Dominika Guzek, Ph.D. Warsaw University of Life...

Dominika Guzek, Ph.D. Warsaw University of Life Sciences Faculty of Human Nutrition and Consumer Sciences Laboratory of Food Chemistry

Appendix no 3

The list of published scientific papers and information about the teaching achievements,

scientific cooperation and popularization of science

Dominika Guzek, Ph.D.

Appendix no 3 – pp. 2

TABLE OF CONTENTS

I. List of publications which constitute scientific accomplishment defined by Article 16,

Clause 2 of the Act ............................................................................................................... 4

II. List of other published scientific papers (not included in the accomplishment mentioned

in point I) and of other indicators of scientific achievements ............................................ 7

A. Scientific papers published in journals indexed in Journal Citation Reports (JCR) ............. 7

B. International and national patents ................................................................................... 10

C. Inventions, utility models and industrial designs, that are protected under patenting

procedure and have been displayed at international and national exhibitions or fairs ... 11

D. Monographs, science publications in international and national journals other than

those referred in point II A ................................................................................................ 14

E. Joint publications, catalogues of collection items/collectibles, science research reports,

expert opinions, works of art ............................................................................................ 25

F. Cumulative Impact Factor according to Journal Citation Reports (JCR) calculated for sthe

year of publication ............................................................................................................. 26

G. Number of citations according to Web of Science (WoS) ................................................. 26

H. Hirsch Index according to Web of Science (WoS) ............................................................. 26

I. Supervision over international and national research projects and participation in such

projects .............................................................................................................................. 26

J. International and national awards for scientific or artistic activity .................................. 27

K. Papers presented orally at international and national thematic conferences ................. 28

III. Achievements in teaching and popularization and information on international

cooperation ....................................................................................................................... 29

A. Participation in European, other international, and national programs .......................... 29

B. Active participation in international and national scientific conferences ........................ 29

C. Participation in organizing committees for international and national science

conferences ....................................................................................................................... 35

D. Awards and distinctions other than referred in point II J: ................................................ 36

E. Participation in consortia and research networks ............................................................ 36



F. Supervision over projects implemented in collaboration with researchers from other

national and international research institutions, and in cooperation with business

institutions, other than referred to in point II - I.............................................................. 37

G. Participation in editorial committees and boards of scientific journals ........................... 37

H. Membership in international and national organizations and scientific associations ..... 37

I. Teaching achievements and achievements in the popularization of science and art ...... 37

J. Scientific advice to students and specializing physicians .................................................. 40

K. Supervision over Ph.D. students as a supervisor or an auxiliary supervisor ..................... 40

L. internships in foreign and domestic research or academic institutions ........................... 42

M. Expertise or other elaborations on request ...................................................................... 42

N. Participation in juries and expert panels ........................................................................... 42

O. Reviews of national and international projects ................................................................ 42

P. Reviews of publications in international and national journals ........................................ 43

Q. Other achievements not referred to in pt. III A – III P ....................................................... 43



I. LIST OF PUBLICATIONS WHICH CONSTITUTE SCIENTIFIC ACCOMPLISHMENT DEFINED

BY ARTICLE 16, CLAUSE 2 OF THE ACT

A) Title of scientific accomplishment:

“Analysis of the factors influencing meat texture and their interdependencies”

B) List of publications which constitute scientific accomplishment:

I.B.1. Guzek D., Głąbska D., Pogorzelski G., Kozań K., Pietras J., Konarska M., Sakowska A.,

Głąbski K., Pogorzelska E., Barszczewski J., Wierzbicka A. 2013. Variation of meat

quality parameters due to conformation and fat class in Limousin bulls slaughtered at

25 to 27 months of age. Asian-Australasian Journal of Animal Sciences. 26, 716-722.

(IF2013=0.563; MSaHE points: 25)

My contribution to the creation of this work was associated with development of the

concept of the research, designing the experimental protocol, description of the

experiment, presentation of results as tables and figures, preparation of the

manuscript; I was also a leading author and a corresponding author. Estimated

percentage of my contribution amounts 50%.

I.B.2. Guzek D., Głąbska D., Głąbski K., Pogorzelski G., Barszczewski J., Wierzbicka A. 2015.

Relationships between sarcomere length and basic composition of infraspinatus and

longissimus dorsi muscle. Turkish Journal of Veterinary & Animal Sciences. 39, 96-101.




experiment, elaboration of the computer image analysis methodology to approximate

intramuscular fat content in meat, presentation of results as figures, intramuscular

fat content images post-processing handling, preparation of the manuscript along

with co-authors; I was also a leading author and a corresponding author. Estimated




I.B.3. Guzek D., Głąbska D., Głąbski K., Wierzbicka A. 2016. Influence of Duroc breed

inclusion into Polish Landrace maternal line on pork meat quality traits. Anais da

Academia Brasileira de Ciências. 88, in press (IF2015=0.734; MSaHE points: 25)



experiment, presentation of results as tables and figures, preparation of the

manuscript along with co-authors; I was also a leading author and a corresponding

author. Estimated percentage of my contribution amounts 60%.

I.B.4. Guzek D., Głąbska D., Lange E., Głąbski K., Wierzbicka A. 2014. Study of beef blade

muscles differentiation depending on conformation and fat class. Turkish Journal of

Veterinary & Animal Sciences. 38, 195-199. (IF2014=0.242; MSaHE points: 20)


concept of the research, designing the experimental protocol, conducting the analysis

along with co-authors, preparation of the manuscript along with co-authors; I was

also a leading author and a corresponding author. Estimated percentage of my

contribution amounts 50%.

I.B.5. Guzek D., Głąbska D., Gutkowska K., Woźniak A., Wierzbicki J., Wierzbicka A. 2015.

Analysis of the factors creating consumer attributes of the roasted beef steaks.

Animal Science Journal. 86, 333-339. (IF2015=1.044; MSaHE points: 25)


concept of the analysis and manuscript, designing the experimental protocol,

description of the experiment, presentation of results as tables, preparation of the

manuscript along with co-authors; I was also a leading author and a corresponding

author. Estimated percentage of my contribution amounts 55%.

I.B.6. Guzek D., Głąbska D., Wierzbicka A., Wierzbicki J., Cierach M. 2012. Relationship

between basic beef texture attributes and their perception by Polish consumers.

Italian Journal of Food Science. 24, 231-239. (IF2012=0.444; MSaHE points: 20)



My contribution to creation of this work was associated with development of the


experiment, development and validation of the predictive models in collaboration

with D. Głąbska, presentation of results as figures, preparation of the manuscript

along with co-authors; I was also a leading author and a correspondence author.

Estimated percentage of my contribution amounts 60%.

I.B.7. Guzek D., Głąbska D., Gutkowska K., Woźniak A., Wierzbicki J., Wierzbicka A. 2015.

Influence of cut and thermal treatment on consumer perception of beef in Polish

trials. Pakistan Journal of Agricultural Sciences. 78, 533-538. (IF2015=1.049; MSaHE

points: 30)


concept of the manuscript, designing the experimental protocol, description of the

experiment, presentation of results as tables, intramuscular fat content images post-

processing handling, preparation of the manuscript along with co-authors; I was also

a leading author and a corresponding author. Estimated percentage of my


Accomplishment in total amounts: 160 MSaHE points, IF=4.234



II. LIST OF OTHER PUBLISHED SCIENTIFIC PAPERS (NOT INCLUDED IN THE

ACCOMPLISHMENT MENTIONED IN POINT I) AND OF OTHER INDICATORS OF SCIENTIFIC

ACHIEVEMENTS

A. SCIENTIFIC PAPERS PUBLISHED IN JOURNALS INDEXED IN JOURNAL CITATION REPORTS

(JCR)

Original research

1. Gantner M., Guzek D., Pogorzelska E., Brodowska M., Wojtasik-Kalinowska I.,

Godziszewska, J. 2016. The effect of film type and modified atmosphere packaging

with different initial gas composition on the shelf life of white mushrooms (Agaricus

bisporus L.). Journal of Food Processing and Preservation. In press (IF2015=1.159;

MSaHE points: 20)

My contribution to the creation of this work was associated with preparation of the

manuscript along with co-authors and direct supervision of the analysis of

physicochemical results. Estimated percentage of my contribution amounts 25%.

