Project ID: 
 
 ADVANCED 151318
 
 
 Granting authority: 
 
 National Research, Development and Innovation Office
 
 
 Duration: 
 
 January 1, 2025 – December 31, 2028
 
 
 
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Project ID: 
 
 101112149
 
 
 Call:
 
 SMP-FOOD-2022-FW-STAKEHOLDERS-AG
 
 
 Type of action:
 
 SMP Project Grants
 
 
 Granting authority:
 
 European Health and Digital Executive Agency
 
 
 Duration:
 
 January 01, 2023 – December 31, 2024.
 
 
 Consortium members:
 
 
 •	Alimentis Ltd.
 
 
 •	Hungarian Food Bank Association
 
 
 •	Munch Europe Ltd.
 
 
 •	Indere Institute for Food System Research and Innovation Nonprofit Ltd.
 
 
 •	University of Veterinary Medicine, Budapest
 
 
 
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Project ID:
 
 PD142198
 
 
 Granting authority: 
 
 National Research, Development and Innovation Office
 
 
 Duration:
 
 October 2022 – September 2025
 
 
 
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Project ID:
 
 101112149
 
 
 Call:
 
 SMP-FOOD-2022-FW-STAKEHOLDERS-AG
 
 
 Type of action:
 
 SMP Project Grants
 
 
 Granting authority:
 
 European Health and Digital Executive Agency
 
 
 Duration:
 
 January 01, 2023 – December 31, 2024
 
 
 Consortium Members:
 
 
 •	Alimentis Ltd.
 
 
 •	Hungarian Food Bank Association
 
 
 •	Munch Europe Ltd.
 
 
 • Indere Institute for Food System Research and Innovation Nonprofit Ltd.
 
 
 •	University of Veterinary Medicine, Budapest
 
 
 
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Tóth, A. J., Bittsánszky, A.

International Journal of Innovation and Learning, Volume 18, Issue 3, Pages 380–396

Research director, honorary university professor

Lead Researcher, Associate Professor

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https://play.teleporthq.io/static/svg/placeholders/no-image.svg

In our research we will investigate how meat products can be replaced by plant proteins. When we intend to substitute assortments of meats, one of the principal aims is to ensure appropriate protein intake, while the other main aspect is to maintain the appropriate taste and consumer’s experience.

Gluten contamination survey on school kitchen surfaces and identification of the food handling practices limiting cross-contamination with gluten

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Development of ready-made products for the catering industry with the
 support of a microbiological control system

Dunay, A., Bittsánszky, A., Tóth, A. J., Illés, B. C.

InDeRe Institute for Food System Research and Innovation Nonprofit Ltd.

Food Safety and Quality Engineer

Certified economist, MBA, PhD in Management and Organizational Sciences

Food Control, 46, 520–524

Dr. Andras Jozsef Toth, PhD

Tóth, A. J., Kajtor, M., Kasza, G., Battay, M., Bittsánszky, A., Süth, M.

Our team consists of researchers and doctoral students with multiple PhD degrees, and we maintain active collaborations with universities and research institutes. Our key partners include the Department of Food Hygiene at the University of Veterinary Medicine and the Doctoral School of Management and Organizational Sciences at Neumann János University.

Dunay, A., Kovács, A., Illés, B. C. Tóth, A. J., Bittsánszky, A.

I graduated from Pannon University of Veszprém with an MBA in
 economics, then obtained PhD at the Doctoral School of Management
 and Business Administration at Szent István University. I have
 more than 15 years of experience in the hospitality / food
 industry, where I am part of the processes that affect the sector
 on every day. My research interests are food safety management,
 food security and the applicability of rapid microbiological
 methods in food product development.

The aim of our research and development activity is to elaborate processes with the combination of in the catering industry widely used kitchen technological processes (steaming, cooking, sous vide, frying) by which meat substitutes of excellent quality can be produced in appropriate amount and quality.

A comparison of hygiene standards of serving and cooking kitchens in schools in Hungary

Food safety and nutritional adequacy of organized meal systems in the context of catering and public catering.

