The Faculty of Agricultural and Food Sciences and Environmental Management at the University of Debrecen (DE MÉK) has successfully secured two consortium-based projects under the GINOP PLUSZ-2.1.1-21 “Encouraging Corporate R&D&I Activities” call.
1. Age-specific, low-fat, fiber- and protein-enriched meat products
Partner: Gulyás János és Társa Kft.
Project Leader: Dr. Attila Péter Kiss
Project summary:
This project focuses on the development of scientifically designed, age-specific meat products that are low in fat, enriched with protein, and contain functional bioactive components. Unique prebiotic combinations are developed using novel biotechnological methods to enhance bioavailability.
Plant proteins from cereals, hemp, legumes, pseudocereals, and algae are specifically utilized to enrich the products. New protein extracts are obtained through CPC-HPLC methods for product fortification. Fermented meat products are produced using starter-compatible probiotic bacteria—a novelty in this research area.
The physiological effects of the most promising product variants are verified using internationally novel in vitro digestion models and human clinical trials, providing scientifically robust evidence of health benefits.
2. High biological-value, immune-supporting A2 dairy products
Partner: FINO-FOOD Kft.
Project Leader: Dr. Attila Péter Kiss
Project summary:
The project aims to develop a new range of functional, immune-supporting dairy products for consumers sensitive to conventional milk proteins. The A2 milk used comes from cows raised in the Zselic hills (Somogy County) on herb-rich pastures.
Unique biotechnological methods are applied to create a specialized feed premix that further enhances the bioactive properties of the milk. The physiological benefits of the new products are validated using both in vitro and in vivo model systems, ensuring internationally novel and scientifically credible evidence of functional effects.
3. High-value dairy products from sour whey by-products
Partner: “EGERTEJ” Kft.
Project Leader: Dr. Attila Péter Kiss
Project summary:
This project develops high-added-value dairy products from sour whey, a by-product of curd production, enriched with fibers and bioactive compounds.
Unique prebiotic combinations are created to improve bioavailability and sensory qualities. Symbiotic formulations incorporating probiotic yeast strains aim to reduce antibiotic resistance while supporting consumer health. All product developments align with modern nutritional science trends and focus on scientifically verifiable physiological benefits.