My scientific and professional work focuses on sheep and goat production, carcass and meat quality, sensory quality of meat and meat products, indigenous Croatian sheep and goat breeds, and the valorisation of traditional animal products. I have participated in and coordinated several scientific, professional, teaching, and university-supported projects, and am a co-author of the product specification for the protected designation of origin “Paška janjetina” . I’m actively involved in undergraduate and graduate teaching in the fields of sheep production, farm management, meat quality, protected quality labels of meat and meat products, and secondary animal products. Since the academic year 2021/2022, I have served as Head of the graduate study programme “Meat Production and Processing”. From 2018 to 2021, I served as Vice Dean for Organization and Quality. I have authored and co-authored numerous scientific and professional publications, including journal articles, conference papers, books, and university teaching materials. I am a member of professional associations and actively participate in expert sensory evaluation panels for meat products at the Laboratory for Sensory Analysis of Agri-Food Products of the University of Zagreb Faculty of Agriculture, as well as in sensory evaluation panels organized within national and regional food-quality events.