Sustainable Child Nutrition - Reducing Food Waste and Exploring Recycling Opportunities

Food liking and consumption in schools: Comparison of questionnaire-based surveys with real consumption

Sustainable school catering - Reduction of school food waste and modelling the reuse of unserved food

Development of rapid microbiological control systems and their
 introduction into the catering industry

Aliquam lorem ante, dapibus in, viverra quis, feugiat a, tellus.
 Phasellus viverra nulla ut metus varius laoreet. Quisque rutrum. Aenean
 imperdiet. Etiam ultricies nisi vel augue. Curabitur ullamcorper
 ultricies nisi. Nam eget dui. Etiam rhoncus. Maecenas tempus, tellus
 eget condimentum rhoncus, sem quam semper libero, sit amet adipiscing
 sem neque sed ipsum.

Contact us with your questions

I started my research activity during my university years. I have
 been researching the genetic and physiological responses of plants
 to various stresses. My current area of interest is food
 microbiology and food hygiene. My research focuses on the
 agricultural production and food processing, the primary goal is
 to bring safe and good quality food to our table.

Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

Evaluation of food safety knowledge and microbial status of food contact surfaces in schools

Project ID:
 
 ADVANCED 151318
 
 
 Granting authority:
 
 National Research, Development and Innovation Office
 
 
 Duration:
 
 January 1, 2025 – December 31, 2028
 
 
 
 
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Due to increasing food consumption resulting from the growth of the world&apos;s population and the widening of the middle class, food security is at risk all over the world. To have enough food for everyone, it is not enough to increase food production, we must also make efforts to reduce food waste. 
 
 
 Nowadays, more and more people and organizations are working on ways to reduce food waste. Literature data and our own surveys show that one of the largest food waste producers is the children’s catering, about 30-40% of produced food become waste.The problem is particularly important because in Hungary, more than 1 million children take part in school meals every day.
 
 
 As in most European countries, Hungary also has regulations in order to regulate what goes on children&apos;s plates. But in the end the pupils decide if they consume or not the given meal. Meanwhile, there is a huge amount of food waste generated in school, suggesting that the system is not working properly. In Hungary there is no scientific survey on what children eat and what they do not eat. The goal of this project is to lay the basis of a sustainable school catering system. Based on quantitative analysis of primary data we will identify the factors that influence the efficiency of the school catering system and the amount of food waste. 
 
 
 This project will focus on the cooperation of the catering service players, the amount of plate waste, the recycling of unserved food, the consumer satisfaction and the change of attitudes.

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Research Director, Honorary Professor

Tóth, A.J., Dunay, A., Battay, M., Illés, C.B., Bittsánszky, A., Süth, M.

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Applied Sciences, Volume 11, Issue 8309

Get to know our company and our story

Regulations in contract catering sector, exploration of deficiencies

Curabitur ullamcorper ultricies nisi. Nam eget dui. Etiam rhoncus.

Lorem ipsum dolor sit amet, consectetur adipiscing elit.

In our research, we will investigate how to increase the performance
 (efficacy, rentability, safety) of the dietary cooking in the catering
 industry and, furthermore, our intention is to build a complex system
 for the management of food allergies.

Food Control 73 Part B, 644-649

Replacing HACCP and self-inspection systems with digitally supported solutions powered by artificial intelligence to enhance the efficiency of food chain supervision.

Food waste in contract catering

MBA - Master of Business Administration, doctor of management and
 business administration

Applied Food Research, Volume 4, Issue 2, Page 100488

Discover our services and products

Leading research and innovation in food systems, safety, and
 nutrition.

The primary aim of CATALYSIS is to design and execute coordinated actions targeting food waste reduction in the catering industry, utilizing diverse strategies such as education, behavioural interventions (nudging), and awareness-raising activities. The project actions will specifically focus on service staff and consumers within school canteens, restaurants, and workplace cafeterias. The project addresses the pressing issue of consumer food waste through effective measures, employing the Target Measure Act approach. Motivation, Opportunity, and Ability of the target groups will be in focus during the development of the intervention actions. CATALYSIS will apply a multi-actor approach via the involvement of stakeholders and experts from various disciplines into the design and implementation of the actions. The project will propose sector-specific policy recommendations that will address food saving and food waste reduction aspects and will be introduced to national and international public bodies and policy actors.
 
