Department of Food and Environmental Chemistry

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About the department

The Department of Food and Environmental Chemistry was established based on the decision of the NMFRI’s Director in October 2008. Today, it has got 10 employees, including 3 researchers.  The research of the Department is focused on the following topics:

Undesired substances in the water environment

The organisms’ exposure to the water environment pollutants may induce a number of unfavourable changes and abnormalities in them, on the subcellular, organ or even population levels. The purpose of the research conducted in the Department is to identify the pollutants, which are potential threats to the correct functioning of the Baltic Sea ecosystem and to get to know the processes of their circulation in the environment. 

Seafood

Seafood is promoted primarily because of its beneficial content of fatty acids. However, as the scientific literature says that it also contains pollutants, the risk to the health connected with consuming seafood is also discussed. The research conducted at the Department provides information on what species of fish can be the most beneficial to the health as well as data on the consumer’s exposure to chemical pollutants in the products on the Polish market.

The quality of food is determined by both the quality of the raw material of which it was produced and the course of the production process. Therefore, the research conducted in the Department aims to optimize the technological solutions in the entire production chain, so that the quality and safety of the final product improve.

Rational raw materials, water and sewage management at fishing industry facilities

Fish processing is a significant element on the raw material’s way to its consumer, as most consumers are more willing to buy products, which are easy to prepare than fresh fish.  It leads to generation of waste and by-products, which should be used in a way, which entails the lowest possible material and environmental costs.  The unique composition of fatty acids and amino acids in the fish proteins is the reason why by-products of fish processing can be transformed into valuable products, which we could apply in the production of food, feeds and dietary supplements.

The research encompasses:

  • the use of fish components in production of feeds and diets of animals
  • processing and use of waste and process water from the fishing industry
  • solutions which help implement more environmentally friendly production technologies

The department provides analytical services for external entities in:

  • heavy metals and persistent organic pollutants: pesticides, aromatic hydrocarbons (WWA, including benzo(a)pyrene) and their metabolites, PCB, PBDE, HBCDD, organotin compounds in environmental, food and feed samples;
  • fatty acids, lipid soluble vitamins;
  • basic composition of food: protein, fat, dry matter;
  • parameters connected with food freshness;
  • parameters for assessing the quality of sewage.

Staff

NAMEE-MAILTELEPHONE NUMBER
Acting Head
Dr. Patrycja Siudekpsiudek@mir.gdynia.pl+48 587-326-136
Professors
Dr. Eng. Lucyna Polak-Juszczak, Professor of NMFRIlpolak@mir.gdynia.pl+48 587-356-166
Senior scientists
Dr. Patrycja Siudekpsiudek@mir.gdynia.pl+48 587-326-136
Dr. Ilona Waszakiwaszak@mir.gdynia.pl+48 587-356-190
Leszek Barczlbarcz@mir.gdynia.pl+48 587-356-165
M.Eng. Agnieszka Góraagora@mir.gdynia.pl+48 587-356-164
Karolina Jonko-Sobuś, M.Sc.kjonko-sobus@mir.gdynia.pl+48 587-326-165
M. Eng. Małgorzata Malesa-Ciećwierzmmalesa@mir.gdynia.pl+48 587-356-165
M. Eng. Mateusz Radomskimradomski@mir.gdynia.pl+48 587-356-165
Wiesława Ruczyńska, M.Sc.wruczynska@mir.gdynia.pl+48 587-356-163
M. Eng. Urszula Szatkowskauszatkowska@mir.gdynia.pl+48 587-356-164