Prof. Magdalena Rudzińska, Ph.D., is a food scientist whose research focuses on food lipids, bioactive compounds, especially sterols, their occurrence in food products, changes during storage and processing, and their effects on the human organism. Her scientific achievements are the result of long-term, systematic research in lipid chemistry and food science. She collaborates extensively with researchers from leading Polish scientific institutions, including the Wrocław University of Environmental and Life Sciences, Warsaw University of Life Sciences (SGGW), the Plant Breeding and Acclimatization Institute – National Research Institute, and the National Research Institute of Animal Production in Balice, as well as with international partners from Canada, Germany, Latvia, Egypt, and India. After obtaining her D.Sc. degree, she successfully secured funding from the National Science Centre for competitive research projects entitled:
Liposomes with phytosterols as an innovative source of plant sterols with high thermo-oxidative stability and bioavailability in the digestive tract.
Analysis of biological properties and mechanisms of action for in vitro products formed during thermo-oxidative degradation of phytosterols and their esters;
Study of the physicochemical and biological properties of sterol glycerides and their products formed during thermal oxidation;