Biography:
Monika Garbowska, Research focuses mainly on food technology, food microbiology, and the dairy industry. To the main interests include all aspects related to the quality, production and presence of bioactive substances, mainly in the ripening cheeses. One of the scientific field is also obtaining bacterial cellulose from various organic sources, characterizing this biopolymer, and exploring new application possibilities in various industries. Didactic activities at the University of Life Sciences include lectures and practical classes in the field of milk technology, food safety, commodity evaluation of products, trends in the food industry, characteristics of raw materials and products of animal origin and more.
Title : The effect of white mulberry addition on selected quality features of fermented milk