András Salgó received his PhD (1987) in food biochemistry and enzymology and DSc (2004) in near infrared spectroscopy from HAS. Currently, he is the Head of Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics (BME), Budapest Hungary. He also holds group-leader position in the Near Infrared Spectroscopy group at BME.
His research focuses on structural and functional properties of cereal proteins, and the development and application of near infrared spectroscopy and imaging methods in protein research. He published 120 papers, 8 book chapters and inventor of four patents. His work received about 1000(WoS) or 1800 (Google Scholar) citations, his H-index is 16.