Graduate of Food Technology at the Warsaw University of Life Sciences – SGGW, specialising in Human Nutrition. Postgraduate in Food, Nutrition and Health at the Polish Food and Nutrition Institute (IŻŻ) in two fields: Food Safety and Diet Counselling – Advances in Human Nutrition.
A researcher in the Human Nutrition Institute at the Warsaw University of Life Sciences for six years, following which she spent 20 years in managerial positions in the Food, Nutrition and Implements Section of the District Sanitary and Epidemiological Station in Warsaw. Her role was to oversee and evaluate the food and procedures in Warsaw hospitals, schools, kindergartens and nurseries, based on the norms issued by the IŻŻ as well as to oversee hygiene and sanitary conditions of meal production. She authored opinions and issued permits for food production at newly established institutions.
She also had her own business developing and assessing diets for educational institutions and diet counselling for individual patients.
– Because I am an active person, I have always tried to save time spent on shopping and preparing meals. Working for LightBox diet catering has allowed me to do just that! Creating nutritionally balanced, safe and tasty “ready meals”, using my dietary and food technology expertise as well as my extensive professional experience, I am one of the authors of a healthy, safe and effective weight loss diet.
Offering high quality, professional diet catering is a serious challenge for every specialist involved including dietitians and food technology experts. In order to plan and balance daily meal set sit is not enough to count calories. We also need to consider all the macro and micro nutrients which ensure a healthy diet and thus a healthy body and mind. This is a major responsibility when you consider the consequences of potential deficits. So, I am always reading up on the latest developments in nutrition in scientific journals, I stay up to date on legal developments regarding food regulation and maintain contact with scientific institutions. In the quest to sustain quality we also need to source reliable producers of healthy ingredients, expand and improve the menu, and always be responsive to customer preferences and their tastes.