2. Olewnik-Mikołajewska A., Guzek D., Głąbska D., Gutkowska K. 2016. Consumer

behaviors towards novel functional and convenient meat products in Poland. Journal

of Sensory Studies. DOI: 10.1111/joss.12203 (IF2015=1.979; MSaHE points: 30)

My contribution to the creation of this work was associated with presentation of

results as figures, conducting statistical analysis with D. Głąbska, preparation of the

manuscript along with co-authors; I was also a corresponding author. Estimated


3. Brodowska M., Guzek D., Kołota A., Głąbska D., Górska-Horczyczak E., Wojtasik-

Kalinowska I., Wierzbicka A. 2016. The effect of diet on oxidation and profile of

volatile compounds of pork after freezing storage. Journal of Food and Nutrition

Research. 55, 40-47 (IF2015=0.804; MSaHE points: 20)


concept of the research, preparation of the manuscript along with co-authors, direct



supervision of the experimental work. Estimated percentage of my contribution

amounts 20%.

4. Głąbska D., Guzek D., Sidor P., Włodarek D. 2016. Vitamin D dietary intake

questionnaire validation conducted in young Polish women. Nutrients.

8, 36 (IF2015=3.27; MSaHE points: 35)

My contribution to the creation of this work was associated with presentation of

results of Bland-Altman analysis as figures with D. Głąbska, preparation of discussion

of results with D. Głąbska, preparation of the manuscript along with co-authors.


5. Wojtasik-Kalinowska I., Guzek D., Górska-Horczyczak E., Głąbska D., Brodowska M.,

Sun D.W., Wierzbicka A. 2016. Volatile compounds and fatty acids profile in

Longissimus dorsi muscle from pigs fed with feed containing bioactive components.

LWT - Food Science and Technology. 67, 112-117 (IF2015=2.416; MSaHE points: 35)


concept of the research, preparation of the manuscript along with co-authors, direct

supervision of the experimental work. Estimated percentage of my contribution

amounts 20%.

6. Zajączkowska U., Kucharski S., Guzek D. 2015. Are trichomes involved in the

biomechanical systems of Cucurbita leaf petioles? Planta. 242, 1453-1465



concept and the methods of the strength tests, conducting the strength tests,

preparation of the part of results associated with analysis of the strength tests.


7. Jóźwik A., Poławska E., Zdanowska-Sąsiadek Ż., Lipińska P., Kawka M., Guzek D.,

Strzałkowska N. 2015. Oxidative stability of ostrich meat related to duration of



linseed and lucerne supplementation to the bird’s diet. Bulletin of the Veterinary

Institute in Pulawy. 59, 79-83. (IF2015=0.357; MSaHE points: 15)

My contribution to the creation of this work was associated with analysis of results

and preparation of the manuscript along with co-authors. Estimated percentage of

my contribution amounts 5%.

8. Guzek D., Głąbska D., Plewa P., Kozań K., Pietras J., Plewa R., Pogorzelska E.,

Pogorzelski G., Trajer J., Wierzbicka A. 2013. Wild boar meat sensory attributes

contributing general meat quality. Bulletin of the Veterinary Institute in Pulawy.

57, 357-363. (IF2013=0.365; MSaHE points: 20)


concept of the research, designing the experimental protocol, presentation of results

as figures, preparation of the manuscript along with co-authors; I was also a leading

author and a corresponding author. Estimated percentage of my contribution

amounts 45%.

9. Guzek D., Głąbska D., Sakowska A., Wierzbicka A. 2012. Colour of pork loin produced

of meat of animals fed with bioactive compounds forage. Pesquisa Agropecuária

Brasileira. 47, 1504-1510. (IF2012=0.661; MSaHE points: 30)


concept of the research, designing the experimental protocol, conducting the analysis

along with co-authors, preparation of the manuscript along with co-authors,

establishing cooperation with the Embassy of Brazil to translate the summary into

Brazilian Portuguese; I was also a leading author and a corresponding author.


10. Guzek D., Wierzbicka A., Głąbska D. 2012. Influence of low temperature blanching

and calcium chloride soaking on colour and consumer attractiveness of broccoli.

Journal of Food and Nutrition Research. 51, 73-80. (IF2012=0.600; MSaHE points: 20)




concept of the research, designing the experimental protocol, conducting the analysis,

preparation of the manuscript along with co-authors; I was also a leading author and

a corresponding author. Estimated percentage of my contribution amounts 80%.

B. INTERNATIONAL AND NATIONAL PATENTS

1. Wierzbicka A., Gutkowska K., Horbańczuk J., Guzek D., Poławska E., Półtorak A.,

Marcinkowska-Lesiak M., Wyrwisz J., Tomasik C., Kuboń M. 2015. The method of

producing pork products with controlled allergenicity. (Poland). Patent Office of

the Republic of Poland. P.404630.

My contribution to the creation of this patent was supervising the research of

BIOFOOD Project Tasks 7, which were conducted to elaborate the patented

method and resulted in invention of the method of producing pork products with

controlled allergenicity, as well as participation in the description of patent along

with co-authors. Estimated percentage of my contribution amounts 10%.


Marcinkowska-Lesiak M., Wyrwisz J., Tomasik C., Blicharski T. 2015. A novel pork

product and production method. (Poland). Patent Office of the Republic of

Poland. P.404881.



method and resulted in development of this invention, as well as participation in

the description of patent along with co-authors. Estimated percentage of my


3. Wierzbicka A., Gutkowska K., Horbańczuk J., Marcinkowska-Lesiak M., Poławska

E., Półtorak A., Wyrwisz J., Guzek D., Tomasik C., Kuboń M. 2015. A novel



method of packaging pork products with health promoting properties. (Poland).

Patent Office of the Republic of Poland. P.404882.



method and resulted in development of this invention, as well as participation in

the description of patent along with co-authors. Estimated percentage of my


C. INVENTIONS, UTILITY MODELS AND INDUSTRIAL DESIGNS, THAT ARE PROTECTED UNDER

PATENTING PROCEDURE AND HAVE BEEN DISPLAYED AT INTERNATIONAL AND

NATIONAL EXHIBITIONS OR FAIRS

PATENTS


Marcinkowska-Lesiak M., Wyrwisz J., Tomasik C., Kuboń M. (2013 – patent claim,

2015 – patent obtained). The method of producing pork products with

controlled allergenicity. (Poland). Patent Office of the Republic of Poland.

(section II.B.1.).

a. Gold medal with mention obtained during the World Exhibition of

Inventions, Research and New Technology “BRUSSELS INNOVA” (Brussels,

14-16.11.2013)

b. Gold medal obtained during the 38th International Invention Show INOVA

(Zagreb, 12-17.11.2013)

c. Diploma from Polish Minister of Science and Higher Education for the

outstanding invention achievement in 2013 on the international stage

(P.404630), Stock Exchange of Inventions in Warsaw, (Warsaw,

11-12.02.2014)


Marcinkowska-Lesiak M., Wyrwisz J., Tomasik C., Blicharski T. (2013 – patent



claim, 2015 – patent obtained). A novel pork product and production method.

(Poland). Patent Office of the Republic of Poland. (section II.B.2.).

a. Silver medal obtained during the World Exhibition of Inventions, Research

and New Technology “BRUSSELS INNOVA” (Brussels, 14-16.11.2013)

b. Diploma for the invention obtained from Polish Minister of Science and

Higher Education P. 404881 (2014) Stock Exchange of Inventions in Warsaw,

(Warsaw, 11-12.02.2014)

3. Wierzbicka A., Gutkowska K., Horbańczuk J., Marcinkowska-Lesiak M., Poławska

E., Półtorak A., Wyrwisz J., Guzek D., Tomasik C., Kuboń M. (2013 – patent claim,

2015 – patent obtained). A novel method of packaging pork products with

health promoting properties. (Poland). Patent Office of the Republic of Poland.

