Krzysztof Lech

Krzysztof Lech is a Professor at the Institute of Agricultural Engineering under the Faculty of Life Sciences and Technology at the University of Wrocław. His research focuses on innovative drying technologies, food processing optimization, and the valorization of agricultural by-products to enhance food quality and sustainability. He specializes in analyzing the effects of various drying methods on bioactive compounds, texture, and nutritional properties of fruits, vegetables, and plant materials.

His work emphasizes non-thermal pretreatment techniques, osmotic dehydration, and advanced drying systems (e.g., vacuum-microwave) to preserve volatile compounds, antioxidants, and functional properties. Key research areas include phenolic acid degradation, protein texturization from plant by-products, and sustainable packaging solutions for spray-dried powders.

Dr. Lech’s publications highlight trends in valorizing industrial waste streams (e.g., sunflower seed cake, dairy side streams) through co-culture fermentation and encapsulation technologies. His studies often integrate chemical analysis (e.g., LC-MS, GC-MS) with sensory evaluation to assess flavor retention and consumer acceptability.

No scientific awards are explicitly mentioned in the provided texts. His research group collaborates on projects involving food safety, energy-efficient processing, and the development of novel functional foods from underutilized resources.

Advising and grants: No specific grants or advised students are listed, though his work involves collaborative projects with industry partners. His laboratory focuses on applied food engineering and bioprocessing innovations.