Conference papers

  1. Szymczak M., Żochowska-Kujawska A. 2023. Leading a panel discussion (Joanna Trafiałek, Andrzej Gantner, Mariusz Mierzwa) on Food Safety during the conference Zachodniopomorski Festiwal Smaków (Westpomeranian Greenfield), Łobez 15-16.09.2023.
  2. Szymczak M. 2023. Enzymatic biotechnology in fish processing.  IX Scientific Conference ENZYMOS - Enzymes in Science and Industry, May 11, 2023, Lublin, Plenary lecture.
  3. Szymczak M. 2022. FishBioTech - new food and modern technologies in food industry. Online conference presentation: Horizon Europe matchmaking event on Food, Bioeconomy, Natural Resources, Agriculture and Environment. National Centre for Research and Development, Office in Brussels, December 2, 2022.
  4. Szymczak M. 2022. Panel discussion on: directions of technology development in domestic fish processing; session IV: Raw Materials and Technological Innovations. VIII Fish Congress, October 4-5, 2022, Gdynia.
  5. Szymczak M. 2022. Astaxanthin - the best natural antioxidant in the fish industry. Market, extraction and application. VIII Fish Congress, October 4-5, 2022, Gdynia.
  6. Szymczak M. 2022 Panel discussion entitled: Slow Food. Westpomeranian Greenfield - West Pomeranian Festival of Flavors, September 28, 2022, Tarnowo, Lobez.
  7. Kaminski P., Szymczak M., Sawicki T. 2021. Effect of diffusion of digestive enzymes into meat on ripening of marinated herring. Environment - Animal - Human, International scientific conference, West Pomeranian University of Technology in Szczecin, October 14, 2021, Szczecin, p. 49-51.
  8. Szymczak M. 2021. Application of the pH-shift method in the fish industry. VII Fish Congress, Maritime Institute of Fisheries, September 29-30, 2021, Gdynia.
  9. INDUSTRIAL BRIDGE International Business Meetings 2019, 2021. Regional Center for Innovation and Technology Transfer, West Pomeranian University of Technology in Szczecin, November 27, 2019.
  10. Szymczak M., Felisiak K., Szymczak B. 2019. Innovations in the technology of fish marinades. XXI Conference of Fish Processors, Polish Association of Fish Processors, 13-14 June 2019, Kołobrzeg.
  11. Szymczak M., Dmytrów I, Felisiak K. 2019. Internships in the fish processing sector for students. Industry versus students' expectations. XXI Conference of Fish Processors, Polish Association of Fish Processors, 13-14 June 2019, Kołobrzeg.
  12. Szymczak M., Felisiak K., Szymczak B. 2019. Innovations in the technology of fish marinades. 6th Fish Congress, National Marine Fisheries Research Institute, 28-29 March 2019, Gdynia.
  13. Organizer, Seminar of Fast Protein Liquid Chromatography), in cooperation with GE Healthcare Life Sciences USA, Szczecin 19 czerwca 2018, Regionalne Centrum Innowacji i Transferu Technologii, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie.
  14. Felisiak K., Szymczak M. 2018. Activity of endo- and exopeptidases in spring Baltic sprat. Biotechnology - problems and challenges, Szczecin, 8 czerwca 2018, ISBN 978-83-7673-259-9, 52-56.
  15. Scientific committee of Food Section, 2nd International Conference on Agriculture, Forest, Food Sciences and Technologies, 2018, İzmir/Turkey.
  16. Organizing committee - IT support, in: V International Session of Young Scientific Staff, May 18-19, 2017 Szczecin, organized by the Polish Food Technologists Association, Szczecin Branch.
  17. Szaniawska D., Gabriel-Polrolniczak U., Cwirko K., Kramarczyk M., Szymczak M., Development of multi-stage ultrafiltration system for regeneration and reuse of spent brine from fish processing, 3rd International Conference on Desalination using Membrane Technology, 2-5.04.2017, Gran Canaria, Spain, [P2.29].
