Dr. Maciej Kluz is an assistant professor at the Institute of Food Technology and Nutrition at the University of Rzeszów. He graduated from the Faculty of Biotechnology at the Maria Curie-Skłodowska University in Lublin. He obtained a PhD in agricultural sciences in the discipline of food and nutrition technology at the Hugo Kołłątaj Agricultural University in Krakow in 2016. Conducts research in the field of food biotechnology and food microbiology: obtaining riboflavin (vitamin B2) by recombinant strains of Candida famata yeast, as well as the use of natural essential oils to extend the shelf life of food instead of chemical preservatives, as well as microbiological analysis of food products using molecular methods : PCR, real-Time PCR, MALDI TOF MS Biotyper. I am the head of the Laboratory of molecular methods of bacteria and virus identification. He implemented a grant from the National Science Center MINIATURA3 No. 2019/03 / X / NZ9 / 02051 entitled "The influence of essential oils on the microbiological and sensory quality of vacuum-packed meat dishes." He is also a contractor in the Regional Excellence Initiative project and coordinator of the task related to the organization of scientific conferences and academic mobility. He completed many academic internships abroad. He is the author or co-author of 93 scientific articles and over 200 conference reports. He was a contractor in two NCN grants.