Piotr Gębczyński, MSc, PhD of food technology and nutrition, is a professor of the University of Agriculture in Krakow (URK). PG belongs to the Fruit, Vegetable and Mushroom Processing team in the Department of Plant Product Technology and Nutrition Hygiene and is a lecturer in the Faculties of URK - Food Technology, Biotechnology and Horticulture, and Production and Power Engineering. PG is a member of the Polish Food Technologists Society. PG scientific interests concern fruit and vegetable processing and quality in many aspects. They include raw material quality, the effect of technological processes, mainly freezing, canning, drying, and storage on the quality (e.g. organoleptic parameters, instrumental colour and consistency criteria) and nutritional (e.g. essential plant components, antioxidants, natural pigments, phenolics) parameters of raw materials, semi-products and final products. PG also try to modify typical fruit and vegetable products, using cultivated or wild harvested plant materials or new or modified processes.