Emilia Janiszewska-Turak earned her MSc degree in Chemical and Process Engineering from Warmia and Mazury University in 2004 and her PhD in Food Engineering from Warsaw University of Life Sciences in 2009. She is currently a university professor in the Department of Food Engineering and Process Management at Warsaw University of Life Sciences. Her work in food engineering has resulted in numerous publications, presentations, lectures, courses, and memberships, as well as several university awards and honors. Her research interests include spray drying, encapsulation, lactic acid fermentation, natural pigments, and powder analysis.