Sub-programmes:

Food chemistry and food biochemistry in nutrition chain:

Ø  Byological roll and analytical chemistry of Bio-inorganic components

Ø  Quality controll in analytical chemistry

Ø  Protein-metal interaction, research on metallo-proteins

Ø  Saparational techniques, optical and mass spectrometry detections

Ø  Investigation of biological active food components in the food chain.

Food safety, quality assessment and quality maintenance of foods

Ø  Food Safety

Ø  Phisycal characterisation  of food (optical, thermometric, dielectric, etc.)

Ø  Quick quality controll and quality assessment of food in the technological process

Ø  Food -microbiology

Ø  Effects of food conservation, mechanisms and new methods of conservation

Ø  Sinergetyc effects of food preservation methods and prediction of it

Ø  Investigation of kinetics and mechanism of the change  of the quality, mathematical modellinge

Ø  The effect of conservation, packaging, storage on the biological- senzorical value of food.

Food biotechnology

Ø  Development of strain of microorganism

Ø  Protein engineering

Ø  Genetic engineering

Ø  Metabolic engineering

Ø  Research and development of biomarkers and finger printing of biomolecules

Ø  Bio analytics, biosensors and fuel cells

Ø  Development, design and control of fermentation systems

Ø  Development of biocatalysts, bioreactor engineering

Ø  Fermented and functional foods

Ø  Development of value-added biotechnology for processing of food wastes/co-products/by-products

Ø  Development of biotechnology based utilisation of biomass, alternative energy sources

Ø  Biological treatment of wastewater, environmental protection

Ø  Development of technologies for alcoholic fermentation and drinks

Ø  Development of novel, innovative technology (waste-free) for production of foods

Process engineering, measurement and control for food technology

Ø  Investigation of mass transfer in gas-liquid, vapour-liquid and liquid-éiquid systems, mathematical modelling and optimization

Ø  Application of membrane separation processes in edible oil production and separation of oily wastewaters

Ø  Production of aroma and vitamin rich food product using membrane separation processes

Ø  Application of membrane separation processes for production of  high purity  drinking water and water for food

Ø  Application of  of pervaporation and membrane distillation for solvent dewatering and wastewater

Ø  Development of closed clean technologies for different food products

Ø  Mechanical and rheological characterization of foods

Ø  Measurement technics and evaluation of dielectric characteristics of foods

Ø  Moisture content measurement of granulous materials

Ø  Quasi static and dynamic (acustic, impact, ultra sound,, etc) measurement technics for quality characterisation of different foodstuffs

Ø  Imaging processes for estimation of the shape, colour and surface roughness of different agricultural products and foods

Ø  Modelling and control of food processes

The main R&D topics at the Faculty

·         Research on the physical, chemical, microbiological, physiological, technological and environmental factors that influence the quality of food products and raw materials;

·         Development of methodology and complex systems of food quality control and assurance;

·         Research on healthy nutrition and production of healthy and functional food;

·         Risk analysis of genetically modified foodstuff and raw materials;

·         Development of minimal processing / non-thermal food preservation techniques;

·         Application of computer-aided image analysis for determination of physical and quality characters of foodstuff and raw materials;

·         Development of membrane separation techniques for food technological and environmental applications.

Practice oriented strategic R & D areas

Increasing competitiveness:

ü  product development

ü  new, functional foodstuffs

ü  increased added value

ü  new technologies, biotechnology

Sustainable food production:

ü  environmental friendly technologies

ü  efficient energy supply

ü  decreased quantity of by-products and waste

Consumer preferences:

•         analyzing

•         influencing

Food safety:

•         in the whole food chain

Full name of the doctoral degree program:

            Food Science Doctoral School

Name of the qualification in the degree:

            PhD in Food Science

Length of course:

          4 + 4 semesters

Tuition fee:

          6000 EURO per semester

Contact:
E-mail: international@etk.szie.hu
Phone: +36-1-305-7294

Address:
Villányi street 29-43.
1118 Budapest, Hungary

international@etk.szie.hu, food@etk.szie.hu

http://food.sziu.hu