Dr. Artur Wiktor (PhD) is the Assistant Professor (adiunkt) at Warsaw University of Life Sciences – SGGW (WULS-SGGW), Poland. In 2010-2011 he studied at Ghent University. He did a 3 months internship at Technological University of Berlin working on pulsed electric field application in freezing process. Currently, he is the leader of research team which works on nonthermal technologies utilization in food industry, especially pulsed electric field in drying applications. He has got more than 24 publications in high impact factor journals and more than 18 articles in national journals and book chapters.