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

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)