Marcin Kurek is a Professor at the Warsaw University of Life Sciences (SGGW). His research focuses on protein–polyphenol interactions, microencapsulation, and intelligent packaging. He has led projects on Pickering emulsions and coacervation for stabilizing bioactive compounds such as anthocyanins, DHA, and curcumin in heat-processed foods. He has co-authored numerous publications and coordinated interdisciplinary teams working on analytical chemistry and colloid science aspects of food systems.