InDeRe – Institute for Food System Research and Innovation

INNOVATION – DEVELOPMENT – RESEARCH

The InDeRe Institute was founded in 2012.
The two founder members are Dr. András Bittsánszky and András Tóth.
Both of them are committed devotees and investigatiors of the food safety nutrition questions. Their aim is the erudite development of the home victual systems and the mapping of possible innovative systems with the transaction of food safety, compliance and qualitative research projects, and with the help of international experiences.

András J. Tóth

Status:
Researcher

Qualification:
Master of Business Administration (MSc)

Contact:
andras.toth@indere.hu

András J. Tóth, chief executive officer of InDeRe Institute for Food System Research and Innovation Nonprofit Ltd. attended the MBA course in Pannon University, Hungary. Currency he pursue PhD studies at Szent István University Hungary, Management and Business Administration. He has strong competence in general management, financial administration and communication. He has more than ten years of experience in the contract catering sector as he is also a co-owner of a catering company. His research interest is food safety management in catering systems.

András Bittsánszky PhD

honorary professor
research manager

Qualification:
Agricultural Engineer (MSc), PhD for Crop and Horticultural Sciences

Contact:
andras.bittsanszky@indere.hu

András Bittsánszky PhD, the co-founder and chief research officer of InDeRe Institute for Food System Research and Innovation Nonprofit Ltd. He earned his PhD at Szent István University doctoral school for Crop and Horticultural Sciences. He has experience about plant protection, biotechnology and microbiology. His current research interest is microbial food safety management in school cafeterias. He is committed to the improvement of Hungarian school catering system on a scientific basis.

Luca Gyimesi

Status:
Food Safety Expert

Qualification:
Food Safety and Quality Engineer

Contact:
luca.gyimesi@indere.hu

Luca Gyimesi has joined our team in 2017 as a food quality consultant. She received her MSc degree in Food Safety and Quality Engineering at Corvinus University Budapest. Earlier, she worked in a microbiological laboratory, where food adulteration and other molecular microbiology based research were her areas of expertise. She contributes to our succeed with her knowledge in microbiology and her experience gained in regulatory control.

Zoltán Koller

Status:
Food Safety Expert

Qualification:
Food Safety and Quality Expert

Contact:
zoltan.koller@indere.hu

Zoltán Koller support our work with more than 30 years experience as Food Safety Expert. He earned his Master degree as engineer teacher and economist.

Ferenc Wágner

Status:
advisor, trainer

Qualification:
Master Chef

Contact:
ferenc.wagner@indere.hu

Ferenc Wágner as a Master Chef, he is the expert of food handling practice for InDeRe. He has more than 15 years experience as cook in various kitchens. His task is the practical education of food handlers.

Anikó Kovács

Status:
dietetitian, food safety and quality expert

Qualification:
dietetitian, food safety and quality engineer

Contact:
aniko.kovacs@indere.hu

Alexandra Tóth

Status:
food safety and quality expert

Qualification:
Food safety and quality engineer

Contact:
szandra.toth@indere.hu

Alexandra received her M.Sc. degree on Széchenyi István University, Mosonmagyaróvár. She has expertise on quality assurance in food production processes as well as finished product controlling. She has also experience in laboratory work. Her task is to control and improve the food safety management system in various foodservice units.

ACTUALITIES

More than 110 catering unit has been surveyed in each year. The fundamental question of this surveys is how significant is the technology and conscious work in proper kitchen practice. Therefore catering units and food handling practices are evaluated.

Rapid microbiological methods are used in our laboratory to control food production and indentify the critical points in catering operation.

The main aim of Indere Institute is to identify the risks caused by lack of knowledge and to increase the food quality and food safety level through education.

Food safety and food quality management system are designed and operated for business partners.