Maryia Mishyna

Maryia Mishyna is an Assistant Professor in the Food Quality and Design department at Wageningen University & Research. Her research focuses on leveraging edible insects as sustainable protein sources and advancing food science through innovative biorefining and processing techniques. She explores topics such as protein functionality, iron bioavailability, and microbial inactivation in insect-derived products.

Her work emphasizes sustainable food systems, including biorefining of insect residues and optimizing processing methods like microfiltration and high hydrostatic pressure. Mishyna collaborates on projects addressing consumer acceptance of insect-based foods and circular economy applications.

• Key research areas: Edible Insects, Protein Processing, Food Safety, Biorefining
• Notable techniques: Pulsed electric field processing, microbial decontamination, biotransformation

Mishyna supervises multiple PhD candidates investigating insect-based nutrition, iron utilization, and novel food ingredients. She contributes to interdisciplinary projects funded through grants focused on sustainable protein sources and food innovation.

Her lab’s efforts aim to bridge gaps between edible insect science, food technology, and consumer adoption, with a focus on practical applications in circular food systems.