Discipline: food and nutrition technology. Web of Science Core Collection: h-index: 21, number of publications: 69, number of citations: 1,225. SciVal: Output in 10% Citation Percentiles (%): 9.42%. Normalized Field-Weighted Citation Impact (FWCI) index for publications in 2012-2021: 1.17.
Professor Budryn’s research interests concern foods used in the prevention of civilization diseases, as well as the elimination of artificial preservatives and plastics used to store food. Research includes isolation and identification of health-promoting food ingredients, determination of the biological activity of nutraceuticals, application of bioactive ingredients in health-promoting foods and increasing their content in raw materials and stability during food processing and storage. Her work is used as innovative solutions in the production of functional foods with health-promoting characteristics, especially for the elderly.
Her scientific achievements include 5 chapters in monographs, 70 publications, 8 patents, as well as many expert opinions, opinions and reviews prepared for research funding institutions, universities, courts and entrepreneurs. She has supervised 3 successfully completed doctoral dissertations. As part of the competitions financed by the National Center for Research and Development, the Polish National Science Center and the Polish Agency for Enterprise Development, she implemented 17 scientific projects, six of which she managed. Her research on packaging food with health-promoting features has been implemented in enterprises operating mainly in the Lodz region.
Professor Budryn cooperates with foreign science centers in Canada and Spain. She has completed 2 industrial placements and one science internship in Germany. She is a member of the Polish Society of Food Technologists and the Polish Society of Calorimetry and Thermal Analysis. For her achievements in science and research work, she has been awarded the prize of the Rector of Lodz University of Technology several times.