Portfolio AgroFood Conference 2026, Kecskemét

On 19 May 2026, the Portfolio Group held its traditional AgroFood Conference at the Four Points by Sheraton Kecskemét Hotel and Conference Centre. The conference provided a comprehensive overview of the key market, strategic, development, scientific, innovation, investment, regulatory, and financing issues shaping the food industry, supporting the effective operation of businesses and the sustainable development of the sector.

The conference featured presentations and panel discussions across six thematic sessions, bringing together invited experts, professionals, and representatives of the food industry.

The Department was represented at this prominent event by Dr Attila Péter Kiss, Head of the Department and Research Professor, who delivered a presentation in Session IV entitled “Changing Consumer Attitudes in Light of Current Advances in Nutritional Science and Modern Trends.” He subsequently participated in a panel discussion entitled “Changing Consumer Demands in the Hungarian Food Market – Key Trends Shaping Food Demand and Successful Marketing Strategies for Domestic and International Market Entry,” alongside distinguished experts and industry representatives actively shaping the future of the Hungarian food market.

The AgroFood 2026 Conference is one of the key events for the agricultural and food industry, providing a platform for discussion of the sector’s most important professional issues and development directions. The event offered an excellent opportunity to build connections with industry stakeholders, lay the foundations for future collaborations, and demonstrate Széchenyi István University’s commitment to and expertise in delivering sector-specific strategic developments.

13th Central European Congress on Food - CEFOOD 2026, Plovdiv| Bulgaria

Two researchers from the Department of Food Biotechnology at the Albert Kázmér Mosonmagyaróvár Faculty of Széchenyi István University, Dóra Kiss and Diána Margaréta Szilva, participated in the 13th Central European Congress on Food – CEFood 2026, held in Plovdiv, Bulgaria, from 23 to 26 September 2026.

Held under the motto “Connecting Excellence in Food,” the congress brought together more than 160 researchers from 26 countries. In addition to participants from across Europe, researchers from Japan, Australia, and New Zealand also attended the event.

The scientific programme covered a wide range of current topics in food science and food biotechnology, including functional foods; prebiotics, probiotics, synbiotics, and postbiotics; antioxidants; novel food processing and fermentation technologies; and sustainability.

In her presentation, Diána Margaréta Szilva presented the results of her research investigating the prebiotic potential of enzymatically modified plant-based components. Dóra Kiss presented her findings on resistant starch formation in different carbohydrate-rich materials and the effect of retrogradation on prebiotic potential.

The congress provided an excellent opportunity to present our research findings on an international scientific platform, gain insight into current research directions in food biotechnology, and establish new international professional connections and potential future research collaborations.

11th Edition of Innovations in Food Science & Human Nutrition conference, Rome| Italy

Five members of the Department of Food Biotechnology at the Albert Kázmér Mosonmagyaróvár Faculty of Széchenyi István University participated in the 11th Edition of Innovations in Food Science & Human Nutrition, an international scientific conference held in Rome, Italy, on 1–2 July 2026.

Researchers from numerous countries around the world—including the United States, the United Kingdom, China, Canada, Mexico, Spain, Italy, Nepal, Malaysia, Thailand, India, Portugal, Ireland, and Germany—attended the conference. The two-day event featured more than 60 oral presentations, as well as poster presentations, showcasing the latest research findings in food science and human nutrition.

Our Department was represented by Péter Hajdú and Tarek Ali Ahmed Ibrahim Alshaal, who delivered oral presentations, while Nevien Adel Ismaeil Elhawat, Dóra Kiss, and Diána Margaréta Szilva presented their research in the poster session. The research presented by our colleagues attracted considerable interest, generating numerous professional discussions and valuable feedback.

We are particularly proud that Nevien Adel Ismaeil Elhawat achieved second place in the conference poster competition. This prestigious recognition reflects both the high scientific quality of the research presented and the international recognition of the research conducted at our Department. Heartfelt congratulations on this outstanding achievement!

During the conference, our researchers gained insights into the latest international research trends and engaged in inspiring discussions with renowned researchers in the field. The professional connections established during the event may provide a foundation for future joint research projects and international collaborations.

We hope that the experience and professional connections gained at the conference will contribute to new research projects and collaborations in the future. We would like to congratulate our colleagues once again and wish them continued success in their research!

82nd National Agriculture and Food Exhibition and Fair, Budapest Congress and Exhibition Center

The 82nd National Agriculture and Food Exhibition and Fair, one of the most significant professional events in Hungary’s agri-food sector, was held from September 18–21 at Hungexpo. The event covered over 50,000 square meters, featuring hundreds of exhibitors and a wide range of professional, gastronomic, and cultural programs for thousands of visitors.

Albert Kázmér Faculty of Agricultural and Food Sciences participated uniquely among Hungarian higher education institutions with an independent stand. The stand showcased eight of the faculty’s departments, the Agricultural and Food Industry Research Centre, and the Veres Péter Agricultural and Food Industry Technical School, Vocational School, and College. Over the four days, nearly thirty colleagues presented the faculty’s educational and research portfolio using digital and printed materials, including Dr. Attila Péter Kiss Head of Department and our colleagues Péter Hajdú and Bianka Auxner.

