Thesis supervisor: Tamás Zsom
Location of studies (in Hungarian): SZIU BUDA CAMPUS 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 along the food chain 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 and commodities having well characterised constant quality the deviation in their chemical characteristics, physical parameters and postharvest regulations can be good indicators of their adulteration. The applicability - among other possible methods - of near infrared spectroscopy to detect different types of adulteration in various food products (from farm-to-fork) while monitoring changes in physical parameters with different postharvest techniques can be correlated for quality control purposes. This is however a relatively new approach that requires further studies and thus gives rise to the possibility of a new research.
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