Grażyna Budryn is a Professor of the Faculty of Biotechnology and Food Sciences, Łódź University of Technology, Łódź, Poland, which is a member of the ECIU network of universities and the EITFood initiative. Her research interests concern foods used in the prevention of civilization diseases, as well as the elimination of artificial preservatives and plastics used to store food. Her work is used as innovative solutions in the production of functional foods with health-promoting characteristics, especially for the elderly. Her research is aimed at describing the mechanisms of interactions of bioactive substances from food in the human body. The research results are used to develop new food products that are implemented on the market. She cooperates with foreign science centers in Canada and Spain. She is a member of the Polish Society of Food Technologists and the Polish Society of Calorimetry and Thermal Analysis. For her achievements in science and research work, she has been awarded the prize of the Rector of Lodz University of Technology several times.