We conduct innovative research on biotechnological methods that support the reproduction of aquatic organisms, thus contributing to both sustainable aquaculture and the conservation of aquatic biodiversity.
One of the main directions of our research is gamete biotechnology, specifically: the storage of fish and coral gametes (along with the development of an innovative approach called the modern „cryo-later” buffer, which allows long-term preservation of sperm viability under cooling conditions without the need for cryopreservation). We also improve cryopreservation techniques and introduce defined solutions (buffers) that support the fertilization process. These techniques enable the optimal use of fish gametes, ensuring maximum reproductive (fertilization) outcomes.
We engage in the crossing of lines and species. In this area, we conduct research on creating hybrid and multihybrid of the aquatic organisms that show increased resistance to diseases and challenging environmental conditions compared to the parent species and lines. Additionally, we utilize cryopreserved sperm for interspecies crossings. This unlocks new opportunities to develop phenotypes with enhanced adaptability to shifting climate conditions and emerging epidemiological threats in aquaculture.
Our work also includes the use of the zebra danio (Danio rerio) as a model organism for research on epigenetics and gamete manipulation techniques, as well as their impact on offspring quality. We also focus on optimizing the production of stocking material for the grayling (Thymallus thymallus), common carp (Cyprinus carpio), and rheophilic carp species, such as the barbel (Barbus barbus) and chub (Leuciscus cephalus) – to support aquaculture and the stocking of natural ecosystems.
The outcomes of our team’s work include the introduction of innovative methods for short-term sperm storage, useful in aquaculture practices and species conservation. Our results also support breeding programs of model fish species and facilitate development of coral reproductive techniques for the protection of coral reefs.
We focus our research on the most advanced reproductive biotechnology techniques for cattle.
The priority of our research is to understand the mechanisms of pre-implantation embryo development in cattle and to search for markers of oocyte quality. Identifying these factors allows us to assess embryo quality, developmental indicators, implantation potential in the uterus, and the developmental competence of obtained blastocysts.
The most widely used research method employed by our team is in vitro embryo production (IVP). At the same time, it serves as a foundation for other techniques we use such as micromanipulation, gene expression analysis, immunofluorescent staining, culture of embryonic cell lines, embryo cryopreservation, and embryo transfer.
We evaluate and select oocytes, both post-mortem and in vivo (via ovum pick-up, OPU) – and it is worth noting – from both mature and immature animals. Harvesting oocytes from such young animals significantly accelerates breeding progress by reducing the generational gap.
An important goal of our research is also to identify the mechanisms controlling „dormant” follicles in ovarian tissue, both in mature and immature female cattle. Their activation allows the retrieval of a significantly larger number of oocytes capable of maturation, fertilization, and subsequent embryonic development.
The knowledge we gain is then translated into practical applications in field conditions.
We engage in industrial and development projects aimed at creating innovative products and services for veterinarians and cattle breeders.
We study the molecular and physiological processes that determine the quality and functionality of gametes across various animal species, including fish, birds, and mammals.
Our research interests center on the biology of gametes—sperm and oocytes.
We conduct studies on the processes of spermatogenesis, sperm maturation, capacitation (the process preparing sperm for fertilization), acrosomal reaction, and the key stages of fertilization. We also analyze post-translational modifications of gamete proteins such as phosphorylation, glycosylation, and redox changes, which play a significant role in regulating their functionality.
A key area of our research is investigating the functions of proteins such as secreted novel AID/APOBEC-like deaminase 1 (SNAD1) and the cysteine-rich soluble scavenger receptor (SSc5D). We explore molecular and cellular factors contributing to the occurrence of yellow semen syndromein turkeys, considering the immune response and the semen microbiome.
Furthermore, we conduct experiments on peroxiredoxins (PRDX5 and PRDX6), studying their critical role in protecting sperm from oxidative stress. We examine mechanisms of sperm damage that occur during zootechnical procedures such as cryopreservation and semen sexing.
Our research employs advanced methods in transcriptomics, proteomics, microscopy, chromatography techniques, and flow cytometry combined with imaging. These tools allow us to conduct detailed analyses of gamete structure and function under both physiological and pathological conditions.
