Monika Sujka

About

Monika Sujka is an associate professor at the University of Life Sciences in Poland. Her research focuses on the physicochemical characteristics of starch and its applications, as well as the interactions of exopolysaccharides with starch samples. She has explored innovative techniques in food science, including the enrichment of yeast with essential nutrients and the use of ultrasound in food processing. Her recent publications reflect her expertise in starch chemistry, nutritional enhancement, and bioprocessing technologies.