Introduction - Institute of Nutrition | Faculty of Agricultural and Food Sciences and Environmental Management

The main research activity of the Institute of Nutrition focuses on the developing of new, health-promoting food products providing scientific proof positive effects of these products with the goal of supporting preventive and / or therapeutic nutrition effectively. There is growing body of evidence suggesting the importance of appropriate nutrition in preserving human health and preventing chronic diseases. Our main goal is to understand the interrelation between genes / genomes - nutrition - hypoxia – psychic conditions and physical activity with special emphasis on inflammatory conditions, obesity, type 2 diabetes and insulin resistance, cancer, metabolic syndrome, coronary heart disease, in the context of hypertension and aging.

At the same time, we place emphasis on developmental concepts across the entire food production chain, the physical and chemical changes of food induced by technological processes which can significantly affect the bioavailability of nutrients, especially that of bioactive ingredients and dietary fibers. We consider it our mission to develop high value-added foods that can be produced from locally produced raw material in cooperation with the small and middle-sized enterprise sector.Intézetünk