Prof. dr hab. inż. Joanna Stadnik is a distinguished professor at the University of Life Sciences in Lublin (Uniwersytet Przyrodniczy w Lublinie), where she is affiliated with the Department of Meat Technology and Food Quality. She earned her MSc in Food Technology and Human Nutrition in 2001, followed by a PhD in food technology with a specialization in meat technology in 2005, and habilitation in 2014 in the field of food technology and nutrition, focusing on meat-derived products. In 2019 she was awarded the title of professor of agricultural sciences by the President of Poland.
Her research covers meat science and technology, notably the effects of technological treatments on meat quality, the use of probiotic cultures in fermented meats, formation and control of biogenic amines, and strategies to enhance nutritional and safety aspects of meat products. She has authored and co-authored numerous research papers, special issues, and book chapters on meat quality, bioactive peptides, and functional properties of meat and meat products.
Prof. Stadnik is actively involved in teaching and mentorship across food technology and related programs and holds leadership roles in professional societies. She was elected President of the Polish Society of Food Technologists (PTTŻ) for the 2026–2029 term, reflecting her significant contribution to food science and technology in Poland.