Education
Sabina Lachowicz-Wiśniewska has established a strong academic foundation in food technology, nutrition, health sciences, and biomaterials research through advanced scientific training and interdisciplinary research activities. Her educational and research background reflects a combination of analytical chemistry, food science, dietetics, and functional biomaterials engineering. Through her doctoral and postdoctoral academic development, she gained expertise in plant-derived bioactive compounds, polyphenols, anthocyanins, probiotics, prebiotics, and innovative functional food systems. Her academic progression demonstrates a commitment to integrating nutrition science with advanced biomaterial applications aimed at improving human health and preventive nutrition strategies. In addition to her formal qualifications, she has strengthened her expertise through international scientific collaborations and research appointments at globally recognized institutions, including the University of British Columbia, CSIC Nutrition, the University of Sevilla, and the IMDEA Materials Institute. Her educational journey has enabled her to build a multidisciplinary scientific profile that bridges food science, nutraceutical development, public health, and material sciences. This broad academic preparation has supported her ability to conduct innovative research focused on bioavailability, antioxidant activity, controlled release systems, and the development of advanced functional food technologies.
Professional Experience
Sabina Lachowicz-Wiśniewska has extensive professional experience as an Associate Professor, Research Associate, and international research project manager. Her career demonstrates strong involvement in both academic research and applied industry-oriented innovation. She has participated in more than ten national and international projects as a project manager, co-investigator, expert, fellow, and supervisor, reflecting her leadership capabilities in multidisciplinary scientific environments. Her professional activities include managing advanced research initiatives focused on microencapsulation technologies, functional food systems, synbiotics, plant bioactive compounds, and controlled-release biomaterial applications. She has also collaborated with industry partners in projects related to chokeberry juice optimization, sulfur-free wine production, and gluten-free functional raw materials, contributing to the transfer of scientific research into practical food and nutrition solutions. Her scientific productivity includes approximately 176 peer-reviewed publications and nearly 200 conference presentations, demonstrating sustained research excellence and international scientific engagement. In addition to her research activities, she has served in several editorial and scientific leadership roles, including editorial board memberships, guest editor appointments, and participation in reviewer panels for scientific journals and research funding organizations. Her professional profile is further strengthened by collaborations with leading universities, medical institutions, and research centers across Europe and Canada. Through these experiences, she has contributed significantly to interdisciplinary research, scientific mentorship, innovation management, and the advancement of nutrition and biomaterials science.
Research Interests
The research interests of Sabina Lachowicz-Wiśniewska focus on the intersection of food technology, nutrition science, biomaterials engineering, and health-oriented functional systems. Her work primarily investigates plant secondary metabolites, including polyphenols and anthocyanins, and their role in improving human health through functional food applications. She has extensive expertise in probiotics, prebiotics, synbiotics, and innovative microencapsulation systems designed to enhance the stability, bioaccessibility, and bioavailability of bioactive compounds. A major area of her research involves the development of layer-by-layer biopolymer systems and controlled-release technologies that improve the delivery and effectiveness of nutraceutical ingredients. Her studies also explore antioxidant, anti-inflammatory, antidiabetic, and anti-obesity activities associated with plant-derived compounds and functional food ingredients. In addition, she is actively involved in research related to precision nutrition and public health, aiming to create scientifically validated dietary strategies that support disease prevention and overall wellness. Her multidisciplinary research integrates analytical chemistry, in vitro biological models, food engineering, and biomaterial characterization to address modern challenges in nutrition and health sciences. Through innovative methodologies and collaborative international projects, she continues to contribute to the development of advanced functional foods and sustainable health-promoting technologies with both scientific and industrial relevance.
Award and Honor
Sabina Lachowicz-Wiśniewska has earned significant recognition for her contributions to food science, nutrition, and biomaterials research through her scientific achievements, leadership roles, and international collaborations. Her strong publication record, citation impact, and editorial contributions reflect her standing within the global scientific community. She has achieved a notable Scopus h-index and a high citation count, demonstrating the influence and relevance of her research in functional foods, nutraceuticals, and bioactive compound delivery systems. Her involvement in prestigious international projects funded by major scientific organizations highlights the trust placed in her expertise and leadership capabilities. In addition to her research accomplishments, she has received recognition through appointments as guest editor, editorial board member, and scientific reviewer for internationally indexed journals and research funding bodies. Her contributions to interdisciplinary research and innovation have positioned her as a respected expert in the fields of food technology and preventive nutrition. She has also played important roles in scientific councils, doctoral and habilitation committees, and academic evaluation panels, reflecting her professional reputation and commitment to scientific excellence. Her international collaborations with universities, research institutes, and industry partners further emphasize the global impact of her work and her active participation in advancing scientific knowledge and innovation.
Conclusion
Sabina Lachowicz-Wiśniewska represents a distinguished researcher whose career combines scientific innovation, interdisciplinary collaboration, and impactful contributions to food technology, nutrition, and biomaterials science. Her expertise in bioactive compounds, functional food systems, and controlled-release technologies has contributed significantly to the advancement of preventive nutrition and health-oriented research. Through extensive publications, international projects, editorial leadership, and collaborative scientific initiatives, she has demonstrated consistent excellence in both academic and applied research environments. Her work not only advances scientific understanding but also supports the development of practical solutions for improving food quality, human health, and nutraceutical innovation. With a strong international profile and a multidisciplinary research approach, she continues to make meaningful contributions to global scientific progress and the future of functional food and health sciences.