Full Product Details
Author: Hanna Staroszczyk ,
Zdzislaw E. Sikorski (Gdansk University of Technology, Poland)
Publisher: Taylor & Francis Ltd
Imprint: CRC Press
Edition: 4th edition
Weight: 0.453kg
ISBN: 9781032199221
ISBN 10: 1032199229
Pages: 548
Publication Date: 22 May 2023
Audience:
Professional and scholarly
,
Professional & Vocational
Format: Hardback
Publisher's Status: Active
Availability: In Print
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Author Information
HANNA STAROSZCZYK earned her BS and MS at the Cracow University of Technology, her PhD at the Hugon Kołłątaj University of Agriculture in Cracow, and her D.Sc. at the Gdańsk University of Technology (GUT), Poland. Currently she is head of the Department of Chemistry, Technology and Biotechnology of Food in GUT. She also worked as researcher/postdoc/visiting professor at the Institute of Food Research, Norwich, UK, Academia Sinica, Tajpej, Taiwan, and University of Arkansas, Fayetteville. Her research is focused mainly on biopolymer chemistry. She is an author/co-author of original papers on the modification of proteins and polysaccharides, as well as editor of books on food chemistry. She is a member of the Polish Society of Food Technologists. ZDZISŁAW E. SIKORSKI received the B.S., M.S, Ph.D., and D.Sc. from the Gdańsk University of Technology (GUT), Dr honoris causa from the Agricultural University in Szczecin and is a fellow of the International Academy of Food Science and Technology. He gained industrial experience in breweries, in fish, meat, and vegetable processing plants, and on a deep-sea fishing trawler. He was organizer, professor, and head of the Department of Food Chemistry and Technology in GUT, served as Dean of the Faculty of Chemistry, was chairman of the Committee of Food Technology and Chemistry of the Polish Academy of Sciences, chaired the scientific board of the Sea Fisheries Institute in Gdynia, and was an elected member of the Main Council of Science and Tertiary Education in Poland. He worked also as researcher/professor in Ohio State University; CSIRO in Hobart; DSIR in Auckland; and National Taiwan Ocean University in Keelung. Currently he is a honorary professor emeritus in the Faculty of Chemistry at GUT. His research concentrated on the technology of fish processing and changes in food proteins due to storage and handling. He published numerous papers containing the results of his investigations in the field of food chemistry and technology and is the author/editor of a number of books in English, Polish, Russian, and Spanish.
