From academic work to managerial positions. Katarzyna Pietrzak made many trips abroad during her studies at IFE. The graduate of the Faculty of Biotechnology and Food Sciences talks about her experiences and her work at the company which is the only producer of liquid wine yeast in Poland.
You studied Biotechnology at IFE. What opportunities have your studies in English opened up for you?
At the beginning of high school, I had already made up my mind that I wanted to study in English. I was in a mathematics and science class, so I couldn't imagine any other way to continue my studies than at Lodz University of Technology. When I chose to study in 2006, IFE had launched a natural sciences field of study - Biotechnology - so the choice was easy. I fell in love with it from the outset and it never crossed my mind to change anything. Studying in English taught me to communicate fluently in English. The barrier that most of us have when learning a language only in language schools disappeared. English became an everyday language, especially as foreigners often joined our group and even outside classes we communicated in English.
During your studies, you spent a semester abroad. At which research centre?
My choice was Finland and Lappeenranta University of Technology where I explored chemical technology. Going on an Erasmus exchange is not only an opportunity to meet many great people from all over the world and have the chance to explore (besides sightseeing Finland, I visited Estonia, Latvia, Sweden and Russia), but also a chance to learn about other teaching methods, gain many new soft skills, but also useful knowledge in selected courses. Thanks to the gained courage to travel for research on Erasmus, for my PhD I decided to do a research internship at the University of Hong Kong in China.
You enjoyed your studies so much that you decided to study for a doctorate. What did you do in your research work?
The topic of my doctoral dissertation was nanosilver and its application in monument conservation. Microbiological corrosion, i.e. the undesirable action of microorganisms on technical materials, affects many areas. One of them is the destruction of our cultural heritage. The research began with an assessment of microbiological damage in several museums and archives in Łódź and Warsaw. The result of the work was the application of nanosilver in the form of a mist in a specially designed chamber to historical objects - a solution used to date by, among others, the National Museum in Warsaw.
How did you start working for Browin?
I had heard of Browin even before I finished my studies, because the founder of the company is Ewa Kwapisz, Ph.D., a retired assistant professor at the Faculty of Biotechnology and Food Sciences. However, before the interview, I did not have the opportunity to meet the founder or the company. I started my work at Browin in a standard way, applying for a biotechnology position. With my experience in research projects, I started my work in the company as a development project coordinator and my first task was to prepare a grant application for the development of the laboratory and the purchase of research equipment. This was my first success, and thanks to the financial support, we purchased a lot of state-of-the-art equipment for wine and beer analysis, enabling us to test our products during laboratory tests.
You are currently the leader of the R&D biotechnology team. What does your job involve?
I lead a team of several people who are responsible for improving current and creating new food products. The team also participates in the production of liquid wine yeast, is involved in quality control of raw materials and finished food products, and offers laboratory services to our customers. As a biotechnologist, I have to be persistent in finding new solutions and feisty, because working at Browin means working in diverse teams. In addition, I continue to be responsible for creating applications for funds. Every day at our laboratory is different and brings new challenges. There is no room for boredom here!
How does the knowledge gained at our university come in handy in your career?
Lodz University of Technology taught me how to put knowledge into practice. There were no classes at TUL that gave only theory; we used everything in practice. In my current job, the knowledge acquired during microbiology laboratories and all the laboratories in wine fermentation, beer and sensory analysis of baked goods was most useful. I would never have imagined that I would be doing this professionally in the future, but it makes me very happy. And bringing work home is downright obligatory and enjoyable. Since I started working at Browin, I have been making homemade wines, cheeses and have even started baking bread
Interviewed by: Dr Aleksandra Pawlik
Graphics: Filip Podgórsk
Photos: Browin and Paweł Augustyniak.
Browin because homemade is better! As a company, we have been giving people, among other things, the joy of creating their own delicious culinary products for years. We draw passionately on Polish tradition, implement modern technological solutions, make our offer attractive and share our knowledge. We are developing for you!