2nd Study Visit at the Hungarian University of Agriculture and Life Sciences in Budapest
A group of PhD students and researchers from Slovakia, Serbia, Poland and Czechia will travel to the Partner University in Budapest, Hungary for a study visit that will include part 2 of the 5-modules training for researchers on digital food quality evaluation methods.
The Host will provide a module on non-destructive analytical methods for food quality evaluation, including near-infrared spectroscopy (NIRS), ultrasonic measurement, acoustic measurement, electronic tongue and electronic nose. These techniques are useful to provide more accurate and objective characterization of the food samples as the generally used human sensory evaluation. These rapid and nondestructive analytical methods are more sensitive than the human evaluation therefore, they can provide information already about minor changes of quality (e.g. technological defects, adulteration, shelf life problems).
Programme of the visit will also include field trips to local food production companies, communication & dissemination activities, networking with stakeholders and a project meeting (project management).