Prof. dr hab. Henryk Zieliński is the head of the Department of Food Chemistry and Biodynamics of the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences (Olsztyn, Poland). His research group investigates the content of biologically active compounds in cereal raw materials, functional properties of cereals, pseudo-cereals (e.g., buckwheat), their milling products, and bakery products, including gluten-free ones. In 2013, Dr. Giménez-Bastida joined his laboratory to investigate the beneficial effects associated with the consumption of buckwheat-derived products. The results generated were published in an important number of scientific publications and presented in different international conferences. Dr. Giménez-Bastida and Prof. Zielinski have maintained their scientific (and personal) relation through these years. The publications of the PolyBiota project are the best example of this collaboration.
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