She is the Head of the Department of Microbiology and Applied Biotechnology at the Hungarian University of Agriculture and Life Sciences (MATE), Institute of Genetics and Biotechnology. Her research activity is structured around two distinct yet complementary research lines, both addressing key biological interactions within the plant–animal–environment continuum.

One major research focus is arbuscular mycorrhizal (AM) fungi, exploring their fundamental role in natural and agricultural ecosystems. Her work examines AM fungal diversity, plant–fungus symbiosis, interactions with helper and other rhizosphere microorganisms involved in nutrient cycling, and relationships with plant pathogenic microbes. Special attention is given to the role of AM fungi in mitigating biotic and abiotic stress in plants. She was among the pioneers of mycorrhizal research in Hungary, establishing a research group nearly 30 years ago that has trained numerous PhD students now active in academia and applied research both nationally and internationally.

In parallel, she leads an independent research line in microbial biotechnology and microbiomics, focusing on gut microbiota, antimicrobial resistance (ARG), mycotoxins, and environmental stressors such as microplastics. This work investigates how dietary and environmental factors shape microbiota composition and function, affect animal physiology and health, and contribute to antimicrobial resistance. A central aim is the development of non-antibiotic strategies, including feed additives and microbiome-based interventions, to reduce antibiotic use while maintaining productivity and gut health in animal and human systems.

Her research is highly interdisciplinary and strongly connected to applied and translational outcomes. She collaborates extensively with national and international research groups, has secured numerous competitive research grants, contributed to the development of three patents, and serves as Editor and former Associate Editor of Cereal Research Communications.