Dr hab. inż. Aleksander Poreda

University of Agriculture in Krakow, Poland



MSc in Food Technology, Carbohydrates Technology, UA Krakow (2000) / PhD in Food Science, Brewing Technology, UA Krakow (2006) / Habilitation in Food Technology, Brewing Science, UA Krakow (2015)


Assistant of research and teaching (2007-2008) / Adjunct lecturer and researcher (2008-2015) / 2015-present adjunct (assistant professor) at UA Krakow

Area of expertise

Teaching: For over 10 years involved in the education and research in brewing science. Co-ordinator of 7 courses: Atomic Absorption Spectrometry in Food Analysis; Experimental Design and Data Analysis; Malting and Brewing Technology; Fermentation Technologies; Writing Scientific Papers (in the Doctoral School at UA). /
Research: PhD in impact of ionic composition of wort on the performance of fermentation process and yeast quality; adjuncts in brewing; auxiliary materials; advances in fermentation technologies; / Author or co-author of ca. 35 publications, supervisor of 4 PhD students

Author or co-author of ca. 35 publications, supervising 3 PhD in brewing.