Conference program
Friday, 10 June, 2022.
| Time | Event |
|---|---|
| 09:00 - 18:00 | Registration K building, main entrance |
| 10:00 - 10:30 | Opening ceremony K building, Ceremony Hall chair: József Felföldi and Livia Simon Sarkadi |
| Plenary Session K building, Ceremony Hall chair: József Felföldi and Livia Simon Sarkadi | |
| 10:30 - 10:55 | Zoltán Syposs The role of Quality and Food Safety in Industry 4.0 |
| 10:55 - 11:20 | Francesco Marra Digital Knowledge Transfer for the Food Community |
| 11:20 - 11:45 | Nguyen Duc Quang Technological innovations for realization of sustainable food production especially in the situation of energy crisis and high inflation rate |
| 12:00 - 13:00 | Lunch break K building, Ceremony Hall |
| Session 1: Food Analysis and Quality Control K building, room K3 chair: László Abrankó | |
| 13:00 - 13:15 | Maciej Ditrych, Tomasz Szczygieł, Sylwia Ścieszka, Kamil Królak, Anna Michalska, Katarzyna Dybka-Stępień, Anna Otlewska, Edyta Kordialik-Bogacka Bio-preservative potential of commercial fruit juices |
| 13:15 - 13:30 | Majd Elayan, Csaba Németh, Munkhnasan Enkhbold, Adrienn Tóth The Effect of Storage on Fortified Liquid Egg Products Properties |
| 13:30 - 13:45 | Meltem Boylu, Géza Hitka, György Kenesei Effects of Meat Substitution with Oyster Mushroom on the Quality Characteristics of Sausages |
| 13:45 - 14:00 | Zoltán Kókai, Melinda Bálint, Blanka Bérczi Sensory evaluation of fruit tea infusions with the Napping method |
| 14:00 - 14:15 | Nóra Adányi, Krisztina Majer-Baranyi Mycotoxin determination by immunosensors |
| Session 2: Food Technology K building, room K2 chair: László Friedrich | |
| 13:00 - 13:15 | Adrienn Varga-Tóth, Csaba Németh, Majd Elayan, Munkhnasan Enkhbold, Attila Nagy, Annamária Barkó, Tamás Csurka, István Dalmadi, László Friedrich Development and investigation of a prebiotic egg white based drink |
| 13:15 - 13:30 | Reem Mourad, Barbara Csehi, Erika Bujna Studying the shelf-life of a probiotic fermented egg white milk product |
| 13:30 - 13:45 | Thanh Tung Pham, László Baranyai, Lien Le Phuong Nguyen, Adrienn Tóth, Csaba Németh, László Friedrich Effect of Cassava Starch Coating Blended with Gelatin and Plasticizers on Egg Quality During Storage |
| 13:45 - 14:00 | Gergő Szabó, Zsuzsanna Horváth-Mezőfi, Mónika Göb, Lien Le Phoung Nguyen, Tamás Zsom, Géza Hitka Modified Atmosphere Packaging of 1-MCP treated Fresh-Cut Apple |
| 14:00 - 14:15 | Arijit Nath, Attila Csighy, Krisztina Albert, Krisztina Takács, Emőke Szerdahelyi, Abraham Amankwaa, Asma Yakdhane, András Koris Hydrolysis of milk proteins by Different classes of Protease: Antioxidant capacity, Antiangiotensin activity, Allergenicity activity |
| 14:15 - 14:55 | Coffee Break / Poster Session K building, Ceremony Hall and corridor |
| Session 3: Food Microbiology K building, room K2 chair: Csilla Mohácsi-Farkas | |
| 14:55 - 15:10 | Éva Laslo, Éva György, Károly-Arnold Unguran Food associated stress tolerance of allochthonous bacteria with antibiotic resistance originated from dairy products |
