Agnieszka Nawrocka

Dr hab. Agnieszka Nawrocka is the supervisor of the Laboratory of Assessment of Grain and Oil Materials Quality in the Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland. She was graduated in physics from Maria Curie-Sklodowska University, and got PhD in physics from the same University (2008). She specialises in spectroscopy of biological molecules especially gluten proteins. Her main field of studies are interactions between gluten proteins and dietary fibre preparations of different origin (cereals, fruits and vegetables) and particular components of the fibre preparation (water soluble and insoluble polysaccharides, anthocyanins and polyphenols). She uses mainly spectroscopic techniques such as UV-VIS spectroscopy, fluorescence and infrared and Raman spectroscopy in her studies. She also uses microscopic (scanning electron microscopy) and thermal (thermogravimetry, differential scanning calorimetry) techniques. Generally, she is interested in the applications of the spectroscopic methods for determination of food quality.