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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

Maciej Nastaj

 

CONTACT:

Faculty of Food Science and Biotechnology
Department of Milk Technology and Hydrocolloids
Skromna 8, 20-704 Lublin, Poland
phone 004881 462 33 49, fax. ~462 33 54
e-mail: mnasty@o2.pl 

 

Maciej Nastaj graduated from Food Technology And Human Nutrition in Agricultural University in Lublin in 2004. At the moment he is a PhD student (third year) and he is working in the The Milk Technology And Hydrocolloids Department in our Faculty. In his research he focuses on the one of whey protein property, which is their foaming ability and rheology.

He is also cooperating with OSTROWIA (first milk plant having a technology to produce whey protein powders in Poland), collaborating on the creating and developing of new dietary formulas for sportsmen. Since 2004 he is also an active member of ?Polish Society Of Food Technologists?. He and his colleagues are in The Organization Committee of The National Conference ?Functional Properties Of Food And Its Ingredients?, which will take place in our faculty in may 2007.

Except for his university activity, food technology and foam rheology he is also into: bodybuilding & dietetics (member of PACO GYM in Lublin), music (progressive metal), cooking of good food, pretty twisted movies and cartoons.
 

Publications:

1. W. Gustaw, M. Nastaj - The effect of different whey protein concentrates addition on rheological properties of set yoghurts, ?Żywno?ć?, to be published in January 2007
2. M. Nastaj - The research on the possibility of using naked oats as fat substitute for model meat products Lviv Agrarian University Conference materials, issue 3, 2004 pages 47-51

Other:

3. POWERTOUR IN PACO GYM IN LUBLIN, Fitness Authority, issue 6, 2006
4. Numerous articles on http://www.paco.pl 

 

Conferences and Courses Participation:

1. International Agrarian Conference in Lviv, Ukraine having an oral presentation on: ?The research on the possibility of using naked oats as fat substitute for model meat products? Lviv, Ukraine, 27-29 September 2004
2. Two week ?Food And Consumer? Course in Budapest, Hungary, 29 January - 10 February 2006.
3. An outgoing seminar of Food Technology Students? Organization. Having an oral presentation on: Whey Proteins In Nutrition of The Sportsmen.04-06 june 2006, Janów Lubelski
4. 26-27 September, 2006, Maritime University of Gdynia , ?An Improving of Food Quality In The perspective of Consumers? Demands in 21st Century? presenting the poster: The effect of different whey protein concentrates addition on rheological properties of set yoghurts.

 

DIDACTICS, SUBJECTS AND TEACHING DIRECTIONS:

1. Milk Technology
2. Standarization and Preservation of vegetable derived products

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