Joanna Stadnik, Ph.D., D.Sc., Assoc. Prof. She graduated with honors from the University of Life Sciences in Lublin obtaining an MSc in Food Technology and Human Nutrition (2001). She defended his doctoral (2005), and then postdoctoral thesis (2013) at the same University, where she is working from the Department of Meat Technology and Food Quality. His scientific interests focused mainly on the meat safety, in particular the effects of processing method (especially fermentation process) on the concentration of biogenic amines.

Joanna Stadnik Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland

Joanna Stadnik, Ph.D., D.Sc., Assoc. Prof. She graduated with honors from the University of Life Sciences in Lublin obtaining an MSc in Food Technology and Human Nutrition (2001). She defended his doctoral (2005), and then postdoctoral thesis (2013) at the same University, where she is working from the Department of Meat Technology and Food Quality. His scientific interests focused mainly on the meat safety, in particular the effects of processing method (especially fermentation process) on the concentration of biogenic amines.

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