Anna Diowksz

Anna Diowksz is a Professor at the Institute of Fermentation Technology and Microbiology, part of the Faculty of Biotechnology and Food Sciences at Lodz University of Technology. Her research focuses on fermentation technology and bread production methodologies.

• Affiliation: Lodz University of Technology
• Department: Institute of Fermentation Technology and Microbiology
• School: Faculty of Biotechnology and Food Sciences

Professor Diowksz specializes in sourdough-based bread production and Polish traditional breads. She has contributed to collaborative research within the COST project SOURDOMICS, which connects sourdough research centers across Europe.

Publications:

• Chapter: 'Traditional Polish Breads' (2023) in Traditional European Breads (Springer)

Research Trends: Her work bridges biotechnology, food science, and microbial fermentation in bread-making processes.