The forum provided an excellent opportunity for direct engagement with producers, processors, distributors, consumers, and policymakers.

34th International Conference of the Functional Food Centre

Tarek Alshaal, senior research fellow at the Department of Food Biotechnology, represented Széchenyi István University at the 34th International Functional Food Centre (FFC) Conference, held in Madrid from September 24–26, 2025. The conference brought together over 200 professionals from nearly 25 countries, focusing on the health-promoting and disease-preventing roles of bioactive compounds and functional foods.

Tarek Alshaal presented “Unlocking the Antioxidant Potential of Diverse Plant Families” in the Food Bioactive Compounds session, co-authored by Dr. Attila Péter Kiss. The presentation compared the polyphenol and flavonoid content and antioxidant capacity of 15 plant species using multiple methods (DPPH, TEAC, FRAP).

Additionally, Dr. Attila Péter Kiss, Diána Margaréta Szilva, and Tarek Alshaal contributed a poster presentation in the same session, demonstrating a comparative analysis of the prebiotic activity of various prebiotics and fibres.

Participation in the conference facilitated not only the dissemination of the latest research results but also the establishment of new international collaborations and the strengthening of interdisciplinary cooperation. This participation was cofounded by the project 2024-1.1.1-KKV_FÓKUSZ-2024-00069.

48th Annual Meeting of The Hungarian Society of Nutrition

Representing the Albert Kázmér Faculty of Agricultural and Food Sciences, seven colleagues attended the 48th Annual Meeting of the Hungarian Society of Nutrition (MTtT), held October 2–4, 2025, at the Prémium Panorama Hotel in Siófok.

During the three-day event, department staff presented ongoing food and nutrition research as well as the latest results of our R&D projects in the following four sessions, contributing to professional dissemination and wider recognition:

• Dóra Kiss, Péter Hajdú, Diána Margaréta Szilva, Attila Kiss:
  Comparative analysis of the applicability of bioactive components with different properties in functional foods: the impact of technological parameters on techno-functional characteristics of products
• Péter Hajdú, Balázs Ásványi, Attila Kiss, Bianka Auxner:
  The role of in vitro digestion models in the development of dairy and meat products
• Péter Hajdú, Dóra Kiss, Attila Kiss:
  Investigation of the preparation and consumption habits of plant-based beverages in Hungary
• Diána Margaréta Szilva, Dóra Kiss, Péter Hajdú, Attila Kiss:
  Comparative analysis of the activity of different types of prebiotics using a mixed gut microbiota model system to support the development of high-value-added foods

The event also provided opportunities to discuss current sector challenges, showcase innovations, and build professional networks.

Portfolio Agrárszektor Conference 2025, Siófok

The Portfolio Group’s Agrárszektor 2025 Conference was held from December 2–4, 2025, at Hotel Azúr in Siófok. Over 2,000 participants attended 45 presentations and 34 roundtable discussions covering 30 topics. Beyond nearly 40 hours of professional programs, the forum offered excellent networking opportunities. Leading companies from Hungary’s agri-food sector and banking industry participated with independent stands.

This year, Széchenyi István University’s Albert Kázmér Faculty of Agricultural and Food Sciences was the only Hungarian higher education institution with an independent stand, presenting its research, innovation services, specialized training activities, and research results through brochures, posters, and digital materials. Health-promoting foods developed within two ongoing department R&D projects were also showcased and evaluated via sensory tests.

Companies visiting the stand expressed interest in potential collaborations in the following areas:

• Soil microbiome monitoring
• Detection methods for critical contaminants
• Animal physiology studies
• Food technology innovations and health-promoting food development
• Sensory evaluation methods
• Animal nutrition research and the role of gut microbiome in animal health

On the second day of the conference, Dr. Attila Péter Kiss head of department gave a presentation on health-promoting free-from foods and participated in a roundtable discussion on market opportunities, consumer needs, and required investments.

The independent stand allowed the faculty and department to comprehensively present their professional profile to key sector representatives, conduct professional discussions with potential industrial partners, and lay the foundation for future collaborations. Informal discussions and B2B meetings contributed both to expanding the university’s network and to strengthening its professional visibility.

SIRHA 2026, Hungexpo

Széchenyi István University’s Albert Kázmér Faculty of Mosonmagyaróvár participated in SIRHA 2026, Central and Eastern Europe’s major food industry exhibition, held March 3–5, 2026, with a joint stand alongside industrial partners Cibus Hungaricus Foundation and LogBord 2010 Kft., uniquely among Hungarian higher education institutions. Visitors could explore a robotic automated store, a chilled goods delivery device, and a ready-meal vending machine, with professional guidance.

The faculty contributed to the SIRHA 2026 program with eight professional roundtables and discussions. Dr. Attila Péter Kiss provided expert input in two discussions: Fermentation as a Solution in the Food and Feed Industry and More Than Food: Functional Products and REL, Increasing the Added Value for Small Producers. Participants included company executives, government and economic representatives, and renowned food industry experts.

The stand also showcased health-promoting, functional products developed collaboratively by our department and consortium partners. Sensory evaluations were conducted to assess consumer perception. The forum offered an excellent opportunity for direct engagement with industrial partners, distributors, consumers, and policymakers.