Biography:
Prof. Bartosz Sołowiej, Ph.D., D.Sc, Vice-Rector for Science and International Cooperation of the University of Life Sciences in Lublin. He graduated from the prestigious program "Top 500 Innovators - Science. Management. Commercialization" at the UC Berkeley in the United States, and "Leaders in University Management" at the TUM of Munich, Germany. Lecturer, scholarship holder e.g., in Australia, Canada, Slovakia, Serbia, Isreal and China. Expert at the European Institute of Innovation and Technology (EIT). Author/co-author of many scientific publications. He works on improving the functional properties of food products, mainly dairy products; designing new products for athletes and physically active people.
Assessment of fatty acids profile, mineral composition and antioxidant activity of fermented whey beverages from organic cow and goat whey with the addition of organic sea buckthorn or rosehip juices
Rheological, microbiological and consumer characteristics of fermented whey beverages made from organic cow or goat milk with organic rose or sea buckthorn juices