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Research Group of Cereal Science and Food Quality

 

 

Group leader: Sándor Tömösközi PhD 

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Adress: Hungary 1111 Budapest, Szent Gellért tér 4. 1th floor 150-160.

Short introduction:

Our research group has developed its professional profile in line with the traditions of the current department and its predecessors. In the field of food analysis, we focused on the measurement of macro- and micro-components, the determination of nutritional value, the study of gluten proteins and food allergens, and the detailed characterization of proteins, starch and non-starch carbohydrates (dietary fibres). In the field of cereal sciences, we deal with the characterization of the composition and technological properties of cereals and pseudo cereals, technology and product development and determination of complex quality. We study the role of macromolecules (proteins, starch, dietary fiber components) in nutritional value and technological behavior. We also take part in related instrument and method developments with a small sample requirement. Analytical methods for the determination of low molecular weight carbohydrates, fermentable mono-, di- and oligosaccharide (FODMAP) components are developed and used for the analysis of food matrices. We contribute to the development of analytical methods for gluten determination through research work on the development of reference materials. In connection with the development of a sustainable, circular food economy, we deal with the possibilities of value-added utilization of agricultural and food by-products, mainly plant proteins, fibers and bioactive substances, and the development of what we call the "protein and fiber economy". We have also developed our research infrastructure in line with the listed activities. Within the research group, there are modern separation technological, compositional, food allergen, rheological and technological laboratories. We participate in national and international basic and applied research collaborations. We carry out our R & D & I activities in close cooperation with other universities, research institutes, industrial partners and professional organizations.

 

Members: Edina Jaksics PhD, Marietta Klaudia Juhászné Szentmiklóssy PhD, Gabriella Muskovics, Eszter Schall PhD, Erika Szűcsné Makay 

Main research topics:

  • Cereal Science Research
  • Compositional and functional characterization of cereals, pseudocereals, and other plant macromolecules (proteins, starch, non-starch carbohydrates including dietary fiber components)
  • Development of cereal quality assessment methods and instruments requiring minimal sample quantities
  • Analytical characterization of food-derived components that trigger sensitivities and allergies; investigation of technological effects and method development
  • Analysis of short-chain carbohydrates and examination of changes occurring during product processing

 

Selected publications:

Schall, Eszter; Budai, Viktória Éva; Czipó, Bernadett; Jaksics, Edina; Farkas, Alexandra; Tömösközi, Sándor. Protein composition of rye varieties and a commercial mixture from an industrial mill, JOURNAL OF CEREAL SCIENCE 122 Paper: 104110 , 9 p. (2025) https://doi.org/10.1016/j.jcs.2025.104110

Németh, Renáta; Farkas, Alexandra; Martin, Edit; Gaál, Annamária; Schall, Eszter; Szilágyi, Róza; Tömösközi, Sándor. Investigation of the functionality of macromolecules in the rheological and baking properties of oat milling fractions, FOOD HYDROCOLLOIDS 146 : Part A Paper: 109241 , 12 p. (2024) https://doi.org/10.1016/j.foodhyd.2023.109241

Xhaferaj, Majlinda; Muskovics, Gabriella; Schall, Eszter; Bugyi, Zsuzsanna; Tömösközi, Sándor; Scherf, Katharina A. Development of a barley reference material for gluten analysis FOOD CHEMISTRY 424 Paper: 136414 (2023) https://doi.org/10.1016/j.foodchem.2023.136414

Szentmiklóssy, Marietta; Török, Kitti; Pusztai, Éva; Kemény, Sándor; Tremmel-Bede, Karolina; Rakszegi, Marianna; Tömösközi, Sándor. Variability and cluster analysis of arabinoxylan content and its molecular profile in crossed wheat lines. JOURNAL OF CEREAL SCIENCE 95 Paper: 103074 , 8 p. (2020) https://doi.org/10.1016/j.jcs.2020.103074

Jaksics, Edina; Paszerbovics, Bettina; Egri, Blanka; Rakszegi, Marianna; Tremmel-Bede, Karolina; Vida, Gyula; Gergely, Szilveszter; Németh, Renáta; Tömösközi, Sándor. Complex rheological characterization of normal, waxy and high-amylose wheat lines JOURNAL OF CEREAL SCIENCE 93 Paper: 102982 , 11 p. (2020) https://doi.org/10.1016/j.jcs.2020.102982

Outstanding achievments and recognitions:

  • 2015 – BME Pro Progressio Innovation Award
  • 2025 – Excellent Research Infrastructure Network for Cereal Science

Key partners:

  • Institute of Food Technology, University of Natural Resources and Applied Life Sciences (BOKU), Vienna, Austria
  • Karlsruhe Inst Technol, Inst Appl Biosci, Dept Bioact & Funct Food Chem, Karlsruhe, Germany
  • Tech Univ Munich, Leibniz Inst Food Syst Biol, Freising Weihenstephan, Germany
  • Hacettepe University, Food Engineering Department, Ankara, Turkey
  • CSIRO, Canberra, Australia
  • Hun-Ren Agrártudományi Kutatóközpont, Martonvásár
  • Gabonakutató Nonprofit Kft, Szeged, Hungary