(section II.B.3.).

a. Silver medal obtained during the World Exhibition of Inventions, Research

and New Technology “BRUSSELS INNOVA” (Brussels, 14-16.11.2013)

b. Diploma for the invention obtained from Polish Minister of Science and

Higher Education P. 404882 (2014) Stock Exchange of Inventions in Warsaw,

(Warsaw, 11-12.02.2014)

INVENTIONS – PATENTS CLAIMS

4. Wierzbicka A., Horbańczuk J., Półtorak A., Wyrwisz J., Poławska E., Stelmasiak

A., Guzek D., Gutkowska K., Tomasik C., Blicharski T. (2014 – patent claim).

Innovative method of producing high-quality, controlled allergenicity

products from pork and ostrich meat. (Poland). Patent Office of the Republic of

Poland. Application No. P.410136

a. Gold medal with mention obtained during the World Exhibition of

Inventions, Research and New Technology BRUSSELS INNOVA,

12-15.11.2014, Brussels, Belgium

b. Gold medal with mention (Jury award) obtained in main competition in the

category Food & Beverage during the INPEX® Invention & New Product



Exposition, International Invention Awards Program, 16-18.06.2015,

Pittsburgh, USA

c. Gold medal (merit award) on the INPEX® Invention & New Product

Exposition, International Invention Awards Program, 16-18.06.2015,

Pittsburgh, USA

d. Gold medal on the 40. National Exhibition of Inventions, Inova Croatia,

5-7.11.2015, Zagreb, Croatia

e. Award of the Polish Minister of Economy (2014) for Innovative method of

producing high-quality, controlled allergenicity products from pork and

ostrich meat, Stock Exchange of Inventions in Warsaw, 11-12.02.2014,

Warsaw, Poland

f. Award of the Polish Minister of Science and Higher Education for Innovative

method of producing high-quality, controlled allergenicity products from

pork and ostrich meat, Stock Exchange of Inventions in Warsaw,

17-18.02.2015, Warsaw, Poland

5. Wierzbicka A., Horbańczuk J., Półtorak A., Poławska E., Stelmasiak A., Wyrwisz J.,

Guzek D., Głąbska D., Zaremba R., Gutkowska K., Marcinkowska-Lesiak M.,

Tomasik C. (2014 – patent claim). Methods of producing high quality smoked

ostrich meat products. (Poland). Patent Office of the Republic of Poland.

Application No. P.410125

a. Silver medal on the World Exhibition of Inventions, Research and New

Technology BRUSSELS INNOVA, 12-15.11.2014, Brussels, Belgium

6. Wierzbicka A., Horbańczuk J., Guzek D., Blicharski T., Półtorak A., Wyrwisz J.,

Stelmasiak A., Marcinkowska-Lesiak M., Głąbska D., Zaremba R., Gutkowska K.,

Poławska E., Tomasik C. (2014 – patent claim). Production of culinary pork meat

with enhanced nutritional and health-promoting properties and improved

suitability for processing. (Poland). Patent Office of the Republic of Poland.

Application No. P.410127



a. Bronze medal on the World Exhibition of Inventions, Research and New

Technology BRUSSELS INNOVA, 12-15.11.2014, Brussels, Belgium

7. Horbańczuk J.O., Poławska E., Wierzbicka A., Jóźwik A., Strzałkowska N., Wójcik

A., Pomianowski J., Wojtasik-Kalinowska I., Guzek D., Gutkowska K., Tomasik C.

(2014 – patent claim). Production of culinary ostrich meat. (Poland). Patent

Office of the Republic of Poland. Application No. P.412491

a. Merit awards granted by the Croatian Association of Inventors on the

INPEX® Invention & New Product Exposition, International Invention Awards

Program, 16-18.06.2015, Pittsburgh, USA

b. Merit awards granted by the delegation from China on the INPEX® Invention

& New Product Exposition, International Invention Awards Program,

16-18.06.2015, Pittsburgh, USA

D. MONOGRAPHS, SCIENCE PUBLICATIONS IN INTERNATIONAL AND NATIONAL JOURNALS

OTHER THAN THOSE REFERRED IN POINT II A

Original research papers

1. Guzek D., Głąbska D., Lange E., Wierzbicka A. 2014. Assessment and comparison

of physical properties of dark bread with reduced carbohydrate quantity and

glycemic index vs. typical dark bread. Problemy Higieny i Epidemiologii.

95, 433-437.

My contribution to the creation of this work was associated with development of

the concept of the research along with co-authors, designing the experimental

protocol, conducting the analysis along with co-authors, presentation of results as

figures, preparation of the manuscript along with co-authors, I was also a leading

author and a correspondence author. Estimated percentage of my contribution

amounts 60%.



2. Konarska M., Sakowska A., Guzek D., Głąbska D., Wierzbicka A. 2014. Factors

determining the consumption of beef in the world and in Poland in the years

2000-2012. Zeszyty Naukowe Szkoły Głównej Gospodarstwa Wiejskiego w

Warszawie. Problemy Rolnictwa Światowego. 14, 98-106.

My contribution to the creation of this work was associated with preparation of

the manuscript along with co-authors. Estimated percentage of my contribution

amounts 15%.

3. Wojtasik-Kalinowska I., Konarska M., Sakowska A., Guzek D., Głąbska D.,

Wierzbicka A. 2014. Pork sector in Poland and in the world in the years

2000-2012. Zeszyty Naukowe Szkoły Głównej Gospodarstwa Wiejskiego w

Warszawie. Problemy Rolnictwa Światowego. 14, 205-215.



amounts 10%.

4. Guzek D., Głąbska D., Pietras J., Pogorzelski G., Konarska M., Wojtasik-Kalinowska

I., Wierzbicka A. 2013. Assessment of the fat tissue and connective tissue quantity

in the surface of beef inside and striploin steaks, for meat before and after

thermal treatment, conducted for various methods of treatment, using computer

image analysis. Postępy Techniki Przetwórstwa Spożywczego. 2, 79-82.


the concept of the research, description of the use of computer image analysis

methodology to approximate intramuscular fat and connective tissue contents in

meat, conducting the analysis along with co-authors, preparation of the

manuscript along with co-authors, I was also a leading author and a

correspondence author. Estimated percentage of my contribution amounts 20%.

5. Guzek D., Głąbska D., Konarska M., Wierzbicka A. 2013. Evaluation of the

relationship between intramuscular fat and connective tissue quantity in beef rib



eye cross section, measured using a computer image analysis, with conformation

and fat class of carcasses. Journal of Research and Applications in Agricultural

Engineering. 58, 43-46.


the concept of the research, description of the use of computer image analysis

methodology to approximate intramuscular fat and connective tissue contents in

meat, conducting the analysis along with co-authors, preparation of the

manuscript along with co-authors, I was also a leading author and a


6. Guzek D., Głąbska D., Pietras J., Plewa P., Wierzbicka A. 2013. Relation of

marbling and connective tissue quantity in cube roll with conformation and fat

class of carcasses. Folia Pomeranae Universitatis Technologiae Stetinensis,

Agricultura, Alimentaria, Piscaria et Zootechnica. 302, 45-50.


the concept of the research, designing the experimental protocol, conducting

assessment of the intramuscular fat and connective tissue contents in meat,

presentation of results as tables, preparation of the manuscript along with co-

authors, I was also a leading author and a correspondence author. Estimated


7. Guzek D., Głąbska D., Pogorzelski G., Kozań K., Sakowska A., Wojtasik-Kalinowska

I., Wierzbicka A. 2013. Comparative analysis of colour components of beef

striploin depending on various methods of thermal treatment. Inżynieria Rolnicza.

1, 75-82.



analysis along with co-authors, presentation of results as figures, preparation of

the manuscript along with co-authors, I was also a leading author and a




8. Guzek D., Głąbska D., Wojtasik-Kalinowska I., Wierzbicka A. 2013. Differences in

chosen quality properties of pig meat from conventional and oriented systems.

Preliminary results. Nauki Inżynierskie i Technologie. 4, 40-50.






9. Wierzbicka A., Guzek D., Wojtasik-Kalinowska I., Molęda Z., Głąbska D. 2013.

Analysis of the components of colour of beef inside after thermal treatment

conducted using various methods. Inżynieria Rolnicza. 4, 159-165.





amounts 30%.

