I am looking for partners in the research area.

I am looking for partners interested in the Horizon Europe Call.

I am looking for partners for the Horizon Europe research area.

I am looking for laboratory facilities in the research/application area.

Assistant Professor

Dr. Renáta Németh

PhD

H-1111 Budapest Szent Gellért tér 4. CH building 1. floor 153,

+3614632394

nemeth.renata@vbk.bme.hu

Groups

Cereal Science and Food Quality Research Group

Faculty

Faculty of Chemical Technology and Biotechnology

Department

Department of Applied Biotechnology and Food Science

Research keywords: · cereal science · food analysis · food technology · rheology
Horizon Europe keywords: · Preservation and restoration of biodiversity and ecosystems · Safe and sustainable agriculture and food systems

ResearchGate

Publications Awards Projects Conferences Other activities

Publications

1. Renáta Németh, Fanni Turóczi, Dorottya Csernus, Fanni Solymos, Edina Jaksics, Sándor Tömösközi: 2021. Characterization of chemical composition and techno‐functional properties of oat cultivars. Cereal Chemistry 98: pp. 1183–1192, 2021 https://doi.org/10.1002/cche.10470
2. Renáta Németh, Alexandra Farkas, Sándor Tömösközi: Investigation of the possibility of combined macro and micro test baking instrumentation methodology in wheat research, Journal of Cereal Science 87: pp. 239-247., 2019. https://doi.org/10.1016/j.jcs.2019.04.006
3. Renáta Németh, Denisse Bender, Edina Jaksics, Michelangelo Calicchio, Bernadett Langó, Stefano D'Amico, Kitti Török, Regine Schoenlechner, Sándor Tömösközi: Investigation of the effect of pentosan addition and enzyme treatment on the rheological properties of millet flour based model dough systems, Food Hydrocolloids 94: pp. 381-390., 2019. https://doi.org/10.1016/j.foodhyd.2019.03.036
4. Denisse Bender, Renata Nemeth, Giada Cavazzi, Fanni Turoczi, Eszter Schall, Stefano D'Amico, Kitti Török, Mara Lucisano, Sandor Tömösközi, Regine Schoenlechner: Characterization of rheological properties of rye arabinoxylans in buckwheat model systems, Food Hydrocolloids 80: pp. 33-41., 2018. https://doi.org/10.1016/j.foodhyd.2018.01.035
5. Renáta Németh, Ágnes Bánfalvi, András Csendes, Sándor Kemény, Sándor Tömösközi: Investigation of scale reduction in a laboratory bread-making procedure, Journal of Cereal Science 79: pp. 267-275., 2018. https://doi.org/10.1016/j.jcs.2017.11.009

Awards

2014 Fellowship granted by the Republic
2017 First prize "Táplálkozástudományi Kutatások" PhD Conference
2019 BMe Research Grant 2. prize
2020 Scholarship for the Young Talents of the Nation

Projects

1. Title: Consortional assoc.: Exploring of the genetic, compositional and processing potentials of spelt. (ID: OTKA 135343) 2020-2024; role: participating researcher; funder: NRDI Fund
2. Title: GalgaGabona project: Developments to improve the conditions of human utilization of oats and rye in terms of food safety, agrotechnology, processing technology and nutritional value (ID: 2017-1.3.1-VKE-2017-00004), 2017-2021; role: participating researcher; funder: NRDI Fund
3. Title: Improving gluten-free dough by a novel hemicellulose network. (ID: OTKA-ANN 114554) 2018-2020; role: PhD student; funder: NRDI Fund

Conferences

1. 16th European Young Cereal Scientists and Technologists Workshop, 18-21 April 2017, Thessaloniki, Greece - presenter
2. 15th European Young Cereal Scientists and Technologists Workshop, 26-29 April 2016, Bergamo, Italy - presenter
3. 5th C&E Spring Meeting, 27-29 April, 2015, Budapest, Hungary - szervezés

Other activities

Member of MSZT/MB 612 Technical Commitee
MTA public body member - VII. Section of Chemistry, Committee of Food Science