n his scientific work, he mainly deals with the quality of beef. He actively participated in the implementation of the ProOptiBeef project Optimization of beef production in Poland in accordance with the "from fork to farm" strategy. As part of the project, he conducted research on the impact of in-vital and post-slaughter factors on the broadly understood quality of beef, including its physicochemical and sensory properties. In 2016, in order to define the quality of beef carcasses in detail, he learned the ABCAS (Australian Beef Chiller Assessment System) methodologies developed by AUSMeat and earned the title of a certified classifier, since then he has been conducting beef carcass quality tests in domestic and foreign projects. In 2022, he gained the right to teach and conduct courses on the assessment of refrigerated carcass quality (ABCAS) as part of cooperation with IMRF3G and AUSMeat providing standards for assessment. Previous work has shown that the quality of carcasses and the selection of the appropriate method for assessing carcass quality parameters closely correlating with culinary quality are of key importance for the perception of beef by the consumer. On the other hand, repeatability and a proper description of the quality of products understandable for recipients are of key importance for building consumer confidence, which may have an impact on the development of the industry. He is an assistant professor at the Institute of Animal Genetics and Biotechnology