Élelmiszerkémia és Analitika Tanszék

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2011-ben Stefanovitsné Dr. Bányai Éva egyetemi tanár vette át a tanszék vezetését. Munkássága eredményeként a tanszék jelentős eredményeket ért el a növényi stresszélettani folyamatok, valamint a kertészeti növények, fajok, fajták egészségvédő hatásának kutatása terén. 2016-ban Dr. Fodor Marietta habilitált egyetemi docens lett a tanszék vezetője. 2018 január 1-től Simonné Dr. Sarkadi Livia a megbízott tanszékvezető vezette a tanszéket. 
2019 decemberétől Dr. Abrankó László egyetemi docenst bízták meg a tanszék vezetésével. Az egyetem modellváltását követően, 2021. februárjától a tanszék neve: Élelmiszerkémia és –Analitika Tanszékre változott. A tanszék oktatási és kutatási profilja a növényi alapanyagok és kertészeti termékek nyomelemanalitikai vonatkozású kutatási fókusza az idők során kiszélesedett, ma első sorban a szerves szennyezők (mikotoxinok, növényvédőszer-maradékok) illetve makrotápanyagok (fehérje, zsírok, zsírsavak, szénhidrátok), mikronutriensek és minőségindikátorok, vitaminok, polifenolok, illatanyagok tartósítószerek, bioaktív összetevők vizsgálatával, sokváltozós kemometriai módszerek alkalmazásával és az emésztésszimulációs platform bevezetésével bővült. A kutatási érdeklődés homlokterében az innovatív élelmiszer- és növényvédelmi technológiai megoldások, a melléktermék hasznosítás és eredetvizsgálat támogatását, valamint az élelmiszerminőség és -biztonság fejlesztését szolgáló élelmiszeranalitikai és táplálkozástudományi kutatások állnak. 

Diplomamunka és Szakdolgozat témák

Thesis topics

(Hungarian above)

The following thesis topics are announced at our department. If you are interested in any of them, please contact the specified supervisor. You can find contact information in the university phone book.

Evaluation of protein nutritional value of commercially available protein bars.
  • Supervisor(s): Dr. Abrankó László/Tormási Judit
  • Suggested for: Food safety and quality engineer MSc
  • Short description: In recent years, protein bars appear more frequently on store shelves. Whey and also vegetable proteins are often used to prepare these protein fortified products. In this research, we attempt to answer whether there is a detectable difference in the protein nutritional value between products of different protein source. The tests are carried out using digestion simulation modelling and instrumental analytical methods. The nutritional value is evaluated based on international guidelines.
Determining the protein nutritional value of meat products and investigating the effect of vegetable protein supplementation.
  • Supervisor(s): Dr. Abrankó László/Tormási Judit
  • Suggested for: Food safety and quality engineer MSc
  • Short description: According to a widely accepted claim, the nutritional value of animal proteins is higher than most plant-based alternatives. This fact can be utilised in regulation, i.e., when determining the minimum quality parameters of meat products. For this purpose, it is necessary to set a minimum expectation regarding the protein nutritional value for a given meat product. In this research, we collect data on the protein nutritional value of various meat products using digestion simulation modelling and instrumental analytical methods, and we investigate how this is affected by the replacement of part of the protein content with vegetable protein.
Studying the nutrient profile and energy density of energy-rich snacks.
  • Supervisor(s): Dr. Abrankó László/Jakab Ivett
  • Suggested for: Food engineer BSc 
  • Short description: The aim of the work is to collect data on the characteristic nutrient profile of energy-rich snack or energy bars and to determine their energy density. In addition, to answer how the nutrient profile serves the targeted high energy density, and how their nutrient profile matches the nutrient profile expected in energy bars used in military nutrition. Database will be set up by datascraping nutrient profiles included in a publicly available databases.
Studying the effect of tannin extracts used in the food industry on the digestibility of protein and fats.
  • Supervisor(s): Dr. Abrankó László/Tormási Judit
  • Suggested for: Food safety and quality engineer MSc/Food engineer BSc
  • Short description: The beneficial effect of tannic acids on lipid metabolism is mentioned in several literatures. The aim of our research is to examine, in the case of commercially available vegetable tannic acid extracts, whether these can have an effect on the digestion of fats or other macronutrients when consumed together with fatty foods. The tests are carried out using digestion simulation modelling and instrumental analytical methods.
Analysis of different isoprene compounds in food products
  • Supervisor: Dr. Geréné dr. Radványi Dalma
  • Suggested for: Food safety and quality engineer MSc
  • Short description: Analysis of different isoprene compounds (terpenes) in food products with GC-MS. In this project, students will use gas chromatographic methods to analyse as many terpene compounds as possible in food products. The student will develop the GC-MS method using different volatile collection method.
Validation of HPLC-UV method for the determination of L-theanine and caffeine content in different types of tea
  • Supervisor: Benes Eszter Luca
  • Suggested for: Food safety and quality engineer MSc/Food engineer BSc
  • Short description:  Important endogenous compounds in tea include both caffeine and L-theanine. Their effects on the body are widely researched, and determining their amounts in different teas is an essential step. The student's main objective would be to validate a liquid chromatography method to determine the performance characteristics.
Development of HPLC-UV method for the determination of natamycin in cheese samples.
  • Supervisor: Marczika Andrásné Dr. Sörös Csilla
  • Suggested for: Food safety and quality engineer MSc
  • Short description: The student can start the work after the standard of natamycin has been arrived (estimated in 2023 January). Until it, the collection of literature data is suggested. In the thesis-work, the HPLC-UV method will be developed based on literature data, then the sample preparation will be optimised. The whole method is planed to be validated.