List of Publications

InDeRe Institute for Food System Research and Innovation

 

2018

Illés, B. C., Tóth, A. J., Dunay, A., Lehota, J. & Bittsánszky, A. (2018). Evaluation of food safety knowledge and microbial status of food contact surfaces in schools. Journal of Food Safety,  e12480. [link]

Tóth, A. J., Szakmár, K., Dunay, A., Illés, B. C. & Bittsánszky, A. (2018). Hygiene assessments of school kitchens based on the microbiological status of served food. Acta Scientiarum Polonorum Technologia Alimentaria, 17(2), 159–168. [link]

 

2017

Tóth, A. J., Koller, Z., Illés, B. C. & Bittsánszky, A. (2017). Development of conscious food handling in Hungarian school cafeterias. Food Control, 73 Part B, 644–649.  [link]

 

2015

Bittsánszky, A., Tóth, A. J., Illés, B. C. & Dunay, A. (2015). Knowledge and practice in food safety processes – a case study on Hungarian school catering. International Journal of Innovation and Learning, 18(3), 380–396. [link]

Túróczi, Z., Bittsánszky, A., Fülöp, L., Dunay, A. & Tóth, A. J. (2015). Examination of plate waste in school catering. In A. Dunay (Ed.), Proceedings of the 5th International Conference on Management 2015: Management, Leadership and Strategy for SMEs’ Competitiveness. (p. 497). Gödöllő: Szent István University Publishing House. [link]

Bittsánszky, A., Illés, B. C., Fülöp, L. & Tóth, A. J. (2015). Surveying the hygienic conditions of canteens by means of surface microbiological analyses. In A. Dunay (Ed.), Proceedings of the 5th International Conference on Management 2015: Management, Leadership and Strategy for SMEs’ Competitiveness. (p. 578). Gödöllő: Szent István University Publishing House. [link]

Illés, B. C., Tóth, A. J., Dunay, A., Fülöp, L. & Bittsánszky, A. (2015). Introduction of an innovative food safety control method in food trade and contract catering (Innovatív élelmiszer-ellenőrzés a kereskedelemben és a vendéglátóiparban). In „Balance and Challenges” IX. International Scientific Conference (pp. 566–574). Miskolc: University of Miskolc.

 

2014

Tóth, A. J. & Bittsánszky, A. (2014). A comparison of hygiene standards of serving and cooking kitchens in schools in Hungary. Food Control, 46, 520–524. [link]

Bittsánszky, A., Gergely, B. Z. & Tóth, A. J. (2014). Consciousness in food safety. In Social Responsibility – Sustainable Economy International Conference, Sopron 13 November 2013 (pp. 1140–1144).

Tóth, A. J., Gergely, B. Z. & Bittsánszky, A. (2014). Food safety evaluation and technological survey of school catering system. In Social Responsibility – Sustainable Economy International Conference, Sopron 13 November 2013 (pp. 1075–1078).

Tóth, A., Bittsánszky, A., Illés, B. C. & Dunay, A. (2014). Improving knowledge, technology and food safety in school catering system in hungary. In V. Dermol, M. Smrkolj, & G. Ðaković (Eds.), Human Capital without Borders: Knowledge and Learning for Quality of Life (pp. 1129–1137). Portoroz: ToKnowPress. [link]

Bittsánszky, A., Dunay, A., Tóth, A. J. & Illés, B. C. (2014). Knowledge Management of Kitchen Workers in School Catering Programmes. In B. C. Illés & A. Dunay (Eds.), New Trends in Management in the 21st Century (pp. 383–395). Czestochowa: Czestochowa University of Technology.