| 15:10 - 15:25 | Gabriella Kiskó, Anna Jánosity, Anja Klančnik, Sonja Smole Možina, Andrea Taczmanné Brückner, József Baranyi Effect of bacterial growth phase on the resistance to antimicrobials |
| 15:25 - 15:40 | O. Haykir, Cs. Mohácsi-Farkas, T. Engelhardt Applying Redox Potential Measurement Based Method in the Study of the Enhanced Heat Resistance |
| 15:40 - 15:55 | Kamil Królak, Edyta Kordialik-Bogacka, Sylwia Ścieszka, Tomasz Szczygieł, Katarzyna Dybka-Stępień, Anna Otlewska, Maciej Ditrych Antimicrobial potential of chokeberry and blackcurrant juices against Bacillus spp. Bacteria |
| 15:55 - 16:10 | Andrea Taczman Brückner, Ivett Juhász, Vivien Dancs, Hajnalka Erdős, Botond Surányi, Tamás Kocsis, Gabriella Kiskó Removal of Pseudomonas aeruginosa biofilm in plastic bottles filled with different beverages |
| [HU] Szekció 4: Ipar 4.0 K épület, K5 előadó elnök: Nguyen Duc Quang | |
| 14:55 - 15:00 | Nguyen Duc Quang Köszöntő |
| 15:00 - 15:25 | Abrankó László Élelmiszerek fehérjéinek minősége, biológiai értéke |
| 15:25 - 15:50 | Robot-X Hungary Kft. Robotok alkalmazása az élelmiszeriparban |
| 15:50 - 16:15 | Baranyai László Mesterséges intelligencia és adatbányászat az élelmiszeriparban |
| 16:15 - 16:50 | Coffee Break / Poster Session K building, Ceremony Hall and corridor |
| Session 5: Food Physics K building, room K2 chair: László Baranyai | |
| 16:50 - 17:05 | Zsanett Bodor, Balkis Aouadi, Csilla Benedek, Zoltan Kovacs Revealing water spectral pattern changes in sunflower honey as a result of heat treatment using NIR |
| 17:05 - 17:20 | David Tjandra Nugraha, Annelies Postelmans, Wouter Saeys Depth-resolved optical characterization of dry aged beef meat and the relationship with quality properties |
| 17:20 - 17:35 | John-Lewis Zinia Zaukuu, Abena Boakye, Tenge Theophilus, Adjei-Boateng Daniel, Antoinette Simpah, Selassie Kaanan, Tetteh Eric, Lois Adofowaa, Ellis William Otoo and Ibok Oduro Developing rapid monitoring methods for fish, yoghurt and cowpea using near infrared spectroscopy |
| 17:35 - 17:50 | Zinabu Hailu Siyum, Tung Pham Thanh, Eszter Vozáry, Tímea Kaszab, Lien Le Phuong Nguyen, László Baranyai Monitoring of Banana Optical Properties by Laser Light Backscattering Imaging Technique during Drying |
| 17:50 - 18:05 | István Kertész, Danya Brito, Tímea Kaszab Development of an ultrasonic monitoring system for milk coagulation |
| 18:05 - 18:20 | Uwe Pliquett Electrical impedance for food characterization |
| [HU] Szekció 6: Alumni K épület, K5 előadó elnök: Zoltán Kovács | |
| 16:50 - 17:15 | Mészáros Ádám Az élelmiszermérnöki tudás hasznosítása a dinamikusan változó hazai és nemzetközi környezetben |
| 17:15 - 17:40 | Király László Időtálló komplex élelmiszermérnöki szemlélet |
| 17:40 - 18:05 | Friedrich László A jövő élelmiszermérnöke |
| 18:05 - 18:20 | Alumni beszélgetés |
| 18:30 - 21:00 | Gala Dinner K building, Ceremony Hall |
Saturday, 11 June, 2022.
