Food Studies. The role of sensory testing in the food industry and gastronomy has grown significantly in the last decade. The regulation of quality and certification is also extremely important in this area. In this connection, the Department of Hospitality conducts research on topics such as the examination of basic taste recognition among the students of hospitality and hotel at the Budapest Business School. Related research also covers topics such as the study of the effects of different raw materials, different distillation technologies on the aroma intensity of brandies, or the analysis of the pairing of distillates and foods obtained from different fruits and vegetables.
Food safety. Food safety, foodborne illness, and personal and material hygiene are of paramount importance in both catering establishments and households. Our research currently focuses on the relationship between climate change and the incidence of foodborne illnesses caused by various pathogens, as well as the antibacterial effects of plant-derived natural essential oils. The undisguised aim of our latter research is to investigate the possibility of developing a disinfectant consisting only of natural materials, with the principles of sustainability in mind, and which can also be used by restaurants seeking bio qualification.
Healthy eating. Within the framework of the research topic, we examine whether the food offered by today's hospitality to consumers and guests meets the domestic and international recommendations for healthy eating. We analyse popular domestic traditional and innovative food recipes, commercially available and. the nutrient composition of ready-to-eat, single-serving ready-to-eat meals and canned meals offered by food delivery companies, compliance with the guidelines of healthy eating. We also examine the eating habits, nutrient intake, and ecological footprint of people on a vegan and vegetarian diet. With the help of the data of the Hungarian representative nutrition survey, we assess the nutrition-related ecological footprint of the Hungarian population.
The effect of kitchen technology processes on the organoleptic properties and nutritional value of food. In the course of the research, we evaluate the effect of various preparatory operations (e.g. maturation) and modern and traditional kitchen technology methods (sous vide, confit, selecting) on the organoleptic characteristics, structure, chewing properties and content of meat of different animal species and breeds (cattle, buffalo, ducks). characteristics and nutritional value.