BME Vegyészmérnöki és Biomérnöki Kar

Department of Applied Biotechnology and Food Science

Department of Applied Biotechnology and Food Science (ABET) was established on the 1st of January, 2007 with the fusion of Department of Biochemistry and Food Technology and Department of Agricultural Chemical Technology. The main areas of our professional activity are biochemistry, molecular biology, food science, biotechnology and relating border areas. We consciously pursue the modern, professionally authentic, cumulative cultivation of our three basic activities, i.e. the education, research & development & innovation and services. The curricula of the four-level education (BSc, MSc, PhD and vocational training), is continuously improved by strengthening the interdisciplinarity, which is characteristic in the field of bioengineering. In the education, beside the continuous improvement of the curriculum, we try to develop individual, problem-solving, special engineering tasks, which improve the ability of presentation and team working, and develop new skills. In our vocational trainings designed for practicing professionals we offer short-term courses, which are flexibly adjusted to the market demands, and meet industrial needs.
The integration process of the Department resulted in the synchronising of the research areas, and the evolved R&D&I activities can be classified into four main categories: 1) the area of biochemistry and molecular biology includes a) the research and development based on the modern DNA- and protein-based molecular biology methods b) theoretical biological investigations and chemical biological topics. 2) The analytical research and development areas include a) the general and food analyses, spectroscopy, qualification of cereals and rheological methods, and b) general microbiology and food microbiology areas. 3) The R&D profile of the Department on the area of food sciences – beside the analytical development – is primarily determined by cultivation of the areas of a) food safety, food allergies b) food qualification c) food technology, product development, d) cereal research. 4) The main research topics of the biotechnology areas are: a) development of fermentation technology techniques and operations, b) novel techniques of non-food utilization of plant raw materials and by-products, c) development of environmental biotechnology methods and technologies, and d) research and development of environmental microbiology and soil remediation, development of engineering tools of environmental management. On an average of many years the Department participates in 40-50 national and international R&D&I projects as professional partner, and in many cases it undertakes the coordination. We have built professional relationships with a number of domestic and foreign (predominantly European) enterprises and more than 100 European research institutes primarily in European framework programs implemented and in activities of research and development, education and training. Out of the five priority research areas (PRA) of the BME, as research university, our Department coordinated the activity of the PRA "Biotechnology, Health, Environment" and participated in the work of the PRA "Sustainable Energy". The implementation of the research university program significantly contributed to the development of our research infrastructure, and it was a good basis of further external and interfaculty cooperations. The creative community of the Department, lining up senior and young professionals, tries to fulfil its mission by creating and continuously developing professional services based on the results of our education and research activities, which is deservedly expected from a modern university by the society and economy. To accomplish and ensuring the maintenance of all of these, we offer, ask for, and hope partnership.