His research focuses on the intensive culture of perciforms and sturgeons while his main expertise lies in the artificial reproduction of pikeperch. 

The work of Uros contributes to questions of the progress of oocyte maturation competence and how its status modifies the quality of the egg upon hormonal induction of ovulation.

His theoretical work examines how different hormonal, environmental and nutritional factors affect the dynamics of oocyte maturation where the main model species is pikeperch. His empirical work has assessed these theories in settings ranging from inexperienced broodstock to fully formed breeders, in the indoor and outdoor reared fish to the level of reproductive cycle shift, also in the contexts of different nutrition and thermal regimes as well as hormonal preparations. Prof. Dr. László Friedrich is a full professor at the Hungarian University of Agriculture and Life Sciences. He also is the Director of the Institute of Food Science and Technology as well as Head of the Department of Livestock Product and Food Preservation Technology. 

Across his research, he uses the methods of egg quality predictors from vitellogenetic and maturing oocyte over the estimation of in vitro oocyte maturation dynamics to the main indicators of egg quality in terms of embryonic survival and larval morphology indices.

Uros pioneered the development of broodstock forming using outdoor and indoor rearing technologies, designed and executed protocols for different approaches towards stable and repeatable off-seasonal egg production. 

His findings are instrumental in the artificial reproduction of pikeperch. He contributed significantly to the general understanding of oocyte maturation competence in percids.

He authored and co-authored over 30 research articles in high-impact scientific journals.

Uros Ljubobratovic collaborated with eight research groups across Europe, and he has successfully applied for several research grants nationally and internationally. He won the prestigious Bolyai János Research Scholarship.

He is an Editorial Board Member of the Czech Journal of Animal Science.

His research focuses on meat R&D and value-chain innovation, covering livestock and feeding, processing technologies, logistics, and consumer-driven quality in pork, poultry, cattle, and fish. His is one of top experts in food technology especially in the meat science R&D, food safety, nutrition-focused product development, and digitalization/data-driven decision making in the food sector. His results contribute to understanding the development of integrated, sustainable agri-food production system for healthier, higher-quality animal-derived foods, as well as understanding importance of processing method and technology on the product quality and functionality.

He has taken an active role in developing the BSc and MSc education in Food Engineering, in the application of practical experiences in education, as well as in the implementation of practice-oriented training. His research activities include the management, development and implementation of numerous national and international Research and Development and Innovation collaborations, tenders and industrial contracts, typically involving the application of scientific results to industrial practice.

He authored and co-authored 146 research articles in high-impact scientific journals, 2 books and 11 book chapters. 

Prof. Friedrich has collaborated with research groups across Europe and worldwide. He has successfully applied for multiple R&D grants as principal investigator and/or research subproject leader. Chair of the Meat and Fish Subcommittee of the Hungarian Food Codex Committee since 2015. He was awarded the Knight’s Cross of the Hungarian Order of Merit (2024) and the Pro Alimentis Hungariae Prize (2020). In 2018, he received the Master Teacher Gold Medal in recognition of his work in school and postgraduate education and his outstanding supervision and mentoring of TDK and PhD theses, reflecting his strong commitment to nurturing young talent and supporting the professional development of early-career researchers.

He is the Editor-in-Chief of the journal HÚS and Editor of the of the journal Food Science and Technology. He is also the President of the Cibus Hungaricus Foundation, which is actively involved in the implementation of the Digital Food Strategy.