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Central Food Research Institute

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Title: No Slide Title Author: AKN Last modified by: serg Created Date: 11/15/2001 10:54:53 AM Document presentation format: (4:3) Company – PowerPoint PPT presentation

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Title: Central Food Research Institute


1
Central Food Research Institute
Research activities at CFRI for food
safety Prof. András Székács, D.Sc. Acting
Director General H-1537 Budapest, POB
393 Tel (36 1) 355-8991 FAX (36 1)
212-9853 E-mail a.szekacs_at_cfri.hu
2
Central Food Research Institute
1880 National Phyloxera Research Station
1881 Wine Inspection Station
1917 Hungarian Royal Agricultural, Botanical and Viticultural Institute
1949 Canning , Meat and Refrigeration Industry Research Institute (KOHIKI)
1959 Central Food Research Institute (KÉKI, focused on industrial developments)
2001 Central Food Research Institute (KÉKI, focused on food science)
2011 Division of Agricultural Environmental Safety
2012 Central Environmental and Food Science Research Institute (KÉKI)
3
Central Food Research Institute
Central Environmental and Food Research Institute
(KÉKI)
4
Division of Food Science
  • Department of Food Analytics
  • Investigation of instrumental analytical methods
    for determination of food ingredients
  • selective and highly sensitive instrumental
    methods (HPLC, GC) for food quality and
    safety assurance,
  • near infrared (reflectance/transmittance)
    spectroscopy for non-destructive analysis,
  • research on physical, chemical and biological
    methods for food analysis,
  • quantification of food components and food
    contaminants (allergens, toxins and
    pesticide residues),
  • origins and varieties of different raw
    materials,
  • detection of adulteration, unlawful
    technological treatments and materials,
  • analysis of microbial spoilage compoundse,
  • investigation of sensor technologies
    (biosensors, immunosensors).

5
Division of Food Science
  • Department of Biology
  • Investigation of hazards of novel foods and food
    producing technologies in the viewpoint of food
    safety
  • molecular biology screening and quantification
    of GMOs, transgenic organisms, potential
    allergens using DNA based methodologies,
  • protein separation techniques, immunoanalytical
    methods transgenic proteins, determination of
    potential allergenic compounds,
  • assessment of the fate of antigenic/allergenic
    proteins by in vitro and in vivo rat models,
  • animal (rat/mice) models for biological
    evaluation of proteins and modulating of immune
    responses using oral adjuvant (probiotics, plant
    lectins),
  • development of probiotics (LAB) based plant
    products (selection methods, fermentation
    technologies).

6
Division of Food Science
  • Department of Food Technology Economy and Quality
  • Development of novel food technologies, social
    and economic studies to establish food safety
    strategy, risk communication
  • novel, environmentally protective and energy
    saving food technologies serving consumers
    health protection and quality improvement,
  • application of new technologies based on
    physical methods e.g. pulsing electric field
    (PEF), radiofrequency and microwave
    treatment, supercritical fluid extraction,
  • novel packaging materials, pilot plant studies,
    sensory analysis,
  • questionnaire assessments at different food
    chain players (agricultural producers,
    food processors, food trade, restaurants/public
    catering), consumers and vulnerable
    consumer groups,
  • consumers and professional opinions regarding
    genetically modified food products,
  • qualitative and quantitative survey techniques
    (conjoint analysis, focal groups, opinion
    networking, SPSS, etc.), risk management,
    consumer protection and information.

7
Division of Agricultural Environmental Safety
  • Department of Environmental Analytics
  • Investigation of instrumental and bioanalytical
    methods for determination of environmental
    contaminants
  • pesticide residue analytics,
  • organic microcontaminants in environmental
    samples (surface and ground water,
  • soils, biological samples),
  • common environmental and food contamination
    originated from agriculture,
  • drinking water quality,
  • side effects of organic microcontaminants
    (endocrine disruption),
  • detection of adulteration, unlawful
    technological treatments and materials,
  • investigation of analytical methods (ELISA,
    immunosensors),
  • determination of effects of GMO.

8
Division of Agricultural Environmental Safety
  • Department of Microbiology
  • Microbiological methods for environmental and
    food safety problems
  • effects of traditional and combined processing
    technologies to reduce risks of
  • health impairment due to pathogenic
    micro-organisms, effect of novel, not yet
    regulated food
  • processing technologies on bacteria,
  • growth and survival of spoilage micro-organisms
    in foods,
  • microbiology of foods of plant origin
    investigation of the food chain,
  • rapid microbiological methods,
  • biofilm formation of bacteria on surfaces,
  • biodegradation of packaging materials.

9
Division of Agricultural Environmental Safety
  • Department of Ecotoxicology
  • In vitro and in vivo laboratory biotests to
    demonstrate the (eco)toxicological effects
  • in vivo bioassays on atrhropods to assess
    ecotoxicological side-effects of environmental
  • contaminants of agricultural or
    anthropogenic origin
  • microbiological and in vivo mutagenity tests to
    assess mutagenicity/potential carcinogenicity
  • of xenobiotics,
  • environmental assassment of genetically
    modified (GM) crops,
  • - harmful effects on protected species
  • - resistance problems,
  • - possible gene flow (pollen escape,
    cross-pollination)
  • - co-occurrence of insect and fungal pests on
    GM crops
  • environmental issues of hygienic applications
  • (grain/produce storage and mosquito
    control)

10
Food research in Hungary
  • Central Food Research Institute, Budapest
  • Corvinus University of Budapest, Faculty of Food
    Science
  • Budapest University of Technology and Economics,
    Faculty of Chemical Technology and Biotechnology
  • Eszterházy Károly College, EGERFOOD Regional
    Research Center, Eger
  • College of Nyíregyháza, Faculty of Technology and
    Agriculture
  • University of Debrecen, Centre for Agricultural
    and Applied Economic Sciences
  • University of Szeged, Department of Engineering
  • University of Kaposvár, Faculty of Economics,
    Trade and Marketing Department
  • University of West Hungary, Faculty of
    Agricultural and Food Sciences, Mosonmagyaróvár
  • Hungarian Meat Research Institute, Budapest
  • Research Institute for Animal Breeding and
    Nutrition, Herceghalom
  • Agricultural Biotechnology Center, Gödöllo
  • Research Institute for Fruitgrowing
  • and Ornamentals, Budapest, Érd

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