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Miroslaw Kasprzak

Research Fellow, Faculty of Science

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Biography

2015 - present, Research fellow, Division of Food Sciences, School of Biosciences, University of Nottingham

2014 - 2015, Research fellow, Division of Animal Sciences, School of Biosciences, University of Nottingham

2014, Research assistant, Food Chemistry Group, Department of Food Science, University of Copenhagen, Denmark

2013, Research assistant, Obesity and Metabolism Group, Rowett Institute of Nutrition and Health, University of Aberdeen, United Kingdom

2013, Ph.D. in Animal Science, Molecular Nutrition and Cell Biology Group, Faculty of Science and Technology, Aarhus University, Denmark

2009, M.Sc. in Food Technology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Science Lublin, Poland

2009, M.Sc. in Human Nutrition and Rural Development (Erasmus exchange), Faculty of Bioscience and Engineering, Ghent University, Belgium

Expertise Summary

My research interests fall into four areas:

Food science: microstructure design of semi-liquid and liquid food

Sensory science: modification of tastant release

Human nutrition: reduction of salt and sugar intake

Animal nutrition: digestibility of starch and protein using an in vivo or in vitro monogastrics models

Recent Publications

  • KASPRZAK, M. M., HOUDIJK, J. G. M., OLUKOSI, O. A., APPLEYARD, H., KIGHTLEY, S. P. J., CARRE, P. and WISEMAN, J., 2017. The influence of oil extraction process of different rapeseed varieties on the ileal digestibility of crude protein and amino acids in broiler chickens ANIMAL FEED SCIENCE AND TECHNOLOGY. 227, 68-74
  • O. A. OLUKOSI, M.M. KASPRZAK, S. KIGHTLEY, P. CARRE and J. WISEMAN, 2017. Investigations of the nutritive value of meals of double-low rapeseed and its influence on growth performance of broiler chickens Poultry Science.
  • M.M. KASPRZAK, J.G.M. HOUDIJK, S. KIGHTLEY, O.A. OLUKOSI, G.A. WHITE, P. CARRE and J. WISEMAN, 2016. Effects of rapeseed variety and oil extraction method on the content and ileal digestibility of crude protein and amino acids in rapeseed cake and softly processed rapeseed meal fed to broiler chickens. Animal Feed Science and Technology. 213, 90-98
  • M.M. KASPRZAK, J.G.M. HOUDIJK, S. LIDDELL, K. DAVIS, O.A. OLUKOSI, S. KIGHTLEY, G.A. WHITE and J. WISEMAN, 2016. Rapeseed napin and cruciferin are readily digested by poultry. Journal of Animal Physiology and Animal Nutrition.
  • O. A. OLUKOSI, M. KASPRZAK, S. KIGHTLEY, J. WISEMAN, P. CARRE and J. G. M. HOUDIJK, 2015. Metabolisable energy of oilseed rape meal is dependent on its gross energy and protein content: Abstract In: British Society of Animal Science.
  • M. KASPRZAK, G. WHITE, S. KIGHTLEY, J. G. M. HOUDIJK, O. A. OLUKOSI and J. WISEMAN, 2015. Amino acid digestibility in rapeseed co-products varies between processing conditions and varieties: Abstract In: World's Poultry Science Association.
  • M. KASPRZAK, G. WHITE, K. DAVIS, S. KIGHTLEY, O. A. OLUKOSI, J. G. M. HOUDIJK and J. WISEMAN, 2014. Processing of rapeseeds affects the ileal digestibility of dietary protein In: 13th East Midlands Proteomics Workshop, UK.
  • LARSEN, FLEMMING H., KASPRZAK, MIROSLAW M., LAERKE, HELLE N., KNUDSEN, KNUD ERIK B., PEDERSEN, SVEN, JORGENSEN, ANNE S. and BLENNOW, ANDREAS, 2013. Hydration properties and phosphorous speciation in native, gelatinized and enzymatically modified potato starch analyzed by solid-state MAS NMR CARBOHYDRATE POLYMERS. 97(2), 502-511
