- Promoting Innovation of ferMENTed fOods (PIMENTO), COST Action CA20128 (2021-2025).
- Reducing acrylamide exposure of consumers by a cereals supply-chain approach targeting asparagine (ACRYRED), CA21149 (2022-2026).
- KETO-MINOX: The effect of isocaloric, energy-restrictive, KETOgenic diet on Metabolism, Inflammation, Nutrition deficiencies and OXidative stress in women with overweight and obesity. NCN OPUS 21 (2022-2025).
- Effect of intestinal microbiota modulation induced by the chicory inulin-type β-fructans on metabolic parameters and biomarkers of the gut-skin axis in chronic skin inflammation. NCN OPUS 25 (2023-2026).
- Development of innovative fruit and vegetable preserves that maintain the optimal and beneficial composition of health-promoting substances with the use of unique types of carrots and strawberries. (ARiMR, 2019-2023).
- Implementation doctorate „Study of the degradation and absorption processes of anthocyanins from the newly developed models of food products in the context of their health-promoting properties”. (MNiSW, 2020-2024).
- Concentrated juice from red-flesh apples as an innovative application for products with increased pro-health properties produced under the Tymbark brand. (ARiMR, 2019-2023).
- B+R research on the development of products dedicated to seniors. Project number: RUI/04/12/2019 (TYMBARK-MWS Sp. z o.o. Sp.k.) (2020-2023).
- Towards coordinated microbiome R&I activities in the food system to support (EU and) international bioeconomy goals”, Microbiome 2018-2022 (EU).
- SOURDOugh biotechnology network towards novel, healthier and sustainable food and bIoproCesseS (SOURDOmICS), COST Action (2019-2023).
- Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste. (EIT Food, 2020-2022).
- Post-harvest School. Numer projektu: EIT Food 21304 (2022).
