Silvija Šafranko (PhD) is currently working as a research assistant on the Faculty of Food Technology in Osijek (University of Osijek, Croatia). The main focus of research is the preparation of carbon quantum dots (chemical, optical and structural characterization) from citrus by-products and development of innovative analytical methods (spectrofluorimetric and electrochemical) for bioimaging and metal ions and biomolecules detection. Also, prepared biocompatible carbon dots exhibit a lot of beneficial (antioxidant, specific antitumor, antibacterial/antifungal) properties, and are of interest for the pharmaceutical and food industries. Silvija Šafranko has published over 18 scientific papers and has participated at over 40 scientific conferences with both oral and poster presentation. In 2022, Silvija in a team work has won two first prizes for the idea of innovative and functional food products.