Aleksandra Rozek is a global R&D project manager at the world's leading supplier of high-quality chocolate and cocoa products, Barry Callebaut, in Belgium.
She graduated in 2003 from the Wroclaw University of Technology in Poland with a master's degree in Biotechnology Engineering. She then went on to continue her academic career and to obtain a PhD in Chemical Engineering at the URV, where she worked on the direct formulation of solid foods with phenolics from grapes, with studies on mass transfer and antioxidant capacity. In connection with her doctoral research, she published several scientific publications in journals in the field of food science and technology.
After completing her PhD, she continued her career as a professional researcher at Shirota Functional Foods, a technology company specializing in bespoke research and development projects in the area of food innovation, with a special interest in functional foods. She focused her research on the development of extraction and fractionation methodologies to obtain plant extracts by means of classic and new technologies, such as the extraction of supercritical fluids. At the same time, she became an associate professor at the Universitat Rovira Virgili teaching subjects about food preservation and distribution.
In 2012, Aleksandra joined the innovation team at La Morella Nuts, a company that specializes in the production of a variety of high-quality ingredients from nuts for the food industry. The same year, La Morella was acquired by Barry Callebaut, a major cocoa manufacturer. After two and a half years working at the company, she was promoted to Head of Global R&D projects at Barry Callebaut in Belgium, where she currently works.