Anita Vidács

Dr. Anita Vidács is an Associate Professor at the University of Szeged, Faculty of Engineering, where she works at the Institute of Food Engineering. She serves as the coordinator for the English-language MSc program in Food Science and Technology Engineering and the IISMA program. Her office is located at Szeged, Mars tér 7. ("A" building, microbiology laboratory, room 223).

Her educational background includes:

• Quality Management Engineer from Budapest University of Technology and Economics (2019-2020)
• PhD in Biological Sciences from University of Szeged, Department of Microbiology, Faculty of Natural Sciences and Informatics (2013-2018), with research on "Investigation of the disinfectant and antimicrobial effects of essential oils used in the food industry"
• Master of Science in Food Engineering from University of Szeged, Faculty of Engineering (2011-2013)
• Bachelor of Science in Food Engineering from SZTE, Faculty of Engineering (2007-2011), with Erasmus study at University of Copenhagen, Faculty of Life Sciences (2009-2010)

Dr. Vidács specializes in food microbiology and safety, with a particular focus on antimicrobial properties of essential oils, bacterial biofilm formation and elimination, and food preservation techniques. Her research explores natural alternatives to chemical disinfectants in food processing environments, investigating how essential oils can prevent or eliminate biofilms on industrial surfaces. She also studies edible coatings for food preservation, potential uses of edible insects in the food industry, and quality safety analysis of food processing plants.

Her publication record shows a consistent focus on natural antimicrobial agents, particularly essential oils, and their applications in food safety. The most recent works (2020-2022) emphasize edible coatings and eco-friendly preservation methods, while earlier publications (2014-2017) focused more on biofilm elimination using essential oils. Her research demonstrates a progression from fundamental studies of antimicrobial effects toward practical applications in food technology.

Dr. Vidács has received numerous scientific awards and recognitions:

• XIV. International Research Conference Certificate Of Best Presentation Award (2020)
• Dékáni Dicséret (Dean's Commendation) (2019)
• Dékáni Elismerő Oklevél (Dean's Recognition Diploma) (2017)
• Nemzet Fiatal Tehetségeiért Ösztöndíj (National Young Talent Scholarship) (2016, 2017, 2019)
• International Federation of Essential Oils and Aroma Trades Registration Fellowship award (2015)
• Campus Hungary Scholarship (2013, 2015)
• Hungarian Academy of Sciences, Szeged Regional Committee: Young Researcher Diploma (2014)
• Scientific Student Association Conference: 2nd place (2012, 2010)

Dr. Vidács is actively involved in mentoring students, providing thesis topic guidance in microbiology, food safety, and food shelf life. She has participated in significant research projects including GINOP-2.2.1-15-2017-00037 on "Utilization of national volcanic raw materials in environmental protection" (2017-2019) and EFOP-3.4.3.-16-2016-00014 on "Innovative development of the educational and service performance of the University of Szeged" (2018-2019). She serves on the University of Szeged Faculty of Engineering Scientific Committee (2018-2022) and as Secretary of the SZAB Technical Committee Food Engineering Working Committee (since 2018).

Her laboratory work focuses on food microbiology, with research conducted in the microbiology laboratory (room 223) at the "A" building on Mars tér 7. Her team investigates bacterial adhesion on different surfaces, examination and removal of bacterial biofilms from industrial surfaces, and testing the antimicrobial effect of various natural compounds.