Mr. Filip Herzyk | Solid-Fluid Interaction | Best Researcher Award
PhD Student at Wroclaw University of Environmental and Life Sciences | Poland
Mr. Filip Herzyk is a highly accomplished and forward-thinking Lead Research Specialist from Poland, whose academic and professional journey reflects an extraordinary blend of scientific rigor, creative design thinking, and interdisciplinary expertise. With a strong foundation in Food Technology and Human Nutrition from the Wroclaw University of Environmental and Life Sciences, Filip continues to advance his scholarly pursuits through doctoral studies in the same field, exploring innovative solutions that integrate food science, biotechnology, and sustainability. His career path began at the Wroclaw Technology Park, where he steadily evolved from a laboratory assistant to a senior and now lead research specialist, demonstrating exceptional competence in laboratory techniques, prototyping, and applied research management. Filip’s professional experience encompasses a wide range of laboratory operations, advanced food analysis, and experimental design, underpinned by his deep knowledge of materials science and product development. Known for his fluency in English and technical proficiency with tools such as Microsoft Office, PowerQuery, Adobe Creative Suite, and laboratory instrumentation, he bridges the gap between scientific experimentation and digital innovation. His interests extend beyond research into areas such as material design, information technology, music and audio technology, and creative art, enriching his multidisciplinary approach to food innovation. Filip’s qualifications, including professional training in agile time management and modern laboratory methodologies, reinforce his capability to lead complex research initiatives that push the boundaries of food quality, safety, and sensory enhancement. His work embodies a synthesis of scientific precision, creativity, and a passion for advancing the future of food technology and human well-being.
Featured Publications:
Herzyk, F., & Korzeniowska, M. (2025, August 21). Optimisation of supercritical CO₂ extraction from black (Ribes nigrum) and red (Ribes rubrum) currant pomace. Applied Sciences.
Herzyk, F., Piłakowska-Pietras, D., & Korzeniowska, M. (2024, May 30). Supercritical extraction techniques for obtaining biologically active substances from a variety of plant byproducts. Foods.