UNIVERSITY OF DEBRECEN Faculty of the Agricultural and ... · PDF fileUNIVERSITY OF DEBRECEN . Faculty of the Agricultural and Food Sciences and Environmental Management . DEBRECEN,

UNIVERSITY OF DEBRECEN

Faculty of the Agricultural and Food Sciences and Environmental Management

DEBRECEN, HUNGARY

Food Safety and Quality MSc

TABLE OF CONTENTS

UNIVERSITY OF DEBRECEN………………………………………………………………

DEAN’S WELCOME…………………………………………………………………………

THE ORGANIZATIONAL STRUCTURE OF THE UNIVERSITY…………………………

THE DEPARTMENTS OF THE FACULTY…………………………………………………

UNIVERSITY CALENDAR…………………………………………………………………..

AGRICULTURE ENGINEERING BSc PROGRAMME…………………………………….

CURRICULUM OF THE FULL TIME PROGRAMME……………………………………..

COURSE DESCRIPTIONS……………………………………………………………………

Basic prime courses…………………………………………………………………………….

Prime courses……………………………………………………………………………………

Disciplinary ……………………………………………………………………………………..

Elective…………………………………………………………………………………………..

Language………………………………………………………………………………………..

Thesis work……………………………………………………………………………………..

UNIVERSITY OF DEBRECEN

The history of the University and Debrecen

About Debrecen

With 205.000 inhabitants Debrecen is the second largest city in Hungary and the center of the North Great Plain Region. The Eastern gate of Europe, as Debrecen is often referred to, is also the seat of Hungarian Protestantism, and as such is often called the "Calvinist Rome". The numerous university faculties, colleges and professional schools have turned Debrecen into the country's most important educational center. More recently, the city's main focus is the development of its industrial park, and centers for knowledge management in information technology, nanotechnology, pharmacy and biotechnology. Summer is the time of festivals: thousands of people from other parts of Hungary as well as from abroad visit the famous Debrecen Flower Carnival, the Debrecen Jazz Days, the Béla Bartók International Choir Competition and the International Military Band Festival. The new Conference Center hosts professional and cultural programs. Week by week, many people support the city's most famous sport clubs, especially the football, handball and basketball teams. Those wishing to take a rest are welcome in the Great Forest, where the famous Debrecen Spa Bath and the Mediterranean Aquaticum are located.

Higher education in Debrecen

The history of Debrecen's higher education dates back to the 16th century. The Calvinist Reformed College, established in 1538, played a central role in education, teaching in the native language and spreading Hungarian culture in the region as well as in the whole country. The College was a sound base for the Hungarian Royal University, founded in 1912. Apart from the three academic faculties (arts, law, theology) a new faculty, the faculty of medicine was established, and the University soon became one of the regional citadels of Hungarian higher education. Today the University of Debrecen is classified as a “University of National Excellence” and offers the highest number of academic programs in the country, hence it is one of the best universities in Hungary. Its reputation is a result of its quality training, research activities and the numerous training programs in different fields of science and engineering in English.

With 14 faculties and a student body of almost 30.000, of which about 3700 are international students, the University of Debrecen is one of the largest institutions of higher education in Hungary.

DEAN’S WELCOME

Thank you for your interest in our university with a great past and in our agricultural higher education with approximately 150 year old traditions.

The University of Debrecen is one of the institutions offering a wide range of courses and research activities in Hungary. As one of the most significant think tanks in the country and the knowledge centre of the region, we seek to provide unprecedented opportunities for our students to gain state-of-the-art knowledge and to carry out significant activities.

With excellent infrastructure and high level education, the Faculty of Agricultural and Food Sciences and Environmental Management ensures excellent facilities for its students. In addition to gaining in-depth modern experience, a wide range of opportunities are available to perform professional and scientific activities beyond the scope of academic studies. After obtaining their certificates in higher education vocational training and BSc diploma courses, our students acquire a thorough practical knowledge, they can continue their studies in MSc training and then the best ones in Ph.D. training.

We firmly believe that the variety of trainings and courses we offer are attractive to many students who choose the Faculty of Agricultural and Food Sciences and Environmental Management for academic education.

I wish you every success in your studies and hope to meet you personally in the near future.

THE ORGANIZATIONAL STRUCTURE OF THE UNIVERSITY

RECTOR OF THE UNIVERSITY OF DEBRECEN

Rector Zoltán Szilvássy M.D., Ph.D, D.Sc.

Address 4032 Debrecen, Egyetem tér 1.

Phone +36-52-412-060

Phone/Fax +36-52-416-490

E-mail [email protected]

FACULTY OF AGRICULTURAL AND FOOD SCIENCES AND ENVIRONMENTAL MANAGEMENT

Dean Prof. Dr. habil. István Komlósi

Address 4032 Debrecen, Böszörményi út 138.

Phone +36-52/508-412; 88438

Fax +36-52/486-292


Vice Dean for Educational Affairs Dr. habil. Csaba Juhász


Phone +36-52/508-454 88454

Fax +36-52/508-454 88454


Vice Dean of Scientific Affairs Dr. László Stündl


Phone +36-52/508-444 88226

Fax +36-52/486-292


mailto:[email protected]



DEAN’S OFFICE

Head of Dean’s Office Dr. Mrs. Julianna Fricz Mocsári


Phone/Fax +36-52/508-412, +36-52/508-489


REGISTRAR’S OFFICE

Registrar Dr. Mrs. István Kovács


Phone/Fax +36-52/508-409, +36-52/508-317


Officer Mrs. Gizella Kerekes Guthy

Officer Mrs. Mónika Bátori Pintye

Officer Zsuzsanna Házi

Officer László Lévai



THE DEPARTMENTS OF THE FACULTY

Institute of Agricultural Chemistry and Soil Science

Head of the Institute: Prof. Dr. habil. János Kátai

Associate professor:

Dr. habil. Imre Vágó

Dr. Andrea Balláné Kovács

Dr. Mária Dr. Micskeiné Csubák

Assistant professor:

Dr. Sándorné Kincses

Dr. Rita Erdeiné Kremper

Dr. Zsolt Sándor

Research assistant:

Dr. Magdolna Tállai

Secretary

Gizella Szász

Institute of Animal Science, Biotechnology and Nature Conservation

Department of Animal Husbandry

Head of the Department: Prof. Dr. István Komlósi

Professor emeritus: Dr. Sándor Mihók


Dr. Béla Béri

http://www.agr.unideb.hu/etk/xsearch.php?optLang=en&lstDep=22212



Dr. László Stündl

Dr. Gabriella Novotniné Dankó

Dr. József Prokisch

Dr. Károly Magyar

Assistant professor

Dr. János Posta

Dr. Levente Czeglédi

Dr. Péter Bársony

Dr. Anna Pécsi

Assistant lecturer:

Dr. Nóra Dr. Pálffyné Vass

Technical assistant:

Babka Beáta

Sztrik Attila

Gulyás Gabriella

Secretary:

Károlyné Kiss

Marianna Korcsmárosné Varga

Ágnes Gere

Anikó Nagy

Sándor Boros

Department of Nature Conservation, Zoology and Game Management

Head of the Department: Dr. habil. Lajos Juhász

Professor:

Dr. Károly Rédei



Dr. Lajos Kozák

Dr. László Szendrei

Dr. Péter Gyüre

Assistant research fellow:

Dr. László Kövér

Technical assistant

Norbert Tóth

Department of Animal Nutrition and Food Biotechnology

Head of the Department: Prof. Dr. László Babinszky


Dr. Csaba Szabó

Senior lecturer.

