PhD in Food Science

Last modified: 16. November 2022

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

Sub-programmes

Biochemistry and food chemistry of nutrition chain

• Byological role and analytical chemistry of Bio-inorganic components
• Quality controll in analytical chemistry
• Protein-metal interaction, research on metallo-proteins
• Saparational techniques, optical and mass spectrometry detections
• Investigation of biological active food components in the food chain.

Food safety, quality assessment and quality maintenance of foods

• Food Safety
• Phisycal characterisation of food (optical, thermometric, dielectric, etc.)
• Quick quality controll and quality assessment of food in the technological process
• Food -microbiology
• Effects of food conservation, mechanisms and new methods of conservation
• Sinergetic effects of food preservation methods and prediction of it
• Investigation of kinetics and mechanism of the change of the quality, mathematical modelling 
• The effect of conservation, packaging, storage on the biological- senzorical value of food

Food technologies and biotechnology

• Development of strain of microorganism
• Protein engineering
• Genetic engineering
• Metabolic engineering
• Research and development of biomarkers and finger printing of biomolecules
• Bio analytics, biosensors and fuel cells
• Development, design and control of fermentation systems
• Development of biocatalysts, bioreactor engineering
• Fermented and functional foods
• Development of value-added biotechnology for processing of food wastes/co-products/by-products
• Development of biotechnology based utilisation of biomass, alternative energy sources
• Biological treatment of wastewater, environmental protection
• Development of technologies for alcoholic fermentation and drinks
• Development of novel, innovative technology (waste-free) for production of foods

Food processing and measurements

• Investigation of mass transfer in gas-liquid, vapour-liquid and liquid-éiquid systems, mathematical modelling and optimization
• Application of membrane separation processes in edible oil production and separation of oily wastewaters
• Production of aroma and vitamin rich food product using membrane separation processes
• Application of membrane separation processes for production of high purity drinking water and water for food
• Application of of pervaporation and membrane distillation for solvent dewatering and wastewater
• Development of closed clean technologies for different food products
• Mechanical and rheological characterization of foods
• Measurement technics and evaluation of dielectric characteristics of foods
• Moisture content measurement of granulous materials
• Quasi static and dynamic (acustic, impact, ultra sound,, etc) measurement technics for quality characterisation of different foodstuffs
• Imaging processes for estimation of the shape, colour and surface roughness of different agricultural products and foods
• 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:
  • product development
  • new, functional foodstuffs
  • increased added value
  • new technologies, biotechnology
• Sustainable food production:
  • environmental friendly technologies
  • efficient energy supply
  • decreased quantity of by-products and waste
• Consumer preferences:
  • analyzing
  • influencing
• Food safety:
  • in the whole food chain

Contact
E-mail: international@uni-mate.hu and elelmiszertudomany@uni-mate.hu
Phone: +36-1-305-7294
Address: Villányi street 29-43. 1118 Budapest, Hungary