معرفی
Judit Krisch serves as a Lecturer in the Department of Food Engineering at the University of Szeged's Faculty of Engineering, where she has maintained continuous academic engagement since 2005. Holding a PhD in Molecular and Cell Biology awarded in 1998 by the University of Szeged (then József Attila University), she integrates teaching with research focused on food safety and environmental biotechnology. Her academic foundation includes a 1985 Biology degree from the same institution.
Her research program investigates critical intersections of microbiology and food systems, particularly examining microbial enzyme applications, pesticide degradation pathways in agricultural environments, and natural antimicrobial compounds from plants. She has systematically explored soil microorganism responses to pesticide mobility and isolated fungicide-resistant microorganisms from wheat surfaces, generating practical insights for sustainable agriculture. Her work on essential oil antimicrobial properties in food matrices directly addresses contemporary food preservation challenges.
Publication trends from 1995-2011 reveal an evolution from foundational biotechnological methods—such as cell immobilization for ethanol and acetic acid fermentation—to applied food safety research, including enzyme characterization for industrial use and natural preservative efficacy testing. This trajectory demonstrates consistent methodological rigor across environmental microbiology, food chemistry, and bioprocess engineering disciplines.
Dr. Krisch actively secures competitive research funding, including Hungarian Ministry of Agriculture (FVM) projects on functional food development, National Research Office (ETT) grants for enzyme-based functional foods, and cross-border initiatives with Serbia and Mongolia targeting xenobiotic bioremediation and novel antimicrobial combinations. Her teaching portfolio spans undergraduate and graduate instruction in food microbiology, biochemistry, and food safety, supplemented by practical laboratory supervision for medical technicians and food science students. She maintains professional affiliations with the Hungarian Biological Society, Mycological Society, and Food Science Association.
