Klaudia KAŁWA

D. in Food Technology, a graduate in chemistry. She has participated in numerous EU projects related to innovation in the food industry and research on food quality and safety. She is the author of many scientific articles on food chemistry, modern processing technologies and the impact of nutrients on health. She actively participates in national and international scientific conferences, where she presents her research results and shares her knowledge with industry experts. She is passionate about science and popularization of knowledge in the field of food and biotechnology.