The foundation of the Department of Food Biotechnology on 1st of December 2025 clearly reflects the intention of the Faculty of Agricultural and Food Sciences at Széchenyi István University to respond to the expectations set by both the academic and the market-economic environment by covering the broadest possible spectrum of food science-oriented research. We view the launch of new educational programmes—both in traditional and short-cycle formats—as an excellent means of expanding the field-specific knowledge of industry partners and consumers alike. Our practice-oriented, discipline-specific training programmes provide outstanding opportunities to transfer the latest biotechnological achievements and to expand their industrial applications.

The institutional-level integration of biotechnological research not only broadens the scientific and research horizons of our university, but also enhances its attractiveness to talented students as well as existing and prospective industrial partners.

Biotechnology is one of today’s most advanced and dynamically evolving scientific fields, with increasingly strong links to innovations in food science. Owing to its multidisciplinary nature, biotechnological research relies on the collaboration of numerous specialized experts, for which the departmental structure provides an ideal framework. Current trends in nutrition science and the growing emphasis on health-conscious diets give strong momentum to targeted developments in this field. This is also reflected in the rapidly increasing demand for and popularity of health-promoting, functional foods, whose market continues to expand year by year. A significant proportion of these innovative products are developed through biotechnological processes or targeted biotransformation. The development of foods with high biological value, as well as the scientific validation of their enhanced physiological benefits, can be achieved through collaboration between manufacturers and R&D units. In this area, the research conducted within the department offers promising perspectives.

Our department, with its internationally oriented team of specialized researchers, aims to provide relevant and up-to-date responses to emerging and specific needs, in alignment with current global trends. At the same time, it maintains strong connections to key international research directions, including health-conscious nutrition, sustainable food production, and the development of innovative biotechnological solutions. Our goal is to deepen research related to human physiology, biochemistry, and biotechnology.

The department’s portfolio of education, research, and industrial collaboration is continuously evolving, creating an inspiring scientific and innovation-driven environment that supports the high-level training of future food biotechnology professionals. Our research and innovative developments can actively shape changing consumer attitudes and contribute to the development of effective strategies aimed at preventing the rise of nutrition-related diseases.

The main focus areas of our work include:

• supporting the scientific foundation and market introduction of biotechnology-based, health-promoting foods,
• establishing effective collaborations with industry partners in the development of specialized fermentation, processing, and preservation technologies,
• ensuring the active participation of our institution in cutting-edge biotechnology research,
• creating an attractive professional environment for students, industry partners, and international research institutions.

Our vision is to establish a leading centre of innovation and scientific excellence that plays a key role in the development of advanced biotechnological solutions and in shaping the future of health-conscious nutrition.