Magdolna Nagyné Gasztonyi PhD

Magdolna Nagyné Gasztonyi PhD
Élelmiszer-analitikai Osztály
tudományos munkatárs
1022 Budapest, Herman Ottó út 15.
E-mail: gasztonyi.magdolna[at]

dr. Magdolna Nagy-Gasztonyi graduated at the University of Horticulture in 1979 and has been working at the Central Food Research Institute (nowadays Food Science Research Institute). At the beginning she joined to projects in the subject of pectolytic enzymes’ fermentation and their application in food industry. She obtained dr. univ. degree in 1986 at the University of Horticulture. Her research activity included various tasks concerning nutrition sciences. She took part in foreigner projects too, for example in the production of lactofermented vegetable juices (ATO-DLO, Wageningen), HPLC analysis of berries (Finland, Kuopio). Later she studied the antinutritive components and secondary metabolites of fruit and vegetables. She applied the classical analytical assays and also took part in the adaptation of various HPLC methods. She also investigated the activity of various enzymes in order to control the technological effects (peroxidase, lipoxygenase) as well as to study various plant materials (amylolitic enzymes in wheat). In the last years she was also engaged in comparison of various antioxidant capacity assays.



  • 2007-2012: Effect of bio- and conventional growing on the secondary metabolites (OTKA K 68706)
  • 2010-2013: Development of high added value vegetable-based product lines and processing technologies in the interest of the healthy nutrition (NTP-USOK 2009)
  • 2010-2013: Development of potato production technologies and trademarks (NTP–BURG0009)
  • 2013-2016: SPICED – Securing the spices and herbs commodity chains in Europe against deliberate, accidental or natural biological and chemical contamination. (EU FP7) No. 312631
  • 2014-2015: Development of mineral water product family having health protecting attributes, which are proved by human clinical studies. These newly developed products will contain specific bioactive components in forms of micro-capsules. (GOP)
  • 2014-2016: Determination of special flour-mixture based paste types with health protective, high added value properties by novel analytical and technological processes (AGR PIAC 13)





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