Adrienn Tóth


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)

Contact details

Hungarian University of Agriculture and Life Sciences

Areas of research

Wellbeing and Active Ageing