10. Guzek D., Głąbski K., Głąbska D., Plewa P., Plewa R., Wierzbicka A. 2012.

Comparison of sarcomere length two types of meat from animal family suidae

– analysis of measurements carried out by microscopic technique. Advances in

Science and Technology – Research Journal. 6, 13-17.


the concept of the research, designing the experimental protocol, presentation of

results as figures, preparation of the manuscript along with co-authors, I was also

a leading author and a correspondence author. Estimated percentage of my




11. Guzek D., Głąbska D., Kozań K., Wierzbicka A. 2012. Analysis of the influence of

applied packaging of smoked pork ham on the components of colour.

Opakowania. 12, 55-59.



analysis along with co-authors, presentation of results as tables, preparation of



12. Guzek D., Głąbska D., Sakowska A., Wierzbicka A. 2012. Analysis of the influence

of forage with addition of selenium and of packaging on the components of

colour of pork loin as an example of functional pork product. Journal of Research

and Applications in Agricultural Engineering. 57, 157-161.






13. Guzek D., Głąbska D., Wierzbicka A. 2012. Analysis of possibilities of colour

prediction of beef tenderloin after thermal treatment, conducted in the

steam-convection oven, on the basis of beef colour before thermal treatment.

Folia Pomeranae Universitatis Technologiae Stetinensis. Agricultura, Alimentaria,

Piscaria et Zootechnica. 297, 13-18.



analysis along with co-authors, preparation of the manuscript along with

co-authors, I was also a leading author and a correspondence author. Estimated




14. Guzek D., Głąbska D., Wierzbicka A. 2012. Analysis of beef topside RGB

components of colour after thermal treatment executed in the steam-convection

oven, on the basis of fresh meat colour. Journal of Research and Applications in

Agricultural Engineering. 57, 55-58.






15. Guzek D., Głąbska D., Wierzbicka A. 2012. Analysis of parameters effect of

low-temperature blanching process on texture characteristics of potatoes.

Journal of Research and Applications in Agricultural Engineering. 57, 59-62.



analysis along with co-authors, presentation of results as figures and tables,

preparation of the manuscript along with co-authors, I was also a leading author

and a correspondence author. Estimated percentage of my contribution amounts

60%.

16. Guzek D., Głąbska D., Wierzbicka A. 2012. Comparison of possibilities of

prediction of beef blade colour for various methods of thermal treatment.

Postępy Nauki i Techniki. 13, 61-68.








17. Guzek D., Głąbska D., Wierzbicka A. 2012. Application of computer image analysis

for beef blade colour after thermal treatment prediction. Postępy Nauki

i Techniki. 12, 131-138.






18. Guzek D., Głąbski K., Głąbska D., Pogorzelski G., Barszczewski J., Wierzbicka A.

2012. Application of microscopic technique to assess the structure of beef by

measurement of the length of sarcomeres. Postępy Nauki i Techniki. 15, 180-185.


the concept of the research, designing the experimental protocol, description of

the experiment, presentation of results as tables, myofibrils images post-

processing handling, preparation of the manuscript along with co-authors, I was

also a leading author and a correspondence author. Estimated percentage of my


19. Guzek D., Wojtasik-Kalinowska I., Wierzbicka A. 2010. Influence of the conditions

of the low temperature blanching process on texture and colour features of

carrot. Postępy Techniki Przetwórstwa Spożywczego. 20, 56-59.






20. Guzek D., Wyrwisz J. 2007. Influence of steam temperature and treatment time

on potato softness. Polish Journal of Food and Nutrition Sciences. 572, 75-78.




the concept of the research, design of the experimental protocol, conduct of

analysis of study with co-authors, presentation of results as tables, preparation of

the manuscript along with co-author, I was also a leading author and a


Review papers

21. Brodowska M., Guzek D., Wierzbicka A. 2014. Modern technological solutions

used in the production of bakery products with high biological value. Advances in

Science and Technology Research Journal. 8, 83-92.


the concept of the manuscript and preparation of the manuscript along with

co-authors. Estimated percentage of my contribution amounts 30%.

22. Sakowska A., Konarska M., Guzek D., Głąbska D., Wierzbicka A. 2014.

Characteristics of selected meat packaging systems in relation to consumers

preferences and economic aspects. Zeszyty Naukowe Szkoły Głównej

Gospodarstwa Wiejskiego w Warszawie. Problemy Rolnictwa Światowego. 14,

203-213.


the concept of the manuscript and preparation of the manuscript along with co-

authors. Estimated percentage of my contribution amounts 20%.

23. Guzek D., Głąbska D., Pogorzelska E., Pogorzelski G., Wierzbicka A. 2013.

Instrumental texture measurement of meat in a laboratory research and on a

production line. Advances in Science and Technology – Research Journal. 7, 5-11.







24. Guzek D., Głąbska D., Wierzbicka A. 2013. Pork meat and pork products as a

source of selenium for consumers – possibilities and dangers. Zeszyty Naukowe

Ochrony Zdrowia – Zdrowie Publiczne i Zarządzanie. 11, 239-244.





25. Guzek D., Głąbska D., Wierzbicka A. 2013. Guidelines for application of the

constant on-line measurements in the beef industrial production – using

computer image analysis and other modern techniques of measurement. Journal

of Research and Applications in Agricultural Engineering. 58, 47-51.




26. Guzek D., Głąbska D., Wierzbicka A. 2012. Non-destructive quality assessment for

food products using computer image analysis. Postępy Techniki Przetwórstwa

Spożywczego. 24(42), 116-120.


the concept of the research and preparation of the manuscript along with



27. Guzek D., Głąbska D., Wierzbicka A. 2012. The influence of the stress sensibility

gene (RYR1) on the color and technological usefulness of the pork meat. Życie

Weterynaryjne. 4, 324-328.






28. Konarska M., Guzek D., Głąbska D., Wierzbicka A. 2012. Systems of beef

classification and its quality. Zeszyty Naukowe Szkoły Głównej Gospodarstwa

Wiejskiego w Warszawie. Problemy Rolnictwa Światowego. 27(1), 94-104.




29. Kozań K., Guzek D., Lange E., Głąbska D., Włodarek D., Wierzbicka A. 2012.

Functional meat products designed for individuals with inflammatory bowel

disease. Zeszyty Naukowe Ochrony Zdrowia – Zdrowie Publiczne i Zarządzanie.

10(2), 67-73.


the concept of the manuscript cand preparation of the manuscript along with


30. Guzek D., Głąbska D., Wierzbicka A. 2011. New trends in pork and pork products

processing in relation to consumer preferences. Postępy Techniki Przetwórstwa

Spożywczego. 13, 92-96.





31. Guzek D., Wierzbicka A., Głąbska D. 2011. The potential and use of computer

analysis and image processing in the agricultural and food industry. Inżynieria

Rolnicza. 4, 67-73.







CHAPTERS IN MONOGRAPHS PUBLISHED IN THE POLISH LANGUAGE

Original research papers

32. Guzek D., Głąbska D., Brodowska M., Wojtasik-Kalinowska I., Wierzbicka A. 2013.

Impact of feeding Polish Landrace breed with forage containing bioactive

components on the colour of Longissimus dorsi muscle before and after thermal

treatment [In]: Nauka o żywieniu człowieka – osiągnięcia i wyzwania. 558-565.






33. Konarska M., Guzek D., Krygier K. 2013. Consumer attitude towards soy products

[In]: Nauka o żywieniu człowieka – osiągnięcia i wyzwania, 290-297.



amounts 20%.

Review papers

34. Guzek D., Głąbska D., Molęda Z., Marcinkowska-Lesiak M., Gutkowska K.,

Horbańczuk J., Wierzbicka A. 2013. Biofood – innovative, functional products of

animal origin – possibilities of production health-promoting pork products. [In]:

Nauka o żywieniu człowieka – osiągnięcia i wyzwania. 550-557.







35. Wierzbicka A., Guzek D., Gutkowska K., Wierzbicki J., Woźniak A. 2013. Analysis of

the possibility of implementing innovative results of ProOptiBeef Project [In]:

Nauka o żywieniu człowieka – osiągnięcia i wyzwania. 543-549.



amounts 35%.

