Faculty of Commerce, Hospitality and Tourism

I graduated from Marx Károly University of Economics as a teacher of economics specialised in chemistry and commodities in 1985. After graduation, I began my career as an engineer at the Department of Food Chemistry of the National Institute for Food and Nutrition Sciences. Initially, I worked in the food analysis laboratory, and later I became involved in research on lipid peroxidation processes and antioxidants. I obtained a “dr. univ.” title at the Budapest University of Economics in 1991, a PhD at the Faculty of Medicine of Semmelweis University, and habilitated at the Faculty of Agricultural and Environmental Sciences of Semmelweis University. I was regularly invited as an expert on food science and legal regulations of foodstuffs by various Hungarian and international organisations. From 2005 to 2013, I acted as the head of the New Food Panel of the National Food Safety Office. Between 2004 and 2013, I was appointed by the ministry to be the national expert of the EU DG SANCO and the EU Commission Novel Food Working Group. Between 2008 and 2013, I was the representative of the competent national authority in the field of food additives, appointed by the minister in charge of health. I am a member of the board of the Hungarian Society of Nutrition, and head of the Nutrition Working Committee of the Scientific Committee on Food Science of the Hungarian Academy of Sciences. I was deputy director of OÉTI (National Institute of Food and Nutrition Science) from 2007 to 2013 and head of the Department of Hospitality at the Faculty of Commerce, Hospitality and Tourism of Budapest Business School from 1 February 2013 to 30 June 2022. I was appointed to be the dean of the faculty on 1 September 2016. While working for OÉTI between 1985 and 2013, I participated in numerous Hungarian and international research projects both as research leader and researcher. As a lecturer at BBS, I have led 6 projects, and I am currently doing research in the Research Group for Sustainable Hospitality. The number of my publications in the Hungarian Science Bibliography (mtmt.hu) is 728, my Hirsch index is 36, the number of independent references is 4661, and the cumulative impact factor of my publications is 84.83. I am a supervisor at the Doctoral School of Food Science of the Hungarian University of Agriculture and Life Sciences (MATE), currently supervising three PhD students. I was a co-consultant of a doctoral student who has obtained a PhD. I began to teach while working for OÉTI: at a preparatory course for medical doctors preparing for the qualifying examination in public health, at the tourism and hospitality BSc program of BBS FCHT, and the doctoral schools of the University of Pécs and other universities in Budapest. The courses I teach at BBS include nutrition, knowledge of foodstuffs and food safety. I am a subject leader of nine subjects at all levels of instruction. Since 2013, I have supervised approximately 120 theses as well as 17 essays submitted for the Scientific Students' Associations Conference, 3 of which achieved good results at the students’ scientific competition of the Hungarian Association of Food Science and Technology, and 2 won a special prize at the National Scientific Students' Associations Conference. My current research focuses on the impact of kitchen technology processes on the nutritional values of foodstuffs, the nutritional and organoleptic characteristics of dishes, the occurrence of materials causing allergy and intolerance in hospitality, and the connections between healthy eating, sustainable food production (with a special focus on organic products) and the hospitality industry.