. Trends in human nutrition. Ed. Małgorzata Karwowska, Waldemar Gustaw. Cracov: Polish Society of Food Technology, 2015. 213-223. Print.

45. Sołowiej, Bartosz. “Effect of modified starches on textural and rheological properties and meltability of reduced fat processed cheese analogues.” Designed Food – part II. Ed. Maria Walczycka, Grażyna Jaworska, Aleksandra Duda-Chodak, Ladislav Staruch. Cracov: Polish Society of Food Technology, 2011. 72-86. Print.

46. Sołowiej, Bartosz. “Effect of sodium chloride on rheological properties and meltability of processed cheese analogs with whey preparations.” Quality and health promoting properties of food. Ed. Maria Wojtatowicz, Joanna Kawa-Rygielska. Wroclaw: University of Life Sciences in Wroclaw, 2010. 119-130. Print.

 
 

 
Conference proceedings (selected):
 

47. Sołowiej, Bartosz. “High protein processed cheeses.” 4th International Forum of Cheesemaking Technology. Licheń, Poland: Business Promotion Agency, October 28-30, 2015. Print.

48. Sołowiej, Bartosz. “Shalgam, Boza, Hardaliye – health promoting non-alcoholic beverages.” 2nd Forum of Beverage Technology. Nałęczów, Poland: Business Promotion Agency, September 28-30, 2015. Print.

49. Sołowiej, Bartosz. “Physicochemical and health-promoting properties of fermented whey-fruits soft drink.” 1st Technology Forum of Soft Drinks. Cieszyn, Poland: AP Business, September 24-26, 2014. Print.

50. Sołowiej, Bartosz, Glibowski, Paweł, Wydrych, Jerzy, Gawron, Antoni, Muszyński, Siemowit, and Tomasz Jeliński. “The effect of inulin on physicochemical properties of acid casein reduced-fat processed cheese analogues.” Food Structure and Functionality Conference – 15 years later. Stare Jabłonki, Poland: Polish Journal of Food and Nutrition Sciences, June 23-26, 2013. Print.

51. Sołowiej, Bartosz. “Solutions to brain drain – how to make graduates stay. Cooperation between universities and local business.” International Conference „Lublin: Inspiration destination. Economic development perspectives for Lublin. Lublin, Poland: Prospects in Poland, May 21, 2013. Print.

52. Sołowiej, Bartosz, Gustaw, Waldemar, and Maciej Nastaj. “The effect of locust bean gum on textural, rheological properties and meltability of acid casein processed cheese analogues.” 18th Conference of Young Researches Section of Polish Society of Food Technologists. 2nd International Section “Quo Vadis Alimentum? Puszczykowo, Poland: University of Life Sciences in Poznań, May 14-16, 2013. Print.

53. Sołowiej, Bartosz. “Rheological properties and meltability of acid casein processed cheese analogs with whey proteins.” 5th Pacific Rim Food Protein Symposium. Vancouver, Canada: August 20-22, 2009. Print.

54. Sołowiej, Bartosz. “Whey protein in dairy desserts.” 4th International Conference Students’ Youth and Scientific Progress in Agro-Industrial Complex. Lviv, Ukraine: University of Agriculture in Dublany, September 28-30, 2004. Print.

55. Sołowiej, Bartosz, and Stanisław Mleko. “Rheological properties of whey protein polymer desserts.” Pre-summit symposium on innovate research in dairy science and technology, IDF World Dairy Summit & Centenary. Bruges, Belgium: September 7-9, 2003. Print.

 

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