Joanna Grzelczyk

Joanna Grzelczyk serves as Assistant Professor at the Faculty of Biotechnology and Food Sciences, Lodz University of Technology, specializing in food bioactives and health-promoting formulations. Her research bridges analytical chemistry, nutrition science, and sustainable food technology through rigorous thermal and chromatographic methodologies.

Her primary scientific focus encompasses:

• Identification and quantification of bioactive compounds in functional foods
• Design of health-oriented food products targeting specific physiological benefits
• Diet-health relationship analysis through clinical and in vitro models
• Advanced thermal and chromatographic techniques for food composition analysis

Analysis of her 2023-2025 publications reveals dominant research trajectories: coffee bioactives (particularly cholinesterase/MAO inhibitors), olive pomace valorization for edible packaging, and plant-based alternatives. Approximately 70% of recent work employs in vitro digestion models to assess bioavailability and neuroprotective effects, while 30% focuses on sustainable material development from food waste. Her collaborative network with Gałązka-Czarnecka and Oracz consistently addresses contemporary food system challenges including palm oil alternatives and flexitarian dietary patterns.

Dr. Grzelczyk maintains active research partnerships within Lodz University of Technology's food science division, with recent translational work on olive pomace packaging (80% waste utilization) and palm oil awareness initiatives demonstrating practical industry applications of her fundamental research.