Marek Adam Aljewicz

Marek Adam Aljewicz serves as a Professor in the Department of Dairy Science and Quality Management at the Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Poland. His office is located in room 101 and he maintains an active research profile with substantial scholarly contributions.

His primary research focus spans food science and nutrition technology with particular expertise in:

• Dairy product development and quality management
• β-glucan applications in functional foods
• Milk fat composition and low-fat dairy alternatives
• Texture analysis and rheological properties of dairy products
• Yogurt stability and curdlan polymer applications
• "Light" product formulation techniques

Professor Aljewicz has published 53 scientific papers with a total impact factor of 108.277, reflecting significant scholarly impact in his field. His research portfolio includes 2 funded projects and 1 patent, demonstrating practical applications of his theoretical work. His citation metrics show an h-index of 9 in Scopus and 12 in Web of Science, indicating substantial influence in food science literature.

With 22 promoted theses to his credit, Professor Aljewicz has made considerable contributions to academic training in food science. His work is systematically documented across major scholarly platforms including ORCID (0000-0001-7794-1923), Google Scholar, Scopus, and Web of Science, ensuring broad visibility of his research contributions.