  • LARSEN, F.H., KASPRZAK, M.M, LÆRKE, H.N., BACH KNUDSEN, K.E., PEDERSEN, S., JØRGENSEN, A.S. and BLENNOW, A., 2013. Multi-phase NMR – a valuable tool for analysis of polysaccharides: Abstract In: EUROMAR, Hersonissos, Crete, Greece.
  • KASPRZAK, MIROSLAW MAREK, LAERKE, HELLE NYGAARD and KNUDSEN, KNUD ERIK BACH, 2012. Effects of Isolated and Complex Dietary Fiber Matrices in Breads on Carbohydrate Digestibility and Physicochemical Properties of Ileal Effluent from Pigs JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 60(51), 12469-12476
  • KASPRZAK, MIROSLAW MAREK, LAERKE, HELLE NYGAARD and KNUDSEN, KNUD ERIK BACH, 2012. Changes in Molecular Characteristics of Cereal Carbohydrates after Processing and Digestion INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES. 13(12), 16833-16852
  • KASPRZAK, MIROSLAW MAREK, LAERKE, HELLE NYGAARD, LARSEN, FLEMMING HOFMANN, KNUDSEN, KNUD ERIK BACH, PEDERSEN, SVEN and JORGENSEN, ANNE SKOV, 2012. Effect of Enzymatic Treatment of Different Starch Sources on the in Vitro Rate and Extent of Starch Digestion INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES. 13(1), 929-942
  • LAERKE, H. N., KASPRZAK, M. M. and KNUDSEN, K. E. BACH, 2012. Evaluation of two external markers for measurement of ileal and total tract digestibility of pigs fed human-type diets JOURNAL OF ANIMAL SCIENCE. 90, 384-386
  • KASPRZAK, M.M., LÆRKE, H.N., HARTVIGSEN, M.L. and BACH KNUDSEN, K.E., 2012. Physicochemical and in vitro starch digestion properties of fibre rich breads and their dried and pelleted counterparts.: Abstract In: 5th International Dietary Fibre Conference, Rom, Italy.
  • LÆRKE, H.N., KASPRZAK, M.M. and BACH KNUDSEN, K.E., 2012. Evaluation of two external markers for measurement of ileal and fecal digestibility of humanized diets: Abstract In: 12th Symposium on Digestive Physiology in Pigs, Keystone, Colorado, United States.
  • M. KASPRZAK, LÆRKE, H.N, HARTVIGSEN, M.L and BACH KNUDSEN, K.E., 2012. Proprietà fisico-chimiche e di digestion dell’amido in vitro in pani arricchiti di fibra e loro omologhi essiccati e cubettati In: Tecnica Molitoria. 63.
  • KASPRZAK, M., LAERKE, H. and KNUDSEN, K., 2011. Effect of fibre-rich breads on physicochemical properties of intestinal content and ileal digestibility in pigs ANNALS OF NUTRITION AND METABOLISM. 58, 91-91
  • M.M. KASPRZAK, N. CHIU, L. HEWSON, I. FISK, S. HARDING and B. WOLF, Design of complex emulsions for tastant release during oral processing In: Book of abstracts, 4th International Food Oral Processing Conference, Lausanne, Switzerland, July 3-6, 2016..
  • M.M. KASPRZAK, P. WILDE, R. FORD, S. HARDING and B. WOLF, Programmed emulsions for reduced levels of salt or sugar in liquid and semi-liquid foods In: 13th Dissemination Event, DRINC, BBSRC. 11-12 May 2016, Northampton, UK. (In Press.)
  • M.M. KASPRZAK, J.G.M. HOUDIJK, S. KIGHTLEY, O. A. OLUKOSI and J. WISEMAN, Rapeseed variety and processing influence the digestibility of crude protein and amino acids in rapeseed co-products fed to broiler chickens In: Book of abstracts, World's Poultry Science Association, Spring Meeting, 6th April 2016, Chester, UK.
  • M.M. KASPRZAK, J.G.M. HOUDIJK, S. KIGHTLEY, O. A. OLUKOSI and J. WISEMAN, Ileal digestibility of crude protein and amino acid in rapeseed co-products fed to pigs In: Book of abstracts, BSAS conference on Animal Science, 6-7th April 2016, Chester, UK.
  • M.M. KASPRZAK, Z. BROWN, R. LITHGO, V. DINU, G. CHANNELL, B. WOLF and S. HARDING, Physicochemical properties of waxy and non-waxy rice starch In: 23rd International AUC Workshop and Symposium. (In Press.)

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