Professor Livia Simon Sarkadi
Corvinus University of Budapest, Budapest, Hungary

Livia Simon Sarkadi graduated as a Chemical Engineer at the Technical University of Budapest. She was awarded a DSc degree in Chemical Science from the Hungarian Academy of Sciences (HAS) in 2010.

She started her career at the Technical University of Budapest at the Department of Applied Biochemistry and Food Science teaching Biochemistry, Food Chemistry and Food Analysis. Since 2012 Livia Simon Sarkadi is full professor and head of the Department of Food Chemistry and Nutrition at the Faculty of Food Science, Corvinus University of Budapest. Hungary.

Professor Sarkadi’s research centres on aspects of Food Quality and Food Safety, with a particular emphasis on amino acids, biogenic amines and proteins, and on biochemical aspects of abiotic plant stress. She is an author/co-author over 100 scientific papers in these areas in peer-reviewed journals.

Besides her teaching and research she has been involved in diverse managerial and organisational activities. Among these she has served as Chair of the Food Protein Working Group of HAS since 1996 and, she became President of the Hungarian Chemical Society in 2011, being elected as its the first female President in more than 100 years. She has served as Chair of the Food Chemistry Division of the European Association for Chemical and Molecular Sciences (EuCheMS) for two periods (2009-2014), and is currently an elected Member of the EuCheMS Executive Board. She is very active in organising scientific conferences including EuCheMS conferences. She was Member of the Scientific and Organising Committee of the 1st EuCheMS congress [2006 Budapest, Hungary] as well as of the 4th and 5th edition in Prague [2012] and in Istanbul [2014].