- Food Quality
- Food Safety
- Consumer Behavior
- +۴ مورد دیگر
Dr. Agnieszka Palka is a dedicated researcher at Gdynia Maritime University's Faculty of Entrepreneurship and Commodity Science, where she specializes in food quality and safety. Holding a Doctor of Engineering degree, she has established herself as a leading expert in frozen dessert technology and novel food ingredient adoption within the Polish market. Her work bridges commodity science with consumer behavior analysis to address contemporary food industry challenges. Her primary research interests include: Ice cream and sorbet formulation/quality assessment Edible insects as sustainable protein sources Consumer acceptance of functional foods Food safety in knowledge-based economies Market trends in dairy alternatives Dr. Palka's publication trajectory reveals strategic evolution from foundational ice cream market analysis (2012-2018) toward innovative ingredient research (2020-present), with edible insects emerging as a major focus since 2022. Her work consistently integrates sensory evaluation with psychological factors, demonstrating commodity science's relevance to food innovation. She actively contributes to academic discourse through book editing and conference organization, particularly in food quality development. While specific grant details aren't documented, her sustained output of 25+ publications since 2012 indicates robust research activity. Dr. Palka frequently collaborates with colleagues like Mazurek and Skotnicka on consumer studies, and has mentored student researchers on pandemic nutrition impacts and labor market competencies. Her editorial work on conference proceedings underscores leadership in advancing commodity science methodologies within Eastern European food research communities.

