His main research interest is on the effect of lactic acid bacteria and fermentation processes on the rheological properties of various species of bread baked from conventional and unconventional types of flour. Dr. Iwanski is the author of 15 original publications and has presented numerous conference papers. As an expert of the Polish bakery industry, he has prepared several opinions regarding industrial bakery processes. He teaches mainly on fermentation and cereal technology at the undergraduate and post-graduate levels and participates as an instructor in courses organized for Polish farmers, supported by the European Union. Related Titles