| Time | Event |
|---|---|
| Session 7: Food Analysis and Quality Control K building, room K3 chair: Zoltán Kókai | |
| 10:00 - 10:15 | Mohannad AlOudat, Livia Simon Sarkadi, Hedvig Hidvégi, Anikó Balog-Sipos Szőcze, Andrea Lugasi Comparison of organoleptic characteristics of ready-to-eat and home-cooked meals based on the same recipes |
| 10:15 - 10:30 | Csongor Mátyás Lei, Gabriella Kun-Farkas Brewing industry relevant properties of Brettanomyces yeasts |
| 10:30 - 10:45 | Firas Alarawi, Olivia Csernus, Quang D. Nguyen Effect of pH and temperature on the activity of different commercial proteinase enzyme preparations |
| 10:45 - 11:00 | Vi Vu, Csilla Farkas, Vijai Kumar Gupta, Quang D. Nguyen Developing efficient microbial consortium for the pretreatment of different agriculture residues |
| Session 8: Nutrition / Food Safety K building, room K2 chair: Gabriella Kiskó | |
| 10:00 - 10:15 | Judit Tormási, Mária Berki, Éva Lengyelné Kónya, Rita Tömösköziné Farkas, Katalin Nagy, László Abrankó Assessment of nutrient bioaccessibility by digestion simulation – a potential tool for functional food development |
| 10:15 - 10:30 | Erika Bujna, Bianka Megyeri, Karina Békési, Quang D. Nguyen Effect of prebiotics on the viability of probiotic microorganism in fermented fruit juices during storage |
| 10:30 - 10:45 | Igor Gáspár, Ivana Pajčin, Flóra Vitális, Vanja Vlajkov, Aleksandar Jokić, Dragoljub Cvetković, Jovana Grahovac Testing high temperature 3D printing filaments from food safety aspect |
| 10:45 - 11:00 | Gyöngyi Györéné Kis, Gabriella Soós, Andrea Lugasi Consumer perceptions towards organic food in Hungary |
| 11:30 - 12:00 | Closing / Poster Award K building, Ceremony Hall chair: József Felföldi and Livia Simon Sarkadi |
| 12:00 - 13:00 | Farewell lunch K building, Ceremony Hall |
Online Poster Session
You can find posters here in PDF format. They are available by clicking on the poster No., provided that authors uploaded.
You can vote here for the Poster Award online. Voting is open from 10:00 Friday, 10 June to 08:00 Saturday, 11 June.
| No. | Poster title and authors |
|---|---|
| P4002 | Bringing the conventional sensory laboratory into virtual reality for food sensory evaluation Abdul Hannan Bin Zulkarnain*, Zoltán Kókai, Attila Gere |
| P4007 | FB1 and DON contamination of Hungarian maize flour and canned maize samples Tamás Schieszl*, Judit Szabó-Fodor, Melinda Kovács |
| P4009 | Viability of protein microencapsulated Lactobacillus plantarum 299V during in vitro digestion process Weizhe Sun*, Erika Bujna, Quang Duc Nguyen |
| P4011 | Does strawberry scent influence gazing behaviour and choice? Dorina Szakál*, Orsolya Fehér, Dalma Radványi, Attila Gere |
| P4013 | Investigation of extraction methods of walnut cake polyphenol components for further usage in edible coatings Pradeep Kumar*, Lilian Gimes, Dóra Székely, Mónika Máté |
| P4014 | A review: nutritional and sensory evaluation of alternative cereals and their possible application in processed foods Hala Roumia*, Csilla Benedek, Zoltán Kókai |
| P4019 | Optimization of ultrasound-assisted extraction of antioxidant compounds from Hawthorn using response surface methodology Areej Alsobh*, Gyula Vatai, Szilvia Bánvölgyi |
| P4020 | Possible opportunities of palm fat replacement Anikó Kovács*, Vivien Nagy, Szabolcs Homolya, Katalin Badakné Kerti |
| P4021 | Effect of heating rate on different confectionary fats’ thermal behaviour Szabolcs Homolya*, Panna Penczer, Katalin Badakné Kerti, Anikó Kovács |
