Zsuzsanna Cserhalmi PhD

Zsuzsanna Cserhalmi, PhD in chemistry at University of Horticulture and Food Industry, Budapest (1997), is the head of Technology and Food Chain Analysis Department of the institute at the Food Science Research Institute of the National Agricultural Research Centre (NAIRC-FSRI). She has research experience in food technologies focusing to minimal food preservation and processing technologies, such as pulsed electric field technology, radiofrequency heating, and microwave vacuum drying. She has taken part several international and national programs related to development of food technologies and new products. She is active for Hungarian Academy of Science (Representative and Secretary of Committee of Food Science), member of the Hungarian Association of Food Science and Technology, and Hungarian Society of Nutrition. She is editor of the Hungarian Journal „Food Science Technology”.

PROJECTS

• NOVELQ (2006-2011) EU FP6 project: „Novel processing methods for the productionand distributrion of high-quality and safe foods” (researcher)
• Q-Porkchains (2007-2011) EU FP6 project: „Development of an innovative, integrated, and sustainable food production chain of high quality pork products matching consumer demands” (researcher)
• HighTechEurope (2009-2013) EU FP7 project: „European Network for integrating novel technologies for food processing” (researcher)
• KMOP-1.1.1-08/1-2008-0005 project BIOGREEN subcontractor (2009-2011): „Germination and microwave treatment of different seeds to produce new, excellent nutritional properties food ingredients” (researcher)
• FVM project (2010): „Studying the effect of food preservation and processing technologies” (project leader)
• FM project (20/03/02)(2011): „Survey of oxidation and acidity changes, the shelflife and quality parameters of wheat and rye milling products” (project leader)
• FM project (20/03/02/00)(2013): „Presentation of food products based on technology research on OMÉK 2013” (project leader)
• SPICED (2013-2016) EU FP7 project: „Securing the spices and herbs commodity chains in Europe against deliberate, accidental or natural biological and chemical contamination” (researcher)
• FM project (2013-2017): „Effect of mild food preservation and processing technologies on the biological useful compounds of plant origin food and on the pesticide; analysis of consumer’s acceptance of technologies” (project leader)
• FM project(2014-2019): „Research for the food application of GMO free, reduced tripsin inhibitor content soybean adaptable for domestic cultivation” (project leader)
• AGR-PIAC-13 project (2014-2016): „Determination of special flour-mixture based paste types with high added value, clinically tested health protective properties, enriched with unique agent-combination by application of novel analytical and technological processes” (researcher)
• GOP 1.1.1.11-2012-0485. project (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 microcapsules” (researcher)

TÉT_15_IL3E57B827 (2017-2019): „Development of gluten-free egg substitute and additives providing equivalent texture and development of plant-based products” (researcher)

CV

CV

Publications

Publications

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