Dr. Marietta Fodor earned, from the Budapest University of Technology a MSc in Major (1982) and from  the Corvinus University a PhD in Major (2004) and habilitated PhD (2012). She is now associated professor of the Department of Food Chemistry and Analysis,Institute of Food Science and Technology, Hungarian University of Agricultural and Life Sciences. Her work in this field has resulted 139 publications, h index 12. She is Secretary of the Food Science Committee of Hungarian Academy of Sciences, Member of the Association of Hungarian Chemists. Her research interests include food analysis, chemometrics, near-infrared spectroscopy, food authentication.