We are also developing methods for semen storage for both short- and long-term conditions. We are creating semen banks that are used in animal breeding programs and conservation efforts for endangered species.
Through this work, our research supports both practical breeding practices and efforts to preserve biodiversity.
We study the mechanisms regulating skin function, with a particular focus on the wound healing process.
Our work is concentrated on understanding the cellular and molecular mechanisms underlyingskin wound healing , including the mechanisms responsible for directing this process: scar-forming (repair) versus scarless (regeneration), as well as analyzing factors influencing its variability, such as diet, age, and sex.
We investigate how the transcription factor Foxn1, hypoxia, antioxidant mechanisms, and intradermal adipocytes affect skin homeostasis and the wound healing process. We utilize adipose tissue stem cells and are developing a cell model of diabetic foot to improve and/or enhance the healing of skin wounds.
Our research is conducted using in vivo experimental models (mice, domestic pigs, human skin samples) and in vitro cultures of skin cells: keratinocytes and dermal fibroblasts, cultures of pig adipose tissue stem cells, and cultures of human vascular endothelial cells.
We employ methods of molecular biology and genetic engineering, protein detection methods, omics studies, and imaging techniques at the cellular and tissue levels.
The research conducted by our team is basic sciences; however, its results may have clinical and practical applications, including the development of new therapeutic tools to support skin wound healing.
Are you a student and have an idea for using food waste? Do you want to present your plan to experts, but also confront it with real market needs? Take the EIT Food ’Waste-to-Value’ challenge and join a course where you will contribute to the development of the circular economy, meet mentors from the world of science and business and get the chance to prototype your idea.
About
The Food Solutions ‘Waste-to-Value’ programme is an exciting opportunity for students to develop a circular economy by transforming food waste into valuable biomaterials. Through structured learning blocks and the practical dimension of the course, participants will develop an entrepreneurial mindset, learn about innovation ecosystems and sustainability practices over the course of 7 months.
Join us if you want to:
learn about the circular economy,
develop competencies including problem solving, leadership and critical thinking,
awaken a design thinking approach to the food system, from supply chain to packaging to marketing,
create a professional business plan and innovation concept,
work under the guidance of mentors.
Programme structure
The programme starts with a kick-off event (online, planned date: end of March), followed by: structured learning blocks and pitching sessions.
Learning blocks on entrepreneurship and innovation:
Market – Assessing the potential of your innovation;
Customers – Identifying your target audience and value proposition;
Business model – Delivering value effectively;
Marketing – Engaging with your audience;
Finance – Financial basics for your venture.
Participants will attend three pitching sessions to effectively present their ideas, receive valuable feedback and refine their ideas with expert guidance. Mentoring from industry leaders will help transform ideas into viable business models.
Career opportunities
Food Solutions prepares students for a variety of career paths, including:
Entrepreneurship – Starting your own business,
Start-ups – Working in innovative companies,
Consultancy – Becoming an innovation consultant,
Entrepreneurship at organisational level – Making changes in organisations,
Research and development – Working in the food sector.
Alumni of the programme have had the opportunity to work with leading companies, such as Puratos, or start their own start-ups.
Who can apply?
The programme is aimed at students who are at the idea stage of their innovation and want to develop a prototype. If you are an undergraduate, masters or doctoral student in food technology, agricultural engineering, dietetics, economics, management, or other related fields, apply! Priority will be given to those with English skills at B1-B2 level.
The international programme allows for scholarships, making participation in the €3,500 course free of charge. In addition, the first winning team will have the chance to win a prize of €1,500.
Food Solutions’ Waste-to-Value programme is organised in collaboration with Foodback, the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Yaşar University and the İzmir Agricultural Technology Center.
EIT FOOD is the biggest and most dynamic innovation community in the food industry. It creates connections across the food system and drives innovation between startups and corporations, entrepreneurs and investors, consumers and industry, research and action, the present and the future.
