Faculty of Commerce, Hospitality and Tourism

My name is Dr. Dalma Geréné Radványi, I have been working at the Department of Hospitality at BGE KVIK since 2023. I started my career in higher education in 2015 as an assistant professor at the Faculty of Food Science of Corvinus University of Budapest (later Szent István University). 2016 I was the Quality Assurance Representative of the University's accredited laboratory. From 2017 I worked as a research fellow and postdoctoral researcher at the Department of Zoology, Institute of Plant Protection, Centre for Agricultural Research, where I was involved in a GINOP project. In 2019 I returned to the university (Hungarian University of Agricultural and Life Sciences, SZIE successor) as an assistant professor. In addition to my teaching activities, in 2022 I became the International Coordinator of the Institute of Food Science and Technology, and in 2023 the International Coordinator of the MATE International Coordinator Network. In 2023, I started working as a college associate professor at the Budapest Business University. In 2016, I received my PhD degree from the Doctoral School of Food Science, where I worked on the early detection of various moulds using coupled analytical techniques. In 2014, I became a member of the Hungarian Chemists' Association, in 2017 I joined the Food Science Subcommittee of the Agricultural Sciences Division of the Hungarian Academy of Sciences, and in 2023 I became the Secretary of the Food Chemistry Section of the Hungarian Chemists' Association. During my career, I have participated in several national and international projects (GINOP, OTKA, E3UDRES2), where I contributed to the project. I started teaching in 2013. Over the last ten years, I have taught several courses, initially in General and Inorganic Chemistry, Food Analysis, Traditional and Rapid Methods of Food Analysis and Advanced Sensory Methods. Later I also joined the English language teaching. Until 2023, I taught General and Bioinorganic Chemistry, Horticultural Chemistry, Organic and biochemistry, Food analytics (laboratory practice), Analytical classification of foodstuffs, Separation techniques (for which I was the subject coordinator from 2022). My current courses are Good Hygiene Practice and Nutrition, Food and Beverages and Microbiological Hygiene. During my teaching activities, I have supervised several theses, 8 of which have been published in TDK. In my research, I mainly investigated organic volatile compounds of microbial origin using coupled analytical techniques, where my main objective was the monitoring of volatile components of moulds and other microorganisms in food, metabolomic markers and identification. My research has resulted in several publications and in 2023 I published a single-authored paper, Smelling the difference: separation of healthy and infected button mushrooms via microbial volatile organic compounds. In addition to my teaching and research activity, I devote all my time to my family, I am the mother of two children.