Has been working for many years with issues such as production technology, biochemical changes (proteolysis and lipolysis), quality and nutritional value of Croatian autochthonous cheeses and the results were published in renowned international journals. As an author or co-author she published manuscripts in renowned journals as well as three chapters in the university textbook Food Safety and the chapter Origins, Production and Specificities of Croatian Traditional Cheeses in the book Cheeses around the world - Types, production, properties and cultural and nutritional relevance (Nova Science Publishers, USA). Training at international institutions: University College Cork, Ireland (2020), Mehmet Akif Ersoy University, Turkey (2015, 2017, 2019); Wisconsin Center for Dairy Research, USA (2018, 2020), Agriculture Research Council, Potenza, Italy (2011), Wageningen University, Netherlands (2009), Michigan State University, USA (2007). Member of the: Supervisory Board of the Croatian Society of Food Technologists, Biotechnologists and Nutritionists, Editorial board of the scientific journal Mljekarstvo, Editorial board of the magazine Mlijeko i ja, Reviewer board of the journal Foods