معرفی
Ewa Huszcza is a Professor at the University of Wrocław, affiliated with the Department of Biocatalysis and Food Chemistry within the Faculty of Biotechnology and Food Science. She specializes in organic chemistry, biochemistry, and natural product synthesis, with a focus on flavonoid and chalcone derivatives.
Her research interests include enzymatic catalysis, glycosylation pathways, and the application of biocatalysts in synthesizing bioactive compounds. She has collaborated extensively with researchers like Jarosław Popłoński and Tomasz Tronina on projects involving flavonoid methylation and glycosylation mechanisms.
Dr. Huszcza has authored or co-authored over 50 patents since 2016, many of which address novel methods for preparing flavonoid derivatives with potential applications in food science and pharmaceuticals. Recent work includes methods for synthesizing 5,7,4'-trihydroxy-8-methoxyflavone and other complex molecules using enzymatic processes.
Her contributions to biocatalysis and food chemistry have advanced understanding of natural product modification and industrial enzyme applications. She actively participates in interdisciplinary collaborations to bridge chemical synthesis and biological systems.
