International Research Visitors at the Wroclaw University of Economics and Business – Summer 2025 Cohort

a Master’s student in Food Technology and Nutrition from Kosovo, is working on sourdough fermentation technology and the use of legumes in bakery products. His research contributes to ongoing projects within the food science research group and is supervised by Prof. Joanna Harasym.

a Master’s student in Food Technology at the University of Tetovo (North Macedonia), is developing and characterising innovative pasta enriched with pumpkin flesh and pumpkin skin flour. The study evaluates the technological, nutritional, and quality parameters of the resulting formulations and supports the valorisation of food by-products in line with circular economy principles. She is supervised by Prof. Joanna Harasym.

a university lecturer, researcher, and sustainability consultant from Peru pursuing a PhD in Tourism at the Universidad Complutense de Madrid, is conducting research on sustainability and innovation management. Her mobility is supervised by Dr. hab. Izabela Michalska-Dudek and Dr. Paulina Graczyk. The visit aims to advance her doctoral research, initiate joint research outputs, and establish a long-term academic partnership between WUEB and her home institution.

Full Professor of Agricultural, Food, and Environmental Microbiology at Università Politecnica delle Marche (Ancona, Italy), is conducting research on edible flower microbiomes in collaboration with Prof. Joanna Harasym. The project focuses on the isolation and characterisation of lactic acid bacteria with potential applications in sustainable food fermentation. The visit builds on an established research partnership and is expected to result in a shared microbial resource, a joint scientific publication, and future collaborative European funding applications.

a PhD candidate at the University of Bayreuth and the Leibniz Institute for Horticultural Science (Germany), is evaluating the functional application potential of Ulva compressa biomass cultivated in regional saline groundwater — an approach developed within the food4future project as a sustainable alternative to conventional seaweed aquaculture. Under the supervision of Prof. Joanna Harasym, the work involves assessment of chemical characteristics, techno-functional properties, and antioxidant activity of the biomass, with a view to a joint publication and the development of long-term cooperation in food chemistry and functional ingredients.

a Master’s student in Nutritional Science at the University of Potsdam completing her thesis at the Leibniz Institute of Horticultural Science (Germany), is evaluating Halochlorella rubescens as a functional food ingredient in comparison with Chlorella vulgaris. The analytical programme includes antioxidant profiling (TPC, ABTS, DPPH assays) and compositional analysis (Kjeldahl protein, carotenoid quantification), supervised by Prof. Joanna Harasym. The aim is to generate a complete comparative dataset and lay the groundwork for a joint research output between the partner institutions.

Professor of Management at Manisa Celal Bayar University (Türkiye), is collaborating with WUEB researchers on topics in organisational behaviour, leadership, and contemporary workplace challenges. Supervised by Dr. hab. Andrzej Sztando and Dr. hab. Katarzyna Piwowar-Sulej, the visit focuses on the development of a joint research concept and the preparation of a manuscript for submission to a scientific journal. It is also expected to result in the identification of future collaborative research opportunities and the strengthening of institutional ties between the two universities.