Dr. Justyna ?ulewska studied Food Technology and Nutrition at Olsztyn Academy of Agriculture and Technology, Poland. Her doctorate was received in 2004 from University of Warmia and Mazury in Olsztyn, Poland with her dissertation in the area of functional properties of whey proteins. She then has been employed at University of Warmia and Mazury in Olsztyn, Poland. She completed several fellowships at Universidade Catolica Portuguesa, Universidade de Aveiro, University of Hawaii at Manoa, and Cornell University. She has published over 80 journal articles and presented over 90 communications/abstracts to national and international conferences. Her main research interests are: factors influencing quality and yield of cheese, production of cheese with altered ratio of casein fractions, whey management, factors affecting the efficiency of filtration processes, food product development, functional dairy ingredients.