Dorota Piasecka-Kwiatkowska is a scientist specializing in food biochemistry, food allergenicity, and analytical methods used in food science. She heads the Department of Food Biochemistry and Analysis at the Poznań University of Life Sciences, where she leads research on food safety, allergen detection, and biochemical determinants of food quality. Her work focuses on the molecular mechanisms of food allergenicity, particularly fruit allergens, immunoreactive proteins, and factors shaping allergenic potential, including food matrix composition and processing conditions. She investigates how thermal and technological treatments modify protein structure, allergenicity, and bio accessibility, and how allergens interact with bioactive food components, such as polyphenols. She has extensive expertise in immunochemical and analytical techniques, including ELISA, Western blotting, and precipitation-based assays, applied to complex food systems. Her research also encompasses bioactive compounds, antioxidant properties, and nutritional quality.
Prof. Piasecka-Kwiatkowska has published widely in high-impact international journals in food science, molecular biology, nutrition, and food safety. She currently serves as Vice President of the Polish Society of Food Technologists, is a member of the Committee on Food Science and Nutrition of the Polish Academy of Sciences, and acts as an expert in food science and nutrition for the Polish Accreditation Committee.