I started my professional career in the Department of Food at the Faculty of Biotechnology at the University of Ljubljana, where I began studying food technology as a young researcher immediately after graduating. After completing my studies, I got a job at BF as an intern, then as an assistant and a few years ago as a university lecturer. I was involved in teaching as well as in research and knowledge transfer to industry. I study meat quality parameters mainly in relation to technological factors and food safety or non-enzymatic browning reactions. Under my supervision, 30 graduates, 3 scientific masters and 22 professional masters as well as two PhD students have graduated. I teach students in the fields of food and nutrition, meat technology, ready meals, catering and confectionery at undergraduate, postgraduate and PhD levels. I have published 70 scientific articles, 37 of which have an impact factor. I have led the basic ARRS project and participated in many other national and international research projects. I have also held several faculty positions (twice Vice Dean of the Department of Food Science) and at the moment leading of the Chair of Meat Technology and Food Evaluation.