Agnieszka Kita is a researcher at the Department of Food Storage and Technology at the Wrocław University of Environmental and Life Sciences (Poland). She is a Full Professor in Food Science and Technology and, since 2019, has led the “Food and Health” research group at UPWr.
Her research focuses on the quality and safety of plant-based food products during processing and storage. Her main areas of interest include frying processes, frying fats, and the use of natural extracts as antioxidants. She works on the development of novel snack products and studies food safety issues such as acrylamide and glycidyl esters.
She also uses coloured-flesh potatoes as raw materials in food processing.
Her work covers the quality and stability of cold-pressed oils, shelf life of food products, and the use of food by-products as sources of antioxidants, proteins, and natural additives. She is also active in sensory science, with experience in sensory evaluation and consumer research. She has authored over 150 peer reviewed scientific papers and invited book chapters.
She served as President of the Polish Food Technologists’ Society (PTTZ) from 2016 to 2021 and is a member of the Committee of Food Science and Technology of the Polish Academy of Sciences. Since 2024, she has chaired the Section of Food Sensory Analysis of PTTZ, representing Poland in the European Sensory Science Society (E3S).