| P4023 | Gas chromatographic determination of fatty acid composition in breast milk Miaomiao Zhang*, Livia Simon Sarkadi, Márta Üveges, Judit Tormási, Eszter Benes, Réka Vass, Sandor G. Vari |
| P4025 | Fermentation of different type of apple juices with probiotic Lactobacillus strains Sofia radja Ziane*, Tímea Tímea György, Erika Bujna, Quang D. Nguyen |
| P4026 | Effect of digestive enzymes on digestibility and biological value of mechanically deboned turkey meat Emőke Szerdahelyi, András Nagy, Otilia Antal, Krisztina Takács* |
| P4027 | Development of sunflower seed based milk analogue Ivett Jakab*, Zsuzsanna Mednyánszky, Anita Soós, Lilla Nagy, Anikó Meretei |
| P4028 | Influence of quinoa adjunct on the sweet and hopped wort composition Jean Vasconez*, Kun Szilárd, Kiss Zsuzsanna, Kun-Farkas Gabriella |
| P4029 | Biodegradation of polylactic acid-based polymers Ákos Kilin*, Csilla Kohári-Farkas, Anikó Jordán, Péter Tamaskó, Viktória Harcsa, Quang Duc Nguyen, Gábor Laszlovszky |
| P4030 | Improvement of shelf-life of beef using lactic acid, Na-ascorbate mixture and potassium sorbate Munkhnasan Enkhbold*, Attila Lőrincz, Majd Elayan, László Friedrich, József Surányi, Adrienn Tóth |
| P4032 | Polyphenol extraction from Olive pomace of Montenegrin Olive variety Žutica as the initial step in waste-valorisation strategy Angela Maldonado*, Ana Mardjokic, Szilvia Bánvölgyi, Gyula Vatai |
| P4033 | Effect of high hydrostatic pressure and heat treatment sequence on color, texture and water holding capacity of meat batter Gábor Jónás*, Eszter Balázs, Koppány Majzinger, Anna Visy, Karina Hidas, Annamária Barkó, László Friedrich |
| P4035 | Characteristics of potato-based seasoned flavoured sticks concerning the used oil Győri Zoltán*, Moshen Mardani, Katalin Badakné Kerti, Anikó Kovács, Györgyné Kóczán |
| P4036 | Development of a DNA-based quick test for the detection of soy in food Erika E. Szabó*, Judit Perjéssy, Anna Jánosi |
| P4038 | Investigation of Monilinia fructigena fungal infection in sour cherries with hyperspectral imaging Flóra Vitális*, Venet Nici, Juan Pablo Aguinaga Bósquez, Zoltán Gillay, Marietta Petróczy, Zoltán Kovács |
| P4040 | Development of an innovative supplement for muscle building János Orosz*, Krisztina Takács, Zsuzsa Mednyánszky |
| P4043 | Effect of different inoculation media on L-asparaginase produced by Aspergillus niger F.00721 Stefan Savo Micevic*, Erika Bujna, Quang Duc Nguyen |
| P4045 | Fatty acid composition of traditional sausage produced in Kosovo Kaltrina Berisha*, Albert Gashi, Zsuzsanna Mednyánszky, Hysen Bytyqi, Livia Simon Sarkadi |
| P4050 | Colour stability of crossbred elderberry genotypes after heat treatment Efaishe Kavela, Anna Miklovicz, Mónika Máté, Lilla Szalóki-Dorkó* |
| P4052 | The effect of temperature and sodium chloride on the growth of listeria monocytogenes Sabrine Labidi*, Gabriella Kiskó, Csilla Mohácsi-Farkas |
| P4053 | Tracing the geochemical origin of fruits grown in different regions of Hungary, with data analysis of metal content My Ban Thi*, Jordán Győző, Hitka Géza, Quang D. Nguyen |
| P4055 | Microencapsulation of Extra Virgin Olive Oil by freeze Drying: Effect of Wall Materials Composition and Emulsification Method Donia Chaabane*, Asma Yakdhane, Arijit Nath, Krisztina Albert, Andras Koris, Vatai Gyula |
| P4056 | Digestibility of powdered milk protein concentrate – an in vitro study Fanni Bilkei, Mária Berki, Éva Lengyelné Kónya, Rita Tömösköziné Farkas, Judit Tormási, László Abrankó* |