36. Rycombel D., Zawadzka D., Wierzbicka A., Guzek D., Wierzbicki J., Woźniak A.

2012. The situation in the global beef market and its impact on Polish beef sect.

Institute of Agricultural and Food Economics National Research Institute. Warsaw

My contribution to the creation of this work this work was associated with

preparation of the manuscript along with co-authors. Estimated percentage of my


37. Wierzbicka A., Choiński W., Guzek D., Głąbska D. 2010. BIOFOOD – innovative,

functional products of animal origin, European Agricultural Fund for Rural

Development: Europe investing in rural areas. Opportunities and barriers to the

development of an innovative Polish food sector in the case of the priorities of

the Programme 2020: a collective work, Stanisław Zięba, Eugeniusz K. Chyłek

(Eds.). Warsaw, 74-108.



amounts 15%.

E. JOINT PUBLICATIONS, CATALOGUES OF COLLECTION ITEMS/COLLECTIBLES, SCIENCE

RESEARCH REPORTS, EXPERT OPINIONS, WORKS OF ART

Unpublished scientific research report:



Guzek D., Analysis of currently available knowledge and results obtained from consumer

research, field testing, analysis of physical and chemical properties of beef, in order to

create a new holistic knowledge in a conducted research. Report 4. 7320/12 of

26.11.2012.

F. CUMULATIVE IMPACT FACTOR ACCORDING TO JOURNAL CITATION REPORTS (JCR)

CALCULATED FOR STHE YEAR OF PUBLICATION

Total Impact Factor of my publications (according to the JRC list, appropriate for the

year of publication) is 19.801, while the 5-year Impact Factor for them is 21.41.

G. NUMBER OF CITATIONS ACCORDING TO WEB OF SCIENCE (WOS)

The number of citations of my publications, according to the Web of Science

database is equal to 9, while according to the Google Scholar it is 46.

H. HIRSCH INDEX ACCORDING TO WEB OF SCIENCE (WOS)

H-index (Hirsch Index), according to the Web of Science database is equal to 2, while

according to Google Scholar it is 3.

I. SUPERVISION OVER INTERNATIONAL AND NATIONAL RESEARCH PROJECTS AND

PARTICIPATION IN SUCH PROJECTS

1. BIOFOOD – innovative, functional products of animal origin. (no POIG.01.01.02-

14-090). Project co-financed by the European Union within the European

Regional Development Fund under the Innovative Economy Operational

Programme. Measure 1.1. Supporting of the scientific research for the

development of the knowledge-based economy. Sub-measure 1.1.2. Strategic

programmes of scientific research and development works – participant and

since November 2012 – head of the task 7 (task 7 was responsible for research

corresponding to eligible expenditure of 9 363 386.93 PLN)

2. Optimization of beef production in Poland, according to the strategy “from fork

to farm” (no POIG.01.03.01-00-204/09). 2009-2015. Project co-financed by the



European Union within the European Regional Development Fund under the

Innovative Economy Operational Programme. Priority 1. Research and

development of modern technologies. Measure 1.3. Support for R&D projects

for entrepreneurs carried out by scientific entities. Sub-measure 1.3.1.

Development Projects – participant

3. Research on the influence of heat treatment parameters on the quality of

products. 2006. Teka Küppersbusch Großküchentechnik no. 506-100500-08.

Germany – participant

J. INTERNATIONAL AND NATIONAL AWARDS FOR SCIENTIFIC OR ARTISTIC ACTIVITY

1. Diploma of Polish Minister of Science and Higher Education for the invention

entitled: Innovative method of producing high-quality, controlled allergenicity

products from pork and ostrich meat. 2015

2. Diploma of Polish Minister of Science and Higher Education for patent claim

P.404881 entitled: A novel pork product and production method. 2014


P.404882 entitled: A novel method of packaging pork products with health

promoting properties. 2014


P.404630 entitled: The method of producing pork products with controlled

allergenicity. 2014

5. Diploma of Polish Minister of Science and Higher Education for outstanding

inventive achievements on the international arena in 2013 (for three patent

claims - A novel pork product and production method; A novel method of

packaging pork products with health promoting properties; The method of

producing pork products with controlled allergenicity). 2014

6. Award for inventive achievements on the international arena in 2014, Stock

Exchange of Inventions in Warsaw (for three patent claims – Methods of

producing high quality smoked ostrich meat products; Production of culinary



pork meat with enhanced nutritional and health-promoting properties and

improved suitability for processing; Production of culinary ostrich meat). 2015

K. PAPERS PRESENTED ORALLY AT INTERNATIONAL AND NATIONAL THEMATIC

CONFERENCES

1. Wierzbicka A., Guzek D., Gutkowska K., Wierzbicki J., Woźniak A. 2013.

Analysis of the possibility of implementing innovative results of ProOptiBeef

Project. Jubilee International Conference on the occasion of the 35th

anniversary of Faculty of Human Nutrition and Consumer Sciences,

28.06.2013, Warsaw, Poland


Horbańczuk J., Wierzbicka A. 2013. Biofood – innovative, functional products

of animal origin – possibilities of production health-promoting pork products.

Jubilee International Conference on the occasion of the 35th anniversary of

Faculty of Human Nutrition and Consumer Sciences, 28.06.2013, Warsaw,

Poland

3. Kozań K., Guzek D., Pogorzelska E., Głąbska D., Łopacka J., Wierzbicka A.

2013. Analysis of colour of Longissimus dorsi muscle from Polish Landrace

breed before and after thermal treatment. Jubilee International Conference

on the occasion of the 35th anniversary of Faculty of Human Nutrition and

Consumer Sciences, 28.06.2013, Warsaw, Poland

4. Pogorzelska E., Guzek D., Kozań K., Głąbska D., Żontała K., Wierzbicka A.

2013. Analysis of colour of Longissimus dorsi muscle from Polish Landrace

x Duroc crossbreed before and after thermal treatment. Jubilee International

Conference on the occasion of the 35th anniversary of Faculty of Human

Nutrition and Consumer Sciences, 28.06.2013, Warsaw, Poland

5. Konarska M., Guzek D., Krygier K. 2013. Consumer attitude towards soy

products. Jubilee International Conference on the occasion of the 35th





6. Guzek D., 2013. Innovative technologies for the production of meat products

with enhanced nutritional and health-promoting value. Polish Scientific

Conference during International Trade Fair for Food POLAGRA FOOD entitled:

Innovative plant and animal food products with health-promoting values -

offer to the industry, POLAGRAFOOD, Poznan Congress Center, 29-

30.09.2014, Poznan, Poland

7. Guzek D., 2011. The potential and use of computer analysis and image

processing in the agricultural and food industry. XVIII Scientific Conference

entitled: Agricultural Scientific and Technological Progress, as well as

Organizing in Agriculture, 14-18.02.2011, Zakopane, Poland

III. ACHIEVEMENTS IN TEACHING AND POPULARIZATION AND INFORMATION ON

INTERNATIONAL COOPERATION

A. PARTICIPATION IN EUROPEAN, OTHER INTERNATIONAL, AND NATIONAL PROGRAMS

1. Freezing process of hot water. The use of sorbet in physics and of Mpemba effect in

food technology. SKILLS for Modern Scientists, Foundation for Polish Science. No

33/UD/SKILLS/2015 – participant responsible for conducting the research in the field

of food technology

B. ACTIVE PARTICIPATION IN INTERNATIONAL AND NATIONAL SCIENTIFIC CONFERENCES

Oral presentations

1. Wierzbicka A., Guzek D., Gutkowska K., Wierzbicki J., Woźniak A. 2013.

Analysis of the possibility of implementing innovative results of ProOptiBeef

Project. Jubilee International Conference on the occasion of the 35th




Horbańczuk J., Wierzbicka A. 2013. Biofood – innovative, functional products

of animal origin – possibilities of production health-promoting pork products.



