Thesis supervisor: Zoltán Kovács
Location of studies (in Hungarian): SZIU Budai Campus Szent IsSZIU PhD School of Food Science, Department of Physics and Control 1118 Budapest Villányi út 29-43. Abbreviation of location of studies: SZIU
Description of the research topic:
The adulteration of different food products has become an issue recently in the more opened food market. The detection of the adulterants in different food products is not always an easy task as in many cases it is difficult to find specific markers of the adulterant or to simultaneously monitor many of those. However, in case of food products having well characterised constant quality the deviation in their chemical characteristic can be a good indicator of the adulteration. The applicability of near infrared spectroscopy to detect different type of adulteration in various food product lines has to be further studied, which gives rise to new research.
Recommended language skills (in Hungarian): English Number of students who can be accepted: 2
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