Research groups of the institute
Dr. József Baranyi is the head of the Predictive Nutrition Research Group. This group performs the so-called “Big Data” analysis to provide a better understanding of the complex composition of food matrices and the generated physiological effects. The development of the data base is underway and it continuously developed database contains macro- and micro-nutrient profiles for each food raw material and end products, including the essential elements of physiological impact studies for various bioactive substances. The database creates a link between the compositional and physical characteristics of food products and the physiological impact they have on consumers, with the aim of being able to base future food development.
Dr. Endre Máthé is the leader of the Nutrition Genetics and Genomics Research Group, which uses Drosophila melanogaster-based model systems and genomics to study diet-induced inflammatory mechanisms in the human organism and the conditions associated with them. Based on this model we evaluate a number of plant-derived extracts in order to determine their anti-inflammatory properties and the compensation mechanisms transmitted by gene expression. In this respect, the anti-inflammatory effects of blueberries, blackcurrants and fenugreek have already been proven. The group’s research area also covers dietary fibers in this realm we study the microbiota of the colon and various food fortifications.
Led by Dr. Péter Sipos, the Food Physics and Rheology Research Group is concerned with the analysis of food-related raw materials and food products in addition to exploring the physical changes that take place during the production process. The research team has developed prototypes for a number of pasta, bakery and confectionery products, with a special emphasis on gluten-free products. Their work also covers the rheological studies of food, both in the evaluation of raw material and end-product quality, and the exploration of the rheological requirements and background of processing technologies. The group is also involved in evaluating and assessing how structure and technological processes can affect the bioavailability of nutrient. The research group is also interested in the biofortification of various food products with dietary fibers, considering specific physical and chemical effects of dietary fibers in particular.
The activities of the Food Production Chain Research Group led by Dr. Zoltán Győri is invlolved in the extraction of biologically active compounds from the major and by-products of viticulture and winemaking by means of supercritical extraction, and the detailed chemical analysis of the obtained extracts and the exploration of their biological activity. Their further focus is to conduct different types of (routine, classical, instrumental) analytical wine tests at the Mád Wine Academy, with the goal of developing the testing methods for the examination of the origin of special quality wines. The group is also working on compiling an information technology database to develop a new type of wine-specific quality assurance system. In addition to classifying Hungarikum foods, an important additional task for the research group, is to develop new foods for individuals exposed to increased mental and physical demand.