I am an academic researcher at the Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Poland, where I serve as Head of the Department of Cereal Engineering and Technology. My research interests focus on pasta, bakery, and breakfast cereal technology, as well as the development of functional cereal-based foods. I explore the use of plant-derived ingredients and food-processing by-products to improve the nutritional value and technological quality of cereal products, with particular emphasis on dietary fibre, resistant starch, and the development of products with a reduced glycaemic index and glycaemic load. I also study the application of vibrational spectroscopy in food quality assessment and participate in industry-oriented research and development projects. My achievements include co-inventorship of European and US patents for low-glycaemic-index pasta technology.