Dr. Leslaw Juszczak

Dr. Leslaw Juszczak |Clyto Access

Professor, University of Agriculture in Krakow, Poland

Editorial Board Member

Expertise: Food quality and safety, Food analysis, Food rheology, Food additives, Starch, Polysaccharide hydrocolloids, Gluten-free products, Honey and bee products

Bio:
Dr. Leslaw Juszczak is a professor in the Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology at University of Agriculture in Krakow, Poland. He received his Ph.D in habilitation and Degree D.Sc. and professor title in agricultural science, food technology and human nutrition specialty. His scientific interests concern mainly the impact of raw materials and technological factors on the rheological characteristic of foods, analytical methods in food analysis and evaluation of food quality and safety, structure, properties, modification methods and utilization of starch and its derivatives, the used of food additives, particularly polysaccharide hydrocolloids in the food industry, quality of special food products (gluten-free) and characteristics of honey and bee products as functional foods. He is the author of more than 75 peer-reviewed scientific papers.

Related Journals & Conferences :

International Journal of Trends in Food and Nutrition