She works at the Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra. She also serves as the scientific supervisor of the Food Incubator at the AgroBioTech Research Centre, where she contributes to linking research, development and practical innovation in the field of food science. Her professional and research expertise focuses primarily on food technologies, especially those related to plant raw materials and food products, as well as on the development of innovative value-added foods. Particular attention is given to the research and application of medicinal plants, spices, lesser-known species of fruits and vegetables, as well as alternative sources, including edible insects, mushrooms and edible flowers. Her work is aimed at developing products with improved nutritional, functional and sensory properties that reflect current trends in healthy nutrition, sustainability and the diversification of food sources. As part of her research activities, she is also engaged in the evaluation of food quality, bioactive compounds, antioxidant activity, and the potential of unconventional raw materials for application in food practice. An important part of her work also includes support for applied research, knowledge transfer into practice, and the development of new products with potential use in the business environment and in fostering innovation in the agrifood sector. Assoc. Prof. Ivanišová is recognised as a prominent scientific personality in her field. To date, she has published more than 600 scientific papers in domestic and international scientific journals. She is actively involved in research and innovation projects and, through her expertise, contributes to the development of modern food science based on quality, functionality, sustainability and the use of novel raw material sources.