Katarzyna Kajak-Siemaszko, Ph.D. received her Master degree in science in 2000 and her Ph.D. degree in 2005 from Warsaw University of Life Sciences (WULS-SGGW) in Poland. In 2005, she accepted an assistant professor position at Faculty of Human Nutrition and Consumer Sciences at Warsaw University of Life Sciences (WULS-SGGW) in Poland where she is working to present. In 2011 she completed 1-year postdoctoral training in French National Institute for Agricultural Research (INRA) in France. In 2008 and 2013 she received 2nd degree awards as a team, for achievements in research from Rector of Warsaw University of Life Sciences in Poland. She was involved in INRA project FLAIR-FLOW EUROPE IV (Framework Program V, 2001-2003) also Leonardo da Vinci Projects: PAQSSE (Preventist in Agrofood Quality, Security, Safety and Environment, 2002-2005) and FOODSAFE (Food Safe for Teachers: training package, 2004-2006).
Currently, her major research interest is to investigate the influence of the quality of raw material and heat treatment method on the interactions between the components of the food and its nutritional value; the impact of changes occurring in muscle tissue post mortem on the quality of meat intended for the purposes of processing and cooking. Besides, she is also interested in food hygiene, traceability and risk analysis in the food chain as well as using predictive microbiology as a method of microbiological risk assessment.