Dr. Judit Dr. Gálné Remenyik

Animal Genetics Laboratory

Head of the Department: Prof. Dr. András Jávor

Professor: Dr. András Kovács

Senior research fellow: Dr. Szilvia Kusza

Assistant lecturer: Zsófia Dr. Rózsáné Dr. Várszegi

Institute of Food Science

Head of the Institute: Prof. Dr. Béla Róbert Kovács

Professor:

Dr. Béla Róbert Kovács

Dr. János Csapó




Dr. Erzsébet Karaffa

Dr. Péter Sipos


Dr. Ferenc Árpád Peles

Dr. Nikolett Czipa

Assistant lecturer:

Dr. Diána Ungai


Andrea Tóthné Bogárdi

Éva Bacskainé Bódi

Secretary:

Tünde Simon

Institute for Land Utilisation, Technology and Regional Development

Head of the Institute: Dr. János Nagy, DSc

Professor:

Dr. Béla Baranyi, DSc

Dr. Gyula Horváth


Dr. Zoltán Hagymássy

Dr. Endre Harsányi

Dr. Tamás Rátonyi



Dr. Adrienn Széles Dr. András Vántus

Dr. Andorkó Imre

Senior research fellow :

Dr. Attila Csaba Dobos

Secretary:

Zsuzsanna Dorogi

Sándorné Széles

Institute of Horticulture

Head of the Instititute: Prof. Dr. habil. Imre Holb

Associate professor: Dr. habil Mária Takácsné Hájos

Assistant professor: Dr. Nándor Rakonczás

Assistant lecturer:

Péter Dremák

Ádám Csihon


Ferenc Abonyi

Secretary: Andrea Gátiné Laskai

Institute of Crop Sciences

Department of Plant Biotechnology

Professor: Prof. Dr. Miklós Gábor Fári

Associate professor: Dr. Szilvia Veres


Dr. Péter Makleit

http://www.agr.unideb.hu/etk/xsearch.php?lstDep=22250



Dr. Zsuzsanna Lisztes-Szabó

Dr. Éva Domokosné Szabolcsy

Assistant lecturer:

Szilvia Kovács

Dr. Brigitta Tóth

Deaprtment of Landscape Ecology

Head of the Institute: Prof. Dr. Péter Pepó

Associate professor: Dr. József Csajbók


Dr. Erika Kurasy

Dr. Lajos Fülöp Dóka

Dr. András Szabó

Assistant lecturer:

Dr. Enikő Vári

Adrienn Novák

Secretary:

Endréné Szendrei

Gyöngyi Kovács

Dr. Pál Pepó

Dr. Szilárd Zsolt Tóth

Institute of Plant Protection

Head of the Institute: Dr. habil. György Kövics


Dr. László Radócz

Dr. András Bozsik



Dr. Antal Nagy

Senior research fellow:

Dr. Gábor Tarcali

Secretary: Tünde Szabóné Asbolt

Agricultural Laboratory Centre:


Dr. Habil. Tünde Pusztahelyi


Nóra Őri

Technical Assistant:

Mrs. Nóra Bessenyei Tarpay

Mrs. Gábor Tóth

Hajnalka Pákozdy

Mrs. István Sőrés

Csaba Kiss

Institute of Water and Environmental Management

Head of the Instititute: Prof. Dr. Habil János Tamás

Deputy Head of the Instititute: Dr. Habil Csaba Juhász

Profesor:

Dr. János Tamás

Dr. Lajos Blaskó


Dr. Csaba Juhász


Dr. Elza Kovács


Dr. Attila Nagy

Dr. Csaba Pregun

Assistant lecturer:

Dr. Lili Mézes

Dr. Tünde Fórián

Dr.Ildikó Gombosné Nagy


Nikolett Szőllősi

Péter Riczu


Katalin Bökfi

András Kaszás Tóth

Kamilla Berényi-Katona

Secretary:

Zsuzsanna Szathmáriné Pongor

Lászlóné Huszka Imre

UNIVERSITY CALENDAR

Academic year 2015/2016

academic year course/time examination period Registration week BSc 1st semester 1st year 2nd year 3rd year

2nd semester 1st year 2nd year 3rd year practise period

MSc 1st semester 1st year 2nd year

2nd semester 1st year 2nd year

FOOD SAFETY AND QUALITY MSc PROGRAMME

About the course:

The MSc in Food Safety and Quality is designed to develop your undergraduate knowledge and improve it through application and research. The field of Food Science is broad and the programme reflects this diversity, with emphasis on Raw Material Qualifying, Processing Technology, Quality Analysis and Quality Assurance.

Requirements:

Application requirements: BSc degree or higher in Food Engineering, Chemical Engineering, Biological Science, Agronomy. BSc degree or higher in a chemically and biologically related degree. Other approved accreditation or professional qualification. Upper-intermediate English language certificate.

Length of the Study programme: Two year full-time taught programme plus dissertation. Presently no part-time options are available.

Number of ECTS credits: 120

The course consists of lectures and seminars. Attendance at lectures is recommended, but not compulsory. Participation at practice classes is compulsory. A student must attend the practice classes and may not miss more than three times during the semester. In case a student does so, the subject will not be signed and the student must repeat the course. A student can’t make up a practice class with another group. The attendance at practice classes will be recorded by the practice leader. Being late is equivalent with an absence. In case of further absences, a medical certificate needs to be presented. Missed practices should be made up for at a later date, being discussed with the tutor. Active participation is evaluated by the teacher in every class. If a student’s behavior or conduct doesn’t meet the requirements of active participation,

the teacher may evaluate his/her participation as an absence because of the lack of active participation in class.

The knowledge of the students will be tested several times depending on the class types during the entire course. The training ends in a Final Exam (FE) of the whole semester material and a minimum of four FE dates will be set during the examination period. Unsuccessful students may repeat

During the semester there are two tests: the mid-term test in the 8th week and the end-term test in the 15th week. Students have to sit for the tests.

Tests are evaluated according to the followings:

Score Grade 0-59 fail (1) 60-69 pass (2) 70-79 satisfactory (3) 80-89 good (4) 90-100 excellent (5) absence for any reason counts as 0%.

If the score of any test is below 60, the student can take a retake test in conformity with the EDUCATION AND EXAMINATION RULES AND REGULATIONS. An offered grade: It may be offered for the students if the average of the mid-term and end-term tests is at least good (4). The offered grade is the average of them.

Careers:

Postgraduates may progress to PhD or find employment in food and dietetics science research, lecturing, consultancy or other science-based sectors of the food science industry. Our institute has a good relationship with food processing and qualifying enterprises and government organizations of the region.

