Our department community welcomes you and thanks for your interest!

Our current department was formed in 2007 from the merger of two organizational units with a strong historical and professional history, the Department of Agricultural Chemical Technology and the Department of Biochemistry and Food Technology (formerly known as the Department of Food Chemistry). This is the place where higher education in food science first began in Hungary in the 1920s, and later, in the 1970s, our former pioneer colleagues developed the educational program for Hungarian bioengineering training. Our historical overview, compiled in honour of our predecessors and colleagues, can be found here .

The areas of ABÉT's professional activity are biochemistry, molecular biology, food science, industrial biotechnology and related frontier areas. Our department consciously strives to cultivate the three core activities, education, research-development-innovation, and professional services in a modern, professionally credible and mutually reinforcing manner. The curriculum of the four-level education (BSc, MSc, PhD and short professional courses) is under continuous development by strengthening the interdisciplinarity of the fields of bioengineering, biotechnology and environmental engineering. In addition, a significant role is played by individual, problem-solving, special engineering tasks (e.g. project work), which also support skill development, the ability to create together and public appearance. Within the Bioengineering program, four specializations are available in both the bachelor's and master's level: applied biotechnology, health protection, food quality and environmental protection. The quality of our training is also enhanced by the participation of lecturers from other universities (SE, ELTE) and experts from our economic partners. In recent years, a joint Biotechnology master's degree program with ELTE has also been launched, which has enabled the development and equipment of new biotechnology laboratories. In its further training programs for practicing professionals, the Department offers, in addition to professional engineering training, short-cycle courses flexibly adapted to market needs, which aim to meet industrial needs. More details gomb…

Without the daily practice of scientific research, it is difficult to get up-to-date knowledge essential for high-quality higher education and acquiring the ability to transfer knowledge. Currently, eight research groups are working in diverse basic and applied scientific fields, such as molecular and structural biology, enzymes, mitochondrial metabolism, cell cycles, health, environment, food, soil, wastewater, fermentation technologies, etc. Most of our scientific and innovation activities are carried out within the framework of national and international projects and industrial collaborations. Our research profile can be found in more detail here. We consider the initiation and development of internal (teachers, regular and PhD students) and external (departments, faculties, other universities and research institutions and industrial partners) collaborations to be of particular importance. An overview of our network of contacts can be found here.