Department of Cereal and Industrial Plant Processing

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History

Professor Dr. Kálmán Gasztonyi established the Department of Cereals and Industrial Plant Processing in 1988. By teaching previously untaught milling, baking, and confectionery technologies, as well as dry pasta production, sugar beet processing, tobacco, and vegetable oil technologies, the Department's primary goal was to complete the educational and research profile of the then-University of Horticulture and Food Industry. Since then, these food sectors—aside from tobacco technologies—have emerged as the Department's primary teaching topics. The Department has also conducted research and taught about technology for processing herbs and some luxury products (tea, coffee). 
The organization of the subjects taught has altered dramatically since the Bologna system's switch to a two-cycle curriculum (BSc-Msc).

Contact

MATE 
Institute of Food Science and Technology 
Department of Cereals and Industrial Plant Processing 

H-1116 Budapest 
Villányi út 29-43. 
Building G. 3rd floor 

Phone/fax: 
+36 1 305 7355 

Staff

Teachers 

Dr. Katalin Badak-Kerti 

  • Head of Department, Associate Professor, Ph.D. 
  • Phone: +36 1 305 7124 
  • e-mail: badakne.kerti.katalin(at)uni-mate(dot)hu 
  • MTMT publication list (https://m2.mtmt.hu/gui2/?type=authors&mode=browse&sel=10033570 )

Kóczán Györgyné dr. 

  • Assistant professor, Ph.D. 
  • Phone: +36 1 305 7345 
  • e-mail: Koczan.Gyorgyne(at)uni-mate(dot)hu 
  • MTMT publication list
  • https://m2.mtmt.hu/gui2/?type=authors&mode=browse&sel=10013486

dr. Szedljak Ildikó 

  • Assistant professor, Ph.D. 
  • Phone: +36 1 305 7608 
  • e-mail: Szedljak.Ildiko.Judit(at)uni-mate(dot)hu 
  • MTMT publication list
  • https://m2.mtmt.hu/gui2/?type=authors&mode=browse&sel=10033573

Ivett Jakab 

  • Assistant lecturer, PhD student 
  • Phone: +36 1 305 7138 
  • E-mail: Jakab.Ivett(at)uni-mate(dot)hu 
  • MTMT publication list
  •  https://m2.mtmt.hu/gui2/?type=authors&mode=browse&sel=10073412

Supporting collaborator 

Alexandra Laky

  • Administrator 
  • +36 1 305 7355 
  • e-mail: laky.alexandra(at)uni-mate(dot)hu 

PhD students  

Anikó Kovács 

  • Ph.D student, Food Engineer, MSc 
  • Phone: +36 1 305 7345 
  • MTMT publication list 
  • https://m2.mtmt.hu/gui2/?type=authors&mode=browse&sel=10067308

Nóra De Jonge 

  • Ph.D. student, Food Engineer, MSc 
  • Phone: +36 1 305 7345 
  • e-mail: de.jonge.nora@phd.uni-mate.hu 
  • MTMT publication list 
  • https://m2.mtmt.hu/gui2/?type=authors&mode=browse&sel=10081239

Zoltán Győri 

  • Ph.D. student, Food Engineer, MSc 
  • Phone: +36 1 305 7345 
  • e-mail: gyori.zoltan.4@phd.uni-mate.hu 
  • https://m2.mtmt.hu/gui2/?type=authors&mode=browse&sel=10093809

Szabolcs Homolya

  • Ph.D student, Food Engineer, MSc 
  • Phone: +36 1 305 7345 
  • e-mail: Homolya.Szabolcs@phd.uni-mate.hu
  • https://m2.mtmt.hu/gui2/?type=authors&mode=browse&sel=10089147

Péter Détári

  • Ph.D. student, Food Engineer, MSc 
  • Phone: +36 1 305 7345 
  • e-mail: Detari.Peter@phd.uni-mate.hu

Former PhD students and the Year of Graduation 

  • Mohsen Mardani, 2025
  • Hanieh Amani, 2024
  • Tekla Izsó, 2021 
  • Erzsébet Keppelné Bognár, 2020 
  • Anita Soós, 2014 
  • Ildikó Szedljak, 2011 
  • László Somogyi, 2008

Education

In both full-time and part-time BSc programs, our department has historically taught the fundamentals of confectionery, milling, baking, and pasta technologies, as well as vegetable oil and fat production technologies. 
Additionally, we provide a large selection of MSc and elective courses. 