Jubilee International Conference on the occasion of the 35th anniversary of

Faculty of Human Nutrition and Consumer Sciences, 28.06.2013, Warsaw,

Poland

3. Kozań K., Guzek D., Pogorzelska E., Głąbska D., Łopacka J., Wierzbicka A. 2013.

Analysis of colour of Longissimus dorsi muscle from Polish Landrace breed

before and after thermal treatment. Jubilee International Conference on the

occasion of the 35th anniversary of Faculty of Human Nutrition and Consumer

Sciences, 28.06.2013, Warsaw, Poland

4. Pogorzelska E., Guzek D., Kozań K., Głąbska D., Żontała K., Wierzbicka A. 2013.

Analysis of colour of Longissimus dorsi muscle from Polish Landrace x Duroc

crossbreed before and after thermal treatment. Jubilee International

Conference on the occasion of the 35th anniversary of Faculty of Human

Nutrition and Consumer Sciences, 28.06.2013, Warsaw, Poland

5. Konarska M., Guzek D., Krygier K. 2013. Consumer attitude towards soy

products. Jubilee International Conference on the occasion of the 35th



6. Guzek D., 2013. Innovative technologies for the production of meat products

with enhanced nutritional and health-promoting value. Polish Scientific

Conference during International Trade Fair for Food POLAGRA FOOD entitled:

Innovative plant and animal food products with health-promoting values

– offer to the industry POLAGRAFOOD, Poznan Congress Center,

29-30.09.2014, Poznan, Poland

7. Guzek D., 2011. The potential and use of computer analysis and image

processing in the agricultural and food industry. XVIII Scientific Conference

entitled: Agricultural Scientific and Technological Progress, 14-18.2.2011,

Zakopane, Poland



Posters, including multimedia posters

1. Pogorzelska E., Brodowska M., Godziszewska J., Wojtasik-Kalinowska I.,

Sakowska A., Górska-Horczyczak E., Guzek D., Wierzbicka A. 2015. Effect of

vitamin E, selenium and PUFA-rich oils supplementation of pigs on colour and

relative content of myoglobin forms in semimembranosus muscle. Conference

entitled: Biologically active compounds in food, 15-16.10.2015, Łódź, Poland

2. Pogorzelska E., Sakowska A., Brodowska M., Wojtasik-Kalinowska I.,

Godziszewska J., Górska-Horczczak E., Guzek D., Wierzbicka A. 2015. The

impact of lineseed oil, vitamin E and Selenium addition to feed for pigs on

quality of raw pork neck. Conference entitled: Biologically active compounds

in food, 15-16.10.2015, Łódź, Poland

3. Brodowska M., Godziszewska J., Pogorzelska E., Sakowska A., Wojtasik-

Kalinowska I., Górska-Horczyczak E., Guzek D., Wierzbicka A. 2015. Influence

of supplementation of pig fodder in bioactive compounds on oxidation

process of pork meat. Conference entitled: Biologically active compounds in

food, 15-16.10.2015, Łódź, Poland

4. Brodowska M., Guzek D., Godziszewska J., Pogorzelska E., Sakowska A.,

Wojtasik-Kalinowska I., Górska-Horczyczak E., Wierzbicka A. The effect of diet

on oxidation and profile of volatile compounds of pork after freezing storage.

Conference entitled: Biologically active compounds in food, 15-16.10.2015,

Łódź, Poland

5. Wojtasik-Kalinowska I., Guzek D., Brodowska M., Górska-Horczyczak E.,

Godziszewska J., Pogorzelska E., Sakowska A., Wierzbicka A. 2015. Volatile

compounds and fatty acids profile in pork meat from pigs fed diet enriched

with bioactive compounds. Conference entitled: Biologically active

compounds in food, 15-16.10.2015, Łódź, Poland

6. Wojtasik-Kalinowska I., Górska-Horczyczak E., Guzek D., Brodowska M.,

Godziszewska J., Pogorzelska E., Sakowska A., Wierzbicka A. 2015. The impact

of dietary forage type on the change of neck pork volatile compounds profile



during storage. Conference entitled: Biologically active compounds in food,

15-16.10.2015, Łódź, Poland

7. Sakowska A., Guzek D., Rafalska U., Lipińska A., Pietras J., Wierzbicka A. 2015.

The impact of different packaging systems on quality beef. International

Conference summarizing the implementation of the ProOptiBeef Project

results, 27.05.2015, Warsaw, Poland

8. Sakowska A., Guzek D., Konarska M., Żontała K, Łopacka J., Wierzbicka A.

2015. The possibility of using low concentrations of carbon monoxide in

vacuum packing beef. International Conference summarizing the

implementation of the ProOptiBeef Project results, 27.05.2015, Warsaw,

Poland

9. Konarska M., Sakowska A., Guzek D., Wierzbicka A. 2015. Systems of beef

classification and its quality. International Conference summarizing the

implementation of the ProOptiBeef Project results, 27.05.2015, Warsaw,

Poland

10. Konarska M., Sakowska A., Guzek D., Wierzbicka A. 2015. Beef consumption in

the world and in Poland in the years 2000-2014. International Conference

summarizing the implementation of the ProOptiBeef Project results,


11. Wojtasik-Kalinowska I., Guzek D., Górska-Horczyczak E., Brodowska M.,

Wierzbicka A. 2014. Volatile compounds and fatty acids profile of raw pork

meat from animals fed a forage enriched in bioactive components. 28th

EFFoST Conference, 7th Food Factory for the Future Conference.

25-28.11.2014, Uppsala, Sweden

12. Konarska, M., Kuchida K., Guzek D., Głąbska D., Wierzbicka A., Gutkowska K.,

Polkinghorne R. 2013. Evaluation of marbling and color of frozen beef using

image analysis. 9th International Congress of Meat Science and Technology,

18-23.08.2013, Izmir, Turkey

13. Kozań K., Guzek D., Głąbska D., Pogorzelska E., Wierzbicka A. 2013. Analysis of

the physical and technological features of the pork loin for animals fed with



forage containing bioactive compounds. Conference of Young Researchers

Section of Polish Society of Food Technologist, 2nd International Session

14-16.05.2013, Puszczykowo, Poland

14. Pogorzelska E., Guzek D., Głąbska D., Kozań K., Wierzbicka A. 2013. Analysis of

the colour of the pork Longissimus dorsi muscle before and after thermal

treatment in case of meat of animals fed with forage containing selenium and

vitamin E. Conference of Young Researchers Section of Polish Society of Food

Technologist, 2nd International Session 14-16.05.2013, Puszczykowo, Poland

15. Guzek D., Głąbska D., Pietras J., Pogorzelski G., Konarska M., Wojtasik-

Kalinowska I., Wierzbicka A. 2012. Assessment of the fat tissue and connective

tissue quantity in the surface of beef inside and striploin steaks, for meat

before and after thermal treatment, conducted for various methods of

treatment, using computer image analysis. XV BEMS Scientific-Technical

Conference: Construction and Exploitation of Food Industry Machines,

5-8.09.2012, Kolobrzeg, Poland

16. Guzek D., Głąbska D., Pogorzelski G., Kozań K., Sakowska A.,

Wojtasik-Kalinowska I., Wierzbicka A. 2012. Comparative analysis of colour

components of beef striploin depending on various methods of thermal

treatment. XV BEMS Scientific-Technical Conference: Construction and

Exploitation of Food Industry Machines, 5-8.09.2012, Kolobrzeg, Poland

17. Guzek D., Głąbska D., Wojtasik-Kalinowska I., Wierzbicka A. 2012. Analysis of

the color components of beef topside after various applied thermal

treatments. XV BEMS Scientific-Technical Conference: Construction and

Exploitation of Food Industry Machines. 5-8.09.2012, Kolobrzeg, Poland

18. Guzek D., Głąbska D., Wojtasik-Kalinowska I., Wierzbicka A. 2012. Analysis of

the impact of the animal and applied thermal treatments on visual features of

pork loin produced in the quality system of pork. XV BEMS Scientific-Technical

Conference: Construction and Exploitation of Food Industry Machines.

5-8.09.2012, Kolobrzeg, Poland



19. Guzek D., Głąbska D., Wojtasik-Kalinowska I., Wierzbicka A. 2012. Comparison

of the color components of muscle tissue and fat tissue various beef cuts on

example of topside and roast. XV BEMS Scientific-Technical Conference:

Construction and Exploitation of Food Industry Machines. 5-8.09.2012,

Kolobrzeg, Poland

20. Guzek D., Głąbska D., Wierzbicka A. 2011. Analysis of beef blade RGB

components of colour after thermal treatment executed in the

steam-convection oven, on the basis of fresh meat colour. Conference

entitled: Pro-consumer food economy in the countries of the European Union,


21. Wierzbicka A., Guzek D., Głąbska D. 2011. Instrumental texture measurement

of meat in a laboratory research and on a production line. Conference

entitled: Pro-consumer food economy in the countries of the European Union,


22. Głąbska D., Guzek D., Wierzbicka A. 2011. Analysis of the visual proprieties of

beef inside before and after conducted thermal treatment delta T program.

