Warsaw University of Life Sciences (WULS-SGGW) is the oldest agricultural university in Poland. Its history dates back to 1816. Mission of the University is to provide society with knowledge and education characterized by multidisciplinarity and internationality in a wide area of environmentally oriented sustainable development. At present, the university consists of 13 faculties offering 130 specializations. There are more than 27,000 students enrolled & about 1300 members of academic staff (in this more than 340 professors and associated professors). Research and education at WULS covers the entire field of life sciences, among the others: Landscape Architecture, Biology, Biotechnology, Economics, Finance and Banking, Regional Planning, Informatics and Econometrics, Environmental Engineering, Forestry, Environment Protection, Horticulture, Agriculture, Sociology, Agricultural and Forestry Techniques, Wood Technology, Commodity Sciences, Tourism and Recreation, Food Technology, Human Nutrition, Veterinary Medicine, Management and Production Engineering, Management and Marketing, Animal Science. WULS is well known for its internationality.
The University has signed more than 300 agreements for international cooperation with universities and research institutions from more than 50 countries of the world. Number of study programmes and modules taught in English is increasing every year. The new, modern campus offers well equipped classrooms, lecture halls, library and laboratories, but also number of dormitories and modern sports facilities. WULS has been recognized as the most innovative and creative university in Poland (the ACI competition winner in 2010-2014).
The TEFSI project will be based at the Faculty of Human Nutrition and Consumer Sciences of WULS-SGGW. The Faculty is represented by more than 120 staff members and enrolls more than 1500 students on B.Sc., M.Sc. and Ph.D. courses. During its 30-year history, the Faculty educated almost 3600 graduates (1200 with B.Sc., 2300 with M.Sc. and over 100 with Ph.D. degrees). The Faculty offers study programmes in the field of Human Nutrition and Food Evaluation, Dietetics and Gastronomy and Hotel Management. In addition the Faculty is providing post-graduate studies on nutritional counselling, human nutrition and home economics, organization of tourism and agro-tourism, organization and management in catering. The Faculty consists of the following departments: Human Nutrition, Dietetics, Functional Foods, Ecological Foods and Commodities, Engineering and Catering Technology, Organization and Consumption Economics. Main research fields of the Faculty cover such topics as scientific bases for nutrition assessment of selected population groups, optimization of nutritional prevention and nutritional therapy of various diseases, nutrition and health education, designing and evaluating sensory quality, nutritional value and physic-chemical properties of food, including food of special nutritional use, convenience food, functional food and organic food, raw materials, technical, technological, and hygienic aspect of food quality, consumer studies. Faculty actively cooperates with a wide range of stakeholders representing food sector, as well as hospitals and medical institutes. In 2016 Faculty of Human Nutrition and Consumer Sciences has been awarded a statuette of the Innovation Ambassador because of obtaining the prestigious international awards for inventions in the previous years.