My name is Dagmara Złotkowska. I am a graduate of the Faculty of Chemistry at the Gdansk Technical University of Technology, where I studied the technological processes of fats in search of substitutes for chocolate butter. An interest in interest led me to the Institute of Animal Reproduction and Food Research of PAS Olsztyn, Poland, where I was engaged in a project concerning rapeseed lipolytic enzymes. However, food is a "sesame" full of bioactive substances essential for life that are both healthy and potentially allergenic. The study of the mucosal immune system response became my scientific passion. The thermal denaturation of milk proteins is the main topic of my doctoral dissertation, and the non-enzymatic glycosylation of chicken egg protein is the topic of my habilitation dissertation. Foreign scientific internships and work (IFR, UK; MSU, and USA), participation in scientific conferences, acquired research projects, and scientific cooperation shaped my scientific identity, allowing me to develop the field of food immunology, which is linked with the existence of humans and animals. Working on biological models in vitro and in vivo and using a wide range of analytical techniques (flow cytometry, molecular studies, proteomics, and immune techniques), I investigate the mechanisms of the immune system response to food allergens in the Department of Food Immunology and Microbiology in the Institute of Animal Reproduction and Food Research of PAS in Olsztyn, Poland.