Dr. Patryk Krystian Kamiński is an Assistant Professor at the Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin (ZUT), Poland. He holds a doctoral degree in Food Science and Technology, awarded with distinction (2024). His research focuses on the valorization of marine organisms and their processing by-products, encompassing a broad range of topics: the role of digestive proteases and cathepsins in the ripening of marinated fish products; recovery of proteins, lipids, bioactive peptides, and antioxidants from fishery side-streams including spent marinading brines; isoelectric protein fractionation; lipid oxidation and food preservation in fish processing; and extraction of carotenoid pigments (including astaxanthin from crustacean shells) for use in functional food applications. His work spans both low-value pelagic species (Baltic herring, sprat) and broader marine raw materials. He is the author and co-author of peer-reviewed articles in international journals such as LWT – Food Science and Technology, Journal of the Science of Food and Agriculture, Food and Bioprocess Technology, Applied Sciences, and Foods, as well as the author and co-author of multiple patents. He is a member of the RE-BLUE project team (EU-funded), focused on sustainable blue food production from underutilized pelagic fish species.