Péter Korzenszky

During a week-long guest lecture, Dr. Péter Korzenszky presented his research in food technology and provided insights into the fundamentals of precision technologies in the food industry.

As part of the Hungarian University of Agriculture and Life Sciences, Korzenszky focused his lectures on, among other things, “HUNGARIKUM,” which highlighted the characteristics, special features, and qualities of Hungarian cuisine (paprika, goulash, Puskás).

In addition, Korzenszky presented the connections between food quality and management as well as the fundamentals of GMP (Good Manufacturing Practice) and GHP (Good Hygiene and Manufacturing Practice) using examples.