News of the Food Analysis and Quality Working Committee of the Hungarian Academy of Science March 2022

Main Article Content

Tömösközi Sándor
Bugyi Zsuzsanna

Absztrakt


  • Effects of Covid-19 on food trends and running on sensory and consumer tests
    Tünde KUTI, Adrienn HEGYI, András SEBOK (Campden BRI Magyarország Nonprofit Kft.)

  • Sensory analysis techniques in the food science higher education
    Zoltán KÓKAI (Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Department of Postharvest, Supply Chain, Commerce and Sensory Science

  • Food product development with Co-creation on the example of the silver market,
    assessing the needs of consumers with age 65+
    Adrienn HEGYI, Tünde KUTI (Campden BRI Hungary Nonprofit Ltd.), Diána BÁNÁTI (University of Szeged), Alexandra FARKAS, Edina JAKSICS, Renáta NÉMETH, Sándor TÖMÖSKÖZI (Budapest University of Technology and Economics, Department of Applied Biotechnology and Food Science)

  • Colour masking in sensory testing
    László SIPOS (Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Department of Postharvest, Supply Chain, Commerce and Sensory Science)

  • Food Science Applications of Eye-Tracking Cameras
    Attila GERE (Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Food Sensory Analysis Laboratory)

Article Details

Hogyan kell idézni
Tömösközi, S., & Bugyi, Z. (2023). News of the Food Analysis and Quality Working Committee of the Hungarian Academy of Science March 2022. Élelmiszervizsgálati Közlemények, 68(1), 3831–3832. Elérés forrás https://eviko.hu/index.php/eviko/article/view/14
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