Leader of the Research Group
Dr. habil. Lugasi Andrea (BUEB FCHT)
Year of establishment
2020
Aims of the Research Group
- exploration of the motivations and attitudes of chefs and cooks towards healthy eating
- examination of the calculated and laboratory-measured nutritional data displayed on the labels of single-portion meals delivered by food delivery companies and meals produced in the kitchen of the faculty, their relation to nutritional recommendations and their organoleptic characteristics
- examination of consumer attitudes and perceptions of food and wine pairing in culinary tourism
- investigation of the impact of hops on the shelf life and antioxidant capacity of craft beers
- possibilities of incorporating new protein sources into healthy diets
- food ingredients causing allergies and intolerances in the HoReCa sector
- examination of consumer behaviour in the fields of ready meals, organic food, organic wine, insects and wine gastronomy
Key words
healthy eating, sustainability, new protein sources, ingredients causing allergies and intolerances, plant antioxidants, beer, hops, culinary tourism, food and drink
Members
Dr. habil. Andrea Lugasi (BUEB FCHT)
Dr. Beatrix Lenkovics (BUEB FCHT)
Hedvig Hidvégi (BUEB FCHT)
Dr. Gabriella Soós (BUEB FCHT)
Gergely Csulak (BUEB FCHT)
Dr. Norbert Magyar (BUEB FCHT)
Gyöngyi Györéné Kis (Research Institute of Organic Agriculture)
Group members’ publications related to the topic
Consumer perceptions towards organic food in Hungary
Nutritional Content Of Ready-To-Eat Meals Sold In Groceries In Hungary
Nutritional Value of Traditional and Modern Meals: Jordan and Hungary
Nutrient Content of Single-Dose Ready-To-Eat Meals Delivered by Catering Industry in Hungary
Further publications:
https://m2.mtmt.hu/gui2/?type=authors&mode=browse&sel=10013455&paging=5;20