This book introduces the physics of metal-organic complex molecules, which are the typical building blocks of soft materials, including bio-sensors and other bio-materials. It enables readers to grasp the experimental and theoretical tools required to study their structure, bonding, and related properties. The book explores the state of research on these aspects and materials. It also covers organic thin films, their deposition, and characterization techniques.
WIESLAW PRZYBYLSKI is the head of Department of Food Gastronomy and Food Hygiene (from 2006) and vice dean for research on Faculty of Human Nutrition and Consumer Sciences in Warsaw University of Life Science (in years 2008-2012). He studied zootechnics in the Agricultural Faculty at the Pedagogical- Agricultural University in Siedlce (1982-1988). Master of animal sciences Agricultural University in Siedlce. In 1991 he received a PhD in animal sciences focusing on pig breeding. He then completed a 10 month post doc scientific practice in Station of Research of Meat SRV in Theix in 1992/93 years and in Station of Quantitative and Applied Genetics SGQA under Paris in Jouy en Josas of Institute National Research of Agriculture INRA in France. In 2002 year habilitation on basis of dissertation "The application of glycolytic potential of Longissimus dorsi muscle in research on conditioning of selected pork quality traits" and received a degree of assistant-professor in Faculty of Animal Science in Agricultural Warsaw University. In 2009 he received the title of Professor of agricultural sciences – food technology from the President of the Republic of Poland. Professional career: 1988-1998 - Siedlce Agricultural University; 1998-2000 Director of the School; 2000-2005 University of Bialystok, since 2005 Warsaw University of Life Sciences. Supervised 70 graduate engineering students, 52 masters students and 5 PhD students. Teaching activity: technology products of animal origin (specialty – meat science), biotechnology, genetics, food technology. He has authored 228 publications and five books (among them - Meat - basic science and technology) for secondary schools and universities. Ares of research: effect of environmental and genetic factors influenced on technological, sensory and nutritional value of meat, animal products, traditional foods, applications of multidimensional statistical methods in food technology. Member of three scientific societies: Polish Society of Animal Sciences, Polish Society of Food Technology, Polish Society of Nutritional Sciences. 1998 - Bronze Cross of Merit scientific and educational achievement, 2003 - Badge of Merit for Agriculture of the Ministry of Agriculture and Rural Development (national award), 2011- Silver Medal for Long Responsible service (national award), 2012- Medal of the National Education Commission (national award). He is married to Agnes and they have three daughters and three sons. Interested in literature and fishing.
David Hopkins has two degrees from the University of Melbourne and completed his PhD at the University of New England focusing on biochemical mechanisms responsible for tenderization in meat. He worked for the Tasmanian Department of Agriculture for six years before moving into a newly created position with NSW DPI (Centre for Red Meat and Sheep Development). As a Senior Principal Research Scientist with a focus on meat science he has built a team of people, and currently supervises three technical staff and also supervises post-graduate students from around the world. He currently supervises 2 PhD students and a Masters student.
He is the sole meat scientist in NSW DPI and has published extensively (more than 370 papers) on meat and carcass studies and currently sits on the editorial board of two journals including a role as an Associate Editor for the journal Meat Science. He is an Adjunct Professor (CSU & UNE). He has authored a number of seminal papers and been invited to write 11 book chapters. He has led several projects in the Australian Sheep Industry Cooperative Research Centre and has conducted numerous studies with Meat & Livestock Australia funding and works collaboratively with scientists internationally. He is currently studying the following issues 1) Factors impacting on the tenderization of meat, 2) Growth, carcass composition and meat quality in sheep, 3) Application of
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