Bartosz G. Sołowiej works as a Full Professor at the Department of Dairy Technology and functional Foods at the Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Poland. He graduated from the prestigious Top 500 Innovators “Science. Management. Commercialization” program of the University of California Berkeley, USA. He was an Endeavour Research Fellow —Visiting Professor—at Victoria University, Melbourne. He was a member of the Young Scientists Council (RMN) at the Ministry of Science and Higher Education (2013-2015) and the Program Council of Food Technology and Human Nutrition course at the University of Life Sciences in Lublin (2013-2017). Since 2009, he has been an international lecturer as a part of the Erasmus Teaching Staff Mobility Program. His research topics mainly include processed cheese and analogs, cheese sauces/processed cheese sauces, casein and whey proteins, dairy desserts, yoghurts, food for sportsmen and physically active people, dairy products, and hydrocolloids.