Gosia Teodorowicz


Gosia Teodorowicz

Room E1254, tel 0317482467

Email: gosiateodorowicz@wur.nl


Research interests and experience

I started the Marie Curie postdoctoral fellowship at CBI group in October 2012.

My research interests are focused on food chemistry and biochemistry together with cell biology and immunology. Food we consume is not only the source of nutrients but also is in power to modulate our immune system and play a role in the development of inflammation. Food technologies which have been developed in the last century provide us a wide choice of processed food. My studies are focused on how the processing methods may influence the biological properties of proteins which are the components of our daily diet.

I have completed my PhD thesis at the Department of Biochemistry, University of Warmia and Mazury in Olsztyn, Poland. During my PhD project I studied an influence of food processing and Maillard reaction on biochemical and biological properties of food allergens (peanut, hazelnut, soy and pea). My PhD project was a part of EU-funded project EuroPrevall which aimed in multidisciplinary study of allergy across Europe. Collaboration with Cell Biology and Immunology Group inspired me to extend my research profile on immunology and allergenicity of food proteins. My post-doc project is focused on influence of food processing and Maillard reaction on immunomodulatory and pro-inflammatory properties of food compounds.

Project description

The influence of the processing methods on the pro-inflammatory properties of food and the pathogenesis of food related diseases.

Food safety and quality is of major priority in the European Society. The food manufacturing may change the biological properties of food compounds. One of the most common interaction between proteins and sugars which occurs during food processing is the Maillard reaction. The products of this reaction named advanced glycation end products (AGEs) may influence human health by  interaction with the receptor for advanced glycation end products (RAGE). In that way dietary derived AGEs may modulate the inflammatory pathways and play a role in the pathogenesis of various diseases as allergy, cancer, cardiovascular diseases and diabetes. The aim of the research project is to establish the relationships between the processing technologies and pro-inflammatory properties of food.

The research project connects food technology and chemistry with molecular immunology. The experimental model includes the study of immunomodulation at intestinal level and at  immune level including: innate immune cells, allergy mediated cells and whole immune mononuclear cells presented in a PBMC-model. The results of the project may contribute to improve the quality of life and reduction of economic costs caused by food-related diseases.