 
 The project seeks to contribute to the development of a more sustainable food system by mapping the complexities of food waste in the food service sector and devising successful strategies for its reduction.

Italian Journal of Food Safety 12(3)

Prof. h.c. Dr. Andras Bittsanszky PhD

Allergic ingredients can cause severe reactions, which can be even
 endangering to life, therefore, careful handling of these foods is
 indispensable. Food allergy and intolerance affect more and more
 people already in childhood, therefore, taking into consideration this
 fact, strict diet is to be provided in the everyday life for those
 concerned in order to safeguard their health.

Discover our services and be part of our community.

I started my research work during my university years, which I have been pursuing continuously ever since. Previously, I studied the genetic and physiological response reactions of plants to various stress factors. Currently, my research is related to food microbiology, hygiene, and food safety management.

Evaluation of food safety knowledge and microbial status of food
 contact surfaces in schools

Our research team is dedicated to improving food systems through
 scientific innovation and evidence-based approaches. Watch how we&apos;re
 making a difference in food safety, nutrition, and sustainability.

Thus, the regulation can only be efficient if consumers eat the meal served for them. In our research we intend to find the factors which have an influence on different target groups, whether they will eat the meal served for them.

waste management, food waste, food reuse, public catering

REFINE- Reducing Food Waste and Improving Child Nutrition in Hungarian Households: A Comprehensive Study on Children’s Dietary Patterns

Development of conscious food handling in Hungarian school
 cafeterias

Project ID:
 
 101158272 - CATALYSIS       
 
 
 Call:
 
 SMP-FOOD-2023-FW-STAKEHOLDERS-AG
 
 
 Type of action:
 
 SMP Project Grants
 
 
 Granting authority: 
 
 European Health and Digital Executive Agency
 
 
 Duration:
 
 January 01, 2025 – December 31, 2026.
 
 
 Consortium members:
 
 
 • Indere Institute for Food System Research and Innovation Nonprofit Ltd..
 
 
 •	Alimentis Ltd.
 
 
 
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Viegas, C., Lima, J., Afonso, C., Toth, A. J., Illés, C. B., Bittsánszky, A., Šatalić, Z., Filipec, S. V., Fabijanic, V., Duran, S., Torres, J. A., Spinelli, M., Matias, A., Pinto, A. M. S., Rocha, A.

Food Quality and Preference, Volume 103, Article 104692.

Agricultural engineer, doctor of plant and horticulture sciences

Our aim is to ensure the automatization of microbiological
 investigations, to make the investigations independent of the
 laboratory environment, in order to reach rapid, cheap and locally
 applicable tests.

Tóth, A., Bittsánszky, A., Illés, B. C., Dunay, A.

Check out feedback and references from our satisfied customers

Sustainability of Food Systems

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 ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat.
 Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut
 sem vitae risus tristique posuere.

In the Food Control Group, we carry out research, development, innovation and provide services related to the food chain. Through our effort we would like to contribute to ensuring safe and high-quality food for all customers. Our activities range from scientific research through innovation to market-based services. We are present also in the fields of scientific research, development of instruments and products, innovations related to the food chain and market-based services. The members of Food Control Group are Indere Non-profit Ltd., SoReCa Ltd. and KAP-IN-FOOD Ltd.

Túróczi, Z., Bittsánszky, A., Fülöp, L., Dunay, A., Tóth, A. J.

The number of consumers who require special meals shows a more and
 more increasing tendency in Hungary. It is not to be perceived only as
 a fashionable peculiarity, since certain components of foods cause
 harmful side-effects for many.

