The emergence of food metabolomics, which is part of the science known as "foodomics", has opened up new possibilities for scientists to comprehensively characterize diverse food products. Qualitative and quantitative analyzes of the food metabolome provide insight into the underlying processes and provide detailed information on the quality and safety of food products. Until recently, such a thorough and complex analysis was technically difficult, but thanks to the development of modern analytical equipment and chemometric tools, it is becoming feasible. The use of metabolomic analyzes to monitor the transformation of the raw material during various processes allows obtaining detailed data that can be correlated with various properties, including its potential biological activity. The FoodFerMet project involves the use of a metabolomics approach to thoroughly understand the course of both controlled and spontaneous lactic fermentation of plant raw materials. Metabolomics, combined with chemometric analyses, will also provide the basis for predicting the nutritional, functional and nutraceutical quality of final fermentation products. The subject of the research will be selected plant raw materials in the form of seasonal vegetables typically fermented in Poland. Metabolome transformations during vegetables fermentation and subsequent storage will be monitored using ultra-high-performance liquid chromatography coupled with high-resolution Orbitrap mass spectrometry (UHPLC-Q-Exactive Orbitrap-HRMS). The generated data will be analyzed using tools dedicated to metabolomics, lipidomics and multidimensional statistical analysis (Compound Discoverer, MS-DIAL, Lipostar, Metaboanalyst), which will allow to indicate the relationship between the phytochemical profiles and the quality features of obtained fermented products. The results obtained in the project, due to the use of an innovative and complex analytical approach to tracking changes during the fermentation process, will certainly demonstrate high publication potential. Moreover, the project assumes the development of new methods and analytical solutions that will enrich the research portfolio carried out at the Department of Chemistry, Technology and Food Biotechnology and expand the scientific competences of the research team working there.