Tomasz Rydzkowski

This study presents an integrative pedagogical model–termed the Ecological–Architectural–Pedagogical Spiral–designed to address the growing need for sustainable, systems-based education in architecture and industrial design. Motivated by the complex challenges posed by urbanization, climate change, and ecological degradation, particularly in Central Asia, the research investigates how architectural reasoning, ecological analysis, and design thinking can be synthesized into a coherent educational framework. The methodology follows a conceptual-analytical approach, combining systems analysis, comparative evaluation, and studio-based experimentation. The model unfolds through three recursive phases: contextual analysis, sustainable design generation, and pedagogical reflection. Key analytical tools include architectural typology, biomimetic analogy, and simplified life-cycle assessment (LCA). A mixed-method evaluation assessed student competencies across systemic thinking, ecological awareness, design sustainability, and ergonomics. The results indicate a 32% increase in systemic competence and a 20% reduction in the ecological impact of student projects. Qualitative improvements were observed in spatial coherence, perceptual clarity, and adaptive logic. Visual models and studio workflows confirmed the convergence of architectural form and ecological function through iterative, feedback-driven learning cycles. The discussion situates the model within international pedagogical discourse and identifies its potential scalability across design disciplines. The study concludes that sustainability, when internalized as a design logic rather than applied as an external constraint, fosters deeper cognitive engagement and professional accountability. The proposed model offers a replicable structure for reconfiguring design education in alignment with UNESCO’s Education for Sustainable Development

Edible insects have emerged as a sustainable source of high-quality proteins, lipids, and carbohydrates (including chitin), as well as micronutrients such as minerals and vitamins, and diverse bioactive compounds, thereby making them promising ingredients for functional food applications. Their favourable nutritional profile and low environmental footprint make them attractive ingredients for next-generation food systems. However, processing and preservation remain critical challenges, particularly with respect to the stability of bioactive compounds, lipid oxidation, and protein functional properties such as solubility, emulsifying capacity, and water-holding capacity. This review critically examines recent advances in food processing technologies applied to edible insects, including drying, extraction, fermentation, and microencapsulation, with emphasis on their effects on bioactive compound retention and functional performance. The role of processing strategies in enhancing oxidative stability, protein solubility, emulsifying properties, and overall technological applicability is discussed, alongside safety, regulatory, and consumer acceptance considerations. Overall, this review highlights key technological pathways for the effective valorisation of insect-derived ingredients and outlines future directions for their integration into sustainable and functional food products. In contrast to previous reviews, this work provides a comparative and mechanism-oriented analysis of processing methods, highlighting inconsistencies across studies and identifying key technological trade-offs. Particular attention is given to the relationship between processing parameters and the stability of bioactive compounds.

This study investigates the use of shredded Pinus sylvestris (Scots pine) cones as a partial replacement for industrial wood chips in the surface layers of three-layer particleboards. Boards were produced at a density of 700 kg/m³ and thickness of 16 mm using urea-formaldehyde resin, with cone particles replacing 10–60% of wood chips in the outer layers. Mechanical tests showed that all boards met EN 312 flexural strength requirements, with up to 15% improvement in surface screw pull-out resistance at the highest cone content. SEM analysis revealed that pine cone particles have a complex, entangled fibrous structure, unlike conventional chips, enhancing mechanical interlocking with the resin. This improved interfacial bonding contributes to better stress transfer and reduced porosity in the outer layers. Additionally, boards gained unique aesthetic features from the natural coloration of cones. The results support the use of underutilized biomass for sustainable, structurally sound, and visually appealing wood-based panels.