Nowadays it is commonly accepted that reduction of meat consumption
 and consumption of plant-based nutriments may significantly reduce the
 emission of greenhouse gases. In order to reach the above-mentioned
 aims, it is necessary either to change the eating habits or to reduce
 or to substitute the meat content of our meals.

Proceedings of the 5th International Conference on Management 2015:
 Management, Leadership and Strategy for SMEs&apos; Competitiveness

Exploring the environmental impacts of sustainable food systems, with a particular focus on preventing and reducing food waste generation.

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 Maecenas nec odio et ante tincidunt tempus. Donec vitae sapien ut libero
 venenatis faucibus. Nullam quis ante. Etiam sit amet orci eget eros
 faucibus tincidunt. Duis leo. Sed fringilla mauris sit amet nibh. Donec
 sodales sagittis magna.

Sit amet adipiscing sem neque sed ipsum. Nam quam nunc, blandit vel,
 luctus pulvinar.

Maecenas tempus, tellus eget condimentum rhoncus, sem quam semper
 libero.

Potravinarstvo 13:1 318-324

© 2025 Food Control. All rights reserved.

The procedure consists in a rapid microbiological quality control
 method, which allows interaction into the tasks of warehousing,
 storing and distributing in the course of circulation. Our development
 is focused on the realization of the KAPSURE instrument.

Children’s Menus in Shopping Center Restaurants: A Multicenter Study

Project ID:
 
 PD142198
 
 
 Granting authority: 
 
 National Research, Development and Innovation Office
 
 
 Duration: 
 
 October 2022 – September 2025
 
 
 
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Bittsánszky, A., Illés, B. C., Fülöp, L., Tóth, A. J.

Hygiene assessments of school kitchens based on the microbiological
 status of served food

At Food Control Group, we conduct research, development, innovation, and service activities related to the food chain. Through our work, we aim to contribute to ensuring that safe and high-quality food reaches every consumer.
 
 
 Our activities range from scientific research to innovations and market services. We are present in scientific research, equipment and product development, innovations related to the food chain, and market services. Members of the Food Control Group include Indere Nonprofit Public Benefit Ltd., KAP-IN-FOOD Ltd., and Vexperience Ltd.
 
 
 
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PhD in Agricultural Engineering, Crop and Horticultural Sciences

Approximately one-third of food produced globally is wasted every year, leading to significant environmental, social, and economic consequences. Understanding this huge burden, the European Union has committed to Sustainable Development Goal (SDG) 12.3, which aims to halve food waste per capita in the retail and consumption phases by 2030. In Hungary, about 60 kg of food waste is generated in households, 40% of which could be avoidable with higher awareness of the consumers. In previous research we observed that households with children tend to waste significantly more food waste compared to other segments.
 
 
 The hypothesis of the research is that children’s dietary intake and the level of food waste generated both in schools and at home are highly dependent on family’s consciousness and food consumption habits, with the school environment also playing a significant role. Examining these dynamics can reveal the connection between home-packed food, canteen meals, purchased food, and their impact on food waste and dietary intake. 
 
 
 This project introduces a unique approach by evaluating children&apos;s dietary patterns alongside food waste dynamics in households and canteens. By integrating quantitative data on food waste and dietary intake with qualitative insights from parents, the study aims to uncover the complex factors influencing food-related behaviors. This comprehensive analysis includes direct measurement studies on food waste using the standardized FUSIONS methodology, analysis of food waste generation in various household settings, examination of the relationship between school and home eating habits, and evaluation of dietary patterns in light of food waste dynamics with input from nutrition experts.
 
 
 The results of this project have significant social implications, including improved public awareness, informing national and EU-level policies on food waste reduction, shaping educational programs and interventions to promote sustainable food consumption habits from a young age, and providing insights into the nutritional intake of children and families, leading to healthier eating habits and reduced food waste. The results can be directly used by Project Wasteless, the national food waste prevention programme of Hungary, as well as the EU Platform on Food Losses and Food Waste operated by DG SANTE, which is the largest EU-level policy forum in the field.
 