CURRICULUM OF THE FULL TIME PROGRAMME

Contact Hours

Semester I Semester II Semester III Semester IV Courses

lec. pr ex. cr lec pr. ex. cr lec. pr. ex. cr lec. pr ex. cr

Basic Courses

Theory of measuring and experimental designs 2 2 C 5

Modern methods of food analysis I (Spectroscopy) 1 4 P 5

Nutritional Sciences 1 0 C 2

Regulation of food production quality and safety 2 2 C 5

Expectations to fconsumer protection

oodstuffs, 1 0 C 2

Molecular biology 2 2 C 5

Total: 10 11 27

Modern Methods of food

1 4 P 5 analysis (Separation technics)

Microbiological aspects of 2 2 C 4 food quality and safety

Quality and safety in food 2 2 C 4 technologies

Contact Hours



Marketing, Accounting and Finance 2 2 C 4

Environmental aspects of food processing 3 0 C 3

Ethical and legal issues of biotechnology 2 0 C 2

Food toxicology 3 0 C 4

Quality assurance of measurement 2 0 C 2

Total: 17 10 C 28

Hyphenated analytical methods 1 1 C 3

Quality control, quality management 3 0 C 3

Analytical and microbiological rapid methods 1 3 P 3

Food quality and safety risk analysis 2 1 C 3

Innovation management 2 0 C 2

Quality management systems 3 0 C 4

Rheology in food testing 1 1 C 2

Total: 13 6 20

Traceability in the food chain 2 1 C 2

Food industry management and economics 2 2 C 4

Quality system audit 2 1 C 3

Logistics in food chain 2 0 C 2

Total: 10 11 27 17 10 29 15 8 27 8 4 11

Optional courses

Packaging technology 2 0 C 2

Healthy nutrition 1 1 C 2

Extension knowledge 3 0 C 2

Medicinal plants and their processing 1 3 C 2

Comparative human and animal nutrition 2 1 C 3

Quality control of biological bases 2 0 C 3

Contact Hours



Biochemical bases of product quality 2 0 C 2

Biosensors in food analysis 1 0 C 2

Food safety assessment of agrochemicals 2 0 C 2

Quality evaluation of food proteins 2 0 C 2

* 6 credits are compulsory

Dissertation

Dissertation I 0 2 P 5

Dissertation II 0 4 P 10

Dissertation III 0 6 P 15

Total : 0 0 0 0 2 5 0 4 10 0 6 15

Credits for compulsory subjects 27 28 20 11

Credits for optional subjects 0 0 4 2

Dissertation 0 5 10 15

Total credit: 27 27 30+4 26+2

Number of lessons: 435 375 360 330

COURSE DESCRIPTIONS

Theory of measuring and experimental designs

Number of classes/week: 2+2T, 1. semester

(form of exam: T – terminal exam, P – assessed by semester performance)

Course credits: 5

Course instructor: Dr. Péter Sipos, associate professor

Short course description:

The aim of the course is to provide an understanding of the principles of experimentation through studying various techniques of designing and analysing statistical experiments and surveys in application to biometrics. On completing this course students will: Understand the notion and requirements of a statistical experiment; Be able to develop a simple design of an experiment and analyse the following types of experimental design: Completely randomized; Randomised complete block; Latin square; Factorial experiments (including some elementary fractional factorials). Be able to select a suitable multiple comparison method and perform the formal statistical analysis. Design and test contrasts between factors of an experiment; Understand the basic concepts of sampling and survey; Have a good knowledge of various types of sampling procedures associated with biometrical problems. In practical sessions, examples and problems from many real-world applications will be used to gain an indepth knowledge of statistical techniques as well as the working knowledge of peculiarities of the data analysis.

Compulsory/ Recommended literature, readings (in English):

1. Clewer, A. G. and Scarisbrick, D. H. (2001) Practical Statistics and Experimental Design for Plant and Crop Science, John Wiley and Sons, NY.

2. Steel, R.G. and Torrie J.H. (1986) Principles and procedures of statistics, 2nd ed. McGraw-Hill, NY.

3. Cochran, W.G. and Cox, G.M. (1957) Experimental Design, 2nd ed. John Wiley and Sons, NY.

4. Gomez, K.A. and Gomez, A.A. (1984) Statistical Procedures for Agricultural Research. John Wiley and Sons, NY.

5. Cochran, W.G. (1977) Sampling techniques, 3d ed. John Wiley and Sons, NY. 6. Zar, J.H. (1999) Biostatistical Analysis. Prentice-Hall, London.

Modern methods of analysis I. (Spectroscopy)



Course credits: 5

Course instructor: Prof. Dr. Béla Kovács, professor

Condition of enrolment for the course: For the enrolment of the subject, mainly chemistry, furthermore physical knowledge is required.


Sampling procedures, Sample preparation methods, preservation of samples, opportunities of errors, general description of spectroscopic methods, Flame Emission Spectroscopy (FES), Flame Atomic Absorption Spectrometry (FAAS), Graphite Furnace Atomic Absorption Spectrometry (GF-AAS), Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES), Mass Spectrometry, Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Comparison, evaluation and application of various analytical methods of elements. UV/VIS photometry. Equipments, methods, applications. Flow Injection Analysis (FIA). Infrared spectroscopy, atomic fluorescent spectroscopy, X-ray fluorescent- and gamma-spectrometry, analysis of ionizer radiations. Electron Spin Resonance Spectroscopy, Nuclear Magnetic Resonance Spectroscopy. Polarimetry. Refractometry. Application fields of the above methods for analysis of food samples.


Belitz, H. D., Grosch, W., Schieberle, P., 2004. Food Chemistry, Springer-Verlag, Berlin, Heidelberg, New York, London, Paris, Tokyo.

Boss, C. B. & Fredeen, K. J., 1997. Concepts, instrumentation, and techniques in inductively coupled plasma optical emission spectrometry. Perkin Elmer. USA.

Cresser, M. S., 1994. Flame spectrometry in environmental chemical analysis. The Royal Society of Chemistry. Cambridge.

Montaser, A. & Golightly, D. W., 1987. Inductively coupled plasmas in analytical atomic spectrometry. VCH Publishers. New York.

Montaser, A. 1998. Inductively coupled plasmas mass spectrometry. VCH Publishers. New York..

Skoog, D. A., West, D. M., Holler, F. J., 1992. Fundamentals of Analytical Chemistry. Saunders College Publishing. USA.

Modern methods of analysis II (Separation technics)

Number of classes/week: 1+4 T, 2. semester


Course credits: 5

Course instructor: Dr. János Csapó, professor

Condition of enrolment for the course: Basic chemistry, and analytical chemistry knowledge is required.


Traditional and modern analytical methods are discussed in the respect of practical execution. Practical knowledge is provided in fluid-fluid and solid-fluid extraction as a part of clean-up processes. The course provides understanding in thin-layer-, column- gas- and liquid chromatography, and their role in food analysis. The acquired theoretical knowledge is enforced in laboratory practice.


Thomas Beesley, Benjamin Buglio: Quantitative Chromatographic Analysis,

Chromatographic Science Series, Marcel Dekker ISBN 0-8247-0503-3 A. Manz – N. Pamme – D. Iossifidis: Bioanalytical Chemistry. Imperial College Press, London, 2004

D.A Wells: High Throughput Bioanalitical Sample Preparation. Elsevier Oxford, 2003

Skoog, D. A., West, D. M., Holler, F. J., 1992. Fundamentals of Analytical Chemistry. Saunders College Publishing. USA

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=Thomas%20Beesley

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=Benjamin%20Buglio

Nutritional Sciences

Number of classes/week: 2+1, P


Course credits: 3

Course instructor: Dr. Rita Erdeiné Kremper, assistant professor

Condition of enrolment for the course: Basic chemistry, biology, physiology


Fundamentals. Lectures examine the structures, properties and metabolism of four major classes of bio-organics (carbohydrates, lipids, proteins/ amino acids, nucleic acids/nucleotides) with special attention to their biologic roles and nutritional aspects of their metabolism, , vitamines, minerals and othert food sources; digestion; factors influencing bioavailability; absorption; transport; tissue uptake and distribution; food additives, the effects of foods from genetic modification, traditinal and organic production.