Gluten-free, vegan, protein-free, no-fat fried doughnuts (pl pączki) – increasingly, some traditionally used ingredients are being swapped for ones with pro-health properties. Technologically, such variants are not a challenge. However, these additives affect the texture of the dough and, therefore, the texture, taste and flavour of the final product. On Fat Thursday (pl Tłusty Czwartek), Dr Marianna Raczyk talks about the latest baking trends.
– Although the yeast dough recipe itself has not changed for years, it is now increasingly common to find modifications, depending on consumer preferences, the food technology and human nutrition expert points out.
Bakery trends
Nowadays, you can easily find vegetarian doughnuts (without frying in lard), vegan doughnuts (with a substitute for eggs and milk in the dough) or gluten-free doughnuts (with a substitute for gluten, present in wheat flour, which is responsible for the elasticity of the dough) in patisseries.
– One of the latest trends is to bake doughnuts, instead of frying them in fat. Such a doughnut will have fewer calories and less fat, including less unfavourable saturated acids for health. However, it will also have a strongly altered taste – points out Dr Marianna Raczyk.
Another idea is to replace certain ingredients traditionally used with those with more health-promoting properties. This involves, for example, replacing ‘white’ flour with whole-grain flour to increase the proportion of dietary fibre and micronutrients; or replacing sugar with xylitol, stevia or another sweetener.
– When it comes to the traditional doughnut vs healthy food, one excludes the other. The doughnut consists mainly of simple sugars and saturated fats, so it is a product that is simply meant to give us pleasure. But manufacturers make various attempts to make it contain a bit more nutrients, e.g. by increasing the proportion of protein (cottage cheese-based or whey-based dough), by increasing the proportion of fibre (addition of bran, flaxseed or chia seeds) or by using low-sugar marmalades as a filling – says the scientist.
– All these modifications do not cause major technological problems, but they always affect the dough consistency, texture, taste or even smell of the final product. This is why, on Fat Thursday, many consumers are still looking for the most traditional doughnuts – after all, it is to these traditional doughnut shops that the longest queues form – emphasises Dr Marianna Raczyk.
A closer look at the traditional doughnut
As Dr Marianna Raczyk reminds us, a traditional doughnut consists of a yeast dough which, in addition to wheat flour, water and yeast, usually also contains eggs, milk, butter and sugar. – After the dough has fermented, the dough ball is placed in deep fat heated to 180℃ and fried from one side to another – because, by definition, a doughnut is a deep-fried product. The dough is so light that the doughnut does not submerge, but floats on the fat. Hence the characteristic light ring around the doughnut – it marks the place where the doughnut has no longer had direct contact with the heated fat. If there is no such border, the doughnut was produced using a different technology – she points out.
– The doughnut is traditionally fried in lard, something that is unlikely to be encountered nowadays, except perhaps at home. In the food industry, doughnuts are fried in a special fritter, a mixture of vegetable oils that can withstand prolonged heat. However, the mixtures are often controversial because they consist mainly of saturated acids, which are unfavourable for our health, and it is worth remembering that up to around 20 per cent of this fat can be absorbed by the dough during frying. Interestingly, studies show that lard is not so bad for frying, as it has few trans fatty acids and more monounsaturated acids, compared, for example, to butter or hydrogenated vegetable oils – reports the scientists.
On average, one traditional doughnut contains 250-350 kilocalories. – In terms of calories, it is better to choose doughnuts with a fruit filling rather than a cream filling. Creams are made on the basis of saturated fats, so the calorie content of a doughnut can increase by up to 100 kcal – according to Dr Marianna Raczyk.
Finally, the scientist, who is currently researching the links between diet and gene expression and their impact on health, reminds us that every doughnut eaten is an extra shot of calories, which must then be burned off somehow, e.g. through extra physical activity.
Renewing the sense of community, the collegial development of both a new mission and new strategic goals for the Institute and improving the transparency of internal communication – these are among the priorities of Prof. Monika M. Kaczmarek, who took over as Director of the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn at the beginning of the year.
You have been Director of the Institute for over a month now. What were the first challenges?
