Tamás Zsom

About

Tamás Zsom is an associate professor at the Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Food Technology, Hungary. His research areas include the application of Near Infrared Spectroscopy in food quality monitoring, ultrasound-assisted soaking processes, and post-harvest treatments in horticultural products. Recent publications highlight his work on the effects of ultrasound and low-heat treatments on microbial reduction and the ripening processes of various fruits and vegetables.