Sylwia Mildner-Szkudlarz has a degree in Food Technology and Human Nutrition. She completed her Ph.D at Poznan University of Life Sciences in Poland, in 2005, and her habilitation in 2015. Her scientific interests focus on designing different cereal-based product with improved functionality and superior health effects using grape wastes, as well as the influence of food processing wastes on the rheological, nutraceutical, physical and sensory properties of cereal-based product. Since 2014 she has been focused mainly on the research into regulating the level of potentially harmful Maillard and caramelization reaction products in model cereal products fortified with fruit pomace as well as gluten-free bread. She has authored numerous publications in JCR journals. She was, also, head of several national projects. She is reviewer of international scientific journals.