Dr. István Dalmadi's scientific work focuses mainly on the development of food processing methods. He has successfully applied various cooling / freezing processes, high hydrostatic pressure or sous-vide technology either alone or in combinations for preservation of livestock products (meat, milk, eggs) and plant based products (fruits, vegetables). In addition to traditional analytical methods, he has used modern, non-destructive methods to characterise the quality of the treated food products. Furthermore, his research is focusing on the exploration of the potential of electronic nose or near-infrared spectroscopy.

Dr. István Dalmadi's scientific work focuses mainly on the development of food processing methods. He has successfully applied various cooling / freezing processes, high hydrostatic pressure or sous-vide technology either alone or in combinations for preservation of livestock products (meat, milk, eggs) and plant based products (fruits, vegetables). In addition to traditional analytical methods, he has used modern, non-destructive methods to characterise the quality of the treated food products. Furthermore, his research is focusing on the exploration of the potential of electronic nose or near-infrared spectroscopy.