Education:

7/2000	Technical University Berlin, Germany M.S. in Food Technology  (Diplom) G.P.A. 3.5/4.0  (Top 10 %) (Major in Fruit and Vegetable Processing)
9/1997-98	Master's thesis research Title: Influence of cocoa butter alternatives on chocolates; sensory and fluiddynamic         characteristics, processing Thesis grade: 3.8/4.0
6/1996	Goethe Institut Berlin, Germany German Language Degree (Kleines Deutsches Sprachdiplom)
7/1991	University of Horticulture and Food Industry, Szeged, Hungary  B. S.  in Food Processing (Diplom) G.P.A. 3.2/4.0 (Major in Bakery Goods and Flour Processing)
7/1988	Mora Ferenc Gimnazium, Kiskunfelegyhaza, Hungary High School degree (Major in Biology and Chemistry)

 

Professional Experiences:

2001-	Research Associate                    Cell and Molecular Biology Department, LBNL, Berkeley, CA • assisted with building and testing a new database system, interacted in a multidisciplinary team to find optimal solutions • maintained and set up Win9X/NT computers, operating systems, networks, installed and configured  software and peripherial equipments, maintained Unix computers • processed and analysed images using SCIL-Image, statistical analysis of data, analysed Westerns using Sigma Scan, presented the data • created figures, slides and videos for electronic/print presentations/papers. Found solutions for compatibilty between different softwares and backup systems.
1996-98	Diplom thesis work, summer intern, trainee Storck-August KG Berlin, Department of Product Development  • processed chocolates with and without cocoa butter alternative fats in laboratory • organized and coordinated different sensory  tests, evaluated the audits, presented the results • measured and evaluated viscosity and yield point of the chocolatemass  • determined that the use of cocoa butter alternatives could reduce chocolate production costs substantially
1995 - 99	Student adviser Technical University Berlin, Department of Food Technology and Biotechnology • gave presentations for the new students (120-140 people/semester) • coordinated their first year activities, solved complex life and study problems for grad and undergrad students • worked on the new curriculum for food processing studies
1998 - 99	Consultant to a German movie: advised film director on aspects of student`s life in Biotechnology
1990 - 92	Supervising Engineer Baromfifeldolgozo Vallalat (Poultry Processing Ltd.), Kiskunhalas, Hungary • served as acting director  for the prepared meat division • coordinated the workers, purchased raw materials, administered sales • arranged and gave tours of the processing facilites

Experiences regarding Biotechnology:

	Courses in Biotechnology: Fermentation techniques and purification focusing on:  Enzymatic production                               Food additives Biomass processes                                   Cell cultures of plants Fermented foods and drinks                      Immobilized biocatalysts
	Courses and laboratory experiences in Microbiology:  Morphology, cytology, cell biology, physiology of bacteria and fungus.  Infection cycles of viruses, development cycles and reproduction of selected fungus  species. Inactivation and detection methods of microorganisms. Kinetics of growth and selection criteria. Basics from microbes genetics.
	Courses in Biochemistry:  Aminoacids, proteins, enzymes (mechanisms and kinetics), lipids and carbohydrates.  Catabolism and energy production in the cell-bioenergetic-phosphorylation-dismantling of fat and aminoacids, glycolysis, tricarboxylic acid cycle.

Other skills:

Languages:	translated scientific texts Hungarian/English/German/Russian
Computer:	Macintosh, DOS, Windows (9X/2000/NT), UNIX, SSH, WS-FTP, SCIL-Image, Sigma Scan, Word, Excel, Canvas, Photoshop, Illustrator, Corel Draw, Photo-Paint, Corel Presentation, Powerpoint, Adobe Acrobat, beginner HTML and C++ programmer
Volunteer work	designed, created, built a homepage for a Hungarian  writer