Agnieszka Wierzbicka, Assistant Professor

Warsaw University of Life Sciences
Faculty Human Nutrition And Consumer Sciences

Building 322

159c Nowoursynowska Street    Warsaw, 02-776

 EN     PL

,,You must make demands from yourself, even if others
make no demands from you."
John Paul II,1991


Agnieszka Wierzbicka


Assistant Professor


Agricultural science


Contact: Division of Engineering in Nutrition
Nowoursynowska 159C St., 02-776 Warszawa,
building 32, ground floor, room 110,
phone: 22 59 37 060,


The main areas of teaching activity

Food Technology

Future Trends in Food Technology

Equipment in catering


Research interests

New products development

Food quality

Quality control systems in food industry

Technological designs fo catering facilities


The list of most important publications


  1. Guzek D., Głąbska D., Pogorzelski G., Kozań K., Pietras J., Konarska M., Sakowska A., Głąbski K., Pogorzelska E., Barszczewski J., Wierzbicka A. 2013. Variation of Meat Quality Parameters Due to Conformation and Fat Class in Limousin Bulls Slaughtered at 25 to 27 Months of Age. Asian-Australasian Association of Animal Societies. 26: 716-722.
  2. Guzek D., Głąbska D., Plewa P., Kozań K., Pietras J., Plewa R., Pogorzelska E., Pogorzelski G., Trajer J., Wierzbicka A. 2013. Wild boar meat sensory attributes contributing general meat quality. Bulletin of the Veterinary Institute in Pulawy, 57, 357-363. 
  3. Poławska E., Horbańczuk J.O., Pierzchała M., Strzałkowska N., Jóźwik A., Wójcik A., Pomianowski J., Gutkowska K., Wierzbicka A., Hoffman L.C., 2013. Effect of dietary linseed and rapeseed supplementation on fatty acid profiles in the ostrich. Part 1. Muscles. Animal Science Papers and Reports, 31, 3, 239-248.
  4. Guzek D., Głąbska D., Sakowska A., Wierzbicka A., 2012, Colour of pork loin produced of meat of animals fed with bioactive compounds forage. Pesquisa Agropecuária Brasileira, 47, 10. 1504-1510.  


  1. Guzek D., Głąbska D., Wierzbicka A., Wierzbicki J., Cierach M., 2012, Relationship between basic beef texture attributes and their perception by Polish consumers. Italian Journal of Food Science, 24 (3), 231-239.
  2. Guzek D., Wierzbicka A., Głąbska D., 2012. Influence of low temperature blanching and calcium chloride soaking on colour and consumer attractiveness of broccoli. Journal of Food and Nutrition Research, 51(2), 73-80.
  3. Jóźwik A., Krzyżewski J., Strzałkowska N., Poławska E., Bagnicka E., Wierzbicka A., Niemczuk K., Lipińska P., Horbańczuk J.O., 2012. Relations between the oxidative status, mastitis, milk quality and disorders of reproductive  functions in dairy cows - a review. Animal Science Papers and Reports, 30, 4, 297-307.
  4. Wyrwisz J., Półtorak A., Poławska E., Pierzchała M., Jóźwik A., Zalewska M., Zaremba R., Wierzbicka A., 2012. The impact of heat treatment methods on the physical properties and cooking yield of selected muscles from Limousine breed cattle. Animal Science Papers and Reports, 30, 4, 339-351.
  5. Wyrwisz J., Półtorak A., Zalewska M., Zaremba R., Wierzbicka A., 2012. Analysis of relationship between basic composition, pH, and physical properties of selected bovine muscles. Bulletin of the Veterinary Institute in Pulawy, 56, 403-409.
  6. Zalewska M., Półtorak A., Wyrwisz J., Zaremba R., Moczkowska M., Wierzbicka A., 2012. Dynamic colour changes depending on the temperature inside the final beef product in a process of frying and grilling. Bulletin of the Veterinary Institute in Pulawy, 56, (4), 573-577.