Dr hab. inż. Mirosława Teleszko, prof. UEW
Food & Nutrition
Specialist in plant-based and fermented food technology and alternative protein sources. Holds a postdoctoral degree (habilitation) in agricultural sciences, in the discipline of food technology and nutrition, and is a professor at Wroclaw University of Economics and Business (WUEB) in the Department of Food Technology and Nutrition. Has over 15 years of experience in research using chromatographic and spectrophotometric techniques and in designing product innovation for the food sector. Has led and contributed to projects funded by European sources (POIG, RPO WD, NCN) and the INTEREKON research excellence programme. Co-developer of an industrially implemented product innovation: curd-cheese substitutes made from hemp seed. Recipient of the Polish Ministry of Education and Science Award for implementation activity (2024) and the NOT Award for outstanding technical achievement (2023).
Do you need an interview or an expert comment?
Get in touch with our expert.
Industry specialisation
- Plant-based and fermented food
- Upcycling in the food sector
- Alternative proteins
- Bioactive compounds
- Novel food
- Product innovation design for the Food Tech sector
Services for business
- Development and deployment of innovative food products (R&D plus industrialisation)
- Expert assessment of food composition, quality and safety
- Research on functional food and nutraceuticals
- Scientific-business consulting and R&D partnerships
Research, recognition and membership
- Research areas include bioactive compounds in plant-derived food (identification, transformation, in vitro activity), design of innovative food products, plant-based alternative proteins and their role in food systems, the use of fermentation processes to shape the sensory and nutritional properties of plant-based dairy substitutes, and the valorisation of by-products from the oilseed industry.
- H-index: 16 (Web of Science). Extensive experience delivering externally funded projects, including as a contributor to a European project under POIG (POIG.01.01.02-00-061/09), to MRiRW-funded projects (RRe-02952/11/28 and RRe-029-22-2787/10) and an RPO WD project (RPDS.01.02.01-02-0038/20); and as principal investigator on an NCN project (UMO-2013/09/N/NZ9/00222) and an MNiSW project under the INTEREKON research excellence programme (RN.COBN.RID.714.2022.5PFIT). Member of the Wroclaw branch of the Polish Society of Food Technologists (PTTŻ).
- Co-developer of an industrially implemented product innovation: curd-cheese substitutes made from hemp seed (project RPDS.01.02.01-02-0038/20, delivered in partnership with Biotreco sp. z o.o., Bielany Wrocławskie). Recipient of the Polish Ministry of Education and Science Award for implementation activity (2024) and the NOT Award for outstanding technical achievement (2023).
Selectes projects and services
- Collaboration with Biotreco sp. z o.o. – product deployed by the company
In 2022 the partner began production and sale of the first hemp-seed-based curd-cheese substitutes in Poland: high in nutritional value and suitable for vegans and people with lactose intolerance or allergies to plant proteins (soy, nuts). The products were promoted at the Warsaw Food Expo / Euro Gastro international food trade fair in Nadarzyn (17–19 May 2022). Type: R&D implementation project. Year: 2022.
Related materials
Nie znaleziono wpisów
Wrocław University of Economics and Business
WUEB focuses its research on six key pillars: analytical economics and finance; management and quality; digital economy and data science; sustainable supply chains; food technology; and public policies supporting ESG. Interdisciplinary teams combine expertise across fields and translate research results into solutions ready for implementation.
As an entrepreneurial university, we co-create value together with business—from rapid expert consultations to long-term R&D programmes. Our interdisciplinary teams deliver advanced data analyses, ESG and quality audits, business models, and solutions based on AI and the green transition; we measure outcomes with shared KPIs such as partner satisfaction, implementation value, and relationship durability.
Through a “one-stop” approach, we connect experts, research infrastructure, and technology transfer managers to provide ready-to-use recommendations and solutions at the pace required by the market.
