He is working mainly on utilization of nonthermal technologies (such as pulsed electric field, ultrasound, cold plasma) in order to enhance mass and heat transfer based unit operations or to improve quality of final products. The big part of his scientific activity concerns drying, osmotic dehydration, freezing of plant tissue and extraction of bioactive compounds from food matrices. He is a member of International Society for Electroporation-Based Technologies and Treatments (ISEBTT) and Polish Society of Food Technologist. He authored or co-authored more than 20 publications in peer-reviewed international journals.