Monika Modzelewska-Kapituła

Monika Modzelewska-Kapituła is a Professor at the Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Poland. She holds a PhD in Engineering (dr hab. inż.) and is actively engaged in research, teaching, and PhD supervision in food technology and nutrition. Her work is widely published, with over 80 scientific articles and significant citation metrics.

Research Interests: Her research spans meat science, food processing technologies, and food safety. She investigates thermal treatments (e.g., sous-vide, marinating), meat quality enhancement, collagen behavior, fatty acid composition, and microbial safety in meat and dairy products. She also explores probiotics, prebiotics, and synbiotics in food systems.

The recent articles highlight a strong focus on sustainable meat technologies, alternative curing methods, and the impact of processing on nutritional and sensory quality. Her work bridges industrial application and scientific rigor, particularly in meat and fish products.

Scientific Recognition:

• ORCID: 0000-0001-7258-1084
• ResearchGate profile with over 11,000 reads and 955 citations
• H-index: 16 (Google Scholar), 11 (Scopus/WoS)

Advising & Grants: She currently supervises one doctoral student and is open to mentoring both Polish and international PhD candidates. Funding and laboratory infrastructure are available for proposed research projects, indicating active grant support and institutional backing.

Labs & Teams: She is embedded in the Department of Meat Technology and Chemistry, collaborating with experts in meat science, food microbiology, and nutrition. Her team investigates meat quality, processing technologies, and food safety, contributing to both academic and industrial advancements.