Ewa Pejcz

Dr. Eng. Ewa Pejcz is affiliated with the Department of Biotechnology and Food Analysis at Wrocław University of Economics. Her research focuses on enhancing food quality through biotechnological methods and functional ingredient integration. Key areas include optimizing bread and baked goods by incorporating plant-based materials (e.g., pumpkin, alfalfa seeds, coconut byproducts) to improve nutritional profiles, antioxidant content, and sensory attributes. She also investigates sustainable food production techniques, such as valorizing agricultural byproducts and modulating FODMAP levels in sourdough breads for dietary management. Her work bridges food science, biotechnology, and nutrition, emphasizing practical applications in baking and functional food development.

Notable projects involve:

• Developing composite flours with bioactive ingredients for enhanced bread quality
• Optimizing sourdough fermentation parameters for probiotic bread production
• Reducing acrylamide formation in baked goods through processing modifications
• Evaluating the nutritional impact of novel ingredients like Terminalia catappa kernels and breadfruit leaves

Her research trends highlight a focus on sustainable ingredient utilization, functional food innovation, and addressing dietary challenges through technological advancements. Collaboration with industry is evident in her applied research projects.