Following the experiments carried out with Erasmus students (the Plantish course), Professor Hazem M. Kalaji, Institute of Biology, SGGW, and his team demonstrated for the first time in the world that the process of photosynthesis was inhibited during the plants’ anesthesia

Technologies that will enable the reduction of artificial preservatives in the future are being developed at SGGW. Scientists use natural products – metabolites including lactic acid bacteria and acetic acid

The study shows that gender was observed in food.

Energy drinks are classified as functional food, i.e. food that can positively affect one or more functions of the body

A joint action to combat climate challenges - The Co-Adapt project transforms Warsaw's residential areas into green oases. Local communities' efforts to adapt to climate change become a reality through the innovative ideas of residents and SGGW experts

More than a thousand lectures and documentaries popularising scientific achievements of SGGW researchers, more than 11,000 subscribers and 2 million views of the NAUKA / SCIENCE SGGW YouTube channel

The EU decision on insect consumption was a catalyst for social discussions. Entomophagy, i.e., the practice of eating insects as a source of nutrition, has a long and rich history in human culture. Nevertheless Europeans are not willing to eat insects. Can edible insects be the future of human nutrition or just an experiment? Let’s consider the topic from the scientific perspective and average people's reaction to such an idea. Do insects have a high nutritional potential? We will look at the issue from multiple perspectives, discovering its possibilities and challenges