doctor in the discipline of food and nutrition technology
priority research area: MoleculeTech
Scientific achievements
Dr Eng. Dominika Kajszczak from the Faculty of Biotechnology and Food Sciences at Lodz University of Technology is a specialist in food technology and human nutrition, as well as in research on plant-derived bioactive compounds. Her scientific output includes 22 publications listed in the JCR. In her research, she uses advanced analytical methods, including liquid chromatography coupled with mass spectrometry, to identify and characterize phenolic compounds present in plant materials.
Research profile and research directions
Her scientific interests focus on the evaluation of the biological properties of natural food components, with particular emphasis on phenolic compounds and their influence on lipid and carbohydrate metabolism. Dr Kajszczak conducts research on the antioxidant, antidiabetic, and health-promoting potential of plant materials, including guelder rose (Viburnum opulus L.), chokeberry, and vegetables from the Brassicaceae family.
Among her most significant achievements is the characterization of the phytochemical composition and biological activity of the bark, flowers, and fruits of guelder rose. These studies demonstrated the potential of phenolic compounds from this plant material in the prevention of metabolic diseases, including their influence on enzymes involved in carbohydrate digestion and lipid metabolism. She is currently developing research on the ability of vegetables and their bioactive components to modulate fat digestion in in vitro models, including the use of hen egg yolk as a natural lipid source.
Honours and recognition from the scientific community
Dr Kajszczak led the FU2N project “Phenolic compounds as cholesterol esterase inhibitors”, carried out in 2024, and participated in an NCN project focused on the influence of guelder rose fruit components on lipid metabolism and adipogenesis. She received funding through the NCN MINIATURA 10 programme for a project investigating the effects of leafy vegetables on lipid digestion and obesity prevention. Her work contributes to the development of knowledge in the field of functional foods, nutraceuticals, and the use of natural plant ingredients in the prevention of metabolic diseases.
In her scientific activity, she also supports interdisciplinary research teams by performing chromatographic analyses and determining phenolic compound profiles for other scientific centres. She has also obtained the microcredential “Designing Micromodules and Issuing Microcredentials: Requirements and Quality Assurance System in Higher Education”, confirming her competence in designing teaching micromodules and microcredential systems in higher education.