Faculty of Commerce, Hospitality and Tourism

An electronic eye, an electronic nose and several types of eye cameras have been installed in the newly established Sensory Laboratory (inaugurated on 23 May 2024) of the Department of Hospitality of the Faculty of Commerce, Hospitality and Tourism at Budapest Business University (BBU FCHT) and in the new section of the Research Laboratory, which is equipped with the state-of-the-art measurement instruments.

The two new units will employ professional technologies related to one of the most intensively developing scientific fields, neurogastronomy, to test different dishes, food and beverages. The Sensory Laboratory provides a comfortable and professional environment for sensory testing.

BBU, Hungary's largest business training institution, inaugurated the newly built Sensory Laboratory and the new section of the Research Laboratory equipped with the latest measurement instruments at the Department of Hospitality on 23 May 2024. The two new units form an integral part of the Research Laboratory of the BBU FCHT, established in 2016, where dishes, food and beverages can be tested by utilising professional technologies such as the electronic eye, which is exclusively used at BBU in Hungary. Besides, the new Sensory Laboratory, being designed according to scientific standards, allows for the examination of the properties of food and beverages as perceived by the human senses.

The acquisition of new research instruments of the Sensory Laboratory – the IRIS electronic eye, the electronic nose, and the Tobii eye camera - was funded by the RRF-2.1.2-21-2022-00031 “Digital Development and Educational Innovation at the Budapest Business University” with nearly HUF 85 million.

The electronic eye, i.e. a colour and shape analyser, measures in a single analysis the colour of products, its variations over time, the shape, and how they are perceived by consumers. In this way, the visual characteristics of a product can be assessed. Thereby it is possible to understand consumer preferences and hence make modifications accordingly.

The HERACLES NEO electronic nose is able to detect different scents and odours through a series of electronic sensors. At the Department, the device is currently used to predict microbial contamination of foodstuffs by testing for microbially produced organic volatile compounds (MVOCs). It can also be used to detect various types of adulteration, such as in alcoholic beverages, to compare flavour characteristics of food and beverages, and to identify other compounds generated during food spoilage.

The on-site eye camera can be used for on-site measurements of the visual impact on guests of restaurant settings, outlet furnishings, display advertising, visitor and exhibition areas. The desktop eye camera, on the other hand, can be used to investigate the impact on decision-making of visual stimuli such as menus, food compositions, websites, hotel décor and design elements, in addition to other influencing factors.

The new unit provides modern and comfortable conditions to perform sensory tests in a professional environment, using appropriate national and international standards. The laboratory features seven standardised sensory booths, each equipped with individual light sources with adjustable colour and intensity, hence allowing various tests. A preparation room ensures that test samples are assembled and presented without contamination. The assessors can use individual tablets to transmit the scores given to the sensory attributes of the products to the test leader who collects, analyses and evaluates the data on a central computer.

The sensory tests conducted in the laboratory allow the use of qualitative and quantitative descriptive methods, different testing methods, analysis of product defects, as well as the monitoring of the quality of products, benchmarking and consumer preference studies on food, food products and beverages.

In the Centre of Excellence for Visitor Economy, established at BBU in 2023, researchers plan to conduct sensory analyses of various foods prepared in the Faculty’s training kitchen based on innovative (e.g. allergen-free) recipes, drinks developed by students (e.g. Beer of BBU), and foods from partner collaborations (e.g. coffee, hops). Besides, the researchers also plan to analyse food and beverage preferences, consumption habits, the influencing factors in restaurant environment, such as lighting, colours, music and scent as well as to carry out further measurements related to product development.

The Centre of Excellence focuses on researching all the interactions between the physical, social and cultural spaces serving as the venue, the visitor as well as all the factors affecting the visitor’s quality of life, time and experience which contribute to positive memories and potential returns. The Centre draws on the knowledge base and networks of the BBU FCHT to explore the state, the context and the potential of the visitor economy. It conducts research based on its own data and information collection, uses the research findings for scientific publications and educational materials, provides educational activities through intensive weeks, promotes science, develops partnerships as well as initiates and maintains international collaborations.