Krzysztof Dwiecki obtained his doctorate in food technology and nutrition in 2008 from Poznań University of Life Sciences (PULS). In the same year, he was employed at PULS as an assistant, and since 2009 as an assistant professor. In 2018, he received habilitation in agricultural sciences in the discipline of food technology and nutrition. Since 2021, he has been employed at PULS as an associate professor. His scientific interests encompass the role of association colloids in the autoxidation of vegetable oils and their influence on antioxidant activity; interactions between phenolic compounds and lipid membranes; interactions of polyphenols with proteins; and the application of quantum dots in food analysis. He completed research internships at the Latvia State Institute of Fruit-Growing in Dobele (Dobele, Latvia) and Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD) UMR QUALISUD (Montpellier, France). In the years 2017-2021, he was the leader of the National Science Centre OPUS research project No. 2016/23/B/NZ9/02793 entitled “The influence of association colloids on the antioxidant activity of native phenolic compounds and oxidative stability of rapeseed and soybean oil.” According to the Scopus database, his scientific publications have been cited 1463 times, and his Hirsch index is 20.
