Zespół redakcyjny

Komitet redakcyjny

  • Prof. dr hab. Tomasz Lesiów – Editor
  • Dr hab. inż Joanna Harasym, prof. UE
  • Dr hab. Malgorzata A. Jarossová
  • Dr hab. inż Agnieszka Orkusz, prof. UE
  • Dr hab. Urszula Tylewicz
  • Dr Wioletta Turowska – Sekretarz Redakcji

Rada naukowa

  • Dr Thierry Astruc, PhD, French National Institute for Agricultural Research – INRA, France; meat science
  • Prof. Milan Čertík, PhD, Slovak University of Technology, Slovakia; biochemical
    technology, bioorganic chemistry
  • Prof. Koo Bok Chin, PhD, Chonnam National University, South Korea; animal science, food science, human nutrition
  • Prof. Józefa Chrzanowska, PhD, Wrocław University of Environmental and Life Sciences, Poland; food technology
  • Prof. Konrad Dabrowski, PhD, Ohio State University, USA; aquaculture and fisheries
  • Prof. Zenon Foltynowicz, PhD, Poznań University of Economics and Business, Poland; ecology, nanomaterials, innovative packaging systems
  • Prof. David E. Gerrard, PhD, Virginia Polytechnic Institute and State University, USA; meat science, muscle biology
  • Dr Jiang Jiang, PhD, Jiangnan University, China; food chemistry and oil processing
  • Prof. dr. h.c. Gordana Kralik, PhD, Josip Juraj Strossmayer University of Osijek, Croatia; poultry science
  • Prof. Tomasz Lesiów, PhD, Wrocław University of Economics, Poland; food technology and nutrition, food quality and safety
  • Prof. Andrzej Pisula, PhD, Warsaw University of Life Sciences – SGGW, Poland; meat science
  • Prof. Piotr Przybyłowski, PhD, Gdynia Maritime University, Poland; commodity science, quality management
  • Dr Andrzej Sośnicki, PhD, University of Maryland at College Park, USA; meat technology
  • Prof. Zdzisław Targoński, PhD, University of Life Sciences in Lublin, Poland; biotechnology
  • Prof. Macdonald Wick, PhD, Ohio State University, USA; animal science
  • Prof. Dorota Witrowa-Rajchert, PhD, Warsaw University of Life Sciences – SGGW, Poland; food technology
  • Prof. Wangang Zhang, PhD, Nanjing Agricultural University, China; meat science
  • Prof. Youling L. Xiong, PhD, University of Kentucky, USA; food technology, food chemistry