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.
Research activity of the department are on the one hand analytical methods and method developments to take part in agricultural research projects (e.g. plant breeding), and on the other hand basic and applied research and development in nutrition science and food-biochemisrty.
Major tasks of the department are investigation of biologically active compounds’ (and foodstuffs containing them) utilisation by adapting, developing, applying in vitro digestion tests.
The research activities of this department cover two major thematic groups. The Technology group is interested in development and industrial application of novel, environmental friendly and energy saving food technologies to serve the promotion of high-quality, high-added value and competitive food products.