Széchenyi István University played a strategic role in this year’s Kenyérlelke Festival, held at the Szentendre Open-Air Museum. The event, celebrating bread as both food and a symbol of community, highlighted the fusion of tradition and modern food innovation. The university’s Albert Kázmér Mosonmagyaróvár Faculty presented its own cheese products and contributed to professional discussions on sustainable food systems. Researchers showcased their work on ancient and premium wheat varieties, innovative flour blends, and health-conscious bread development, underlining the importance of science in preserving heritage while building a sustainable future for the food industry.
Source:Széchenyi István University
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