Viktória Zsom-Muha focuses her skills as a graduated food engineer using modern and innovative raw material testing methods.  She gained relevant experience in non-destructive texture analysis of horticultural products and performs her research activities in the area of different storage conditions' effects  on the quality of fruits and vegetables. Another area of her work is the application of ultrasonic technologies in the food industry. Her research focuses on increasing the efficiency of canning processes, especially on accelerating the soaking process of dry products using ultrasound. In her recent studies, she not just analyzes the practical benefits of the technology, but also examines the physical and chemical effects of the treatments, promoting the introduction of more modern and energy-efficient processing methods.