Livia Simon Sarkadi graduated as a Chemical Engineer at the Technical University of Budapest (BUTE) Hungary in 1980. She received a University Doctorate degree in Biochemistry from BUTE in 1986 and a Candidate of Science degree in Food Chemistry from the Hungarian Academy of Sciences (HAS) in 1991. She was awarded a Dr habil. from BUTE  and a DSc degree in Chemical Science from HAS .
Currently she is full professor and head of the Department of Food Chemistry and Nutrition at the Faculty of Food Science, Szent István University, Budapest, Hungary.
Her research centres on aspects of Food Quality and Food Safety, with a particular emphasis on amino acids, biogenic amines and proteins, and on biochemical aspects of abiotic plant stress. She is an author/co-author over 200 scientific papers in these areas.
Besides her teaching and research she has been involved in diverse managerial and organisational activities. Among these she has served as Chair of the Food Protein Working Group of HAS since 1996 and, as President of the Hungarian Chemical Society since 2011. She has served as Chair of the Food Chemistry Division of the European Association for Chemical and Molecular Sciences (EuCheMS) between 2009-2014, and is currently an elected Member of the EuCheMS Executive Board. GHI Ambassador of Hungary. She is very active in organising scientific conferences, and a Member of the Editorial Boards of three International Journals.