This article presents the results of the first stage of a four-phase research program aimed at the comprehensive evaluation and enhancement in the functional properties of polymeric packaging films intended for active food packaging systems through their modification with detonative nanodiamonds (DND). Stage I involved the characterization of ten commercial single- and multi-layer films without the addition of DND, differing in structure, base material, thickness, and intended application. The scope of analyses included the assessment of biological and physicochemical properties relevant to food contact, such as surface wettability (contact angle), thermal stability (TGA, DSC), antimicrobial and antiviral activity (using E. coli and M. luteus models), as well as the quality of thermal seals examined by SEM. Biological activity was assessed in accordance with ISO 22196:2011. The results revealed significant differences among the tested samples in terms of microbiological resistance, surface properties, and thermal stability. Films with printed layers exhibited the highest antimicrobial activity, whereas some polypropylene samples showed no activity at all or even supported microbial survival. Cross-sectional analysis of welds indicated that the quality of thermal seals is strongly dependent on the surface properties of the base material. The obtained results provide a reference point for subsequent research stages, in which DND-modified films will be analyzed regarding their effects on mechanical, barrier, and biological properties. Preliminary trials with nanodiamonds confirmed their high application potential and the possibility of producing films with increased hydrophilicity or hydrophobicity and durability, which are crucial for the development of modern active food packaging systems.

The incorporation of bioactive compounds into food products represents a promising approach to enhance their functional and health-promoting properties. However, many bioactive compounds, such as polyphenols, essential oils, carotenoids, and omega-3 fatty acids, are highly sensitive to environmental factors, including temperature, oxygen, and light, which limits their direct application in the food industry. Microencapsulation has emerged as an innovative strategy to overcome these challenges by protecting bioactive compounds, improving their stability, controlling their release, and masking undesirable flavors or odors. This article reviews recent advances in microencapsulation techniques, including spray-drying, freeze-drying, coacervation, and innovative methods such as nanoencapsulation and electrospinning. Particular attention is given to the influence of encapsulated bioactive compounds on the physicochemical characteristics, texture, color, and sensory attributes of various food matrices. Furthermore, the paper highlights industrial perspectives, emphasizing the scalability of these techniques, regulatory considerations, and their role in the development of clean-label, functional, and sustainable food products. The findings underline the potential of microencapsulation as a key technology for the next generation of functional foods, bridging consumer expectations with industrial feasibility.

Mechanical processes such as mixing, extrusion, and drying are key operations in food engineering, with a significant impact on product quality and process efficiency. The increasing complexity of food materials—due to non-Newtonian properties, multiphase structures, and thermal–mechanical interactions—requires advanced modeling approaches for process analysis and optimization. Computational Fluid Dynamics (CFD) has become a vital tool in this context. This review presents recent progress in the use of CFD for simulating key mechanical operations in food processing. Applications include the analysis of fluid flow, heat and mass transfer, and mechanical stresses, supporting improvements in mixing uniformity, energy efficiency during drying, and optimization of extrusion components (e.g., shaping dies). The potential for integrating CFD with complementary models for system-wide optimization is also discussed, including challenges related to scale-up and product consistency. Current limitations are outlined, and future research directions are proposed.

The need for renewable and biodegradable materials for packaging applications has grown significantly in recent years. Growing environmental worries over the widespread use of synthetic and non-biodegradable polymeric packaging, particularly polyethylene, are linked to this increase in demand. This study investigated the degradation properties of low-density polyethylene (LDPE), a material commonly used in packaging, after incorporating various natural fillers that are sustainable, compatible, and biodegradable. The LDPE was mixed with 2.5, 5, and 10 wt.% of sawdust, cellulose powder, and Nanocrystalline cellulose (CNC). The composites were melted and mixed using a twin-screw extruder machine with a screw speed of 50 rpm at 190 °C to produce sheets using a specific die. These sheets were used to prepare samples for rheological tests that measured the viscosity curve, the flow curve, and a non-Newtonian mathematical model using a capillary rheometer at 170, 190, and 210 °C. X-ray diffraction analysis was carried out on the 5 wt.% samples, and a short-term degradation test was conducted in soil with a pH of 6.5, 50% humidity, and a temperature of 27 °C. The results revealed that the composite melts exhibited non-Newtonian behavior, with shear thinning being the dominant characteristic in the viscosity curves. The shear viscosity increased as the different cellulose additives increased. The 5% ratio had a higher viscosity for all composite melts, and the LDPE/CNC melts showed higher viscosities at different temperatures. The curve fitting results confirmed that the power-law model best described the flow behavior of all composite melts. The LDPE/sawdust and cellulose powder melts showed higher flow index (n) and lower viscosity consistency (k) values compared with LDPE/CNC melted at different temperatures. The sawdust and powder composites had greater weight loss compared with the LD vbbPE/CNC composites; digital images supported these results after 30 days. The degradation test and weight loss illustrated stronger relations with the viscosity values at low shear rates. The higher the shear viscosity, the lower the degradation and vice versa.

