My name is Dr. Eng. Edyta Symoniuk, and I currently serve as an Assistant Professor (Adiunkt) in the Department of Food Technology and Assessment, Faculty of Food Sciences, at the Warsaw University of Life Sciences (SGGW). In 2019, I earned my PhD with a dissertation titled “Usefulness of Selected Methods for Assessing the Oxidative Stability of Cold‑Pressed Oils.” This work, successfully defended on April 5, 2019, investigated instrumental techniques—specifically Rancimat and Pressure Differential Scanning Calorimetry (PDSC)—used to assess the oxidative stability of cold-pressed oils. My scientific interests revolve around the oxidative stability of edible oils, lipid oxidation, and the development of analytical methods for quality assessment in fats and oils. I also explore the antioxidant effects of natural plant extracts and their impact on oil stability. To date, I have authored or co-authored over 25 scientific publications, which have been cited more than 500 times. I actively collaborate with other researchers in the fields of food chemistry and food technology. I am currently involved in academic teaching, laboratory research, and mentoring students at both undergraduate and postgraduate levels.