Rita Végh is a food safety and quality engineer, currently working as an assistant lecturer at the Department of Nutrition. Her research focuses on the quality and safety of apiculture products, particularly bee pollen. Her scientific work includes investigating the macronutrients, amino acids, antioxidant properties, and aroma-active compounds of beekeeping products, as well as the assessment of possibilities to identify their botanical origin. She also carried out experimental and literature research on pesticide contamination and other food safety aspects of bee products.