Krzysztof Buksa Ph.D., D.Sc., Eng.; Poland

Associate Editor, Food Chemistry

 

I’m working as an Associate Professor in the Department of Carbohydrate Technology and  Cereal Processing at the Faculty of Food Technology, University of Agriculture in Krakow. I’m a Food Engineer, Ph.D. in Agricultural Science in the field of Food Technology and Human Nutrition.

My current research concerns starch and non-starch polysaccharides (especially arabinoxylan), their unique structure, properties, and influence on the baking process and quality of baked products. I deal with the interactions between polysaccharides, protein, and other flour components. My favorite analytical technique in which I’m specializing is Size-exclusion Chromatography (SEC). My teaching activities concern both elementary subjects as well as for the field of study and for specialization and resulted in the supervision of 32 defended master thesis and 34 bachelor thesis. I was involved in 6 big research projects, in two of them as a leader, in the rest as an investigator. My scientific achievements contain over 175 titles including 5 patents and 46 original works - in 21 of them, I’m the sole or the first author. I’m a regular reviewer for international journals and up to date, I’ve reviewed over 900 papers submitted to 36 recognized journals.