Edina Jaksics joined the Grain Science and Food Quality Research Group in 2016 and began her research work. She received her BA in Bioengineering in January 2017 and her MA in Bioengineering in 2019. She began her doctoral studies in January 2019 at the György Oláh Doctoral School and received her doctoral degree in March 2024. Her main research area is the investigation of the compositional and rheological properties of cereals, as well as the mapping of the macromolecular properties underlying the rheological properties. In addition to research, it is increasingly playing a role in educational tasks related to food analytics and food technology.