 
 The project&apos;s novelty lies in its integrated approach to studying food waste and dietary patterns. The main strengths of the research include its comprehensive methodology, employing a mixed-method approach that combines quantitative and qualitative data collection, providing a holistic view of food waste and dietary behaviors. The focus on children and families targets an important life situation where food waste behaviors are significantly influenced by both home and school/kindergarten environments. Robust data collection utilizes the FUSIONS methodology for consistent and reliable data, enabling national and international comparisons. The innovative approach of the analysis incorporates a Material Flow Analysis (MFA) as well as an economic analysis to map food flow between households and schools, identifying inefficiencies and potential improvements. Stakeholder engagement involves parents, teachers, nutritionists, and psychologists to understand the underlying causes of food waste and develop effective interventions. Real-world validation through household panels ensures practical applicability, scalability and transferability.
 
 
 
 The project will generate practical insights and scalable solutions, making a significant contribution to international food waste reduction efforts. The integrated approach and focus on practical, real-world solutions will be also highlighted in the public communication and professional dissemination of the results, which is expected to deliver significant impact on stakeholders.

HORECA-FOODWASTE-RED - How to Reduce food waste and Catalyze actors in the hospitality and food services sector

Bittsánszky, A., Tóth, A. J., Illés, B. C., Dunay, A.

International Journal of Innovation and Learning, 18(3), 380–396

Minőség az iskolai étkeztetésben

Acta Scientiarum Polonorum Technologia Alimentaria, 17(2), 159–168

Project ID:
 
 101158272 - CATALYSIS
 
 
 Call:
 
 SMP-FOOD-2023-FW-STAKEHOLDERS-AG
 
 
 Type of action: 
 
 SMP Project Grants
 
 
 Granting authority:
 
 European Health and Digital Executive Agency
 
 
 Duration: 
 
 January 01, 2025 – December 31, 2026.
 
 
 Consortium members:
 
 
 • Indere Institute for Food System Research and Innovation Nonprofit Ltd
 
 
 •	Alimentis Ltd.
 
 
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Tóth, A. J., Szakmár, K., Dunay, A., Illés, B. C. &amp; Bittsánszky, A.

The principal aim of the project is to analyse the public catering
 system in order to reach &quot;zero waste&quot; system characteristics. The
 investigations are focused on pupils aged 6-18 participating in school
 catering.

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 fames ac turpis egestas. Vestibulum tortor quam, feugiat vitae,
 ultricies eget, tempor sit amet, ante. Donec eu libero sit amet quam
 egestas semper. Aenean ultricies mi vitae est. Mauris placerat eleifend
 leo.

AI-based digital self-check

Acta Scientiarum Polonorum Technologia Alimentaria, 17(2), 159–168

household eating habits, food consumption, food waste reduction, school meal practices

Regulations in contract catering sector, exploration of deficiencies

British Food Journal, 124(10), 3169–3182

I obtained my diploma and PhD degree in engineering sciences from Loughborough University (United Kingdom). I have been involved in research and development projects for 15 years, focusing primarily on industrial developments and innovation management. At KAP-IN-FOOD KFT., I am responsible for the development of the KAPSURE &apos;Next generation food safety&apos; project.

Six-Year Environmental Surface Hygiene Monitoring in Hungarian School Kitchens (2019–2024): Hotspots, Seasonality, and One Health Implications

Illés, B. C., Tóth, A. J., Dunay, A., Lehota, J. &amp; Bittsánszky, A.

Dr. Tóth András József, PhD

Microbial spoilage of plant-based meat substitutes

The project launched in the first half of 2019, obtained a support of
 HUF 69.7 million, and the professional work is expected to close in
 March 2021. In this R+D project, several new, high value-added
 convenience products will be developed, and their food safety risks
 will be determined.

For producing meat substitutes of plant origin, chiefly cereals and legumes are used. The main basic material in the production of meat alternatives is some plant protein. Characteristics of proteins depend on the type of the protein (chemical composition, amino acid sequence, secondary or higher structure), furthermore, on the environmental factors, like pH, temperature, ionic strength, etc. Owing to these facts several methods can be available for producing meat substitutes from plant protein.

