Re-evaluation of fingerprints (drug design, chromatographic, foodomics, forensic): model building, method development and validation of predictive models

Fingerprints are defined in numerous scientific fields differently, therefore, the project aimed (i) to determine the similarity of compounds used in pharmaceutical chemistry, drug design, to filter compound libraries according to various concepts; (ii) to differentiate spectra and chromatograms, to detect outliers; (iii) to evaluate sensory attributes and overall liking of food products as well as the analysis of subconscious decision factors using eye movements and (iv) to compare the methods used in forensic fingerprint analysis.

http://nyilvanos.otka-palyazat.hu/index.php?menuid=930&num=119269&keyword=119269&lang=EN

Development of soft sensor models based on in vitro experiments and creation of related metrics

The present research aims to develop new algorithms based on the idea of SRD while trying out new distance measures. Combinations of these, the introduction of weighting, and a variety of applications, all solve existing scientific problems. Any one of them can surpass the methods developed so far. We design two series of physical measurements that provide a solid basis for the models (and their comparisons): (i) eye tracking examinations and (ii) methods based on electrode potential measurements. Optimized chemometric models with the novel algorithms (SRD derivatives) are useful for the substitution of classical experimental methods in food chemistry.

http://nyilvanos.otka-palyazat.hu/index.php?menuid=930&num=134260&keyword=134260

Development of novel sensory methods for solving food science problems

The research project aims to identify the critical points and good practices of the application of novel tools used in sensory projects (eye-tracking, virtual/mixed reality, face reading, galvanic skin response units etc.) and to develop new sensory/sensometric methods and techniques to integrate these novel tools into research. The laboratory set up under the program is also expected to provide useful results for the scientific community, industry, and food consumers, helping to improve communication between consumers and producers by providing detailed information on consumer needs to producers.

http://nyilvanos.otka-palyazat.hu/index.php?menuid=930&num=137577keyword=137577lang=HU&lang=EN

E³UDRES² - Engaged and Entrepreneurial European University as Driver for European Smart and Sustainable Regions

Together as E³UDRES², the institutions are able to pool knowledge, core competences and skills of all their staff and students. With the power of all the individual institutions united, E³UDRES² is able to actively shape and further develop not only its individual institutions, but also the regions they are located in.

https://eudres.eu/

Improving Food Quality with Novel Food Processing Technologies

The project aims to promote the improvement of food quality with the application of novel food processing technologies. The project groups 21 universities from the Central European region and helps student/researcher/lecturer exchanges for shorter and longer periods. As a result, a broad, vivid network of professionals have been established and is being maintained. Results include research collaborations and technology developments as well.

https://www.ceepus.info/nw/1512-2324