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Adrienn Tóth
Researcher
Main areas of research
Processing technologies of foods based on livestock raw materials
Minimal processing technologies
Processing technologies of egg products and development of egg and egg white based products
Academic background
PhD in Food Sciences (2020)
Translator with a specialization in Food Science and Technology (2017) Engineering
Master Degree in Food Science Engineering (2015)
Bachelor Degree in Viticulture Engineering (2013)
Bachelor Degree in Food Engineering (2012)
Research projects / Experience
Development of functional foods based on egg white (2019 - )
Minimal processing and combined preservation technologies of egg products (2015 - 2018)
Effects of high hydrostatic pressure on vitamine enriched Hungarian-type sausages (2018 – 2019)
Effects of high hydrostatic pressure on freshly squeezed juices (2014 – 2015)
