Zuzanna Posadzka-Siupik

About

Dr. Zuzanna Posadzka-Siupik is a research and teaching assistant at Rzeszów University in Poland. Her research focuses on the properties of various flours and the effects of additives on bread quality, as evidenced by her recent publications on wheat and rye doughs, as well as gluten-free baking. She is particularly interested in the use of innovative ingredients like Ground Ivy, fermented beetroot, and different types of wholegrain flours to enhance the nutritional and sensory properties of baked products.