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

Contact details

Hungarian University of Agriculture and Life Sciences

Areas of research

Wellbeing and Active Ageing