Laszlo P. Somogyi

Ph.D., Food Scientist, Nutritionist, Fellow, Institute of Food Technologists

Dr. Somogyi is a consulting food scientist and member of the Industry Advisory Council to the Department of Food Science and Nutrition, University of California, Davis. He was educated at the University of Agricultural Sciences in Budapest, and received his M.S. and Ph.D. from Rutgers University in New Jersey. He then held a postdoctoral research position at the University of California, Davis.

Dr. Somogyi spent 30 years in the food industry, and was a senior food scientist at SRI International (formerly Stanford Research Institute). He has specialized expertise in product development, foods and beverages, ingredients and additives, and the biology, processing and utilization of fruits and vegetables.

Dr. Somogyi is the author of more than 50 scientific papers. He has contributed to and edited a number of food science and technology textbooks. He served on the Editorial Board of the Critical Reviews of Food Science and Nutrition, and conducted research projects for the U.S. Food and Drug Administration (FDA). Dr. Somogyi is the author of more than 50 scientific papers. He has contributed to and edited a number of food science and technology textbooks. He served on the Editorial Board of the Critical Reviews of Food Science and Nutrition, and conducted research projects for the U.S. Food and Drug Administration (FDA).

Dr. Somogyi is a Fellow of the Institute of Food Technologists (IFT), and was a chairman and “Outstanding Member” of the Northern California chapter. Also, he is a member of the American Association of Cereal Chemists and the American Oil Chemists’ Society.

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