Engineering vocational training and specialized consulting 
The professional administration of the Master of Science in Chocolate, Coffee, and Tea Making program is under the purview of our department. Please check this link for additional course information: https://www.csokoladekavetea.hu/

The Department's TDK operations 
In the subjects that the Department teaches, our students frequently take part in the activities of the Scientific Student Circle (TDK). Under the supervision of departmental professionals, our students typically compete nationally as well. 
We continue to welcome committed students interested in scientific work. With further questions please contact Györgyné Kóczán Assistant Professor (Koczan.Gyorgyne@uni-mate.hu)

Research

In order to produce new scientific findings that advance food science both domestically and globally and that can be incorporated into theoretical and practical instruction, the Department conducts both fundamental and developmental research. This helps to ensure quality.   

MAIN RESEARCH DIRECTIONS: 
Fat miscibility research for food target fat technological advancement 
To ensure the quality of coffee, spices, and other flavorings and enhancers, flavor studies are conducted. 
Creation of technology for oil and fat mixes with advantageous compositions to satisfy dietary needs 
Analysis of the rheological properties of confectionery masses 
Enzymological analysis of dry pasta raw materials 
Use of by-products from the vegetable oil industry in the development of new food products 

Calls for proposals

  • TÁMOP-4.2.1.B-09/1/KMR - Improving the quality of higher education through the development of research, development and innovation education (2010-2012) 
  • GOP-1.1.1.1-081-2008-0016- Support for market-oriented research and development activities. Departmental participation: Research on the applicability of nano-filtered whey concentrate in bakery, confectionery and pasta products (2010) 
  • GINOP-2.1.1-15 - Support for R&D&I activities of enterprises. Research and development service on "Development of long shelf-life pre-refrigerated filled bakery products, pizzas and pizza bases and toppings" (2016-2018) 
  • 2017-1.3.1-VKE-2017-00018 - Production development of a smart bakery product with automated production instructions, uniquely identified (in consortium, from 2017) 
  • KFI_16-1-2017-0155 - "Support for R&D&I activities of companies", Research and Development Service on "Improving the nutritional and nutritional characteristics of oil-fried and then frozen, filled, coated long-dough doughnuts (and other oil-fried products) using healthier ingredients and reduced ecological footprint baking materials" (from 2017) 
  • GINOP 2.2.1-15: "Advanced thermal storage of buildings using environmentally friendly thermal storage materials in building and structural elements" (from 2017)

Services, equipments

Departmental services for external companies: 

  • Analyses of grain samples according to Hungarian Standards 
  • Testing and certification of flour and other meal samples according to the Hungarian Standards
  • Farinograph and laboratory analyses of flour samples
  • Tests on pasta products according to the Hungarian Standards
  • Tests on oils and fats according to the Hungarian Standards
  • Measurement of crystallisation and melting properties of fats (NMR) 
  • Rheological analysis of foodstuffs (stock analysis, viscometry) 
  • Determination of the rancidity of fats and fatty foodstuffs (Rancimat method) 
  • Accelerated food storage experiments 
  • Enzymological tests on cereals and their preparations 
  • Product development, - quality preservation, technological advice

Virtual tour of the departmental laboratories: 

Laboratories, instruments and measurement facilities: 

  • Laboratory of laboratory equipment and laboratories MIM 
  • Fritsch laboratory mill 
  • Glutomatic gluten washer 
  • Gluten centrifuge 
  • Falling Number Tester 
  • Valorigraf Laboratory MIM 
  • Farinograph Brabender 
  • Kneaders
  • Sveba Dahlen oven
  • Pasta dryer 
  • Margarine crystallizer ARMFIELD 
  • Netzsch DSC equipment 
  • Spray dryer ARMFIELD 
  • Fluid bed dryer 
  • Spectrophotometer 
  • IKA Magic Lab colloid mill