Monika Przeor, PhD, is a food technologist and researcher at the Department of Gastronomy Science and Functional Foods, Poznań University of Life Sciences, where she has worked since 2016. She earned her PhD in Food Technology in 2017 and has served as Head of the Section of Young Scientific Staff in the Polish Society of Food Technologists since 2015.
She has completed specialized training in a Mentoring Programme (2023), Nutritional Consulting (National Food and Nutrition Institute, 2019), Nutrigenomics (2016), Animal Testing Procedures (2016), and Modern Chromatographic Techniques (2015). Dr. Przeor’s research focuses on novel and functional foods, particularly those supporting the prevention and treatment of lifestyle diseases. Her work explores bioactive plant materials and medicinal plants rich in antioxidants and antidiabetic compounds. More recently, she has investigated the digestibility of novel food ingredients.
Dr. Przeor actively collaborates with the food industry, implementing scientific findings into practice—mainly in developing health-promoting fruit, vegetable, snack, and confectionery products. She has managed or co-led numerous EU- and regionally funded projects and holds seven patents, three implemented food products, and six patent applications. Dr. Przeor is the author or co-author of 45 scientific papers and 80 conference contributions.