Dr. Krzysztof Dziedzic is employed as a lecturer at the Poznań University of Life Sciences, Department of Food Technology of Plant Origin, and as a researcher at the Poznań University of Medical Sciences, Department of Pediatric Gastroenterology and Metabolic Diseases, Poland. His research focuses on the design of biofoods with health-promoting characteristics. His research primarily concentrates on the development and evaluation of bio-foods with health-promoting properties, with a strong emphasis on buckwheat (Fagopyrum spp.) as a functional food ingredient.
Dr. Dziedzic's scientific interests include the use of buckwheat grain to improve the nutritional quality of food products, assessment of the bioavailability of food components using in vitro gastrointestinal models, and investigation of bioactive substances from cereals and pseudocereals. He also studies the effects of environmental and processing factors on the nutritional composition of buckwheat, including its phytosterols, dietary fibre, polyphenols, and antioxidant activity, to support healthier dietary options.
As a member of the International Buckwheat Research Association (IBRA), Dr. Dziedzic contributes to interdisciplinary research that bridges food science, nutrition, and health, aiming to advance the understanding of buckwheat's role in functional foods and nutritional well-being.
The author has published over 70 scientific papers, with an h-index of 19 and more than 1,200 citations.
The most important buckwheat publications:
Dziedzic K., Ariyarathna P., Szwengiel A., Hęś M., Ratajczak K., Górecka D., Sulewska H., Walkowiak J. (2025). Changes in the Content of Dietary Fiber, Flavonoids, and Phenolic Acids in the Morphological Parts of Fagopyrum tataricum (L.) Gaertn Under Drought Stress. Molecules, 30, 270, https://doi.org/10.3390/molecules30020270.
Dziedzic, K., Kurek, S., Podolska, G., Drzymała-Czyż, S., Mildner-Szkudlarz, S., Sun, W., & Walkowiak, J. (2022). The Lipid-Soluble Bioactive Substances of Fagopyrum esculentum Varieties under Different Tillage and Nitrogen Fertilisation. Foods, 11(23):3801. DOI: 10.3390/foods11233801.
Yang W., Qian G., Chen Y., Liu T., Wan H., Wang S., Meng X., Chen W., Atia-tul-Wahab, Su Y., Zhang Y., Du W., Dong G., Ma P., Dziedzic K., Chen Q., Chen S., Sun W. (2022). Profiling of polyphenols for in-depth understanding of Tartary buckwheat sprouts: Correlation between cultivars and active components, dynamic changes and the effects of ultraviolet B stress. Food Chemistry,14, 30. https://doi.org/10.1016/j.fochx.2022.100295.
Kreft I., Zhou M., Golob A., Germ M., Likar M., Dziedzic K., Luthar Z. (2020). Breeding buckwheat for nutritional quality. Breeding Science, 70, 67-73. doi:10.1270/jsbbs.19016.
Dziedzic, K., Górecka, D., Szwengiel, A., Michniewicz, J., & Walkowiak, J. (2019) Interactions between faecal bacteria, bile acids and components of tomato pomace. Food Science and Biotechnology, 28, 649–655. DOI: 10.1007/s10068-018-0527-6.
Podolska G., Górecka D., Hamman R., Dziedzic K., Boguszewska E. (2019) Abiotic stress affects the yield and nutrients of buckwheat grains. Zemdirbyste-Agriculture, 2019, 106(3), 233-240. DOI 10.13080/z-a.2019.106.030.
Dziedzic, K., Górecka, D., Szwengiel, A., Sulewska, H., Kreft, I., Gujska, E., & Walkowiak, J. (2018). The content of dietary fiber and polyphenols in buckwheat (Fagopyrum tataricum) depending on the morphological parts of the plant. Plant Foods for Human Nutrition, 73, 82–88. DOI: 10.1007/s11130-018-0659-0.
Dziedzic, K., Górecka, D., Szwengiel, A., Olejnik, A., Rychlik, J., Kreft, I., Drożdżyńska, A., & Walkowiak, J. (2018). The cytotoxic effect of artificially digested buckwheat products on HT-29 human colon cancer cells. Journal of Cereal Science, 83, 68–73. DOI: 10.1016/j.jcs.2018.07.020.
Dziedzic, K., Szwengiel, A., Górecka, D., Kaczkowska, J., Drożdżyńska, A., Gujska, E., & Walkowiak, J. (2016). Effect of wheat dietary fiber particle size during digestion in vitro on bile acid, faecal bacteria and short-chain fatty acid content. Plant Foods for Human Nutrition, 71, 151–157. DOI: 10.1007/s11130-016-0537-6.
Dziedzic, K., Szwengiel, A., Górecka, D., Rudzińska, M., Korczak, J., & Walkowiak, J. (2016). The effect of processing on the phytosterols content in buckwheat groats and by-products. Journal of Cereal Science, 69, 25–31.DOI: 10.1016/j.jcs.2016.02.003.
Dziedzic, K., Górecka, D., Marques, A., Rudzińska, M., & Podolska, G. (2015). The content of phytosterols in raw and roasted buckwheat groats and by-products. Czech Journal of Food Sciences, 33, 424–430. DOI: 10.17221/121/2015-CJFS.
Dziedzic, K., Górecka, D., Szwengiel, A., Smoczyńska, P., Komolka, P., & Czaczyk, K. (2015). Binding of bile acids by pastry products containing bioactive substances during in vitro digestion. Food & Function, 6, 1011–1020. DOI: 10.1039/C4FO00946K.
Dziedzic, K., Górecka, D., Kucharska, M., & Przybylska, B. (2012). Influence of technological process during buckwheat groats production on dietary fibre content and sorption of bile acids. Food Research International, 47(2), 279–283. DOI: 10.1016/j.foodres.2011.07.020.