My research interests lie in general in the utilizing and developing analytical methods as a tool to answer questions arising in food and biomedical sciences. Having worked at the Institute of Food Technology and gained analytical skills, especially those related to instrumental chromatographic techniques (HPLC and GC), I have been trained to meet the challenges of developing foods that comply with the ever-changing demands of the modern consumer. I am particularly interested in the relationships between food, nutrition and health. The aim of my Ph.D. was to investigate the possibility of using medicinal plants as a source of biologically active secondary metabolites and natural antioxidants in food formulations. That is where I became excited about the idea of “functional foods“ with all of its complexity and demands for multidisciplinary approach. Currently, I work on several national and international projects.