Honey has been widely used for health care and as sweetener since the ancient times. Due to its great nutritional value and its high price, honey is one of the most adulterated products on the market. Therefore, there is a need to develop new quick measurement methods to recognize the adulteration. Almost 80 authentic honey samples of different floral and geographical origins were collected for our experiments, focusing mainly on Hungarian honey. Various analytical methods were used for the determination of the nutritional values of the honey samples, e.g. antioxidant capacity, polyphenol content, ash content, pH, conductivity, etc. These measurements aim to complete the scarcely available data on Hungarian honeys. In addition, we determined sensory properties by color and electronic tongue analyses. Electronic tongue enables easy sample preparation and results are delivered in a short time. Evaluating the results by different multivariate statistical methods, determination of the floral and geographical origin of the samples was possible based on the results of the electronic tongue measurements. The results achieved with these classifications methods have proven by building up a robust database electronic tongue can be used for origin authentication of domestic honey samples.

Nowadays increasing attention is being paid to herbs, one of the reasons is to avoid the undesirable side effects of synthetic drugs. This is the reason why the analysis of the antimicrobial activities of medicinal plants are increasingly in the focus of scientific experiments as well. One of the best-known medicinal plants is nettle. Among the nettle species in Hungary, Stinging nettle (Urtica dioica L.) can be found in the country and is most commonly utilised for medical purposes, with a focus on its leaves and roots. Nettle tea consumption is widespread in folk medicine for treating diabetes, allergies, abdominal pain, benign prostatic hyperplasia, rheumatoid arthritis and treatment of infections. This study gives a widespread summary of the reseach results about the antimicrobal impact of Stinging Nettle (Urtica dioica L.) in the scientific literature. The papers documented a positive effect of nettle for more than 30 Gram positive and Gram negative bacterias, yeasts and fungis.

In our work, we analysed the most logistic problem of the meat production and distribution. To reach our aims, we made an interview with the manager of a meat small enterprise. There are 2 main activities, the cutting is in Csávoly (little village, near the Baja), and the producing is in Baja. We asked the manager about these main activities, their capacity, the most important products. We have got a lot of information about their partners, the terms of payments, and the main problems. We tried to make a proposal and give some advice to develop the factory.

The subjects of the research are the part of the NÉBIH has in giving information and the examination of consumer behaviour according to the relating points. The place of the research was Földeák. This is a typical settlement in county Csongrad. A questionnaire survey was completed by 152 people. Most of the answerers said that although the NÉBIH helps them orientate within news on food, it is still the family and the traditions are the factors which influence decision making even today. Regarding commercials, brief ones which are rich in information are the most popular with the answerers. More and more people check the packing of the product before buying it, and they consider the information placed on it useful. They might as well change their purchase intent because of it, though the results show that it is still people with higher education that can understand the nutrition information. Only customers with higher income can place safety and quality before price, and consumption of healthy food is pushed into the background even in case of average or under average state of health. Purchase of Hungarian products or products processed in Hungary is especially important for the age group 18-34.

The broad presence of biogas plants – facilities using organic wastes and by-products to generate energy – now seems to warrant urgent attention to the land application of by-products (fermentation residues) from biogas plants. In Hungary, this activity can be carried out under statutory conditions, subject to official licensing. The protection provided by law is necessary because an adaptable and sustainable agriculture based on effects and interactions also requires such attention, since the most important natural resource of agriculture is soil, which, by nature, is a conditionally renewable natural resource [1] [2]. Protection of soil means primarily protection of quality: sustainable and adaptable agriculture contributes to retain the ecological functions of soil and its role in the ecosystem [3]. This publication analyses the possibilities and challenges of natural resource management by studying the agricultural use of fermentation residues from biogas plants. In order to be used in agriculture, fermentation residue should be classified according to its character and nutritional value, namely as harmless waste from non-agricultural sources. This substance may have the properties of slurry, and in certain cases it may be classified as a substance with characteristics of waste water/sewage sludge or sewage sludge compost. Main elements of the preparation of the soil protection plan: detailed laboratory tests of the fermentation residue according to standards and regulations; classification of the fermentation residue on the basis of the measured parameters and the field tests corresponding to the character of fermentation residue according to the relevant legislation. Soil protection plan is prepared by expert based on on-site investigation and laboratory reports. This is the basis of the licensing process. Land application of fermentation residues therefore requires expert analysis to ensure that the ecological functions of soil are not damaged. This, however, requires that the regulations governing the framework for the conditions of such application are carefully studied and interpreted.

At the first stage of our work, the theoretical knowledge needed to use the multivariate statistical process control (MSPC) was explored. Last year, we clarified the sometimes confused concepts, equations, and formulas [1]. At the se­cond stage, R project simulation studies and some food industrial practical model investigations are carried out for con­firming the MSPC advantages compared with the univariate ones. Furthermore, we analyse, using principal component analysis (PCA), what could cause the outlying values. Moreover, we will demonstrate how to use the MYT-decomposition.

This paper presents the findings of an experimental investigation into the effects of irradiation power (PM), flow rate (FR), and treating number (NT) in anaerobic digestion of food industrial wastewater. A two-level factorial experiment has been used to accomplish the objective of the experimental study. The specific energy demand (SED) of microwave treatment was the response variable investigated. The experimental results indicate that the proposed mathematical models suggested could adequately describe the performance indicators within the limits of the factors that are being investigated.