Shils et al. (2005) Modern Nutrition in Health and Disease, Lippincott Williams and Wilkins. ISBN 0-7817-4133-5.

Berg J, Tymoczko JL, Stryer L (2002). Biochemistry, 5th ed., San Francisco: W. H. Freeman, page 603. ISBN 0716746840.

CD with course material

http://en.wikipedia.org/w/index.php?title=Special:Booksources&isbn=0781741335

http://en.wikipedia.org/w/index.php?title=Special:Booksources&isbn=0716746840

Quality and safety in food technologies



Course credits: 4

Course instructor: Dr. Nikolett Czipa, assistant professor

Condition of enrolment for the course:

Factors determining the production of safety food . Requirements and regulations regarding safety of plant originated raw materials of food. Quality assurance systems in plant production: HACCP, GAP, ISO.

Food safety regulations in grain processing (mill, hulling mill, extruder), baking and oil producing industry, in froot and vegetable production.

Requirements and regulations regarding safety of animal originated raw materials of food.

Feed production, meat- and poultry processing, milk and preserving industry. Safety problems of storage and transport. Public supply and catering.


Food Safety and Food Quality, R E Hester (Editor), R M Harrison (Editor) ISBN: 978-0-85404-270-8 Hygiene in food processing: Principles and practice Edited by H Lelieveld, I T Moster, B White and J Holah S. E. Mortimore , C. A. Wallace , C. A. Cassianos : HACCP, ISBN-10: 0632056487

http://www.amazon.ca/exec/obidos/search-handle-url/701-8574141-2369100?%5Fencoding=UTF8&search-type=ss&index=books-ca&field-author=S.%20E.%20Mortimore

http://www.amazon.ca/exec/obidos/search-handle-url/701-8574141-2369100?%5Fencoding=UTF8&search-type=ss&index=books-ca&field-author=C.%20A.%20Wallace

http://www.amazon.ca/exec/obidos/search-handle-url/701-8574141-2369100?%5Fencoding=UTF8&search-type=ss&index=books-ca&field-author=C.%20A.%20Cassianos

Marketing, accounting and finance



Course credits: 4

Course instructor: Dr. Zoltán Szakály, associate professor

Description of knowledge this subject offers:

Basics of marketing. Market. Segmentation and positioning in the food industry. Product development. Life cycle management. Product policy. Price Policy. Distribution policy. Promotional policy.


Obligatory: Philip Kotler – Gary Armstrong: Principles of Marketing. REARSON PRENTICE HALL, New Jersey, 2006.

Recommended: Bauer András - Berács József: Marketing. Aula Könyvkiadó, 1998.

Food toxicology

Number of classes/week: 3+0T, 2. semester,


Course credits: 4

Course instructor: Dr. József Prokisch, associate professor


This course meets the following Overarching Learning Goals for the Food Safety Certificate:

1) Effectively analyze, synthesize and evaluate food safety data.

2) Design and assess food safety assurance strategies, especially regarding their effectiveness within food-related industries.

3) Communicate professionally about food safety.


1. Michael J. Derelanko- Mannfred A. Hollinger: CRC Handbook of Toxicology 1995

2. Descotes J.: Human Toxicology. Elsevier, 1987 3. Vernet J.P.: Heavy Metals in the Environment. Elsevier, 1991 4. Nutritional Toxicology Second Edition by Frank Kotsonis and Maureen Mackey 5. ATSDR home page: http://www.atsdr.cdc.gov/ 6. Vettorazzi, G.: Handbook of international food regulatory toxicology. Food

Additives. Sp. Medical & Scientific Books,New York, 1981 7. Principles for the Safety Assessment of Food Additives and Contaminants in Food

Enviromental Health Criteria 70 World Health Organization, Geneva, 1987

http://www.atsdr.cdc.gov/

Microbiological aspects of food quality and safety

Number of classes/week:2+2T, 2. semester


Course credits: 4

Course instructor: Dr. Erzsébet Karaffa, associate professor

Condition of enrolment for the course: -


Offering recent general and particular knowledge on chemical and biological components of food,

main conservation processes, microorganisms as deteriorating agents and the caused illness, demands

of Good Manufacturing Practice, and criteria of food-qualification.

Compulsory literature, readings (in English):

Doyle, M., Beuchat, L., Montville, T.J. Eds.: Food Microbiology: Fundamentals and

Frontiers. ASM Press, Washington, DC, 2001

Recommended literature:

Adams, M.R. – Moss, M.O.: Food Microbiology. – The Royal Society of Chemistry. 1995. Jay, J.M., Loessner, M.J., Golden, D.A.: Modern Food Microbiology, Springer, 2005

Quality control, quality management

Number of classes/week: 3+0, 3T. semester


Course credits: 3

Course instructor: Dr. Tünde Pusztahelyi, associate professor; Dr. Ferenc Peles, assistant professor



Process approach, system approach, control theory. Interpretation of quality and quality control system. National quality regulation system. Company quality management systems. Process control, conformity control and quality control of production processes. Customer relationship management. Supplier relationship management. Product desing and production process development, quality capability of production system. Standardized and non-standardized quality management systems.

Compulsory/Recommended literature, readings (in English):

The management and control of quality / Evans – Lindsay. West Publishing Company1993

David L. Goetsch - Stanley B. Davis: Quality Management (5th Edition)

James R. Evans -William M. Lindsay Managing for Quality and Performance Excellence 2004

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=David%20L.%20Goetsch

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=Stanley%20B.%20Davis

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=James%20R.%20Evans

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=William%20M.%20Lindsay

Quality system audit



Course credits: 3

Course instructor: Dr. Ferenc Peles, assistant professor



Audit program: objectives and extend; responsibilities, resources and procedures;

implementation; records; monitoring and reviewing.

Initiating the audit; conducting document review; on-site audit activities; managing the audit report; completing the audit; conducting an audit follow-up.

Competence and evaluation of auditors.


ISO 9001:2008 - Quality management systems. Requirements

ISO 19011:2011 – Guidelines for auditing management systems

Mike Dillon- Chris Griffith: Auditing in the food industry, 2001. ISBN: 9780849312144

Regulation of food production, quality and safety



Course credits: 5

Course instructor: Dr. Imre Andorkó, assistant professor



General Food Law: general principles; transparency; obligations of food trade; food and feed safety requirements; traceability; European Food Safety Authority; Rapid Alert System, crisis management and emergencies.

Hazard Analysis and Critical Control Points.

Good Agricultural and Environmental Condition, Good Farming Practice.


Regulation (EC) No 178/2002 of the European Parliament and of the Council

Codex Alimentarius Hungaricus

IFS/BRC/EFSIS standards

Expectations to foodstuffs, consumer protection

Number of classe/week: 1+0P, 1. semester

(form of exam:P-assessed by semester performance)

Course credits: 2


Condition of enrolment for the course: Knowledge in Nutrition


Factors influencing marketability of foodstuffs: qualty and safety. Regulation of quality and conformity. Definition of materials and knowledge of wares. Specific (ethnic and religious) quality and nutrition habits (vegetarian, macrobiotic). Food security tasks of the government, market-regulation with food choice, health-oriented consumer behaviour. Domestic and international organisations for consumer protection.


