Biography:
Dr. Jarosław Wyrwisz is an Associate Professor at the Institute of Food Sciences, Warsaw University of Life Sciences (SGGW), Poland. His research focuses on food technology and engineering, with particular emphasis on the physicochemical properties, texture, and quality of dairy and plant-based products. He specializes in the application of innovative ingredients and processing methods to improve functional and sensory attributes of foods. Dr. Wyrwisz has authored numerous peer-reviewed scientific publications and is actively involved in research and development projects in collaboration with industry partners.
Title : Effect of flaxseed mucilage as a stabilizer on the physicochemical and structural properties of A2 milk ice cream