Dr. Brigitta Tóth is an Associate Professor at the Institute of Food Science, University of Debrecen, Hungary. She earned her MSc degrees in Agricultural Engineering (2009) and Agricultural Environmental Management Engineering (2012), followed by a PhD in Crop Production and Horticulture in 2012. She later completed her habilitation in 2018 in the same field. Her research focuses on plant stress physiology, wheat quality, heavy metal toxicity in plants, and the use of bacterial products and bioeffectors to mitigate stress. She has also studied phosphorus mobilization, the impact of fungal infections such as rusts and powdery mildew on enzymatic responses in host plants, and the utilization of industrial by-products in agriculture. With over 100 publications and around 750 citations, Dr. Tóth has made significant contributions to crop science and sustainable agriculture. She continues her work in advancing plant stress research and food science at the University of Debrecen.