The R+D project entitled &quot;Development of ready-made products for the
 catering industry with the support of a microbiological control
 system&quot; will be realized with the support by the National Research,
 Development and Innovation Fund with financing within the program
 &quot;Supporting the innovation activity of micro and small enterprises&quot;
 (2018-1.1.1-MKI).

Food safety knowledge and climate in the university canteens of three European countries

Filipec, S. V., Ratković, P., Bittsánszky, A., Tóth, A. J., Lima, J. P. M., Rocha, A.

In the frame of the project possible reasons will be revealed – based
 on life cycle analysis – why foods turn into wastes, critical points
 will be identified, and by this means weak points of the system will
 be improved. Further aim of the project is to inform children
 participating in catering, since developing the culture of eating is
 one of the most important issues.

Knowledge and practice in food safety processes - a case study on Hungarian school catering

Our research projects can be found here:

Tóth, A. J., Koller, Z., Illés, B. C., Bittsánszky, A.

Bittsánszky, A., Tóth, A. J., Illés, B. C., Dunay, A.

HORECA-FOODWASTE-RED - How to Reduce food waste and Catalyse actors in the hospitality and food services sector

The effectiveness of food safety self-checking systems in institutional catering

Tóth, A. J., Koller, Z., Illés, B. C., Bittsánszky, A.

Dunay, A., Kovács, A., Illés, B. C. Tóth, A. J., Bittsánszky, A.

Antibiotics, Volume 15, Issue 2, Page 120

Illés, B. C., Tóth, A. J., Dunay, A., Lehota, J. &amp; Bittsánszky, A.

1118 Budapest, Budaörsi út 15. I.em. 11.

Examination of plate waste in school catering

Journal of Food Safety, e12480

Plant proteins taking the role of meats

Tóth, A.J., Dunay, A., Battay, M., Illés, C.B., Bittsánszky, A.,
 Süth, M.

Latest Research &amp; Publications

Microbial Spoilage of Plant-Based Meat Analogues

Nowadays it is commonly accepted that reduction of meat consumption and consumption of plant-based nutriments may significantly reduce the emission of greenhouse gases. In order to reach the above-mentioned aims, it is necessary either to change the eating habits or to reduce or to substitute the meat content of our meals.

Several members of our team have PhD degree, some members are PhD students, and we are in connection with universities and research institutes, e.g. the Management and Business Administration PhD School of Szent István University, University of Veterinary Medicine – Department of Food Hygiene, Bay Zoltán Non-profit Ltd for Applied Research are to be mentioned.

Bittsánszky, A., Lukács, L.A., Battay, M., Süth, M., Tóth, A.

Tóth, A. J., Kajtor, M., Illés, C. B., Dunay, A., Vinogradov, S., Battay, M., Süth, M., Bittsánszky, A.

Management of dietary cooking in contract catering sector

One of the aims of the project is to investigate the role and
 importance of food wastes – from the aspects of &quot;Circular Economy&quot;.

The Food Control Group conducts various research activities with the aim of finding practical solutions to challenges in the food chain. Our work is guided by a scientific approach and rigorous methodology. In our projects, we collect and analyze large amounts of data, which we use to address complex scientific and practical questions.

I graduated as a certified economist from the MBA program at the University of Pannonia in Veszprém, then obtained a scientific (PhD) degree at the Doctoral School of Management and Organizational Sciences at Szent István University. With over 15 years of experience in the hospitality/food industry, I am involved in the daily processes affecting the sector. My research focuses on food safety management, nutrition security, and the applicability of rapid food microbiological methods in food product development.