| P4058 | Evaluation of microencapsulation of flaxseed oil performed using membrane emulsification along with spray-drying and freeze-drying technologies Asma Yakdhane*, Eya Yakdhane, Donia Chaabane, Arijit Nath, András Koris |
| P4059 | Effect of aeration and manganese concentration on pigment production by Yarrowia yeast Gizella Sipiczki*, Erika Bujna |
| P4060 | Enhanced biological biotreatment of wheat bran using two consortiums of fungal strains Riyad Ouahab*, Csilla Farkas, Vijai Gupta, Quang Duc Nguyen |
| P4062 | The performance of microtester as a redox potential measurement for microbial detection and quantification Eya Yakdhane*, Dóra Tőzsér, Katalin Szakmár, László Baranyai, Gabriella Kiskó |
| P4063 | Analyzing the effect of culture media composition on Gram-positive bacteria’s peptide mass fingerprint Botond Surányi*, Tekla Engelhardt, Csilla Mohácsi-Farkas |
| P4064 | Comparative study of coffee subtitutes Nóra de Jonge*, Katalin Kóczán-Manninger, Vivien Szatmári, Ildiko Szedljak, Katalin Badak-Kerti |
| P4065 | Examination of the effect of relative humidity on different properties of pork loin during curing and ageing Anna Visy*, Gábor Jónás, Zsuzsanna Mezőfi-Horváth, Karina Ilona Hidas, Annamária Barkó, Koppány László Majzinger, Lászkó Ferenc Friedrich |
| P4066 | Effect of enrichment with monofloral pollens on the total phenolic and flavonoid content of baked goods Rita Végh*, Mariann Csóka, Éva Stefanovits-Bányai, László Sipos |
| P4068 | Development of a social inclusive immersive virtual reality exergame to promote physical activity Abdul Hannan Bin Zulkarnain, Alin Totorean, Attila Gere*, Brian Horsak, Eduardo Cruz, Linda Lancere, Mark Simonlehner, Mihaela Crișan-Vida, Rita Fernandes, Vanessa Leung, Yasmine Sterckx |
| P4069 | Evaluation of the presence of IDH gene and patulin production of Aspergillus and Penicillium strains isolated from Hungarian apples Emelin Leandro Rodrigues*, Judit Kosztik, Ákos Tóth, József Kukolya, Ildikó Bata-Vidács |
| P4071 | New insights into the acidification techniques of fruit mash during fermentation process Fatjona Fejzullahu*, Rajmund Ujszászi, Olívia Csernus, Szilárd Kun |
| P4072 | Application of near infrared spectroscopy for the detection of honey adulteration Mariem Majadi*, Zsanett Bodor, Zoltán Kovács |
| P4073 | Effect of HHP treatment on lipid oxidation processes in mangalica bacon Koppány László Majzinger*, Karina Ilona Hidas, Anna Visy, Annamária Barkó, Zsuzsanna Horváth-Mezőfi, László Friedrich, Gábor Jónás |
| P4075 | The study of the antagonistic activity of yeasts isolated from fruits belonging to Rosaceae family against Galactomyces geotrichum Giseli Cristina Da Costa Arruda*, Andrea Pomázi, Mónika Kovács |
| P4076 | Potential of edible flowers to be used in biscuits Beatrix Szabó-Nótin*, Enikő Izsó |
| P4077 | Change is just around the CornEr Dalma Radványi*, Pamela Nolz, Nelson Carriço, Sergiu-Valentin Galatanu, Maira Leščevica, Fátima Nunes Serralha, Anderluh Alexandra, Mesbahi Zahra, Xafis Alexandros, Sarah De Coninck |
| P4078 | The effect of different sucrose concentrations on the rheological and functional properties of frozen-thawed liquid egg yolk Karina Ilona Hidas*, Csaba Németh, Anna Visy, Annamária Barkó, Zsuzsanna Horváth-Mezőfi, Adrienn Varga-Tóth, Koppány László Majzinger, László Ferenc Friedrich, Ildikó Csilla Nyulas-Zeke |
| P4079 | Establishing the impact of improved feeding on the quality of dairy products using correlative analytical technologies Haruna Gado Yakubu, Juan Pablo Aguinaga Bósquez, Zoltán Kovács, Róbert Roszkos, Tamás Tóth, George Bazar* |
