Piotr Kooczon is a multidisciplinary researcher working in the fields of chemistry, spectroscopy, microbiology and statistics. He is proficient at connecting and complementing data from those fields and applying them to solving issues of food safety and quality. Scientific interest: molecular level mode of antimicrobial action of various preservatives, structure-activity relationship (SAR), application of FT-IR spectroscopy in the field of food and drink quality control, chemometric procedures with the use of advanced statistical techniques e.g. PLS, PCA, PCR. Scientific carrier: 1994 – Present Warsaw University of Life Sciences WULS (formerly Warsaw Agricultural University), Food Sciences Department, Habilitation in Agricultural Sciences, 2010, PhD in Agricultural Sciences, 1998, 1986 – 1993 Warsaw University, Chemistry Department M.Sc in Chemistry, 1993. Currently: Head of Food Chemistry Division in Food Sciences Department of WULS. Didactic activity: lectures in general and food chemistry, for polish and foreign students. Participation in Erazmus and Erazmus-Mundus programs.
Biography Updated on 10 May 2012