Malgorzata Nowacka

Malgorzata Nowacka is a Professor at the Department of Food Engineering, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW). Her research focuses on advanced drying technologies, food preservation, and valorization of food processing byproducts.

• Primary Affiliation: Warsaw University of Life Sciences (WULS-SGGW), Poland
• Research Pillars: Drying Technologies, Ultrasound Applications, Bioactive Compounds, Food Packaging Innovations

Recent research trends highlight her work in hybrid drying methods combining ultrasound and pulsed electric fields, optimization of drying processes using Response Surface Methodology, and sustainable valorization of spent osmotic solutions. Her studies frequently explore texture analysis and chemical composition changes in dried foods.

Co-authors include prominent collaborators like Anna Kot, Anna Onopiuk, and Sabina Galus. ORCID ID: 0000-0003-4689-6909.