News


CATERING


2019.12.10.

Use of CREAVEG plant-based meat substitutes

Meat analogues are available in several forms, e.g. minced “meat”, “meat” slice, sausage, “cold meat”, nuggets, hash (croquettes), hamburger cakes, etc. Form and substance of the […]
2019.12.05.

The role of research chefs in product development

  The research chef is different from the everyday cook since he not only knows those processes which result in consumable meals with highest consumer value, […]
2019.10.04.

KNOWLEDGE AND PRACTICE IN FOOD SAFETY PROCESSES – a case study on Hungarian school catering

Providing the population with safe and quality food is an important objective all over the world. The healthy childhood nutrition and diet will determine the health […]

RESEARCH


2019.09.30.

Food Control group at “Researchers’ Night”

Challenges of public catering and restaurant hospitality: changing consumer’s requirements, food allergies, food safety, vegetable protein-based “meat substitute” products, reducing food wastes Continuously changing nutrition demands, […]
2019.06.20.

Conference on management in Gödöllő

The 9th International Conference on Management was held at Szent István University, in Gödöllő on 13-14 June2019. We registered to the conference with two presentations. AnikóKovács […]
2018.10.30.

WORKSHOP FOR PORTUGAL AND HUNGARIAN COOPERATION

    Last week special guests were welcomed from Faculty of Nutrition and Food Science, University of Porto, Portugal. Two researchers Ada Rocha and Claudia Afonso […]

INNOVATIONS


2019.09.20.

#REDUCEFOODWASTE – “Rescuable Foods” conference in Budapest

In the frame of the international program STREFOWA (Strategies to Reduce and Manage Food Waste in Central Europe), a conference was held in Budapest, September 2019 […]
2019.05.05.

Food allergy vs. food intolerance

Side effects – adverse and deleterious to health – of foods are caused by food allergies and food intolerances. Food intolerance is a reproducible side effect […]
2019.04.01.

Using meat substitutes for reducing meat consumption

The key to combat climate change might be the reduction of meat consumption, since meat production implies overstrain of natural resources and thereby significantly contributes to […]

LABORATORY


2019.09.11.

Food Control Laboratory started its operation

FOOD CONTROL Food-Inspector and Research Laboratory – established in order to develop rapid microbiological investigations – started operating. The new research and service providing unit is […]
2019.03.30.

Significance of surface hygiene investigations in food safety

In the Food Control Food-Inspector and Research Laboratory several thousand investigations are carried out related to surface hygiene. Microbiological state of surfaces both contacting and not […]

MANAGEMENT SYSTEMS INNOVATIONS


2019.09.20.

#REDUCEFOODWASTE – “Rescuable Foods” conference in Budapest

In the frame of the international program STREFOWA (Strategies to Reduce and Manage Food Waste in Central Europe), a conference was held in Budapest, September 2019 […]
2019.05.05.

Food allergy vs. food intolerance

Side effects – adverse and deleterious to health – of foods are caused by food allergies and food intolerances. Food intolerance is a reproducible side effect […]
2019.04.01.

Using meat substitutes for reducing meat consumption

The key to combat climate change might be the reduction of meat consumption, since meat production implies overstrain of natural resources and thereby significantly contributes to […]