Hawkins, D.I. –Best, R.J..-Coney, K.A. (Eds.):Consumer Behavior, Implications for Marketing Strategy. BPI IRWIN, Homewood, illinois, 1986

Kenneth J. Meier -E. Thomas Garman- Lael R. Keiser: Regulation and Consumer Protection , Thomson Custom Publishing; 2003

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=Kenneth%20J.%20Meier

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=E.%20Thomas%20Garman

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=Lael%20R.%20Keiser

Innovation management

Number of classes/week: 2+0 T, 3th semester


Course credits: 2

Course instructor: Prof. Dr. András Nábrádi, professor


Short course description: Determination of innovation, the elements of innovation chain. Type of innovational organizations: establishment of spin-off and start-up enterprise. Personal, and technical conditions of the innovation flow. Realization part of innovation, ongoing development and controling system. Efficiency of the innovation, measurement of the innovation’s profitabilty. Innovation agencies, general support for innovative actions.


Joe Tidd , John Bessant , Keith Pavitt (2005). Managing Innovation: Integrating Technological, Market and Organizational Change . John Wiley & Sons; 3rd Edition edition . ISBN-10: 0470093269

Michael Baker, Susan Hart, (2007). Product Strategy and Management.. Publisher: Financial Times/ Prentice Hall; 2 edition. ISBN-10: 0273694502

Quality management systems



Course credits: 4




ISO 9000 standard series. Characteristics of ISO 9004 standard. Quality management sytem.

Management responsibility. Resource management. Product realization. Measurement, analysis and improvement. Quality control loop.

Model of Good Manufacturing Practice.

Characteristics of quality management systems. Total quality management.

Measurement of excellence, European Quality Award.


ISO 9004:2009 – Managing for the sustained success of an organization - A quality management approach

Howard S Gitlow: Quality Management Systems: A Practical Guide, Models for company quality management systems.

European Quality Award

EFQM, 2007.

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=Howard%20S%20Gitlow

Quality assurance of measurements



Course credits: 2

Course instructor: Dr. Diána Ungai, assistant lecturer


This course provides general principles of the quality assurance in the chemical analytical measurements. Increasing laboratory data quality and meeting user needs are present and futuristic goals. Quality assurance of measurements is a key factor for technical and business success. Providers and users of laboratory data need to be concerned about quality assurance. Proper application of quality assurance principles can help solve or prevent problems.

The course content includes: glossary/acronyms, benefits/costs of quality assurance, basics of quality assurance, staff training, auditing, sampling, archives, holding times, preservatives, instrument performance, calibration, blanks, matrix spike, compound identification, interferences, system performance, reporting data, basic statistics, control charting, standard methods, how to establish a quality assurance program, Good Laboratory Practices (GLP), and Good Automated Laboratory Practices (GALP). quality assurance guidelines.


1. ILAC-G13:2000 Guidelines for the Requirements for the Competence of Providers of Proficiency Testing Schemes

2. ISO/IEC Guide 43-2:1997, Proficiency testing by interlaboratory comparisons - Part 2: Selection and use of proficiency testing schemes by laboratory accreditation bodies.

3. ASTM E1301-95 Standard Guide for Proficiency Testing by Interlaboratory Comparisons.

4. ISO 5725-1:1994, Accuracy (trueness and precision of measurement methods and results - Part 1: General principles and definitions.

5. ISO 5725-2:1994, Accuracy (trueness and precision of measurement methods and results - Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method.

6. ISO 5725-4:1994, Accuracy (trueness and precision of measurement methods and results - Part 4: Basic methods for the determination of the trueness of a standard measurement method.

7. ISO Guide to the expression of uncertainty of measurement (1995). 8. ISO 13528 (Draft) 1998 Statistical methods for use in proficiency testing by

interlaboratory comparison.

Hyphenated analytical methods



Course credits: 3

Course instructor: Prof. Dr. Béla Róbert Kovács, professor

Condition of enrolment for the course: Spectroscopy methods subject is required.


Separation and detection methods, moreover advantages and disadvantages of attached analytical systems for speciation of different elements (As, Se, Hg, Cr, Sn, Sb). Separation and detection methods for analysis of various organic components. Sampling and sample preparation methods for speciation analyses. Introduction and detection methods of arsenic, selenium, mercury, tin, lead and other species. Laboratory practice in the above fields.


Belitz, H. D., Grosch, W., Schieberle, P., 2004. Food Chemistry, Springer-Verlag, Berlin, Heidelberg, New York, London, Paris, Tokyo.

Boss, C. B. & Fredeen, K. J., 1997. Concepts, instrumentation, and techniques in inductively coupled plasma optical emission spectrometry. Perkin Elmer. USA.

Les Ebdon, Les Pitts, Rita Cornelis, Helen Crews, Olivier F.X. Donard, Philippe Quevauviller: (2001) Trace element speciation for environment, food and health. The Royal Society of Chemistry. MPG Books Ltd., Bodmin, Cornwall, UK.

Montaser, A. & Golightly, D. W., 1987. Inductively coupled plasmas in analytical atomic spectrometry. VCH Publishers. New York.

Montaser, A. 1998. Inductively coupled plasmas mass spectrometry. VCH Publishers. New York.

Rheology in food testing

Number of classes/week: 1+1P, 3. semester

(form of exam: T – terminal exam, P – passessed by semester performance)

Course credits: 2

Course instructor: Dr. Péter Sípos, associate professor



Disciple of rheological testing, and their physical-mechanical basics (hydrodynamics, fluid modells). Role of rheological testing in the international product qualification and analysis. Rheologic methods in the pasta, baking, milk and purée industries. Application of rheologic tests in other fields.

Examinations in practice: dough testing by Farinograph, Alveograph and Extensograph. Texture analysis by TA.XT plus, RVA Analyser on different raw materials and products.


Approved Methods American Association of Cereal Chemists (AACC) Bert L. D’Appolonia – Wallace H. Kunerth: The Farinograph Handbook. AACC. USA Hamed Faridi – Vladimir F. Rasper: The Alveograph Handbook. AACC. USA James F. Steffe (1996): Rheological methods in food process engineering. Freeman Press. Official Methods of Analysis of AOAC International Vladimir F. Raspor – Ken R. Preston: The Extensigraph Handbook. AACC. USA

Molecular biology



Course credits: 5

Course instructor: Prof. Dr. Pál Pepó, professor


Theory:

History and main elements of molecular biology, DNA and RNA: structure, synthesis, importance, isolation. Basics of plant biotechnology, first, second, third generation transgenic plants. Molecular plant breeding. Application of polymerase chain reaction in plant molecular genetics, molecular biology methods, sequencing, blotting techniques (hybridization), ELISA test.

Practice:

Morphological studies on chromosomes, karyotype, karyogram, mitosis, meiosis, application of molecular biological methods in own research. Electrophoresis, separation techniques.