Browse our wide range of services

REFINE - Food Waste Reduction and Nutrition Improvement in Hungarian Households: Comprehensive Study on Children&apos;s Eating Habits

Surveying the hygienic conditions of canteens by means of surface
 microbiological analyses

Food allergy and food intolerance knowledge of foodservice workers
 in Hungarian schools

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris ....

hospitatlity and food services; food waste reduction; food redistribution; food waste measurement

Knowledge and practice in food safety processes – a case study on
 Hungarian school catering

Mechanical Engineer, Doctor of Engineering

Here you can find the most frequently asked questions and answers

The project aims to target food waste reduction in the hospitality and food services sector. The project actions will focus on donation possibilities in the HORECA and event catering sub-sectors, as well as consumer food waste reduction in school canteen settings. The small amount of food surplus that is often generated in the sector is most of the time perfectly suitable for human consumption, but due to the lack of proper managerial and redistribution system, it often becomes waste. The valorisation of these food items requires a high level of attention and an advanced logistics system in order to comply with food safety requirements. The first pillar of the project aims the development of the organizational structure of a new donation model that corresponds to the characteristics of the sector. The objectives involve the enhancement of food donation by a community-based approach, and the development of the logistical system of a blast chiller equipment. Food consumption behaviour in the school canteens is influenced by a set of complex mechanisms, such as the consumer expectations, preferences, the available time, the temperature of the food, the amount of food, and social norms. The second pillar of the project will target food waste reduction in school canteens by conducting an initial food waste diagnosis, and testing awareness-raising intervention actions.

Thus, the regulation can only be efficient if consumers eat the meal
 served for them. In our research we intend to find the factors which
 have an influence on different target groups, whether they will eat
 the meal served for them.

Tóth, A. J., Dunay, A., Illés, C. B., Battay, M., Bittsánszky, A., Süth, M.

Improving knowledge, technology and food safety in school catering system
 in hungary

I have 13 years of experience in the hospitality industry, working since 2011 at Food Control Group as an office manager, where I am responsible for procurement and sales administrative tasks.

Our research projects are showcased here:

CATALYSIS - Coordinated Actions Tackling Motivation, Opportunity, and Ability to Reduce Food Waste in the Catering Industry

Tóth, A. J., Szakmár, K., Dunay, A., Illés, B. C. &amp; Bittsánszky, A.

A comparison of hygiene standards of serving and cooking kitchens in
 schools in Hungary

Human Capital without Borders: Knowledge and Learning for Quality of Life

I have been working on food safety system development since 2006. Since 2013, I have been supporting the food safety projects of the Food Control Group, where I am responsible for the development of the Food Control Management System.

In our research we will investigate how meat products can be replaced
 by plant proteins. When we intend to substitute assortments of meats,
 one of the principal aims is to ensure appropriate protein intake,
 while the other main aspect is to maintain the appropriate taste and
 consumer&apos;s experience.

Advancing Food Science &amp; Safety

Dr. András Bittsánszky, PhD

Engineer, graduate economist

Élelmiszer, Táplálkozás és Marketing, 11(1–2), 17–22

The aim of the regulations related to the institutional catering is to
 serve appropriate and safe food for all age-groups. However, the
 regulation can only achieve what will be served for the consumer, and
 it will be the consumer&apos;s decision how much he/she will eat from it.

In the Food Control Group, we are engaged in several research activities with the aim of finding solutions for various problems in the food chain. The principle of our enterprise group&apos;s activity consists in the approach of the problems by scientific attitude and methodology. In the course of our activities we collect great amount of data, which we endeavour to use in answering various scientific issues.

Hygiene assessments of school kitchens based on the microbiological status of served food

Food allergy and food intolerance knowledge of foodservice workers in Hungarian schools

Controlling food-safety risks is a more and more determinant task in
 the conscious quality management systems of the catering enterprises.
 In our project, an existing quality control procedure will be
 developed for the assessment of food safety risks.

The aim of our research and development activity is to elaborate
 processes with the combination of in the catering industry widely used
 kitchen technological processes (steaming, cooking, sous vide, frying)
 by which meat substitutes of excellent quality can be produced in
 appropriate amount and quality.

Development of conscious food handling in Hungarian school cafeterias

The aim of the regulations related to the institutional catering is to serve appropriate and safe food for all age-groups. However, the regulation can only achieve what will be served for the consumer, and it will be the consumer’s decision how much he/she will eat from it.

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