Dr. László Sipos - MATE Research
Overview
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.
Research keywords:
Publications
Colour measurement and masking
Colour of honey: can we trust the Pfund scale? – An alternative graphical tool covering the whole visible spectra
Former and potential developments in sensory color masking – Review
Novel approach in sensory color masking: Effects of colored environments on chocolates with different cocoa content
How to objectively determine the color of beer?
Colour parameters as indicators of lycopene and antioxidant activity traits of cherry tomatoes (Solanum lycopersicum L.)
Plant vision and LED light environments
Optimization of basil (Ocimum basilicum L.) production in LED light environments – a review
Effects of LED lighting environments on lettuce (Lactuca sativa L.) in PFAL systems – A review
Horticultural lighting system optimalization: A review
Chemometrics and sensometrics
Discrimination of mineral waters by electronic tongue, sensory evaluation and chemical analysis
Classification of bee pollen and prediction of sensory and colorimetric attributes—a sensometric fusion approach by e‐nose, e‐tongue and nir
Sensory evaluation and electronic tongue for sensing flavored mineral water taste attributes
Apicultural products
Classification of bee pollen and prediction of sensory and colorimetric attributes—a sensometric fusion approach by e‐nose, e‐tongue and nir
Potentially toxic trace elements in bee bread, propolis, beeswax and royal jelly – A review of the literature and dietary risk assessment
Pesticide residues in bee bread, propolis, beeswax and royal jelly – A review of the literature and dietary risk assessment
Biscuits Enriched with Monofloral Bee Pollens: Nutritional Properties, Techno-Functional Parameters, Sensory Profile, and Consumer Preference
Food safety hazards of bee pollen – A review
Sensory panel performance
Comparison of novel sensory panel performance evaluation techniques with e-nose analysis integration
Sensory panel performance evaluation—comprehensive review of practical approaches
Panel performance monitoring by Poincaré plot: A case study on flavoured bottled waters
Projects