| P4081 | The effect of mild heat treatment on inactivation of pathogenic Enterococcus faecalis in model nutrition media and chicken breast Endrit Hasani*, Gabriella Kiskó, István Dalmadi, György Kenesei |
| P4083 | Good practice of colour masking in sensory research Dániel Szabó*, Ágnes Urbin, Balázs Vince Nagy Balázs Vince, László Sipos |
| P4084 | Characterization of coffee capsules and prediction of sensory attributes by e-tongue Juan Pablo Aguinaga Bósquez*, Haruna Gado Yakubu, György Bázár, Zoltán Kovács |
| P4085 | Investigation of tomato pomace extract as a potential antimicrobial agent Faraja Gonelimali*, Fruzsina Zsólyomi, Beatrix Szabó-Nótin, Mónika Máté |
| P4086 | Can Aquaphotomics ascertain the authenticity of Tomato powder extracts? Balkis Aouadi*, Mariem Majadi, Juan Pablo Aguinaga Bosquez, Josephine Mensah, John-Lewis Zinia Zaukuu, Zoltán Kovács |
| P4088 | Effect of 1-MCP treatment on tomato postharvest physiological behavior Zsuzsanna Horváth-Mezőfi*, Gergő Szabó, Emese Bátor, Mónika Göb, Géza Hitka, Tamás Zsom |
| P4089 | Effect of UV and Ozone treatment on the microbiological properties of microgreens Monika Göb* |
| P4091 | Leaching processes applied for the extraction of betalain colour compounds from microwave oven-dried beetroot leaf Moh Moh Zin*, Szilvia Bánvölgyi |
| P4092 | Analysis of texture properties of deep frozen ToTu dumplings István Dalmadi*, Nikoletta Bodzán, Csaba Németh, György Kenesei |
| P4093 | Sensory and quality characteristics of artisanal breads Andrea Lugasi* |
| P4105 | Diet and physical activity of university students during COVID-19 pandemic measured by semi-quantitative food frequency questionnaire Andrea Lugasi*, Anna Gódor-Kacsándi, Lajos Biró |
| P4114 | Determination of correlation between the electrical impedance parameters and the rheological parameters of carrot Biborka Gillay*, Eszter Vozary |
| P4121 | Technologies for ensuring crop safety and quality in the food supply chain Kitti Annamária Bognár*, Flóra Vitális, Viktória Zsom-Muha, Zoltán Kovács |
| P4126 | Preparation of tea extracts for kombucha production Edyta Kordialik-Bogacka*, Hubert Antolak, Paulina Legumina, Anna Michalska, Katarzyna Dybka-Stępień, Anna Otlewska, Sylwia Ścieszka, Maciej Ditrych, Kamil Królak |
| P4127 | Infusion parameters determining microbiological purity of tea brew for kombucha production Katarzyna Dybka-Stępień*, Hubert Antolak, Anna Otlewska, Sylwia Ścieszka, Kamil Królak, Maciej Ditrych, Edyta Kordialik-Bogacka |
| P4128 | How the pineapple based marinade influences the characteristics of sous-vide pork chops György Kenesei, Odett Által, István Dalmadi |
| P4131 | Effect of enrichment with high biological value animal products on techno-functional properties of ice creams Tamás Csurka*, Karina Ilona Hidas, Klára Pásztor-Huszár |
| P4151 | Food and food spoilage detection by non-destructive technologies Suliman Khan* |
| P4152 | Consumption of the bio and gluten free product – produced by Abonett Edina Lendvai, Diána Dobos-Nagy |
| P4153 | Comparative analysis of meat raw materials József Mihalkó* |
| P4155 | Bioaccessibility of amino acids and antioxidant properties in heat- and lactase- treated milk during in vitro digestion Arijit Nath, Muriithi Grace Wanjugu, Emőke Szerdahelyi, Mária Berki, Éva Kónya-Lengyelné, Rita Tömösköziné Farkas, Judit Tormási, László Abrankó* |
| P4156 | Food and language Esmeralda Sherko*, Elsa Zela |
| P4157 | Development of high-fiber flour mixtures Eszter Szőke-Trenyik*, Antal Véha, Balázs P. Szabó |
| P4159 | Determination of chitin content in insects Enikő Horváth- Szanics*, Éva Lengyel-Kónya, Rita Tömösközi-Farkas |