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.

PhD Student

Alexandra Farkas

Master of Science in Biochemical Engineering

H-1111 Budapest Szent Gellér square 4. CH building 1. floor 153.

+3614632394

farkas.alexandra@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

Horizon Europe keywords: · Manufacturing technologies · Raw materials · Safe and sustainable agriculture and food systems

Publications Awards Projects Conferences

Publications

-Edina Jaksics, Renáta Németh, Alexandra Farkas, Réka Horváth, Dániel Dúzs, Attila Drozdik Álmos, Brigitta Csányi, Gábor Bidlo, Katalin Simon, Sándor Tömösközi. Comparative compositional and functional characterization of rye
varieties and novel industrial milling fractions. 2022. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.157

-Sándor Tömösközi, Zsuzsanna Kormosné Bugyi, Renáta Németh, Eszter Schall, Alexandra Farkas, Edina Jaksics, Marietta Juhászné Szentmiklóssy, Gabriella Muskovics. Recent past, present and hoped-for future of cereal science and plant protein research. 2022. Journal of Food Investigation. DOI: 10.52091/EVIK-2022/4-3-ENG

-Alexandra Farkas, Pálma Szepesvári, Renáta Németh, Denisse Bender, Regine Schoenlechner, Sándor Tömösközi. Comparative study on the rheological and baking behavior of enzyme-treated and arabinoxylan-enriched gluten-free straight dough and sourdough small-scale systems. 2021. Journal of Cereal Science https://doi.org/10.1016/j.jcs.2021.103292

-Renáta Németh, Alexandra Farkas, Sándor Tömösközi. Investigation of the possibility of combined macro and micro test baking instrumentation methodology in wheat research. 2019. Journal of Cereal Science. https://doi.org/10.1016/j.jcs.2019.04.006

Awards

-2021. 3rd George Olah Conference. Best oral presenter.
Application of small-scale baking test for improving the quality of alternative cereal-based products. Best oral presenter.

-2020. 10th Ph.D. conference of Nutrition Science Research. 3rd place
Investigation of the varietal effect on the compositional, technological, and baking quality of oat flours.

-2018. Scientific Student's Association's Conference in BUTE. 1st place.
Laboratory baking test: development of the instrument and the corresponding method

-2018. National "MÉTE" Scientific Student's Association's Conference. 3rd place.
Development and automation of a laboratory baking test.

Projects

-Consortial association: Exploring the genetic, compositional, and processing potentials of spelled (OTKA 135343). 2020-2024. Co-researcher. NRDI Fund

-COST Action 18101: SOURDOMICS - Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses. 2019-2023. Participant

-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 (2017-1.3.1-VKE-2017-00004). 2017-2021. Co-reasearcher. NRDI Fund

-EIT FOOD Regional Innovation Scheme Consumer Engagement Labs Workshop. 2019. Facilitator. European Institute of Innovation and Technology

-Improving gluten-free dough by a novel hemicellulose network (OTKA-ANN 114554). 2015-2018. Participant. NRDI Fund

-Quality characterization and applicability study in market-oriented breeding of old wheat genotypes (AGR_PIAC-13- 2013-0074). 2013-2016. Participant.

Conferences

-Development of small-scale baking tests for improving the quality of oat and rye-based bakery products. 19th European Cereal Scientist and Technologist Workshop. Valencia, Spain. 2022. Oral presenter

-Application of small-scale baking test for improving the quality of alternative cereal-based products. 3rd George Olah Conference. Budapest, Hungary. 2021. Oral presenter

-Investigation of the varietal effect on the compositional, technological, and baking quality of oat flours. 10th Ph.D. conference of Nutrition Science Research. Hungary. 2020. Oral presenter


Poster presentations:
-Development of small-scale baking tests for improving the quality of minor cereal-based bakery products. 20th ICC Conference. Vienna, Austria. 2022.

-Application of small-scale baking test for improving the quality of alternative cereal-based products. 7th Wholegrain Summit. Online. 2021.

-Investigation of the varietal effect on the compositional, technological and baking quality of oat flours. 2nd George Olah Conference. Hungary. 2020