Conference entitled: Pro-consumer food economy in the countries of the

European Union, 12-13.09.2011, Warsaw, Poland

23. Guzek D., Wierzbicka A. 2008. Analysis of parameters effect of

low-temperature blanching process on texture characteristics of potatoes

– XIII BEMS Scientific-Technical Conference: Construction and Exploitation of

Food Industry Machines, 29.06-02.07.2008, Olsztyn, Poland

24. Guzek D., Wyrwisz J. 2006. Influence of steam temperature and treatment

time on potato softness. 2nd CIGR Section and IV International Symposium on

Future of Food Engineering with XII BEMS Scientific-Technical Conference:

Construction and Exploitation of Food Industry Machines, 26-28.05.2006,

Warsaw, Poland



C. PARTICIPATION IN ORGANIZING COMMITTEES FOR INTERNATIONAL AND NATIONAL

SCIENCE CONFERENCES

Panel discussion moderator

1. Polish Scientific Conference during International Trade Fair for Food POLAGRA

FOOD entitled: Innovative plant and animal food products with health-promoting

values – offer to the industry POLAGRAFOOD, Poznan Congress Center,

29-30.09.2014, Poznan, Poland, Conducting Sessions: Innovative technologies for

the production of dairy products

The Organizing Committees

1. International Conference summarizing the implementation of the ProOptiBeef

Project results, 27.05.2015, Warsaw, Poland, Member of the Organizing

Committee

2. Jubilee International Conference on the occasion of the 35th anniversary of

Faculty of Human Nutrition and Consumer Sciences, 28.06.2013, Warsaw, Poland,

Chairman of the Organizing Committee

3. V Scientific Conference entitled: Physiological determinants of dietary treatment,

7-9.11.2012, Rogow, Poland, Member of the Organizing Committee

4. Conference entitled: Pro-consumer food economy in the countries of the

European Union, 12-13.09.2011, Warsaw, Poland, Member of the Organizing

Committee

5. IV Scientific Conference entitled: Physiological determinants of dietary treatment,

5-7.11.2010. Rogow, Poland, Member of the Organizing Committee

6. 2nd CIGR Section VI International Symposium on Future of Food Engineering,

26-28.04.2006, Warszawa, Poland, Member of the Organizing Committee



The Scientific Committee

1. Polish Scientific Conference during International Trade Fair for Food POLAGRA

FOOD entitled: Innovative plant and animal food products with health-promoting

values – offer to the industry POLAGRAFOOD, Poznan Congress Center,

29-30.09.2014, Poznan, Poland, Member of the Scientific Committee

D. AWARDS AND DISTINCTIONS OTHER THAN REFERRED IN POINT II J:

1. Award of Rector of Warsaw University of Life Sciences for

Scientific Achievements (second degree, team award) 2013

2. Award of Rector of Warsaw University of Life Sciences for

Scientific Achievements (second degree, team award) 2012

3. Award of Rector of Warsaw University of Life Sciences for Organizational

Achievements (first degree, team award - diploma) 2013

4. Distinguished academic researcher in evaluation of Warsaw University of Life

Sciences during the period of 2013-2014

5. Distinguished academic researcher in evaluation of Warsaw University of Life

Sciences during the period of 2009-2012

E. PARTICIPATION IN CONSORTIA AND RESEARCH NETWORKS

1. The Scientific-Industrial Consortium created by the Institute of Genetics and

Animal Breeding of the Polish Academy of Sciences. Project co-financed by the

European Union within the European Regional Development Fund under the

Innovative Economy Operational Programme. Measure 1.1. Supporting of the

scientific research for the Development of the knowledge-based economy.

Sub-measure 1.1.2. Strategic programmes of scientific research and

development works. Since 2009 to 2015

2. The Scientific-Industrial Consortium of Warsaw University of Life Science,

University of Warmia and Mazury in Olsztyn and Polish Association of Beef

Cattle Producers. Project co-financed by the European Union within the

European Regional Development Fund under the Innovative Economy



Operational Programme. Priority 1. Research and development of modern

technologies. Measure 1.3. Support for R&D projects for entrepreneurs

carried out by scientific entities. Sub-measure 1.3.1. Development Projects,

Since 2009 to 2015

F. SUPERVISION OVER PROJECTS IMPLEMENTED IN COLLABORATION WITH RESEARCHERS

FROM OTHER NATIONAL AND INTERNATIONAL RESEARCH INSTITUTIONS, AND IN

COOPERATION WITH BUSINESS INSTITUTIONS, OTHER THAN REFERRED TO IN POINT

II - I.

NONE

G. PARTICIPATION IN EDITORIAL COMMITTEES AND BOARDS OF SCIENTIFIC JOURNALS

NONE

H. MEMBERSHIP IN INTERNATIONAL AND NATIONAL ORGANIZATIONS AND SCIENTIFIC

ASSOCIATIONS

1. Member of the Association of Polish Engineers and Mechanical Technicians

(SIMP) since 2006

2. Member of the Polish Society of Food Engineering and Machinery (PTIiTPS), since

2006

I. TEACHING ACHIEVEMENTS AND ACHIEVEMENTS IN THE POPULARIZATION OF SCIENCE

AND ART

Teaching

1. At the Faculty of Human Nutrition and Consumer Sciences of the Warsaw

University of Life Sciences I am conducting following courses:

- machines in catering,

- equipment in catering,

- general food technology,

- modern trends in food technology,

- techniques and technologies in the gastronomy and catering,

- food quality systems in food production.



2. In period of 2006-2008, I conducted course entitled: Consumer service with

elements of savoir vivre at the Higher School of Tourism, Hotel and Gastronomy

Management

3. I am conducting course entitled: The equipment in catering at the Faculty of

Dietetics of Medical University of Warsaw for intramural (since 2010) and

extramural (since 2013) students

4. Since 2012, I was a supervisor of 12 B.Sc. and 3 M.Sc. students.

5. Since 2014, I am an examiner of B.Sc. and M.Sc exams at the Faculty of Human

Nutrition and Consumer Sciences of the Warsaw University of Life Sciences

Popularization of science

1. Workshops for Volunteer Association “Little Brothers of the Poor Ones” –

Nutritional recommendations for the elderly and practical implementation, taking

into account appropriates choice of food products, depending on the diseases

(12.01.2012; 04.03.2013; 10.04.2013). During the workshops, I presented both the

theoretical and practical knowledge (discussion panel) regarding the possibility of

using the information from the food labels to select the tailored products for

individuals with various diseases. The discussion during workshops was conducted

as the case studies.

2. Workshops for “Women's Workshops” foundation entitled: Nutritional

recommendations for people with diabetes and dyslipidaemia, and selecting food

products appropriate in the diseases. Within this cooperation I had a lecture and

conducted the discussion panel on the possibility of proper choice of food

products for people with diabetes and dyslipidaemia.

3. Since 2005, I wrote 21 popular science publications, from the range of proper

catering equipment selection for catering and parameters of catering equipment

selected to obtain high quality of food products. Mentioned articles have been

published in branch journals and were addressed to employees of restaurants and

other catering owners. The second group of popular science publications was

associated to the quality of meat products, as well as health-oriented



modifications of meat (published in the Meat Industry journal) and of dairy

products (published in the Dairy Review journal).

Popular science publications:

1. Guzek D., Głąbska D. 2008. The conjugated dienes of linoleic acid. Przegląd

Mleczarski. 1, 4-6.

2. Głąbska D., Guzek D. 2007. The significance of probiotic bacteria in dairy products

on an example of Lactobacillus rhamnosus GG. Przegląd Mleczarski. 8, 4-5.

3. Guzek D. 2007. Vertical grills for meat. Poradnik Restauratora. 1, 18-19.

4. Guzek D. 2006. Production system as a useful tool in catering. Poradnik

Restauratora. 3, 22-23.

