Thesis supervisor: Katalin Szendrő
Location of studies (in Hungarian): Agrár-és Élelmiszergazdasági Intézet Abbreviation of location of studies: AÉI
Description of the research topic:
The world's population is increasing, the standard of living is rising, and people are
consuming more and more meat and other foods of animal origin, even in previously low-
income countries. However, the available food source is limited. At the same time, there is
strong pressure to reduce meat consumption, because many people believe that livestock
farming plays an important role in global warming, greenhouse gas emissions, etc. It seems
that alternative solutions must be found to meet the protein requirement. There are many
traditional ways to increase foods of animal origin and meet demand: advanced technologies
(new breeding procedures, production methods, gene editing, etc.). However, there are also
several alternative solutions that are spreading, such as plant-based “meat-products” using
different plants, fungi, and algae, insects (insect flour), also meat products produced in vitro
(cultured or lab-meat). The aim of the research work is to examine consumers’ attitude
towards plant-based, insect-based and cultured meat substitutes.
Required language skills: angol Number of students who can be accepted: 1
Deadline for application: 2024-05-31
2024. IV. 17. ODT ülés Az ODT következő ülésére 2024. június 14-én, pénteken 10.00 órakor kerül sor a Semmelweis Egyetem Szenátusi termében (Bp. Üllői út 26. I. emelet).
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