Ágnes Belák is an associate professor at the Department of Food Microbiology, Hygiene and Safety, at Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences.

Her research focuses on the antimicrobial resistance of bacteria; inhibition of food-borne pathogens with antagonistic bacteria isolated from the processing environment; the effect of high-energy radiation on the degradation of antibiotics and antibiotic resistance of pathogenic bacteria; and the typical spoilage microbiota of foods and extracellular enzyme production of dominant microbes. Her expertise lies in the fact that she has extensive experience in the field of isolation, identification and typing of microorganisms found in food and in the environment, primarily using molecular biological methods. Ágnes Belák’s work contributes to questions of how microbes isolated from food and food raw materials, and their enzymes can be used in the valorisation of wastes. Across her research, she uses microbiological and nucleic acid based molecular biological methods.

She authored and co-authored more than 20 research articles in high-impact scientific journals. Ágnes Belák has collaborated with research groups in Austria, Slovenia, Italy and South Africa, and she has successfully applied for a few research grants nationally and internationally.