Artur Głuchowski has a PhD. He is a research and teaching assistant at the Department of Food Gastronomy and Food Hygiene at the Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW. He is the co-author of >14 original publications in journals listed in JCR and 11 papers published in Polish peer-reviewed journals and monographs. He studies the effect of culinary processing, including sous vide technology and modern culinary methods (molecular cooking and note-by-note cooking) on the quality of dishes from plant- and animal-origin products. Moreover, Dr. Głuchowski designs new healthy dishes, especially by reducing table salt content (heterogeneous salt distribution, odor-induced saltiness enhancement, the addition of marine algae) and sugar (substitution with steviol glycosides).