Compulsory/recommended readings:

Bernard R. Glick and Jack J. Pasternak: Molecular biotechnology: principles and applications of recombinant DNA. 2nd ed. Washington, D.C.: ASM Press, c1998

Bruce Alberts et al.: Molecular biology of the cell. 4. ed. New York: Garland Science, [2002]

S. H. Mantell et al.: Principles of plant biotechnology: an introduction to genetic engineering in plants. Oxford; Boston: Blackwell Scientific Publications, 1985

Frederick M. Ausubel et al.: Current protocols in molecular biology. New York: John Wiley & Sons, c1994-1998.

Food quality and safety risk analysis



Course credit : 3


Condition of enrolment for the course: knowledge in microbiology


Concept of hazard and risk. System of risk analysis. Risk assessment, risk management and risk communication. Methods of risk assessment. Different approaches of assessment of microbiological and chemical risks. System of microbiological risk assessment. Hazard identification and hazard characterization. Exposure assessment; assessment of microbiological exposure. Tools of microbiological risk assessment: predictive microbiological models. Data basis and softwars of modelling. Identification of chemical hazards. Methods of assessing hazards. Cross contamination, allergens and biomarkers. Risk management and risk management strategies, concepts. Food safety pyramid. Risk communication, consumer science. Risk perception. Legislation of scientific, regional and international organizations taking part in risk assessment. Microbiological and toxicological limits. Case studies.


European Food Safety Authority (EFSA): Opinions of Scientific Panels and Units

Jim E. Riviere: Chemical Food Safety: A Scientist's Perspective, BTS (British Toxilogical Society) Newsletter 2004

David R. Tennant : Food Chemical Risk Analysis (Food Science & Safety Series) Springer; 1997

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=Jim%20E.%20Riviere

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=David%20R.%20Tennant

Traceability in the food chain

Number of classes/week: 2+1P, 4th semester


Course credit: 2



Definition of traceability. Uniform attitude of the food chain: from field to the consumer’s table. System of traceability in case of food of plant and animal origin. Traceability of prepacked food and food/feed in bulk. Legal system of traceablity. Consequences of the 178/2002 EU regulation issued of the EP and EC. The ENAR system for living animals. Tracing and tracking techniques in practice: EAN code, RFID identification, DNA identification of GMOs.


Biacs, P.-Solymosi,V.: Traceability in focus – Hungarian Agricultural Research, 16 (3) 17-20 (2007)

Smith-Furness: Improving traceability in food processing and distribution, Woodhead Publishing Limited, 2006, ISBN 1855739593

CIES (2005) Implementing traceability int he food supply chain CIES, Paris

Analytical and microbiological rapid methods



Credit value: 3

Course instructor: Dr. Erzsébet Karaffa, associate professor; Dr. József Prokisch, associate professor


Transfer of basic knowledge of analytical chemistry, necessary for successful learning of other basic and professional subjects of the educational system. It is an aim of the teaching of the subject that the students gain knowledge of both classic analytical and modern instrumental analytical chemistry and microbiological methods, and after completion of this subject to establish such a level of analytical knowledge of the students, which makes them capable of rapid determination of composition of agricultural products and foodstuffs, and understanding of the analytical results.


Doyle, M., Beuchat, L., Montville, T.J. Eds.: Food Microbiology: Fundamentals and

Frontiers. ASM Press, Washington, DC, 2001

W. Baltes: Rapid methods for analysis of food and food raw material. Behr’s Verlag Hamburg, 1990. 392. p.

H.A. Flaschka – A.J. Barnard – P.E. Sturrock: Quantitative analítical chemistry. Willard Grant Press Boston, 1980. 614. p.

Werner Baltes : Rapid Methods for Analysis of Food and Food Raw Material CRC, 1990)

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=Werner%20Baltes

Ethical and legal issues of biotechnology



Course credits: 2

Course instructor: : Dr. Nikolett Czipa, assistant professor



Genetic modification of crop plants. Effects, ethical, and legal issues.

The topics of this course to be discussed are: the structure of DNA, RNA and proteins. From DNA to proteins. The recombinant DNA technology. Horizontal gene transfer. The role of the transgene, of the promoter and marker gene. Present and future directions of recombinant GMO technology. The anti-sense DNA technology. The terminator technology. PCR. DNA chips. The effect of transformation on the genome. Substantial equivalence. Selection of the GM plants. The events. The risks assessment. The regulation of release of GMOs, laws, EU Directives. The possible environmental and health risks of GMOs. Ethical, social, ethnic and religious issues.

Study material: the CD version of the material used for preparing the lectures.

Recommended reading: internet searches,

Paul B. Thompson : Food Biotechnology in Ethical Perspective (The International Library of Environmental, Agricultural and Food Ethics) Springer, 2007

Martin Teitel - Martin Teitel Ph.D. - Ralph Nader: Genetically Engineered Food: Changing the Nature of Nature . Park Street Press, 2001

Jeoffry Smith: Seeds of deception,

William Engdal: Seeds of disruption

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=Paul%20B.%20Thompson

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=Martin%20Teitel

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=Martin%20Teitel%20Ph.D.

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=Ralph%20Nader

Logistics in food chain



Course credits: 2

Course instructor: Dr. Miklós Pakurár, associate professor



The concept and the significance of logistics, the rules of product- and stock-register. Logistic equipments used in food production, profession-specific techniques, logistical system design. Packaging, distributing fundamentals, quality assurance systems of purchasing and supply chain.


Donald Bowersox, David Closs, M. Bixby Cooper : Supply Chain Logistics Management ISBN: 0-07-235100-4 Robert M. Monczka, Robert J. Trent, Robert B. Handfield: Purchasing and Supply Chain , ISBN: 0-324-02315-4

Luning P. A. – Devlieghere F. – Verhé R. (2007): Safety in the agri-food chain. Wageningen Academic Publishers.

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=Donald%20Bowersox

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=David%20Closs

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=M.%20Bixby%20Cooper

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=Robert%20M.%20Monczka

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=Robert%20J.%20Trent

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=Robert%20B.%20Handfield

Environmental aspects of food processing



Course credits: 3

Course instructor: Prof. Dr. János Tamás, professor


Environmental status of Hungary. History of environmental management and protection. Types of natural resources, renewable, fossil natural resources. Air pollution and prevention against air pollution. Soil pollution and degradation; Soil contamination and pollution sources. Erosion, Water pollution and water quality treatment, water quality. Administration of water management. Environmental aspects of cropping. Environmental aspects of animal husbandry. Environmental impact assessment. Environmental aspects of food processing and producing. Cleaner technologies. Life cycle assessment. Environmental indicators. Best Available Technology (BAT).


Compulsory

Pierzynsky, G., M. (2000) Soil and Environmental Quality. 2nd.ed. CRC. Press

Chen, F.W. (2000) The Civil Engineering Handbook. CRC. Press

Nazaroff, W.W. (2001) Environmental Engineering Science. John Wiley and Sons

Recommended

Russel, J. (2000) Practical Handbook of Soil, Vadose Zone, and Ground-Water Contamination. Assessment, Prevention, and Remediation.Lewis Publishers

Watts, S., Halliwell, L.(2002) Essential Environmental Science, Methods and Techniques. Routledge, London

Food industry management and economics

Number of classes/week: 2+24T; 4 semester


Course credits: 4

Course instructor: Ferenc Buzas PhD


The students have to familiarize with the system of processing, storage and conservation of agricultural products in the given economic environment. Organisation and public administration of the food industry and the selected sub-branch. Presentation of some important food-chains from several sub-branches. The privatisation of food industry and its effects on Hungarian agribusiness. The key issues of EU joining. The situation, regulation and competitiveness of the EU food industry. The connections of market regulation and the subsidy system. The basis of food-industry marketing.

