Name: Dr. Malgorzata Nowacka
Educational Qualification: Ph.D.
Designation: Assistant professor at Faculty of Food Science, WULS-SGGW, Poland
Department: Department of Food Engineering and Process Management
University: Warsaw University of Life Sciences
Research Interests: removal of water from plant tissue, using unconventional technological processes, i.e. microwave-convective or infrared drying and innovative pre-treatment as ultrasound and pulsed electric field applied before operations as drying or osmotic dehydration.
Biography: She is an assistant professor in Warsaw University of Life Sciences (WULS-SGGW) at Faculty of Food Science, Department of Food Engineering and Process Management. On 2005 she graduated in WULS-SGGW. On 11/12/2009, she received a Ph.D. in agricultural sciences in the field of food technology and nutrition at this University. She is the author and co-author of several original papers, popular science publications and books chapter. Moreover, she is also a reviewer of articles in national and international journals.