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• The Qualification of the Pálinka in the XXI. Century

  39-52

  Imre Milán Harcsa

  Views:

  358

  The issue of food quality came to prominence in the last decade. If we talk about sensory evaluation most of people mean the scoring method by that when in fact several evaluation methods are known. The amendment of the Excise tax in 2010 introduced the notion of the previously unknown distillate. The article clarify the difference between pálinka and distillate. The terms of pálinka tasing and the award criteria will be intoduced. How does the non-professional customer know that he buys a high quality product? The Pálinka trademark which was introduced in the autumn of 2012 and the brochure called Pálinkas of excellence can be a stronghold for them. For the pálinka strict quality requirements are in place in which the instrumental analysis can help. The article presented the pálinka-faults aroma wheel made by the author.

  JEL code: D12

• The Most Expensive Bites – Food Waste among University Students in Debrecen

  59-75

  Beáta Bittner

  Viktória Vida

  Sándor Kovács

  Tünde Zita Kovács

  Gyula Kasza

  Adrián Szilárd Nagy

  Dávid Szakos

  Views:

  417

  The scale, importance and consequences of food waste are a much-studied topic, as they contribute greatly to resource wastage and environmental damage. Research at the University of Debrecen aimed to explore the factors behind food waste, with a particular focus on the habits of university students. While the overall level of food waste is well documented worldwide, research on specific population groups, such as university students, has only recently received attention. University students represent a unique demographic group due to their particular life rhythm, limited financial means and more in-depth knowledge. In the framework of the research, a survey was conducted among the students of the University of Debrecen in the academic year 2023/2024 to find out their knowledge and habits related to food waste. The aim of the survey is to highlight opportunities to reduce waste and contribute to more sustainable consumption patterns. The survey was voluntary and consisted of 133 questions in several groups of questions. After data cleaning, the present study is based on the responses of 618 students. Data analysis was conducted using SPSS 29.0. Analysis of variance (ANOVA) and t-test were conducted and Chi-square test was used at 5% level of significance. K-means clustering algorithm was used to group respondents based on their estimated individual food waste in kilograms and their household or national average food waste. In addition to this, PCA (Principal Component Analysis) analysis was applied. There was a significant difference between genders, with women typically wasting less food than men, there was no difference in wastage between income groups, but there was for the principal components based on attitudes, with those of modest income typically being more financially conscious, while those of above average income were less characterized by planning and more characterized by environmentalism. There was also a significant difference by education level, with lower educated individuals being more receptive to discounts and higher educated individuals scoring higher on the environmental principal component.
  
  JEL Codes: D12, Q18, Q 53, Q56