Personal Information
Ewa Czarniecka-Skubina

Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences, Warsaw, Poland

Ewa Czarniecka-Skubina
Educations
to 03/1999, Doctorate , Poland
to 10/2013, Postdoctoral degree , Poland
Work Experiences
From 2014 to 2019, Head of Chair of Food Gastronomy , Warsaw University of Life Sciences (WULS-SGGW), Faculty of Human Nutrition and Consumer Sciences, Poland
From 2019 to now, Head of Department of Food Gastronomy and Food Hygiene , Warsaw University of Life Sciences (WULS-SGGW), Faculty of Human Nutrition and Consumer Sciences, Poland
Projects
From 2017 to 2018, ABC of Healthy Eating – ABC of Kids’ and Parents’ Nutrition. , Research and educational project
From 2016 to 2017, ABC of Healthy Eating – ABC of Kids’ Nutrition , Research and educational project
From 2014 to 2016, ABC of Healthy Eating. , Research and educational project
From 2014 to 2015, Good Dietary Practice of Junior Secondary School Students , Research and educational project
From 2013 to 2015, Higher functionality food products from organic vegetable raw materials EUREKA Project E! 6855 ECORAW. , Consumer and nutritional assessment of innovative products from organic farming
Speciality
Food Technology and Nutrition
Catering Technology
Book
Catering Technology, Ed. SGGW, Warszawa, 2016, Czarniecka-Skubina E. (Ed)
Journal Articles
Czarniecka-Skubina E., Nowak D.: Japanese cuisine in Poland – attitudes and behavior among Polish consumers, International Journal of Consumer Studies, 2014, 38, 62-68.
Rasińska E., Czarniecka-Skubina E., Rutkowska J., Przybylski W., Brzozowski M.: Fatty acid profile of meat of seasonally fed rabbits, Animal Science Papers and Reports, 2017, vol. 35, 3, 265-277.
Rasińska E., Czarniecka-Skubina E., Rutkowska J.: Fatty acid and lipid contents differentiation in cuts of rabbit meat, CyTA- Journal of Food, 2018, 16, 1, 807-813, doi. org/10.1080/19476337.2018.1488000.
Pielak M., Trafiałek J., Czarniecka-Skubina E.: Evaluation of the Diversity of Gastronomic Offer in One Selected Tourist Place in Thailand, Żywność. Nauka, Technologia, Jakość, 2018, 25, 2(115), 152-163.
Czarniecka-Skubina E., Trafiałek J., Wiatrowski M., Głuchowski A.: An evaluation of European street food vendors’ sanitary practices and a preliminary estimation of the food safety for consumers based on the example of Paris. Journal of Food Protection, 2018, vol. 81, No 10, 1614-1621, doi.org/10.4315/0362-028X.JFP-18-165.
Głuchowski A., Czarniecka-Skubina E., Pielak M., Ołubiec-Opatowska E.: Sensory quality of molecular dishes and consumers’ attitudes towards them, Italian Journal of Food Science, 2019, vol. 31, 1-13; http://dx.doi.org/10.14674/IJFS-1423
Pielak M., Czarniecka-Skubina E., Trafiałek J., Głuchowski A., Contemporary Trends and Habits in the Consumption of Sugar and Sweeteners – A Questionnaire survey among Poles, International Journal of Environmental Research and Public Health, 2019, 16, 1164, doi: 10.3390/ijerph16071164
Rasińska E., Rutkowska J., Czarniecka-Skubina E., Tambor K., Effect of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat, LWT Food Science and Technology, 2019, 110, 64-70; https://doi.org/10.1016/j.lwt.2019.04.067
Conference Papers
Wawrzyniak A., Kita A., Kolniak-Ostek J., Hamułka J., Jeznach M., Danilcenko H., Jariene E., Kosicka-Gębska M., Gębski J., Czarniecka-Skubina E.: Benefits of corn snack enrichment in amaranth, pumpkin or Jerusalem artichoke flour, Annals of Nutrition and Metabolism, 2015, 67 (suppl.1), 149/290, pp. 494. doi:10.1159/000440895, e-ISBN 978-3-318-05631-0
Wawrzyniak A., Kosicka-Gębska M., Jeznach M., Jeżewska-Zychowicz M., Czarniecka-Skubina E., Hamułka J., Gębski J., Laskowski W., Kolniak-Ostek J., Kita A.: Acceptance of innovative products on the corn snacks market, Annals of Nutrition and Metabolism, 2015, 67 (suppl.1), 149/363, pp. 502-503. doi:10.1159/000440895, e-ISBN 978-3-318-05631-0
Gutkowska K., Kostyra E., Piotrowska A., Hoffmann M., Czarniecka-Skubina E., Wasiak-Zys G., Baczkiewicz M., Kurp L., Hamułka J.: Healthily, colourfully, tasty – be in touch with your senses and enjoy consumption. Sensory workshop with adolescents: ABC of Healthy Eating Project. IUNS 21st International Congress of Nutrition, Buenos Aires, Argentina, October 15-20, 2017. Annals of Nutrition and Metabolism, 2017, 71 (suppl 2): 1255 (1- 1433), doi: 10.1159/000480486.
Honors and Awards
Best Poster Presentation Award: Trafiałek J., Czarniecka-Skubina E., Pałubicki B., Makuszewska K., Kołożyn-Krajewska D., The assessment of compliance the rules of hygiene in catering establishments producing foods in the presence of the consumer on selected examples on 6th International Conference ‘Quality and Safety in Food Production Chain’, 26-27 June 2014, Wrocław.
First Prize in poster competition for poster „Evaluation of the hygienic level of meat processing plant basis on the microbiological research of raw meat product”, Czarniecka-Skubina E., Godlewska K., 5th International Conference Quality and Safety in Food Production Chain, Wrocław, 19-21 September 2011.
Honorary Badge for merits to SGGW (No. 1045/2012).
ADDRESS
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
U.S.A.
Tel: (001)347-983-5186