Dr. Judit Tormási - MATE Research
Overview
Judit Tormási received her PhD in 2023 from the Hungarian University of Agriculture and Life Sciences, where she is a senior lecturer. Her research focuses on food science and nutrition and analytical method development. Her expertise lies in the in vitro simulation of food digestion (Infogest protocol), the assessment of nutrient bioaccessibility and the development of analytical protocols to access this information. Her current work focuses on the effect of food bioactive compounds on the digestibility of nutrients (protein, carbohydrate, fat) with the aim of using this information to improve food composition (i.e., reformulation) and to prevent non-communicable diet-related diseases such as obesity and type 2 diabetes. She is also passionate about promoting a love of science and knowledge through her role at the National Association for Student Research (OTDT).
Research keywords:
Publications
Analytical method development
Tormási, J., & Abrankó, L. (2021). Assessment of fatty acid-specific lipolysis by in vitro digestion and GC-FID. Nutrients, 13(11), 3889. https://doi.org/10.3390/nu13113889
Tormási, J., Benes, E., Kónya, É.L. et al. Evaluation of protein quantity and protein nutritional quality of protein bars with different protein sources. Sci Rep 15, 9388 (2025). https://doi.org/10.1038/s41598-025-94072-4
Protein nutrinional quality
Tormási, J., Benes, E., Matkovits, A., & Abrankó, L. (2024). The impact of sour cherry juice (Prunus cerasus) on reducing glucose release during in vitro starch digestion. LWT – Food Science and Technology, 205, Article 116461. https://doi.org/10.1016/j.lwt.2024.116461
Modification of glycemic index
Tormási, J., Benes, E., Matkovits, A., & Abrankó, L. (2024). The impact of sour cherry juice (Prunus cerasus) on reducing glucose release during in vitro starch digestion. LWT, 205, 116461. https://doi.org/10.1016/j.lwt.2024.116461
Modification of lipid digestion
Tormási, J., & Abrankó, L. (2023). Impact of grape seed powder and black tea brew on lipid digestion — An in vitro co-digestion study with real foods. Nutrients, 15(10), 2395. https://doi.org/10.3390/nu15102395
Judit Tormási, László Abrankó, Lipid digestibility of sour cream and its analogue during in vitro digestion simulation and co-consumption with cooked pasta, International Journal of Food Science and Technology, Volume 58, Issue 12, December 2023, Pages 6330–6341, https://doi.org/10.1111/ijfs.16741
Projects
EKÖP-25-K - Improving the glycemic properties of gluten-free baked goods by adding protein and bioactive extracts - EKÖP-25-K/MATE-8 - Principal investigator - NKFIH; Grant: 2.400.000 HUF (~6300 EUR) Duration: 12 month
EKÖP-24-4-2 - Exploring the nutritional potential of food by-products containing bioactive substances by in vitro digestion simulation – EKÖP-24-VI/MATE-12 - Principal investigator - NKFIH; 2024Grant: 3.000.000 HUF (~7400 EUR)Duration: 12 months
ÚNKP-23-4-2 - Establishment and validation of an integrated analytical method for co-monitoring nutrient digestibility - Principal investigator - NKFIH; 2024Grant: 3.000.000 HUF (~7400 EUR)Duration: 12 months
EGYETEMI-ÖKO_POC-2021-002 - Validation of INFOGEST static in vitro digestion simulation model for DIAAS determination of foods - 2019-1.2.1-EGYETEMIÖKO-2019-00006; Principal investigator – 2021Grant: 2.800.000 HUF (~7000 EUR)Duration: 4 months
ÚNKP-21-3-2 - Determination of the bioavailable protein content of foods and biological value of the free protein fraction - Principal investigator - NKFIH; 2021Grant: 1.000.000 HUF (~2500 EUR)Duration: 5 months
