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Bartosz Solowiej

  • Ph.D., D.Sc.
  • Associate Professor
  • University of Life Sciences in Lublin, Faculty of Food Sciences and Biotechnology
  • 7h-indexImpact measure calculated using publication and citation counts. Updated daily.
  • 127CitationsNumber of citations received by Bartosz's publications. Updated daily.

Other IDs

About

Dr. hab. Bartosz Sołowiej is an associate professor in the Department of Milk Technology and Hydrocolloids at the University of Life Sciences in Lublin, Poland. He utilizes proteins and polysaccharides to improve functional properties of selected dairy products; deals with food products development, particularly foods for sportsmen and physically active people. Scholarships: University of California Berkeley; University of British Columbia in Vancouver; Hebrew University of Jerusalem.

Co-authors (51)

  • Agnieszka Wójtowicz
  • Artur Zdunek
  • Monika Sujka

Publications (5)

  • The effect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk

    • Gustaw W
    • Kozioł J
    • Radzki W
    • et al.
    N/AReaders
    1Citations
    Get full text
  • The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

    • Sołowiej B
    • Dylewska A
    • Kowalczyk D
    • et al.
    N/AReaders
    0Citations
    Get full text
  • Effect of selected milk protein preparations on growth and survival of Lactobacillus acidophilus as well as on rheological properties of fermented milk beverages | Wpływ wybranych preparatów białek mleka na wzrost i przeżywalność Lactobacilus acidophilus

    • Kozioł J
    • Gustaw W
    • Waśko A
    • et al.
    N/AReaders
    3Citations
    Get full text
  • Rheological properties of gluten obtained from polish wheat cultivars

    • Wesołowska-Trojanowska M
    • Tomczynska-Mleko M
    • Mazurkiewicz J
    • et al.
    N/AReaders
    1Citations
  • Whey protein aerated gels as a new product obtained using ambient temperature magnesium and iron(II) induced gelation

    • Tomczyńska-Mleko M
    • Gustaw W
    • Piersiak T
    • et al.
    N/AReaders
    3Citations
    Get full text

Professional experience

Associate Professor

University of Life Sciences in Lublin, Faculty of Food Sciences and Biotechnology

June 2015 - Present

Education history

Associate Professor

University of Life Sciences in Lublin, Faculty of Food Sciences and Biotechnology

June 2015 - Present

Adjunct - Assistant Professor

University of Life Sciences in Lublin, Faculty of Food Sciences and Biotechnology

November 2006 - June 2015(9 years)

Certificate of Business Excellence

University of California Berkeley, USA, Haas School of Business

October 2012 - December 2012(2 months)

Ph.D.

University of Life Sciences in Lublin, Faculty of Food Sciences and Biotechnology

October 2002 - September 2006(4 years)

Post-graduate student

Corvinus University, Budapest, Hungary, Faculty of Food Sciences

January 2006

Post-graduate student

Hebrew University of Jerusalem, Israel, Faculty of Agricultural, Food and Environmental Quality Sciences

May 2004 - July 2004(2 months)

Post-graduate student

BOKU – University of Natural Resources and Life Sciences, Vienna, Austria, Faculty of Chemistry

February 2003

Post-graduate student

Ghent University, Ghent, Belgium, Faculty of Agricultural and Applied Biological Sciences

January 2003

M.Sc.

Agricultural University, Lublin, Poland, Faculty of Agriculture

October 1997 - June 2002(5 years)

Pedagogical qualification for professional teaching

Agricultural University, Lublin, Poland, Inter-Pedagogical Study

October 2000 - January 2002(a year)