The need for renewable and biodegradable materials for packaging applications has grown significantly in recent years. Growing environmental worries over the widespread using of synthetic and non-biodegradable polymeric packaging, particularly polyethylene linked to this increase in demand. This work focuses on the degradation of the low-de,nsity polyethylene LDPE properties which is basically widely used in the packaging, after adding different natural fillers, which is sustainable, compatible, and biodegradable natural polymers .The LDPE was mixed with (2.5, 5, and 10) wt% of each (sawdust, powder cellulose, and Nano crystalline cellulose CNC). The composites melted and mixed using a twin-screw extruder machine with a screw speed of 50 rpm at 190 C, to produce sheets through a specific die. These sheets used to prepare samples for rheological test through viscosity curve, flow curve and non-Newtonian mathematical model using capillary rheometer at 170, 190,and 210oC. X-ray diffraction and degradation tests at short period carried out in soil with a pH of 6.5 and 50% humidity at 27°C. The results showed that the composites melts were non-Newtonian and the shear thinning behavior dominant during viscosity curves. The shear viscosity increases with the different cellulose additives increasing. The 5% ratio indicated higher viscosity for all composites melts and the LDPE\CNC melts showed higher viscosity at different temperatures. The curve fitting was proved that the suitable model for all flows of the composites melts was power law .The LDPE\ sawdust and powder cellulose melts showed higher flow index n and lower viscosity consistency k compared with the LDPE\CNC melt at different temperatures. The sawdust and powder composites indicate higher weight loss compared with the CNC/LDPE composites, these results supported by digital images after 30 day. The degradation test and weight loss illustrate stronger relation with the viscosity values at low shear rate. The higher the shear viscosity the lower the degradation and vice versa.

The purpose of this study was to investigate the effect of the addition of graphene (G) and graphene oxide (GO) to polyethylene film on the lipid oxidation level and sensory quality of African catfish fillets during refrigerated storage. The study was conducted on de-skinned fillets from a local farm. A composite film with 0.1%, 0.6%, and 1% G nanoplatelets and 0.1% GO nanoplatelets was used to package the fillets. The film was obtained using the free-blowing vertical upward method. The fillets were stored in polyethylene bags at 4 °C, and tests were conducted on the day of packaging and after 3, 7, 10, and 14 days of refrigerated storage. The peroxide number, anisidine number, and Totox index were determined in the extracted lipids using the Bligh and Dyer method. Sensory analysis of the fillets was carried out using the spot method and sensory profiling. Global migration for the film was also investigated. After 14 days, fillets packaged in the plain film exhibited, on average, 50%–100% higher lipid oxidation indices than those packaged in the film with G and GO. The film with 1% G and 0.1% GO additive showed the best properties for retarding the formation of aldehydes and ketones in lipids during fillet storage. There was no significant effect of the addition of nanomaterials to the film on the sensory quality of the fillets. The global migration did not exceed the allowed limit of 10 mg/dm² for any of the films. Composite films with nanomaterials have great potential as packaging in slowing down oxidation processes in foods.

The constantly increasing need of environmental protection causes the growth of demand on manufacture of environment-friendly packaging which would prolong the shelf –life of the products inside, and which would be produced from solid and sustainable packaging materials. It is important nowadays to avoid food wastage and contamination of the environment. The answer to the mentioned requirements may be found in the innovative approaches such as edible films, biopolymers or the application of additives, allowing longer use of food. Active packagings create a new path of food packaging, concentrated on creation of multi-functional system via formulation of active substances in polymer matrix of polymer packaging. The discussed packaging has a great potential for the application in contact with food due to their positive effect on ecological problems and other unique properties. The aim of the present paper is to discuss the modern solutions in production of biopolymers, employed in production of food packaging and development of more and more functional packaging. In the review, the activities connected with the creation of more ecological and functional, environment-friendly packagings have been submitted and the related barriers have been indicated.