Dr. Marietta Fodor, Hungarian University of Agriculture and Life Sciences, Hungary
Dr. Marietta Fodor is an esteemed associate professor at the Hungarian University of Agriculture and Life Sciences, within the Institute of Food Science and Technology. She holds a chemical engineering degree from the Budapest University of Technology (1982), a Doctor of Biological and Food Industry Technology degree (1993), a PhD in Food Science (2004), and a Habilitation (2012) from Corvinus University of Budapest. With a deep focus on non-destructive molecular spectroscopy methods, particularly Fourier transform near-infrared spectroscopy (FT-NIR), Dr. Fodor’s research involves multivariate regression models, pattern recognition, adulteration analysis, and the rapid quantification of nutritional parameters in food. Over the course of her career, she has authored more than 170 publications with around 500 references, earning an H-index of 12. Her expertise in chemometric data processing and food chemistry continues to contribute significantly to the advancement of food science and analytics.
Professional Profile:
ORCID
Summary of Suitability for Best Researcher Award: Marietta Fodor
Marietta Fodor, an Associate Professor at the Hungarian University of Agriculture and Life Sciences, is highly suitable for the Best Researcher Award due to her exceptional academic background, research contributions, and professional achievements.
Education:
- Chemical Engineer (1982)
Budapest University of Technology (BME), Faculty of Chemical Engineering, Department of Organic and Biological Chemistry
- University Doctor of Biological and Food Industry Technology (1993)
Budapest University of Technology (BME), Faculty of Chemical Engineering
- PhD in Food Science (2004)
Corvinus University of Budapest
- Habilitation (2012)
Corvinus University of Budapest
Work Experience:
- Associate Professor
Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Faculty, Department of Food Chemistry and Analytics
(Current Position)
Marietta Fodor currently holds the position of Associate Professor, contributing to teaching and research in the field of food science, with a focus on non-destructive molecular spectroscopy methods, particularly Fourier transform near-infrared spectroscopy (FT-NIR).
Her academic career includes extensive research in chemometrics, pattern recognition, and rapid quantification of food parameters, alongside her significant contribution to the development of multivariate regression models and adulteration analysis in food science.
Publication top Notes:
The Role of Near-Infrared Spectroscopy in Food Quality Assurance: A Review of the Past Two Decades
Development of state-of-the-art correlative rapid methods for the non-destructive control of fruit products
Comparison of Multiple NIR Spectrometers for Detecting Low-Concentration Nitrogen-Based Adulteration in Protein Powders
Analysis of Polyphenol Patterns of Pleurotus ostreatus Cultivars by UHPLC-ESI-MS/MS; Application of FT-NIR and Chemometric Methods, Classification Options
Assessment of Maturity of Plum Samples Using Fourier Transform Near-Infrared Technique Combined with Chemometric Methods