Monika M. Kaczmarek: Probably the biggest current challenge – not only for me, but for the Institute as a whole – is to find oneself in a new organisational structure, changed by the previous director. We now have one research division (and not two, as before) and one deputy director for scientific affairs. We also have a new division into research teams, laboratories. And, of course, we have new premises, to which we moved in December. Previously we operated in different locations, but today we work in one place. I see great opportunities in all of this, in many fields.
What is your strategy for the management of the Institute?
M.M.K.: People are most important to me and most of my plans revolve around them. This approach resonates with my personal values and my belief that a strong scientific community is the foundation of any well-functioning Institute. I would like us to feel like one community again – both scientifically and socially.
One step in this direction will be to change the functioning of the Institute on the basis of a more collegial management model. I have already taken the first steps in this by, among other things, organising meetings with particular groups of employees, e.g. heads of research teams and doctoral students. Further meetings with other groups will be systematically planned. Their overarching aim is to increase employee involvement in the Institute’s functioning so that we can jointly develop strategic directions for its development. Final decisions will remain my responsibility, but I am keen to create a space for open discussion and cooperation.
I would also like to remind us all that we form one community and that each of us – no matter what our role – plays a vital role in the functioning of this complex machine. In order for it to function well, all the pieces need to be well synchronised and some – if necessary – properly streamlined and ‘oiled’.
Can you give examples?
M.M.K.: One of them is to improve the transparency of internal communication at the Institute. I want the staff not only to be kept up to date with what is happening, but also to have the opportunity to express their opinions. To this end, I am organising the aforementioned meetings with staff, ensuring an open-door policy, and in the coming months I will be taking further measures to improve communication at the Institute.
What other values are a priority for you?
M.M.K.: I am also committed to inclusiveness and creating equal opportunities for all employees, regardless of their position or career stage. I would like everyone to have a clear career path, which requires the development of transparent promotion rules and a support system to help them reach the next stages of their scientific or administrative careers.
And how would you like to support scientific staff?
M.M.K.: I believe that we need to think more interdisciplinarily and step out of our narrow areas. We have well-trained staff who have gained experience in very good foreign laboratories and units. We also have many young, ambitious scientists. If we combine our competences and focus on interdisciplinarity, we will conduct research at an even better level and be more successful in applying for prestigious grants. In this area, it will be important to streamline the grant application process, organise competent project teams and establish cooperation with key partners in Poland and abroad, and with the economic environment.
Do you also have plans to develop a new mission statement for the Institute, linked to the recent rebranding around the slogan: ‘InLife’?
M.M.K.: Of course, this is one of my priorities. I already have a certain vision for this mission, but I want it to be created with the participation of employee representatives, with whom we will jointly establish our strategic objectives. I think this document will be ready by the end of the first half of the year at the latest.
I also want to emphasise a long-term strategy for the development of the Institute, so that we act in a thoughtful and coherent way rather than impulsively.
Does the budget bother you?
M.M.K.: Very much. We have a lot of commitments arising from the construction of our new premises, and the process of selling our old Institute buildings will still take time. However, together with the whole team, we are doing everything we can to regain liquidity as quickly as possible. I’m an optimist and assume that nothing is impossible – action on many fronts is key.
And what are your plans for extending the Institute’s cooperation with the social and economic environment?
M.K.: As far as cooperation with the social environment is concerned, I would like to focus even more on popularisation and education, for example by cooperating with schools in Olsztyn and the region on a permanent basis. This is a very important topic for me personally, because on the one hand it raises the awareness of children and young people about the work and role of a scientist, and on the other it may encourage young people to take up a scientific career in the future.
For me, cooperation with business is a key area where I see great potential for development. I want the Institute to become a strategic partner for companies, especially in the fields of biotechnology, innovative food production and human and animal health. I plan to intensify activities related to technology transfer and commercialisation of research results, e.g. through joint research and development projects and supporting initiatives that will allow us to effectively put our scientific achievements into practice.
Other plans? Perhaps for the long-term future?
