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Livia Simon Sarkadi
Full Professor
Main areas of research
Food Quality and Food Safety, with a particular emphasis on amino acids, biogenic amines and proteins
Biochemical aspects of abiotic plant stress
Academic background
DSc in Chemical Sciences (2010) - Hungarian Academy of Sciences
Dr. habil (1999) - BUTE
CSc (PhD) in Food Chemistry (1991) – Hungarian Academy of Sciences
University Doctor degree in Biochemistry (1986) - BUTE
Master Degree in Chemical Engineering (1980) - Budapest University of Technology and Economics (BUTE)
Research projects / Experience
OTKA K_16 117949 (2016-2020): Light quantity - and quality-dependent redox control of growth and development at optimal and low temperatures in wheat
OKTA 83642 (2011 - 2015): Characterisation of stress-induced hardening, early flowering and death processes in cereals
IUPAC project (2017-037-2-300) – Bridging Ethnic Food Cultures through Chemistry
IUPAC project (2013-054-2-300) - Healthy life and active ageing – the contribution of functional food ingredients
