Agnieszka Orkusz

Prof. Agnieszka Orkusz is a full professor at the Department of Biotechnology and Food Analysis, Wrocław University of Economics. Her research focuses on food chemistry, microbiology, and nutritional science with emphasis on meat quality, fermented foods, edible insects, and gluten-free alternatives. She has conducted extensive studies on food storage technologies, sensory analysis, and consumer acceptance of novel food products.

Her work spans over 80 peer-reviewed articles since 2000, covering topics like poultry and goose meat quality, cheese microbiology, and dietary patterns in institutional settings. She has developed methods to evaluate functional properties of alternative flours and pioneered research into cultural perceptions of entomophagy in Slavic regions.

Key areas of expertise include:

• Food storage and preservation technologies
• Microbial dynamics in fermented foods
• Nutritional profiling of alternative protein sources
• Consumer behavior regarding new food products