Main research fields

  • scientific bases for nutrition assessment of selected population groups
  • optimization of nutritional prevention and nutritional therapy of various diseases
  • nutrition and health education
  • designing and developing sensory quality, nutritional value and physic-chemical properties of food, including food of special nutritional use, convenience food, functional food and ecological food
  • raw materials, technical, technological, and hygienic aspect of food quality
  • food consumption in Poland – diagnosis and trends among different groups of  consumers (paying attention to the consumer’s living standards).