![Different kinds of bread](/sites/default/files/styles/news_list/public/2023-11/o_chlebie_dsc_0579.jpg?h=ab5f34af&itok=SrqkbEbM)
Dr hab. inż. Anna Diowksz, TUL prof., Institute of Fermentation Technology and Microbiology at the Faculty of Biotechnology and Food Sciences, is a specialist in fermentation technology particularly interested in technologies used to improve the production of bread.