Henryk Hubert Jeleń. Graduated from Food Technology Department, Agricultural University of Poznań (1988), received his PhD in Food Technology from the same University (1995), followed by habilitation (D.Sc.) in 2002 in Food Science. In 2007 received a Professor title from the President of Polish Republic.
ces (since 2005), where he heads Department of Food Chemistry and Instrumental Analysis. Before that he was Assistant (1996-2001) and Associate Professor (2002-2004) at the same university. He spent his post-doc at Mycotoxin Lab of prof. Chester Mirocha, Plant Pathology, University of Minnesota, Twin Cities, MN (1994/95), worked also as a visiting professor at Bio-Imaging and Sensing Center, at Agricultural and Biosystems Engineering at North Dakota State University, Fargo, ND (2004). Spent short term (1-4 weeks) scientific and professional visits in Pasteur Institute, Paris (1997), Biocentrum DTU, Lyngby, DK (2003), ERC Ispra, Italy (2005), Agilent Technologies, Waldbronn, DE (2001-2007)
Among his scientific interests are: i) Flavor chemistry, formation of odorants, changes in technological processes, volatile compounds as indicators of food quality, ii) Chromatographic and hyphenated techniques in food analysis, especially flavors, and food contaminants, sample preparation techniques, rapid methods for assessment of food quality based on metabolites profiling, electronic noses; iii) Oxidation of lipids in food systems; iv) Volatile metabolites produced by fungi, relation between volatile metabolites and mycotoxins formation
He was an PI (principal investigator) of 10 and participated in another 12 projects financed by National Science Centre, Ministry of Science and Higher Education and also from EU funds and FP 5 and 6. He serves as an expert in National Science Centre assessing projects in life sciences. He organized several conferences and workshops on international and national level (ExTech 2010, national chromatography and mass spectrometry conferences and workshops, Polish Conference on Analytical Chemistry). He is a member (elected) of Food Science Committee at Polish Academy of Sciences (since 2007), Commission of Chromatography and Associated Techniques (nominated) at Committee of Analytical Chemistry at Polish Academy of Sciences (since 2003). He is a member of Polish Society of Food Technologists (since 1996) and American Chemical Society (since 2001).
He is an author and coauthor of over 90 scientific papers, over 10 book chapters and editor/coauthor of a book Food Flavors. Chemical, Sensory and Technological Properties (CRC, Taylor and Francis, 2012).