Anet Režek Jambrak graduated from the Faculty of Food Technology and Biotechnology of the University of Zagreb in 2002. In 2008. she defended her doctoral dissertation (PhD thesis) titled "Influence of Ultrasound on Physical and Functional Properties of Whey Proteins". Anet gained the position of Scientific Advisor (permanent title) in 2017. In 2018. she became Professor at the same faculty. Anet Režek Jambrak was trained abroad at Coventry University, UK and was invited lecturer and researcher in the field of "green" ultrasound and microwave extractions at the University of Avignon, France in 2009. She also lectured at BOKU University, Austria in 2018.

Her scientific expertise is in nonthermal and advanced thermal processing, food physics and biophysics, food chemistry, experimental design and sustainability goals. She worked actively on nonthermal processing of macromolecules (proteins and carbohydrates (polymers)), impact on food quality, quality function deployment, and in the field of mathematical modelling, drying, extraction etc. Since 2007. Professor Režek Jambrak has published over 100 significant scientific papers, published in top scientific journals with high impact factors (citation more than 2000, h-index 23). She is the winner of many awards and acknowledgments, most notably the 2016. Young Scientist Award from the International Union of Food Science and Technology (IUFoST). She is a member of the international Global Young Academy (GYA) and the Academy of Food Science and Technology (IAFoST). Since 2018. Anet has been one of the leaders of the Early Career Scientist Section (ECSS) of IUFoST and IAFoST.