Dr. Karina Hidas - MATE Research
Overview
Dr. Abdul Hannan Bin Zulkarnain is a digital sensory scientist at the Institute of Food Science and Technology. He develops virtual environments for sensory and consumer research, and introduces augmented virtuality (AV) for sensory analysis, where real foods are evaluated in controlled immersive contexts using VR and AV. He combines sensometrics with biometric tools, especially eye tracking and GSR, to quantify attention, arousal, label interaction and choice during tasting. His work advances satiation and satiety research by linking food matrix structure and context to fullness and intake, and uses cross cultural designs to test transferability. He is driven by the belief that enjoyable food experiences can support healthier habits and more sustainable eating choices.Karina Hidas successfully defended her doctoral thesis in 2023 in the Food Science Doctoral Programme of the Hungarian University of Agriculture and Life Sciences. She is currently working as a senior lecturer at the Department of Livestock Product and Food Preservation Technology. Her research activity focuses on the measurement of technofunctional properties of dairy products, egg and livestock products. She pays particular attention to the rheological and thermophysical properties of different food products. In addition, she is intensively involved in the development of plant-based alternatives to meat products, dairy products, and eggs, with a particular focus on formulating these substitutes with the lowest possible additive content through innovative solutions.
Research keywords:
Publications
Hidas, K. I., Nyulas-Zeke, I. C., Szepessy, A., Romvári, V., Gerhart, K., Surányi, J., Laczay, P. & Darnay, L. (2023). Physical properties of hemp drink-based ice cream with different plant proteins guar gum and microbial transglutaminase. LWT, 182, 114865. https://doi.org/10.1016/j.lwt.2023.114865
Hidas, K. I., Visy, A., Csonka, J., Nyulas-Zeke, I. C., Friedrich, L., Pásztor-Huszár, K., Alpár, B., Hitka, G., Felföldi, J., Fehér, O. & Gere, A. (2020). Development of a novel gluten-free egg Pie product: effects of sensory Attributes and storage. Sustainability, 12(24), 10389. https://doi.org/10.3390/su122410389
Csurka, T., Hidas, K. I., Varga-Tóth, A., Dalmadi, I., Pásztor-Huszár, K., & Friedrich, L. F. (2023). Effect of High Biological Value Animal Protein Sources on the Techno-Functional Properties of Ice Cream. Sustainability, 15(24), 16794. https://doi.org/10.3390/su152416794
Varga-Tóth, A., Németh, C., Dalmadi, I., Csurka, T., Csorba, R., Elayan, M., Munkhnasan, E., Hidas, K. & Friedrich, L. F. (2023). Investigation of the effects of bovine collagen peptides and mixed berries on rheological properties and biological activity of egg white-based beverage via central composite design. Frontiers in Nutrition, 9, 1011553. https://doi.org/10.3389/fnut.2022.1011553
Hidas, K. I., Nyulas-Zeke, I. C., Visy, A., Baranyai, L., Nguyen, L. P. L., Tóth, A., Friedrich, L., Nagy, A. & Németh, C. (2021). Effect of combination of salt and pH on functional properties of frozen-thawed egg yolk. Agriculture, 11(3), 257. https://doi.org/10.3390/agriculture11030257
Darnay, L., Barkó, A., Hidas, K., Pataki, F. A., Miklós, G., Surányi, J., & Laczay, P. (2024). Comparison of quality properties of pasteurized milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase. International Journal of Dairy Technology. 77 (2) 532-539. https://doi.org/10.1111/1471-0307.13058
Darnay, L., Barkó, A., Hidas, K., Pataki, F. A., Miklós, G., Surányi, J., & Laczay, P. (2024). Comparison of quality properties of pasteurized milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase. International Journal of Dairy Technology. 77 (2) 540-547. https://doi.org/10.1111/1471-0307.13060
Projects
