Artur Głuchowski

Professor Assistant

Warsaw University of Life Sciences

Poland

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About

Artur Głuchowski is an Assistant Professor at the Warsaw University of Life Sciences in Poland. His research interests encompass sensory analysis, consumer perceptions, and innovative cooking methods, as evidenced by his recent articles on food presentation, sensory profiles of various food products, and the impact of cooking techniques such as sous-vide. He explores the intersection of culinary practices and consumer behavior, contributing to advancements in food science and nutrition.

Articles (10)

Year:

2024

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2024

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2023

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2023

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2021

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2021

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2021

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2020

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2020

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2020

Collaborators (4)

Eliza Kostyra

Warsaw University of Life Sciences

POLAND

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Agnieszka Latoch

Adjunct Professor/Ph.D.

University of Life Sciences

POLAND

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Tomasz Owczarek

Gdynia Maritime University

POLAND

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Ewa Czarniecka-Skubina

POLAND

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Artur Głuchowski

Research Interests

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Articles (10)

Effect of Shape, Size, and Color of the Food Plate on Consumer Perception of Energy Value, Portion Size, Attractiveness, and Expected Price of Dessert

Incorporation of Sea Spaghetti (Himanthalia elongata) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response

Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review

Influence of Heterogeneity of Salt Content in Food Structure on the Sensory Profile and Consumer Perception of Beef Burgers

Use of Food Services by Consumers in the SARS-CoV-2 Pandemic. How the Eating Habits of Consumers Changed in View of the New Disease Risk Factors?

Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods

Fresh Basil Infusion: Effect of Sous-Vide Heat Treatment on Their Volatile Composition Profile, Sensory Profile, and Color

Salmon (Salmo salar) Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products

The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption

The effects on the quality of poultry meat of supplementing feed with zinc-methionine complex [pdf]

Collaborators (4)

Eliza Kostyra

Agnieszka Latoch

Tomasz Owczarek

Ewa Czarniecka-Skubina

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