Scientific activity of dr. Sc. Marijana Blažić is related to the scientific field of biotechnical sciences. It is based on the improvement of technology for the production of milk, fermented dairy products, cheese, and whey, analysis of aromatic profiles, food texture parameters and their nutritional value, and the application of bioactive compounds and the use of by-products of the food industry. So far, she has received professional training 9 times within the Erasmus + program at universities in Argentina, Austria, Italy, and France. Currently, she works on improving the technology of cheese ripening in ripening chambers with the possibility of controlling pressure, temperature, relative humidity, and atmosphere in order to optimize the duration of the ripening process and improve hygiene and microbiological quality, sensory and nutritional properties of cheese.