Maria Różańska, PhD is a researcher at the Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences. She has completed specialised training in a Tutoring Programme (2022–2025, Collegium Wratislaviense), studied Project Management at the Wroclaw University of Economics (2020-2021), and is currently the academic supervisor of the Food Technology Students’ Scientific Club. Her primary scientific interests focus on food chemistry and technology, especially the mechanisms and control of chemical changes during food processing, the formation of advanced glycation end-products arising from the Maillard reaction, and the enrichment of foods with biologically active compounds derived from plant raw materials.
