Dr. Marijana Simić is a food technologist with 15 years of experience in creating bakery products based on cereals and testing their quality. She started her professional career in a private company that dealt with grain processing. She started her research in 2010 at the Food Technology and Biochemistry Department of MRIZP with her doctoral thesis "Protein profiles of wheat and their impact on the technological properties of flour". The main areas of her research are bioactive compounds, proteins, cereal chemistry, cereal technology, and dough rheology. She has extensive laboratory experience and cooperates with a large number of researchers in Serbia and worldwide.