M.M.K.: One such long-term plan that I would like to realise is to set up an external advisory body at the Institute in the form of an international advisory board. Such bodies are already in place at some universities and at several scientific institutes. I believe that such a board could bring a fresh perspective to the Institute’s activities, help define research priorities and increase our visibility internationally. It would also be useful to see ourselves through the eyes of those outside our scientific ‘bubble’ and use their perspective to develop the Institute’s full potential.
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Read more about the new role of Prof. Monika M. Kaczmarek here.
Our Institute has joined the International System for Agricultural Science and Technology (AGRIS), a flagship initiative of the Food and Agriculture Organization of the United Nations (FAO). This recognition acknowledges us as a reliable partner in disseminating information in open access and is another step in strengthening our international role in food and agricultural research.
AGRIS (International System for Agricultural Science and Technology) is a global public domain database aimed at collecting, storing, and sharing scientific knowledge and technology related to agriculture.
Thanks to our membership in this database, research institutions and scientists have the opportunity to increase the visibility of their work internationally and establish collaborations with other research centers around the world.
Additionally, metadata regarding the research conducted by our Institute have now been added to the AGRIS database.
The Institute has also received a unique AGRIS identifier (PL6), which will facilitate the management of its profile in the system and enable better international communication.
On the International Day of Women and Girls in Science (February 11), we give the floor to two representatives of our Institute: Prof. Monika M. Kaczmarek and Dr. Małgorzata Starowicz. Monika studies the interactions between offspring and mother during pregnancy and shortly after birth, and since January, she has been the new director of the Institute. Małgorzata specializes in researching the health-promoting effects of bioactive compounds from food and is the leader of a research team. Although they are at different stages of their scientific careers, they share similar experiences, such as being leaders, balancing work with family life, and being involved in mentoring and supporting other women.
The International Day of Women and Girls in Science is a celebration established a few years ago by the United Nations General Assembly – at the request of the world’s largest organizations that support and value women and girls’ access to science, technology, engineering, and mathematics (STEM) education and research at all levels. How do you perceive this initiative?
Monika M. Kaczmarek: The idea of supporting women conducting scientific research is particularly important to me, for obvious reasons. But it is equally important to highlight women’s and girls’ access to education, especially in STEM fields, particularly in countries where their situation is not as favorable as in ours.
Małgorzata Starowicz: For me, this day reminds me of the history of women’s emancipation and their struggle for their dreams. Throughout different historical periods, women have proven that they can achieve great things in science and make important scientific discoveries, despite many obstacles. They stepped outside the norms and fought for their rights. I really like that on this day, the media highlight examples of well-known, as well as lesser-known, women who made significant discoveries in various scientific fields.
How would you assess the situation of women in science in Poland?
M.M.K.: I believe that the situation of women in science in Poland is generally good. We have access to education all the way to university, and statistics show that more than half of students are women. Their involvement in technical and life sciences is also increasing.
However, if we look at the situation of women at later stages of their scientific careers, it’s not so optimistic, because the higher up the career ladder you go, the fewer women there are. You can easily observe this, for example, by checking how many deans are men, and how many are women; let alone the position of university rector or research institute director. Therefore, in my opinion, a major challenge is still increasing the participation of women in leadership positions, so that decision-making processes also consider women’s perspectives and needs.
What could be the reason for this?
M.S.: I think there are several reasons. First of all, it is usually women who bear most of the household responsibilities, including raising children – although, of course, men’s roles in this area are changing. Some women truly prioritize their families, which is why they don’t continue their careers. Also, some women are intimidated by the recruitment requirements for high positions – they think they can’t meet those conditions, even though they have the same qualifications as the male candidates.
M.M.K.: We often experience the so-called „imposter syndrome” – we downplay our abilities and only take on challenges when we feel 120% prepared. However, this is not only a matter of internal doubts, because women are still sometimes discouraged from certain actions. We still hear stereotypical arguments that we allegedly lack leadership qualities or decision-making skills. This is not only unfair but also untrue.
I also agree with the statement that one of the main reasons for women’s absence at higher levels is career slowdown due to motherhood – regardless of the field in which we work. In my opinion, this is the greatest inequality of opportunity between women and men, and the thickest glass ceiling that is still difficult to break.