Compulsory/ Recommended literature, readings (in English) - detailed:

Books (available on internet):

Economics and Management of Food Processing by W. Smith Greig. Westport AVI, 1984

Economics of Food Processing in the United States by Chester O. McCorkle (Editor)

Agricultural Marketing and Consumer Behaviour in a Changing World. Wageningen: , 1996. pp. 277-287 Wierenga B, Grunert K, Steenkamp JBEM, Wedel M, van Tilburg A (ed.)( Halmai P, et al.: Marketing Institutions and Transformation of the Agri-Food Sector. The Hungarian Case.)

Competitiveness in the food industry. W. Bruce Trail and Eamonn Pitts. Blackie Acaddemic & Professional

Product and Process Innovation in the Food Industry Edited by W. Bruce Trail and K.G.Grunert

Food industries Manual by M.D. Ranken R.C. Kill, C.G.J. Baker

Recommended internet sites:

http://www.cee-foodindustry.com/

http://ec.europa.eu/agriculture/

http://www.foodnavigator.com/

http://atn-riae.agr.ca/

http://www.ers.usda.gov/

http://www.foodanddrinkeurope.com/

http://www.europe-innova.org/servlet/Doc?cid=7668&lg=EN

Packaging technology

Number of classes/week: 2+0P; 1 semester

(form of exam: P-assessed by semester performance)

Course credits: 2

Course instructor: Dr. Diána Ungai, assistant lecturer



Packaging material types (textile, wood, glass, paper and plastics) and the possibilities of combinations, associations. Quality and reliability of packaging. Packaging machines and tools. Environmental effects of packaging materials, re-use, re-cycling, re-filling. Diffusion and migration of packaging materials in contact with foodstuffs. Labelling of food articles. Mandatory and voluntary labelling, diractions for use, advertisments.


Biacs, P.A.: Overview of food packaging research in Hungary – Food Addit. Contam. 14 (6-7) 537-543 (1997)

G. L. Robertson: Food packaging an shelf life, Taylor and Francis, ISBN: 9781420078442

J. M. Vergnaud - I. D. Rosca : Assessing Food Safety of Polymer Packaging Smithers Rapra Technology, 2006

http://www.europe-innova.org/servlet/Doc?cid=7668&lg=EN

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=J.%2C%20M.%20Vergnaud

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=I.%2C%20D.%20Rosca

Healthy Nutrition

Number of classes/week: 1+1T; 1 semester


Course credits: 2

Course instructor: Dr. Rita Erdeiné Kremper, asssistant professor



The topics of this course to be discussed are: Food and disease. The Western diet. The connection between western diet and “civilisation” diseases. Environmental factors: water, air, and the soil. Changes of dietary habits during human evolution. Do we need carbohydrates? The sources and production methods of fats. The vitamin and mineral requirement of the body at different ages. The example of healthy food: the Mediterranean diet. Vegetarianism. The effect of alcohol and drugs on the body. Food allergy and cross-allergens. The effects of different food production methods on the nutritional value of food. The effects of the different food production methods (freeze-drying, micro-waving, freezing, soaking, steeming, boiling, cooking, baking, frying, grilling, etc.) on the nutritional value of food. The effects of dieting.


Eleanor Noss Whitney - Sharon Rady Rolfes : Understanding Nutrition, Wadsworth Publishing; 11 edition, 2007 Outlines & Highlights for Understanding Nutrition by Whitney ISBN: 0534622267 (Cram101 Textbook Outlines) Study material: the CD version of the material used for preparing the lectures.

Internet searches. Any human nutrition text book

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=Eleanor%20Noss%20Whitney

http://www.amazon.com/exec/obidos/search-handle-url/002-3603824-2204860?%5Fencoding=UTF8&search-type=ss&index=books&field-author=Sharon%20Rady%20Rolfes

Extension knowledges



Course credits: 2

Course instructor: Dr. habil Károly Pető, associate professor



The objectives and definitions of agricultural extension. The agricultural extension’s role in rural development. The history and development of agricultural extension. The policy of extension. The structure of the extension system. Strategic methods of the extension. The functions of employees working in the field of extension. The role of model farms in the system based on knowledge and information. Evaluating the agricultural system based on knowledge and information. The process of the adaptation and spread of innovations. The phases of the adaptation process. Factors influencing the spread of innovations. The personal characteristics of the advisors. The Hungarian agricultural extension.

Knowledge representation. Techniques of knowledge transmission. The definition and process of communication. The successful communication. The features of individual communication methods in the extension. Visiting farms, as an extension method. The features of knowledge transmission in groups in the extension. Presentation, as an extension method. Organizing exhibitions. Planning group meetings, starting a debate. Writing, as communication in the extension. Using mass-communication channels in the extension. Organizing courses. Using educational aids/tools in the communication.


Agricultural Knowledge (1991) Hohenheim: Proceedings of the International Workshop on Agricultural Knowledge. Systems and the Role of Extension.

A. W. Van Den Ban, Helen S. Hawkins (1996): Agricultural Extension. Blackwell Science. Oxford.

Robert C.: Rural Development.Longman.1996.

Medicinal plants and their proceesing



Course credits: 2

Course instructor: Dr. Erika Kutasy, assistant professor



Historical rewiew and importance of medicinal herbs growing int he World and Hungary. Different drugs from medicinal plants, active ingredients, botanical groupping, applications. Agroecological, biological-genetic, and agrotechnical factors in the crop management models of medicinal plants. The most important annual and perennal medicinal plants (general and specific crop management conditions and agrotechnical demands). The primer processing technologies of medicinal plants (drying, extraction methods etc). The quality of medicinal plants and its modifying ecological, genetical and agrotechnical factors. Biotechnology in medicinal crops. New future issues and challenges in medicinal crop production.


Compulsory literature:

Duke, James A. Boca Raton: Handbook of medicinal herbs. CRC Press 2001. 677.p.

Zohara Yaniv-Uriel Bachrach: Handbook of medicinal plants. The Haworth Medical Press. 2005. 410. p.

Hyderguda and Hyderadad: Cultivation of medicinal and aromatic crops. Univ. Press. 2001

Richard Alan Miller: Herb processing facility. Goodwood, Canada, Richter Herbs, 2002, 24.

Halva, Seija and Lyle E. Craker: Manual for northern herb growers. HSMP Press, 1996,101.

Comparative human and animal nutrition



Course credits: 3

Course instructor: Dr. Judit Remenyik, associate professor; Dr. Péter Bársony, assistant professor


Short course description: The most important goal of the study to introduce the similarity and differences between the human and (monogastric) animal nutrition, as well as the potential valuation and utilization of the common used foods and feeds either originated from plants, animals or industry.


