Central Food Research Institute

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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 [phone] FAX (36 1)
212-9853 E-mail a.szekacs_at_cfri.hu
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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)
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Central Food Research Institute
Central Environmental and Food Research Institute
(KÉKI)
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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).

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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).

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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.

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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.

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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.

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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)

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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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