The „Functioning of Women and Men in Science” report – conducted three years ago by the National Science Center, in which I was involved – clearly showed that women still experience gender-based discrimination. This is not only seen in career advancement barriers but also in mobbing, discrimination against women planning pregnancy or raising children, and even patronizing treatment.
How can the negative career effects of maternity leave for women be minimized?
M.M.K.: One example of solutions is to consider „academic” age (e.g., the number of years since obtaining a doctoral degree) rather than chronological age in scholarship or grant applications. We can’t bypass physiology – women give birth to children, so considering maternity breaks in evaluating scientific achievements should be standard practice.
M.S.: Fortunately, I increasingly encounter the acknowledgment of maternity breaks, which is a visible and progressive process. Moreover, considering experience, rather than age, is especially important in today’s reality, where women start their scientific careers at different stages of life. I know cases of women who started their careers in companies and only later decided to pursue a scientific path.
We’re talking about motherhood, but how do you manage to balance your scientific career with family responsibilities?
M.M.K.: I believe that the key is the support of a husband, partner, and close family members, such as parents or friends, who help organize childcare. The most demanding period is definitely the first few years, when children need a lot of attention and care. During that time, I often took my family with me to work trips – for example, international conferences, but also scientific picnics. I admit that I work a lot, but I’m fortunate that my family knows that science is also my passion.
Equally important, however, is finding a moment to take a breather from work and obligations – a time to slow down my thoughts and reflect. This gives me the strength to take on new challenges.
M.S.: Maintaining this balance isn’t easy, there’s no denying it. But because of this, I’ve learned to manage my time better. I give 100% at work, so that when I return home, I can focus on my family. Of course, there are days when I need to work after hours. Still, I try to separate those roles. I care about doing my job professionally. After all, I’m a team leader, so others rely on me.
Of course, none of this would be possible without the support of my loved ones – my husband, family, and even colleagues. When we face something together, it’s easier. I’ve also learned to let go and drop certain topics if they’re not a priority for me.
You talk a lot about support from loved ones. What about support from women for women? Can it help young women pursue a scientific career?
M.M.K.: I always advise girls who want to develop – not just in science but in other areas as well – to find a kindred spirit in the form of a mentor. Someone they can talk to about both professional and personal matters. It’s important to have someone who, at a crucial moment, will tell you: „You are enough. You can do it.”
Support from women is extremely necessary. On one hand, I benefit from the support of female colleagues, and on the other hand, I eagerly share my knowledge and engage in mentoring programs (such as TopMinds) and try to push other girls forward.
M.S.: Absolutely. At different stages of my career, I encountered women mentors and participated in various mentoring programs. I started as a participant, and now I’ve become a mentor myself, including in the international WE Lead Food program (EIT Food).
I also think that every scientist needs someone to support them professionally, while understanding their other commitments. I work with many women. We often share our problems, doubts, but also advise and encourage each other to participate in various activities. It’s very uplifting.
Which type of support for women in science do you favor: formal, top-down, or grassroots, such as mentoring?
M.S.: I think a balance is necessary. On one hand, many projects require a certain percentage of women’s involvement, or there are requirements that women hold leadership positions. But this is not always realistic because sometimes there are no „available” women with the necessary qualifications. Therefore, I think the other side should be grassroots support, which really empowers women to fight for their careers and show what they’ve achieved.
M.M.K.: Of course, some formal measures are needed, such as implementing gender equality plans in institutions, but these regulations should be implemented appropriately. Forcing the presence of a woman on a team may suggest that she is there just because of her gender, which is already a form of discrimination. Here, percentages or numbers shouldn’t be the deciding factors – competencies should, and women have plenty of them.
Do you have any advice for a young woman wondering whether to pursue a scientific career?
M.S.: First of all, I advise you not to be afraid of your dreams and not to worry about stereotypes. Today, there are plenty of opportunities for women in science. Every woman must work out her own path, but everything is possible. And remember, girls, you are not alone.
