Dr. György Kenesei - MATE Research
Overview
György Kenesei holds degrees in food engineering (MSc), gastronomy (BSc), and economics (BSc). He earned his Ph.D. in food science in 2018 at the Doctoral School of Food Science of Szent István University. His dissertation focused on the application of multiple minimal processing technologies (sous-vide heat treatment / HHP / storage temperature) while his research areas include minimal food processing technologies, post harvest methods, product development, the storage stability of ready-to-eat meals and convenience foods, and the scientific background of culinary technologies. He is the lead scientist in several corporate research collaborations with companies in the institutional catering and ready-meal sectors.
Research keywords:
Publications
Combined minimal processing technologies
Kenesei, G., Kiskó, G., & Dalmadi, I. (2024). Combined Sous-Vide and High Hydrostatic Pressure Treatment of Pork: Is the Order of Application Decisive When Using Minimal Processing Technologies? Applied Sciences, 14(9), 3583. https://doi.org/10.3390/app14093583
Alemneh, Y., Dalmadi, I., & Kenesei, G. (2025). Effect of refrigeration and frozen storage of raw chicken breast and pork on the quality of sous-vide cooked products. Progress in Agricultural Engineering Sciences, 21(1), 443-459. https://doi.org/10.1556/446.2025.00253
Hasani, E., Csehi, B., Darnay, L., Ladányi, M., Dalmadi, I., & Kenesei, G. (2022). Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast. Foods, 11(4), 521. https://doi.org/10.3390/foods11040521
Meat replacement
Kenesei, G., Boylu-Kovács, M., Gashi, A., Mednyánszky, Z., Takács, K., & Simon-Sarkadi, L. (2025). Effect of Thermal and Non-Thermal Pretreatments and Fermentation on the Amino Acid and Biogenic Amine Content of Oyster Mushroom. Applied Sciences, 15(7), 3509. https://doi.org/10.3390/app15073509
Boylu, M., Hitka, G., & Kenesei, G. (2024). Sausage Quality during Storage under the Partial Substitution of Meat with Fermented Oyster Mushrooms. Foods, 13(13), 2115. https://doi.org/10.3390/foods13132115
Méhes, A. D., Kenesei, G., & Dalmadi, I. (2025). Quality parameters of beef patties replaced with oyster mushroom. Progress in Agricultural Engineering Sciences, 21(1), 479-493. https://doi.org/10.1556/446.2025.00259
Projects
