European Commission Joint Research Centre, Institute for Reference Materials and Measurements
Dr. Reka Haraszi has received her PhD in chemistry in the Budapest University of Technology and Economics (Hungary) during the period of 1998-2002. Currently, she is working as a researcher at the European Commission, Joint Research Centre, Institute of Reference Materials and Measurements in Geel, Belgium. She has two MSc diplomas in Bioengineering and Specialized Engineer in the Food Products Qualification. She has experience working in universities (Hungary), food industry (Hungary) and research institutes (Australia, Belgium). She is doing peer reviews for several journals and has 10 publications in peer reviewed journals and 25 in proceedings, in the field of cereal quality and nutrition, rheology, food proteomics and allergy.
Food allergy, proteomics, chromatography and mass spectrometry, food analytics, bioinformatics, wheat quality, dough rheology, grain hardness, food flavours, food quality