Animal nutrition / Mcdonald, Peter - London: Longman, 1988

Basic Animal Nutrition and Feeding / Church, D. C. - New York: Wiley, 1988

Energy and protein metabolism and nutrition / Ortigues-Marty, Isabelle - Wageningen: Wageningen Academic Publ., 2007

Quality control of biological bases



Course credits: 3

Course instructor: Prof. Dr. Péter Pepó, professor; Prof. Dr. István Komlósi, professor


Definition of quality in plant production. 3 dimensional expression of quality. Role of agroecological factors in plant producing processes, their effect on quality. Quality control system of biological genetic bases. Role of biological bases in making plant products. Connections between agrotechnics and quality. Interactive effects of production technology in the quality assurance process. Quality of cereals. Quality of legumes. Quality of oil plants. Quality of rooted and tuberous plants. Quality of industrial plants. Quality of forage plants.

Clean-bred animal breeding, system of variety registration, crossing methods, hybrids, organizations of animal breeding. Performance testing codes of sheep, pig, cattle, horse, poultry. Certification of different animal species, carriage testing systems, operative regulation of quality.

Purebreeding, accreditation process of breeds, crossbreeding. Hybrids. Institutional structure of the livestock industry. Performance test codexes for sheep, pig, cattle, horse and poultry species. Registration of species. Livestock judging. Regulation of livestock qualification.


Copeland and McDonald: Principles of Seed Science and Technology - Fourth Edition. Springer, 2001

Thomson: Seeds for the Future: The Impact of Genetically Modified Crops on the Environment. Cornell University Press, 2007

Loewer: Seeds: The Definitive Guide to Growing, History, and Lore. Timber Press, Incorporated, 2005

Bewley et al.: The Encyclopedia of Seeds: Science, Technology and Uses. CABI, 2006

McVicar: Seeds: The Ultimate Guide to Growing Successfully from Seed. The Lyons Press, 2003

Basra: Handbook Of Seed Science And Technology (Seed Biology, Production, and Technology). Food Products Press, 2006

Black-Bewley: Seed Technology and Its Biological Basis (Sheffield Biological Sciences). Blackwell, 2000

McDonald: Seed Science And Technology Laboratory Manual.Iowa State University Press, 1989

Matthews: Advances in Research and Technology of Seeds, Part 10/Pdc352. Center Agricultural Pub & Document, 1987

Hunsley, Roger E., Beeson, Malcolm W (1992): Livestock judging, selection and evaluation/. IPP. The Interstate Printers and Publishers, Inc. Danville, Acker, Duane & Tour, Mickey La & Cunningham, Merl (2004): Animal Science and Industry. 7th ed. Pearson Education Limited.

Biochemical bases of products’ quality



Course credits: 2

Course instructor: Dr. Imre Vágó, associate professor

Condition of enrolment for the course: basic kowledge in organic chemistry


Enzymes, hormones. Quality determing protein, carbohydrate , lipid and vitamin content. Intermediate metabolism of these molecules and influencing factors. Natural antioxidants and their role.


Biochemistry /Mathews - van Holde: The Benjamin/ Cummings Publishing Company, Inc. 2000

Carbohydrate biochemistry and metabolism/ Karla L. Roehrig/ AVI Publishing Company Inc.Westport, Connecticut 1984

-Modern Methods of Food Analysis/ Kent K. Stewart, John R. Whitaker / AVI Publishing Company Inc.Westport, Connecticut 1984

Biosensors in food analysis

Number of classes/week: 1+0T, 3. Semester


Credits: 2

Course intructor: Dr. József Prokisch, associate professor

Description of store of learning:

Category of biosensors, fundamental principle

Advantages of biosensors over other conventional instrumental techniques

Biosensor construction and design

Sensitivity and selectivity of biologically active components applied in biosensors: enzymes, antigens, antibodies, vegetable and animal tissues.

Biosensor applications in food industry

Alcohol content determination of wines, beers and other alcoholic liquors

Carbohydrate and amine analysis with biosensor use

Investigation of special food components (polyphenols, antioxidants) with biosensors

Immunosensors for mycotoxins in foods

Third generation of biosensors and their applications

Prospects in detection method development


Avramescu A., Noguer T., Magearu V., Marty J.L. (2001): Chronoamperometric determination of D-lactate using screen-printed enzyme electrodes Anal Chim Acta 433. 81–88.

Boujtita M., Chapleau M., El Murr N. (1996): Biosensors for analysis of ethanol in food: effect of the pasting liquid. Anal Chim Acta 319. 91-96.

Campanella L., Bonanni A., Finotti E., Tomassetti M. (2004): Biosensors for determination of total and natural antioxidant capacity of red and white wines: comparison with other spectrophotometric and fluorimetric methods. Biosens Bioelectr 19. 641–651.

Esti M., Volpe G.,. Micheli L, Delibato E., Compagnone D., Moscone D., Palleschi G. (2004): Electrochemical biosensors for monitoring malolactic fermentation in red wine using two strains of Oenococcus oeni. Anal Chim Acta in press.

Food safety assessment of agrochemicals



Course credits: 2

Course instructor: Dr. Judit Remenyik, associate professor

Condition of enrolment for the course: basic kowledge in organic chemistry


Overview of principles of risk analysis, lassification of agrochemicals in relation to food safety. Significance of impurities of technical grade pesticide products. Metabolism of pesticides. Farm animal feeding studies. Sampling, analysis of pesticide residues. Major sources of uncertainty of residue analytical results. Supervised field trials. Distribution of pesticide residues on treated objects. Principles of exposure of consumers to pesticide residues. Principles of estimation of maximum residue limits (MRLs) for pesticide residues


Fernandez Alba A.R. (ed) Chromatographic Mass Spectrometric Food Analysis for Trace determination of Pesticide Residues, Comprehensive Analytical Chemistry, Volume 43, Elsevier Sci. 2005.

Tadeo J.L.(ed), Analysis of Pesticides in Food and Environmental Samples, CRC Press 2008

Hamilton D.J. and Crossley S. (eds), Pesticide Residues in Food and Drinking Water: Human Exposure and Risks, John Wiley & Sons, 2003.

Roberts T.R. Metabolic Pathways of Agrochemicals, The Royal Society of Chemistry Volume 1-3

Fajgelj A. and Ambrus A. (eds) Principles of Method Validation, eds., Royal Society of Chemistry Cambridge UK 2000. 49.

Miller, J.N. and Miller, J.C., Statistics and Chemometrics for Analytical Chemistry, 4th ed, Pearson Education Limited, 2000

Quality evaluation of food proteins

Number of classes/week: 2+0T,4. semester

Credit value: 2


Course instructor: Dr. Judit Remenyik, associate professor

Description of material of knowledge to be acquired within the framework of the subject:

Efficient management of the proteins, the better utilization level requires that students of agricultural universities are fully aware of the quality evaluation of proteins, and of the practical utilization of protein analysis results. Quality evaluation of proteins in order to produce foods and feeding stuffs with optimal protein contents is a very time-consuming and hard work, but, nowadays an almost indispensable task. This is worth the efforts, however, since its economic effect appears in almost every field of the agriculture. Thus, the aim of teaching of the subject is to introduce the students to protein evaluation methods, both to ones used in the past and to those that are currently being in use.


H.D. Belitz – W. Grosch: Food Chemistry. Springer Verlag Berlin.1999. 992. p.

C. Cooper – N. Packer – K. Williams: Amino acid analysis protocols. Humana PressTotowa New Jersey. 2001.265. p.

R. K. Owusu-Apenten:Food protein analysis. Marcel Dekker, 2002, ISBN 0-8247-0684-6

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