Prof. Dr. Attila Gere - MATE Research
Overview
Dr. Attila Gere is a food sensory scientist at the Institute of Food Science and Technology. His research focuses mainly on consumer sensory analysis including but not limited to novel (e.g., insect-based) food product and sensory/sensometric method developments. He has a strong focus on novel technologies, such as eye-tracking, face reading, virtual/mixed reality, and emotional responses to food products. These technologies help to solve problems related to sustainability in the food sector, therefore contributing to SDG #2. He authored and co-authored more than 50 research articles in high-impact scientific journals. He is a member of a vivid international community of food scientists and has successfully applied for numerous research grants nationally and internationally. He won the prestigious grant called Bolyai Plaque awarded by the Hungarian Academy of Sciences. He is an Editorial Board member of Discover Sustainability, Sustainability and Applied Sciences.
Research keywords:
Publications
Gere, A. (2023). Recommendations for validating hierarchical clustering in consumer sensory projects. Current Research in Food Science, 100522. https://doi.org/https://doi.org/10.1016/j.crfs.2023.100522
Szakál, D., Cao, X., Fehér, O., & Gere, A. (2023). How do ethnically congruent music and meal drive food choices? Current Research in Food Science, 6, 100508. https://doi.org/10.1016/j.crfs.2023.100508
Gere, A., Rácz, A., Bajusz, D., & Héberger, K. (2021). Multicriteria decision making for evergreen problems in food science by sum of ranking differences. Food Chemistry, 344, 128617. https://doi.org/10.1016/j.foodchem.2020.128617
Zulkarnain, A. H. bin, Moskowitz, H. R., Kókai, Z., & Gere, A. (2024). Enhancing consumer sensory science approach through augmented virtuality. Current Research in Food Science, 9, 100834. https://doi.org/https://doi.org/10.1016/j.crfs.2024.100834
Zulkarnain, A. H. bin, & Gere, A. (2025). Virtual reality sensory analysis approaches for sustainable food production. Applied Food Research, 5(1), 100780. https://doi.org/https://doi.org/10.1016/j.afres.2025.10078
Projects
