Abdul Hannan
Sensory Science PhD Student
Hungarian University of Agriculture and Life Sciences (MATE),
Institute of Food Science and Technology
Department of Postharvest, Supply Chain, Commerce and Sensory Science
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H-1118, Budapest, Villányi út, 29-43.
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Bio
Abdul Hannan goal is to serve the food industry in all ways with enthusiasm and to fulfil the consumer’s demand with great sensibility. He has always had a natural curiosity for food, pastries, and bakeries. Abdul Hannan is being brought up in Malaysia as a culture where food plays an important role in our daily life, it is important to embrace one's heritage and knowledge about their cultural speciality. With his background in culinary arts specialising in pastry and bakery because of his passion for food, he wanted to learn more than food, where he is fascinated by the science of food, its uniqueness and elegance in its own way seems to form its own language
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Abdul Hannan received a fully-funded scholarship Stipendium Hungaricum for his PhD and MSc. Currently, he is a first-year PhD student in the doctoral school of Food Science at Hungarian University of Agriculture and Life Sciences (MATE), Hungary. He holds a BSc in Culinology focusing in Food Product Development from Taylor's University Lakeside Campus, Malaysia and a MSc in Food Safety and Quality Engineering from University of Debrecen, Hungary. Abdul Hannan Specializes in sensory analysis focuses on gastrophysics, with particular interests in food product development, consumer behaviour, statistics and neuromarketing (Virtual Reality and Eye Tracking) studies.
Latest Publication
Virtual reality (VR) offers a new instrument for food scientists to evaluate different aspects of food products. The possible applications range from product design testing, evaluation of the labels, effects of different placements or the evaluation of store layouts. These analyses help us to get a deeper understanding of consumers' minds. Additionally, VR can be coupled by several different tools (e.g. eye-trackers or skin conductance sensors or even electroencephalographs). However, as there have been only a limited number of applications published, there are several open questions which need to be answered. In the presented paper the authors aim i) to introduce the current knowledge on VR applications in food science by introducing several fields of applications and ii) to point out the most important questions regarding the applications of VR in food science.
Announcements
Stipendium Hungaricum Scholarship
Stipendium Hungaricum, being the most prestigious higher education scholarship programme of the Hungarian Government, offers a wide range of courses for international students of excellent academic track record. The scholarship aims to support the internationalization of the Hungarian higher education and its constant development, to strengthen the international relations of the academic and research community, and to promote the good reputation and competitiveness of the Hungarian higher education throughout the world.
Abdul Hannan
Hungarian University of Agriculture and Life Sciences (MATE),
Institute of Food Science and Technology
Department of Postharvest, Supply Chain, Commerce and Sensory Science
​
​H-1118, Budapest, Villányi út, 29-43.