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
Re-evaluation of fingerprints (drug design, chromatographic, foodomics, forensic): model building, method development and validation of predictive models
Fingerprints are defined in numerous scientific fields differently, therefore, the project aimed (i) to determine the similarity of compounds used in pharmaceutical chemistry, drug design, to filter compound libraries according to various concepts; (ii) to differentiate spectra and chromatograms, to detect outliers; (iii) to evaluate sensory attributes and overall liking of food products as well as the analysis of subconscious decision factors using eye movements and (iv) to compare the methods used in forensic fingerprint analysis.
http://nyilvanos.otka-palyazat.hu/index.php?menuid=930&num=119269&keyword=119269&lang=EN
Development of soft sensor models based on in vitro experiments and creation of related metrics
The present research aims to develop new algorithms based on the idea of SRD while trying out new distance measures. Combinations of these, the introduction of weighting, and a variety of applications, all solve existing scientific problems. Any one of them can surpass the methods developed so far. We design two series of physical measurements that provide a solid basis for the models (and their comparisons): (i) eye tracking examinations and (ii) methods based on electrode potential measurements. Optimized chemometric models with the novel algorithms (SRD derivatives) are useful for the substitution of classical experimental methods in food chemistry. http://nyilvanos.otka-palyazat.hu/index.php?menuid=930&num=134260&keyword=134260
Development of novel sensory methods for solving food science problems
The research project aims to identify the critical points and good practices of the application of novel tools used in sensory projects (eye-tracking, virtual/mixed reality, face reading, galvanic skin response units etc.) and to develop new sensory/sensometric methods and techniques to integrate these novel tools into research. The laboratory set up under the program is also expected to provide useful results for the scientific community, industry, and food consumers, helping to improve communication between consumers and producers by providing detailed information on consumer needs to producers.
http://nyilvanos.otka-palyazat.hu/index.php?menuid=930&num=137577keyword=137577lang=HU&lang=EN
