Ivona Djurkin Kušec is Professor of Quality and Safety of Animal Products at Faculty of Agrobiotechnical Sciences Osijek. Her research activities cover a wide range of topics in the field of animal product quality, particulary meat. Using innovative approaches and state-of-the-art methods she investigates the genetic and genomic mechanisms underlying the properties of meat, including flavour, tenderness, juiciness and nutritional value. She is also actively engaged in interdisciplinary collaborations bridging the gap between genetics, nutrition, food science and animal husbandry. By fostering synergistic partnerships across diverse disciplines, Ivona seeks to tackle the complex challenges of livestock farming and pave the way for sustainable and resilient food systems.