A scientific conference was held in Gödöllő with traditional and innovative Hungarian flavors

The attendees heard presentations on topics such as “Plant and animal breeding strategies in a changing climate”, “From precision to profit: Technological change, economic and social sustainability in the agricultural sector”, and “Horizons of forestry, horticulture, landscape architecture and urban planning sciences”. Of course, food science could not be left out, and it also had a separate section entitled “Knowledge-based food chain: biotechnology and environmental sustainability in practice”. Moreover, in addition to listening to the presentations, there was also the opportunity to taste the true Hungarian specialties, national flavors and the results of the latest innovations.

The event was opened by Dr. Csaba Gyuricza, Rector of MATE, and Dr. Márton Tonk, Rector of Sapientia EMTE, with their welcoming remarks, followed by a plenary presentation by Dr. Balázs Hankó, Minister for Culture and Innovation. Dr. László Palkovics, Government Commissioner for Artificial Intelligence, gave a presentation on the Hungarian AI strategy and the possibilities of agricultural applications. Following the art performance, there was an opportunity for food tasting.  

– Both the prestige of the venue and the quality of the presentations enhanced the value of this event for food producers and exhibitors. Therefore, we would like to express our special gratitude for the opportunity to have our innovative egg products on the tasting tray in the company of top-quality Hungarian foods. “I believe that in the company of honey prepared with the most devoted attention, grey cattle salami prepared by the most careful hands, and omelettes prepared by beating the best quality eggs, there is a place for innovations such as Hungarian-developed egg white-based cottage cheese or strawberry yogurt analogues,” said Dr. Csaba Németh, food engineer, c. university professor, who participated in the event representing ToTu products, presented the developments that they are continuing to work on together with MATE researchers.  

In the afternoon, the scientific presentations continued in sections. Some presentations of the “Knowledge-based food chain: biotechnology and environmental sustainability in practice” section: 

Dr. Márta Fuchs: Data-driven monitoring of soil health in the service of a sustainable, knowledge-based food chain 

Dr. Katalin Posta: Innovative biotechnological and microbiological strategies for crop safety and reproductive health 

Ágota Kiss: From waste to resource: brewer’s yeast-based biosorption process for tetracycline removal 

Dr. László Friedrich: Innovation in the food industry: nutritional and technological approaches 

The day was closed by a Scientific Evening Dinner, which included a wine tasting led by Dr. Diána Sárdy Nyitrainé, Head of the Institute of Viticulture and Enology at MATE, and a cultural program with the participation of Sapientia EMTE.