  18. U. Gabriel-Półrolniczak, A. Szaniawska, K. Ćwirko, M. Szymczak. Multi-stage ultrafiltration of industrial waste brine from fish processing. Poster 1.34. XXII Ogólnopolska Konferencja Inżynierii Chemicznej i Procesowej, Spała, 5-9 września 2016.
  19. Cwirko K., Gabriel-Polrolniczak U., Szaniawska D., Szymczak M., Multi-stage filtration integrated ultrafiltration for industrial brine treatment and fish protein recovery, Book of Abstracts, [in:] 12th International Conference on Catalysis in Membrane Reactors, 22-25 June 2015, Szczecin, Poland. Book of Abstracts. Eds. Krzysztof Lubkowski, Joanna Grzechulska-Damszel. Szczecin : Volumina.pl Daniel Krzanowski, Institute of Inorganic Technology and Environment Engineering. West Pomeranian University of Technology. 197-198, ISBN 978-83-7867-280-7.
  20. 4th International Maritime Congress - The explotation of marine resources.  Poland, Szczecin, 8-10 June 2014.
  21. Szymczak M., Tokarczyk G., Szymczak B., Domiszewski Z. 2015. Changes in chemical, sensory and microbiological indicators after smoking of thawed Coregonis clupeaformis with reduced quality. XLII Sesja Naukowa Komitetu Nauk o Żywności PAN. Żywność – Zdrowie – Przyszłość. Lublin 25-26 czerwca 2015: 71.
  22. Total volatile basic nitrogen in meat and brine during marinating of herring, Szymczak M., Kołakowski E., In Proceedings of the XLI Scientific Session of the Committee of the Science of Food Sciences, Innovation in Science of Food and Nutrition, pp. 44, Kraków 2-3 lipca 2013.
  23. Effect of cover brine type on the quality of meat from herring marinades, Szymczak M., Szymczak B., Felisiak K., In Proceedings of the XLI Scientific Session of the Committee of the Science of Food Sciences, Innovation in Science of Food and Nutrition, pp. 43, Kraków 2-3 lipca 2013.
  24. Losses of nitrogen fractions from herring meat to brine during salting and marinating, Szymczak M., Tokarczyk G., In Proceedings of the BIT` 1st Annual Word Congress of SQ Foods-2012, Shenzhen, China, pp. 119, 1-3 November 2012.
  25. Technology while the quality of fish marinades, Szymczak M., In Proceedings of the Current trends in food technology. From traditional into pro-health food, Poznań, pp. 50, 26-27 września 2012.
  26. Application of transglutaminase preparations to improve the mechanical properties of surimi of fish of the family Nemipteridae, Tokarczyk G., Szymczak M., Bienkiewicz G., Felisiak K., Krzywiński T., In Proceedings of the Current trends in food technology. From traditional into pro-health food, Poznań, pp. 49, 26-27 września 2012.
  27. Internship with RCITT - from idea to realization, Szymczak M., In Proceedings of the New internships - New Opportunities, Regional Center for Innovation and Technology Transfer, West Pomeranian University of Technology, Szczecin, 22 czerwca 2012.
  28. Changes of free amino acids in mechanically deboned waste the Baltic cod fillet with a mild proteolytic enzyme treated, Kołakowski E., Szymczak M., Tymczyna A., In Proceedings of the XXXVI Scientific Session of the Committee of Food Sciences of the Polish Academy of Science, Food Technology and Biotechnology - present and future, Szczecin, pp. 69, 13-14 września 2005. 
  29. Effect of conventional and microwave cooking on the nutritional value of rainbow trout, Kołakowska A., Kołakowski E., Szymczak M., Bienkiewicz G., Domiszewski Z., Bednarczyk B., In Proceedings of the XXXVI Scientific Session of the Committee of Food Sciences of the Polish Academy of Science, Food Technology and Biotechnology - present and future, Szczecin, pp. 150. 13-14 września 2005.