Gosia Teodorowicz

Gosia Teodorowicz is an Assistant Professor at Wageningen University & Research's Department of Cell Biology and Immunology. Her research focuses on understanding how food processing affects protein allergenicity and inflammatory potential, particularly through Maillard reaction mechanisms. She holds a PhD from the University of Warmia and Mazury (2010), followed by a Marie Curie postdoctoral fellowship (2012-2015). Her work bridges food science and immunology, collaborating with clinicians to study cow's milk allergy and soy protein allergenicity.

• Education: PhD in Food Allergy Science (2010)
• Key Projects: STW-funded immunogenicity study (2015-present), Friesland Campina hydrolyzed milk project (2015)

Research interests include protein structure-function relationships, food matrix effects, and allergy prevention strategies. Her studies explore how thermal and chemical processes alter protein properties, impacting immune responses. Current projects investigate heated/glycated milk proteins' role in allergy initiation and resolution.

Teaching activities include courses such as 'Immunomodulation by Food and Feed' and supervising MSc research in cell biology and immunology. Her work contributes to safer food processing protocols and allergy management strategies.