Food biotechnology is one of the fastest-growing scientific fields today, with outstanding innovation potential, and plays a key role in the development of safe, health-conscious, and sustainable foods. The department provides a professional platform that represents this modern discipline in an institutionalized framework.

The integration of biotechnological knowledge and research into food development strengthens industrial relations, as well as national and international collaborations. The department actively promotes the establishment of new partnerships and research projects with diverse stakeholders across the food and biotechnology sectors.

The department’s new and expanded competencies include:

• systems-level thinking in the integration of biotechnological, human physiological, and engineering processes,
• expertise in digital laboratory automation and bioinformatics data analysis.
• development and optimization of fermentation technologies for the production of functional foods, probiotics, and postbiotics,
• the ability to engage in interdisciplinary research collaboration across medical, biological, and engineering fields,
• international-level project management and innovation competencies,
• comprehensive evaluation of the mechanisms of action of bioactive compounds using novel methodologies,
• development and application of in vitro digestion model systems to assess the real biological effects of bioactive compounds and functional foods,
• development of new foods with enhanced biological value.

The research activities are supported by an internationally oriented research team whose members come from diverse and complementary scientific backgrounds. The team’s expertise spans chemistry and chemical engineering, biotechnology, biochemistry, biology, and microbiology, as well as molecular biology, molecular genetics, enzymology, cell physiology, immunology, and genetic engineering. This multidisciplinary knowledge base ensures the high scientific quality and international competitiveness of the research.

Research Team

• Dr. habil Attila Péter Kiss, research professor
  Field of expertise: biochemistry, bioactive compound analysis, in vitro model studies.
• Dr. Tarek Alshaal, senior research fellow
  Field of expertise: enzyme technology, molecular biology.
• Dr. Nevien Elhawat, research fellow
  Field of expertise: biotechnology, molecular biology, bioactivity studies.
• Dóra Kiss, research engineer, PhD candidate
  Field of expertise: nutrition science, bioactive compound extraction.
• Péter Hajdú, research engineer, PhD candidate
  Field of expertise: nutrition science, biological activity assessment.
• Hira Sidiqi, PhD student
  Field of expertise: bioactive compounds, assessment of prebiotic effects
• Diána Margaréta Szilva, research engineer, PhD student
  Field of expertise: fermentation processes, enzyme technology.
• Dr. Joshua Tolulope Ashaolu, research professor
  Field of expertise: nutrition, functional foods (bioactive peptides and substances, gut microbiota modulation), food microbiology.