Małgorzata Korzeniowska

Małgorzata Korzeniowska is a Professor at the University of Wrocław's Department of Functional Food Product Development within the Faculty of Biotechnology and Food Science. Her work focuses on food technology, nutrition, and sustainable utilization of agricultural byproducts. She has collaborated extensively with researchers like Maciej Oziembłowski and Aneta Wojdyło on topics ranging from edible insects to meat quality. Her research emphasizes functional food development, antioxidant properties of plant-based additives, and consumer behavior studies across multiple countries. Over 43 publications and 15+ international collaborations highlight her contributions to food science and public health.

Research interests include:

• Functional food product development
• Antioxidant and bioactive compound analysis
• Edible insects as sustainable protein sources
• Meat quality improvement through dietary modulation
• Sensory and consumer science

Her articles span innovative food formulations (e.g., palm wine analogues), health-motivated food choices, and technical advancements in food processing. Notable projects include the EISuFood initiative on edible insects and EATMOT studies on food choice motivations. She actively promotes industry-academia collaboration through hackathons and open innovation frameworks.