Katarzyna SamborskaKatarzyna Samborska received her PhD in Food Technology in 2004. In 2003-2004 she was Marie Curie scholar at Katholieke Universiteit Leuven in Belgium. She has been working on spray drying of sugar-rich foods and enzymes for the past 20 years. She ha published more than 50 papers in top-ranked international food science journals, is the main author of two patents related to the production of honey powder, and was the co-editor of a special issue in Drying Technology devoted to spray drying for the retention of food bioactive compounds and nutraceuticals. Read More Read Less