FSRI - Department of Biology
The department works with modern bioanalytical methods to investigate genetic information and protein characteristics, which are important in food safety point of view, or may contribute to human health or mean health risk factors. They investigate the potential detection methods of biologically active molecules (DNA, antinutritive or allergen proteins and toxins, bioactive peptides) in different food matrices or the effect of food technology/food processing experiments, and the utilisation of these compounds in human digestion system or the possible health risk effects. Besides, the Department has research projects using probiotic varieties to study bio-preservation techniques and to improve the digestion system’s micro-ecology.
- Biological control of postharvest diseases of fruits and vegetables in Hungary and China particularly with the food safety and human health
- Development of functional drinks and snacks and their production technologies from vegetables and fruits from domestic breeding based on biochemical metabolomical research
- Expanding the range of sustainable functional foods with high added-value based on leguminous seeds
- Improving Allergy Risk Assessment Strategy for new food proteins
- Improving the competitiveness of Food Protected Designation of Origin by fast, field-type DNA-based assays
- Interindividual variation in response to consumption of plant food bioactives and determinants involved (POSITIVe)