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Current projects C&BoF


  1. Innovative bakery products with health-promoting properties for Warmia and Mazury. The Human Capital Operational Programme – National Cohesion Strategy (2013-2015)
  2. The impact of polyphenols on the Maillard reaction progress in model cookies enriched with rutin and spices for healthy food products. (2013-2015);
  3. Application of buckwheat fermented flours for new healthy biscuits development. (2013-1014)
  4. The effect of boiling on the relationship between the glucosinolates and biologically active breakdown products particularly regarding their content and stability in boiled vegetables (2010-2013)
  5. Regional Centre for Research and Transfer of Knowledge FOOD FOR HEALTH (2011-2013). The investment in laboratories forming cooperative relations between a research unit and business
  6. Improving health properties of food by sharing our knowledge on the digestive process (INFOGEST), COST FA 1005 (2011-2015)
  7. The evaluation of the influence of diverse calcium supply and inulin addition in the diet on calcium absorption and expression of genes involved in calcium transport in the intestine. (2011-2014)
  8. Studies on flavonoids and their metabolites diffusion through brain borders in the context of their preventive action on neurodegenerative changes. (2010-2012)
  9. Antioxidative and reducing activity, and inhibition of protein glycation in vitro model as a new indices of functional properties of buckwheat enriched wheat bread. (2010-2012)
  10. Elaboration of a production technology of bakery products with concentrated milk components obtained from whey as functional and nutritional components facilitating health prophylaxis (2009-2012)