Cereal Science and Food Quality Research Group
Research keywords:
· cereal science
· food analysis
· food safety
· food technology
· plant proteins
· carbohydrates
· dietary fibers
· coliak and food allergy
· method and instrument development
· laboratory quality management
Horizon Europe keywords:
· Circular economy
· European Green Deal
· Safe and sustainable agriculture and food systems
Faculty of Chemical Technology and Biotechnology Department of Applied Biotechnology and Food Science
Introduction of the Research Group
Our research group has developed its professional profile in line with the traditions of the current department and its predecessors. In the field of food analysis, we focused on the measurement of macro- and micro-components, the determination of nutritional value, the study of gluten proteins and food allergens, and the detailed characterization of proteins, starch and non-starch carbohydrates (dietary fibres). In the field of cereal sciences, we deal with the characterization of the composition and technological properties of cereals and pseudo cereals, technology and product development and determination of complex quality. We study the role of macromolecules (proteins, starch, dietary fiber components) in nutritional value and technological behavior. We also take part in related instrument and method developments with a small sample requirement. Analytical methods for the determination of low molecular weight carbohydrates, fermentable mono-, di- and oligosaccharide (FODMAP) components are developed and used for the analysis of food matrices. We contribute to the development of analytical methods for gluten determination through research work on the development of reference materials. In connection with the development of a sustainable, circular food economy, we deal with the possibilities of value-added utilization of agricultural and food by-products, mainly plant proteins, fibers and bioactive substances, and the development of what we call the "protein and fiber economy". We have also developed our research infrastructure in line with the listed activities. Within the research group, there are modern separation technological, compositional, food allergen, rheological and technological laboratories. We participate in national and international basic and applied research collaborations. We carry out our R & D & I activities in close cooperation with other universities, research institutes, industrial partners and professional organizations.
Watch our 3-minute introductory video:
Achievements
- Development and application of micro methods and instruments for investigation of cereal quality: micro-Z arm mixer, micro doughLab, SediCom Tester, GluStar System, Semi-automatic Macro-Baking Instrument - Healthy, aleurone-rich wheat and rye milling fractions,pasta and bakery products
- Development of a gluten reference material
Publications
Zsuzsanna, Bugyi ; Kitti, Turkey ; Lívia, Hajas ; Zsanett, Adonyi ; Roland, E Poms ; Bert, Popping ; Carmen, Diaz-Amigo ; Sandra, Kerbach ; Sándor, Tömösközi Development of incurred reference material for improving conditions of gluten quantification JOURNAL OF AOAC INTERNATIONAL 95 : 2 pp. 382-387. , 6 p.m. (2012)Renáta Németh, Denisse Bender, Edina Jaksics, Michelangelo Calicchio, Langó Bernadett, D'Amico Stefano, Kitti Török, Regine Schoenlechner, Sándor Tömösközi: Investigation of the effect of pentosan addition and enzyme treatment on the rheological properties of millet flour based model dough systems, FOOD HYDROCOLLOIDS 94: pp. 381-390. (2019)
Schall Eszter, Scherf Katharina A., Bugyi Zsuzsanna, Torok Kitti, Koehler Peter, Schoenlechner Regine, Sandor Tomoskozi: Further Steps Toward the Development of Gluten Reference Materials - Wheat Flours or Protein Isolates?, FRONTIERS IN PLANT SCIENCE 11: 906 (2020)
Szentmiklóssy, Marietta ; Turk, Kitti ; Pusztai, Éva ; Hard, Sándor ; Tremmel-Bede, Karolina ; Rakszegi, Marianna ; Tömösközi, Sándor Variability and cluster analysis of arabinoxylan content and its molecular profile in crossed wheat lines JOURNAL OF CEREAL SCIENCE 95 Paper: 103074 , 8 p. (2020)
Jaksics, Edina ; Nemeth, Renata ; Farkas, Alexandra ; Horvath, Reka ; Duzs, Daniel ; Drozdik, Attila Almos ; Csanyi, Brigitta ; Bidlo, Gabor ; Simon, Katalin ; Tomoskozi, Sandor Comparative compositional and functional characterization of rye varieties and novel industrial milling fractions INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 10 p. (2022)
Awards
Pro Progressio Innovation Award, 2015Journals
- ACTA ALIMENTARIA- CEREAL CHEMISTRY
- CEREAL RESEARCH COMMUNICATIONS
- EUROPEAN FOOD RESEARCH AND TECHNOLOGY
-
FOOD CHEMISTRY
- FOOD HYDROCOLLOIDS
- FRONTIERS (IN NUTRITION, PLANT)
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- JOURNAL OF CEREAL SCIENCE
- LWT-FOOD SCIENCE AND TECHNOLOGY
- PERIODICA POLYTECHNICA-CHEMICAL ENGINEERING
Infrastructure
- Food Composition Laboratory with automated analyzers - Separation Laboratory with modern liquid and gas chromatography equipment, gel and capillary electrophoretic instruments, Lab-on-a Chip technique - Food Allergen Laboratory with ELISA equipment - Laboratory of Grain Rheology and Technology with standard and micro rheology and sample preparation instrumentsProjects
2020-2024 National project 'Exploring the genetic, compositional and processing potentials of spelled' (Project ID: OTKA K 135343)2017 – 2021 National project (GalgaGabona), "Developments to improve the conditions of human utilization of oats and rye in terms of food safety, agrotechniques, processing technology and nutritional value“ (Project ID: 2017-1.3.1-VKE-2017-00004)
2015 – 2018 Austrian - Hungarian bilateral project, “Improving gluten-free dough by a novel hemicellulose network“ ( Project ID: OTKA ANN 114554)
2013 – 2016 National project, "Quality characterization and applicability study in market-oriented breeding of old wheat genotypes" (Project ID: AGR_PIAC-13- 2013-0074)
2007 – 2011 EU FP6 - MoniQA Network of Excellence (Monitoring and Quality Assurance in the Food Supply Chain (Project ID: FOOD-CT-2006-036337)
Industry relations
Campden BRI Hungary Ltd,CSIRO (AUS),
First Pest Mill and Bakery
Nord Starke Ltd
Fitorex Kft,
Cereal Research Non-Profit Ltd
Gyermelyi Zrt
Lab-Intern Ltd
Lipóti Pékség Kft,
MoniQA Association (A),
Newport Scientific PTY Ltd (AUS , todayPerten),
Wessling Hungary Kft.
Conferences
2021 - 100 + 10 years of cereal sciences, at the 240 years old BME (online), 19 November 2021 2008,2020 - MÉTE National Student Food Science Conference
2015 - 5th Cereals&Europe Spring Meeting Budapest, 27th – 29th April 2015
2013 - 4th MoniQA International Conference in Budapest, Hungary, 26 February - 01 March
2010 - 9th European Young Cereal Scientists and. Technologists Workshop in Budapest 25-27 May
2002 - ICC Conference, 26 – 29 May, Budapest, Hungary
1999 - 10th Eurofoodchem Conference, 22-24 September, Budapest, Hungary