5. Guzek D. 2006. The new food additives. Magazyn Przemysłu Mięsnego. 3, 30-31.

6. Guzek D. 2006. The device for grilling could influence the quality of the final

product. Poradnik Restauratora. 5, 19-20.

7. Guzek D. 2006. Dietary fiber as a functional additive in the food industry. Magazyn

Przemysłu Mięsnego. 5, 20-21.

8. Guzek D. 2006. Substances which create a taste – umami. Magazyn Przemysłu

Mięsnego. 6, 18-19.

9. Guzek D. 2006. The significance of low temperatures. Poradnik Restauratora. 6,

22-23.

10. Guzek D. 2006. The possibilities of using convection oven. Poradnik Restauratora.

7, 18-20.

11. Guzek D. 2006. Traditional flavors – non-traditional method. Magazyn Przemysłu


12. Guzek D. 2006. Pressure kettles, a breakthrough in thermal processing. Poradnik

Restauratora. 8, 18-19, 22.

13. Wierzbicka A., Guzek D. 2006. Traditional and regional products. Magazyn

Przemysłu Mięsnego. 8-9, 48-49.

14. Guzek D. 2006. Phosphate-free mixtures in meat industry. Magazyn Przemysłu

Mięsnego. 8-9, 52-53.



15. Guzek D. 2006. New technologies in catering pans. Poradnik Restauratora. 9,

18-20.

16. Guzek D. 2006. The effectiveness of dishwashers. Poradnik Restauratora. 10,

18-19.

17. Guzek D. 2006. Gastronomic food slicer. Poradnik Restauratora. 11, 18-20.

18. Guzek D. 2006. Food warmers – the necessary equipment. Poradnik Restauratora.

12, 18-19.

19. Guzek D. 2006. Optimization of the texture of meat products. Magazyn Przemysłu


20. Guzek D. 2006. Repeatability of the quality as a guarantee of the customer

satisfaction and market success. Magazyn Przemysłu Mięsnego. 12, 38-39.

21. Guzek D. 2005. Gastronomic equipment necessary for receptions and banquets.

Poradnik Restauratora. 12, 16-17.

J. SCIENTIFIC ADVICE TO STUDENTS AND SPECIALIZING PHYSICIANS

1. Supervisor of the facultative interns since 2014, in the Laboratory of Food

Chemistry of the Warsaw University of Life Sciences. Until now, 25 students

completed an facultative internship. At the moment, 10 students are during an

facultative internship

2. Supervisor of the University interns from 2014, in the Laboratory of Food

Chemistry of the Warsaw University of Life Sciences. Until now, 10 students

completed an University internship. At the moment, 5 students are during an

University internship

K. SUPERVISION OVER PH.D. STUDENTS AS A SUPERVISOR OR AN AUXILIARY SUPERVISOR

Auxiliary supervisor

1. Anna Sakowska, Evaluation of the impact of the use of low concentrations of

carbon monoxide in various packaging systems on the quality of beef meat,

Warsaw University of Life Sciences, Faculty of Human Nutrition and Consumer

Sciences, auxiliary supervisor since 2015



2. Iwona Wojtasik-Kalinowska, The impact of meat production processes and thermal

treatment on the profile of volatile compounds, Warsaw University of Life

Sciences, Faculty of Human Nutrition and Consumer Sciences, auxiliary supervisor

since 2015

3. Magdalena Zarodkiewicz, Changes in lipid fraction of pork meat after storage,


Sciences, auxiliary supervisor in 2015

Dissertation adviser

4. Marta Brodowska, 2013-2016, Analysis of changes of volatile compounds in pork

meat, depending on its antioxidant status, Warsaw University of Life Sciences,

Faculty of Human Nutrition and Consumer Sciences, dissertation adviser

5. Ewelina Pogorzelska, 2012-2016, Effect of feeding pigs with fodder containing

bioactive substances on the color and the content of myoglobin and its various

forms in the meat of pork, Warsaw University of Life Sciences, Faculty of Human

Nutrition and Consumer Sciences, dissertation adviser

6. Jacek Pietras, 2011-2015, Effect of carcass suspending on the quality of beef meat,


Sciences, dissertation adviser

7. Małgorzata Konarska, 2011-2012, Instrumental assessment of the level of

marbling in beef meat in relation to consumer preferences, Warsaw University of

Life Sciences, Faculty of Human Nutrition and Consumer Sciences, dissertation

adviser

8. Karolina Kozań, 2011-2013, Analysis of the quality and technological usefulness of

the cuts of cooking pork depending on the method of production, Warsaw

University of Life Sciences, Faculty of Human Nutrition and Consumer Sciences,

dissertation adviser



L. INTERNSHIPS IN FOREIGN AND DOMESTIC RESEARCH OR ACADEMIC INSTITUTIONS

1. The European Parliament in Brussels, 10.04.2007-16.05.2007 – responsibility for

the preparation of reports from the meetings of Parliament related to the

agri-food sector

2. École Supérieure d'Agriculture d'Angers. European Leonardo da Vinci internship in

France, 6.07.2003- 4.10.2003 – student professional internship

M. EXPERTISE OR OTHER ELABORATIONS ON REQUEST

NONE

N. PARTICIPATION IN JURIES AND EXPERT PANELS

1. Member of Evaluation Team for the Agricultural Sciences (Nz-7) – in 2013 (The

Committee for Evaluation of Scientific Units, Ministry of Science and Higher

Education)

2. Expert and reviewer (no EX2006C1178090) in the 7th Framework Programme and

the HORIZONT 2020 Programme

3. Expert and reviewer in the Innovative Economy Operational Programme, Measure

4.4. New investments with a high innovative potential (since 2013)

4. Project reviewer in The National Centre for Research and Development

(Narodowe Centrum Badań i Rozwoju) (since 2013)

5. Project reviewer in Smart Growth Operational Programme (since 2014)

O. REVIEWS OF NATIONAL AND INTERNATIONAL PROJECTS

1. Polish Agency for Enterprise Development, 2016, research projects within the

Intelligent Development Operational Programme. 2014-2020 – 20 reviews (as a

member of the expert panel)

2. Polish Agency for Enterprise Development, 2014, research projects within the

Innovative Economy Operational Programme. Measure 4.4. New investments of

a high innovation potential – 18 reviews (16 in mandatory and 2 in optional

assessment)



3. The National Center for Research and Development, 2014, research projects

within the Applied Research Programme – 3 reviews

4. The National Center for Research and Development, 2014, research project

within the BIOSTRATEG project – 1 review

5. The National Center for Research and Development, 2015, research project

within the Innovative Economy Operational Programme. Measure 1.4. – 1 review

P. REVIEWS OF PUBLICATIONS IN INTERNATIONAL AND NATIONAL JOURNALS

1. Food & Nutrition Research. 2016 – 1 review

2. Food and Bioprocess Technologies. 2015 – 2 reviews, 2016 – 2 reviews

3. Food Research International. 2015 – 1 review

4. International Journal of Food Properties. 2015 – 1 review

5. Journal of Food Biochemistry. 2015 – 1 review, 2016 – 1 review

6. Revista Brasileira de Zootecnia. 2015 – 1 review

7. South African Journal of Animal Science. 2014 – 4 reviews, 2015 – 5 reviews, 2016

– 1 review

8. Annals of Animal Science. 2014 – 1 review

9. International Journal of Food Properties. 2014 – 1 review, 2016 – 1 review

10. Research Opinions in Animal & Veterinary Sciences. 2013 – 1 review

11. CyTA - Journal of Food. 2012 – 2 reviews

12. Journal of Agricultural Science and Technology. 2012 – 2 reviews

13. Manuscripts reviews for the International Conference on Agricultural and

Biological Sciences (for journals: Journal of Agricultural Engineering and

Biotechnology, Journal of Animal and Plant Science). 9 reviews

In total, I made a 37 reviews.

Q. OTHER ACHIEVEMENTS NOT REFERRED TO IN PT. III A – III P

1. Member of the Board of the Faculty of Human Nutrition and Consumer Sciences,

Warsaw University of Life Science, since 2014

Dominika Guzek, Ph.D. Warsaw University of Life...

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