Chongqing - Ferenc Hegyi first became a certified food engineer after obtaining his MSc degree from the Corvinus University of Budapest in 2008, and now a research fellow at the Hungarian University of Life Sciences and Agriculture (MATE). His principal scientific interests are focused on lacto and alcoholic fermentation, functional food development, lactic acid bacteria, and dehydrogenase enzymes.
At the first Belt and Road Conference on Science and Technology Exchange, he discussed the scientific collaboration he held with Chinese colleagues at the College of Food Science at Southwest University, which culminated in his winning the 2019 Talent Young Scientists Program.
Palinka is a traditional alcoholic beverage consumed widely in Hungary and is produced by the fermentation of typical Hungarian fruits like apricots, plums, and grapes. Following collaboration with Chinese counterparts, they have successfully produced this national spirit using fruits grown in China named Qingka, for which they have even obtained a patent.
The interviewee highly emphasizes the level of Chinese food science and praises their concerted efforts when sharing with Bridging News reporters on November 6. The joint development of Chinese Polinka shows how science and technology can build bridges for nations spanning different continents.
Looking to the future, the research fellow explained his ambitions for future study, "We plan to start fermentation using lactic acid bacteria with fruit and vegetables. We are open to Chinese students, and I hope more will come to Hungary."
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