Prof. Ágoston Temesi is a food marketing, food consumer behaviour expert. His research topics cover brand related behaviour, fish consumer behaviour, alcoholic beverages consumer behaviour, functional food consumer behaviour, organic food customer behaviour, palm oil consumer behaviour etc. 

Dr. Árpád Ferincz initially focused on distribution pattern analysis and ecological risk assessment of non-indigenous fish species. Later on, in parallel with participating (H2020, NVKP) and coordinating (GINOP) 'applied' research project he became experienced in fishery management and anthropogenic loads (nutrient, micropollutant) on surface waters, especially fish assemblages.He pioneered the introduction and continued application of experimental auctions—an increasingly important tool in experimental economics—in Hungary and Central Europe. He remains the key researcher using this method, including the first field experiment and the first nationally representative experimental auction. His research spans diverse food and agricultural products, analyzing consumer and market behavior, and uses modern data analytics, AI, and machine learning.Dr. László Sipos is a horticultural engineer (MSc), landscape architect (MSc), food safety and quality engineer (MSc). He received his PhD degree from Corvinus University in the field of management and economics, and his dissertation was on the analysis of mineral water consumption habits and the sensory analysis of mineral waters. He is currently Associate Professor at the Sensory Laboratory of the Institute of Food Science and Technology of the Hungarian University of Agricultural and Life Sciences. One of his main research interests is the design of consumer and expert sensory test experiments, development and validation of methodologies, development of colour masking and odour perception methods, performance measurement of sensory assessors, apiculture products, functional foods, chemometrics and sensometrics. Another main research area is light perception in plants, impact assessment of quantitative and qualitative parameters of light, development of light recipes.

He is the head of the Research Ethical Committee of the Doctoral School of Economic and Regional Sciences. Also, he is head of the Doctoral Program of Business Administration.

He serves as guest editor, associate editor and scientific advisory board member is various international journals: Guest editor (Discover Food, Frontiers in Nutrition); Associate editor (Frontiers in Nutrition); Scientific advisory board member (Economia Agro-alimentare).