Mária Berki

Mária Berki
Élelmiszer-analitikai Osztály
kutatási szakértő
1022 Budapest, Herman Ottó út 15.
Mobile: +36 704918868
E-mail: berki.maria[at]eki.naik.hu

Mária Berki graduated at the Food College of Szeged in 1986 and then she organized and gave practises in baking and confectionery laboratory trainings at the College's Department of Technology and took part in development of bakery technology and product works. She obtained a degree as food safety and quality engineer at the Corvinus University of Budapest in 2011. This year, she was appointed as a research expert at CFRI, later NARIC-FSRI Analytical Department. Her works focus primarily on the investigation of bioactive compounds of food and food ingredients by HPLC-LC / MS; adaptation, development and validation of methods. She participates in numerous projects involving phenolic components, anthocyanins, vitamins, organic acids, PAHs etc. identification and quantification by chromatography. In addition, she carries out classical and enzymatic analytical measurements and others by HPLC in the quality assessment of fruit-based products.



  • 2007-2012 Effect of bio- and conventional growing on the secondary metabolits (OTKA K 68706) - participant
  • 2009-2013 Development of high added value vegetable-based product lines and processing technologies in the interest of the healthy nutrition (USOK 2009)- participant
  • 2012-2013 Development of potato production technologies and trademarks (NTP–BURG0009)- participant
  • 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- participant
  • 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)- participant
  • 2014-2016 Determination of special flour-mixture based paste types with health protective, high added value properties by novel analytical and technological processes- participant
  • 2017-2020 In-situ, complex water quality monitoring by using direct and immuno-fluorimetry as well as plasma spectroscopy (NVKP_16)- participant
  • Investigation of phenolic compounds by HPLC-LC / MS technique (tomato, walnut, rowan berry) Analysis of fruit-based products by HPLC, classical and enzymatic analytical methods (fruit concentrate, -puree, -syrup) Investigation of PAHs level in smoked paprika samples - participant





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