Tomasz Daszkiewicz

Tomasz Daszkiewicz serves as a Professor in the Department of Commodity Science and Animal Raw Material Processing at the Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Poland. His research centers on meat science, food quality analysis, and animal-derived raw material processing, with institutional affiliation confirmed through his active email (tomasz.daszkiewicz@uwm.edu.pl) and recent scholarly output.

His primary research domains include meat quality assessment across diverse species (particularly deer, rabbits, and poultry), dairy science, food storage optimization, and nutritional analysis. He investigates chemical composition, fatty acid profiles, and the impact of dietary supplements on meat characteristics, alongside quality parameters of honey and plant-based food analogs. His work integrates microbiological testing, sensory evaluation, and physicochemical measurements to address food preservation challenges.

Analysis of his 15 most recent publications (2023-2025) reveals three dominant research trajectories: comparative studies of animal-based versus plant-based food products (milk, yogurt, meat analogs), effects of storage conditions and natural additives (rosemary, probiotics) on food quality preservation, and species-specific investigations of game meat (deer, guinea fowl) with emphasis on gender differences and processing methods. Key methodologies involve lipid oxidation analysis, color stability measurement, and fatty acid profiling.

Professor Daszkiewicz has supervised 46 promoted theses, demonstrating significant academic mentorship in animal science and food technology. His bibliometric profile includes 178 publications with an h-index of 15 (Scopus and Web of Science) and total impact factor of 81.57, indicating substantial scholarly influence in food science and animal production disciplines.