I began my university studies at the Institute of Environmental and Landscape Management of the former Szent István University of Gödöllő (now the Hungarian University of Agricultural and Life Sciences), where I graduated in 2005 with a degree in Environmental Agricultural Engineering, specialising in organic farming. The subject of my thesis was a comparison between the nutritional content of organic and conventional crops. Thanks to the novelty and popularity of the topic, I was able to work as an organic food consultant. Later, I was admitted to the Doctoral School of Environmental Sciences at Szent István University, where I continued the research I had started on my thesis. In 2021, I joined the work of ÖMKi (Hungarian Research Institute of Organic Agriculture). My research areas include ancient cereals’ nutritional value, potential uses, and promoting organic seed and plant breeding for sustainable, diverse, and local food systems. The main focus of my interest is on issues related to healthy eating and sustainability, the nutritional value of organic food, and consumer behaviour. For the year 2022, I conducted a survey on the consumption behaviour of the Hungarian population towards organic food, with a special focus on consumption frequency, preferred product groups, sales channels, and consumer motivations. I trust that my presence will contribute to the success of the project “Consumer of Organic Food in the Visegrad Group Countries”.