My main research ambition is to contribute in answering the question: “What structure-function characteristics predispose some proteins to become a food allergen and how may this be altered by food processing?” Understanding these mechanisms would allow to predict the allergenicity and pro-inflammatory potential of proteins. Transfer of such scientific advances to food industry and health sector would significantly increase food safety and improve the prevention of food-related inflammatory diseases.

I started my research carrier in a group of professor Kostyra at the University of Warmia and Mazury (Olsztyn, Poland). My PhD project was performed at University of Warmia and Mazury in Poland as a part of the EuroPrevall project “The prevalence cost and basis of food allergy in Europe” (EU 6th FP, FOOD-CT-2005-514000; coordinator prof.dr. C. Mills). During my PhD (obtained in 2010) I investigated the impact of processing on physicochemical and immunological properties of proteins. I showed the effect of heat treatment and Maillard reactions on the structure and immunogenic properties of major food allergens (Ara h 1, Ara h 2/6, Cor a 11, Gly m5/6). This outcomes strongly emphasised a need for a deeper study on  Maillard reaction-related changes in protein structure and its biological consequences.

To build up my professional experience I successfully applied for the Marie Curie Intra-European Fellowship. During Marie Curie post-doc project (2012 – 2015) at Cell Biology and Immunology Group I gained experience in immunology, allergology and cell biology allowing me to broaden the spectrum of my research. This experience together with the cooperation with clinicians allowed me to perform the study on effect of Maillard reaction and food processing on allergenic potential of soy proteins.

This research path I would like to continue and expand in the next post-doctoral project which I am involved in titled “Immunogenic Properties of Heated and Glycated Cow’s Milk Protein – Effect on Initiation and Resolution of Cow’s Milk Allergy”. Bridging the knowledge gap by identification of structure-related molecular mechanisms of MRP-induced inflammation associated a.o. with the development of (food) allergy is an ultimate goal in this project..

Sep 2015 - now Post-doc researcher in the STW project titled "Immunogenicity of heated and Advanced Glycated cow’s milk End-products" .

Sep 2015 - Dec 2015 Post-doc researcher in the project titled "Processing of milk hydrolysated and cow's milk allergy: the role of glycation and aggregarion" finansed by Friesland Campina.

Oct 2012- Sep 2015 Management of individual Marie Curie post-doctoral project titled “The influence of processing method on the pro-inflammatory properties of food and pathogenesis of food-related diseases”

Dec 2008 – Sep 2010 Management of individual research project for outstanding PhD students funded by Polish Ministry of Science and Higher Education titled “Influence of glycation on biological properties of 7S globulin isolated from peanuts  (Arachis hypogeae L.)”.     

Oct 2005 – Jun 2010 Participation in the EuroPrevall project – “The prevalence cost and basis of food allergy in Europe” (EU 6th FP, FOOD-CT-2005-514000). Theme 3 : Allergen structure and the Food Matrix. EuroPrevall was an EU-funded multidisciplinary integrated project (IP) involving 17 European member-states

Oct 2005 – oct 2001 Participation in the following research projects funded by Polish Ministry of Science and Higher Education: (1) “The influence of opioid peptides derived from different genetic variants of bovine casein on the expression of MOP and DPPIV in the hybrid system in vitro with the use of Caco-2 cell line and PBMCs isolated from healthy and allergic donors”, (2) “The influence of human milk and milk formulas on the intestine functions of healthy and allergic neonates” (3) „Analysis of peptide fraction isolated from different types of baby formula with the concentration on biological properties of µ-opioid receptor agonist and antagonist peptides”. (4) “Biological role of ß-casomorphins and symptoms of food hypersensitivity in naturally fed infants”