Welcome to the Department of Food Science

Faculty of Agricultural and Food Science of  Széchenyi István University

A laboratory for Instrumental Analytical Chemistry - which is 149 m2 - and a Microbiology laboratory - 80 m2 - were created in the Department to serve teaching and research functions and to control the quality or to qualify the food commodities, food additives, processing aids and also finished products.

On the topic of applied and basic research (R & D) the groups work at e.g.: modernization of production technologies and fermentation technologies; research on quality improvement; production high-quality fermented feed; research on dairy products (camel milk, probiotics, prebiotics) etc., furthermore the teams work on method development.



  • As for the education - relating to postgraduate courses - chartered dairy engineer training started in 1974, and chartered meat industry engineer training started in 1979.
  • In 1994, the training of chartered agricultural engineer of food quality assurance was started, so now it has a 18 years-old history.
  • The BSc in Food Engineering was launched in 2005 and 45 full-time students began their studies in this field at the next year.
  • In 2007, the MSc programmes were started in the field of Food Safety and Quality in full-time and correspondence courses as well.


The Bachelor Degree

The BSc in Food Engineering is a three-years programme, which aims to train professionals who are able to operate, supervise and develop food processing technologies. The studies contain the physical, chemical and biological basics of engineering with special emphasis on food quality and safety.


The Master Degree

The MSc in Food Safety and Quality is a two-years programme, planned to educate engineers and scientists in several aspects of food engineering and food processing and to give professional optimisation and innovation of products and processes of the food industry. The MSc in Food Safety and Quality is designed to develop the undergraduate knowledge and improve it through application and research.

instituteThe education in Food Engineering and in Food Safety and Quality Engineering  involves laboratory activities and research training for the preparation of a thesis. This promotes contacts with both research and industrial fields which may offer future professional opportunities.


Food Science Graduate Program

The Doctor of Philosophy (Ph.D.) degree is the highest mark of achievement of the University.  Doctoral study develops the student's capacity to make significant contributions to knowledge. A student in the Ph.D. degree program will develop the ability to determine and conceptualize a research problem, design the scientific approaches and experiments to address it, and bring his or her work to a satisfactory conclusion in the form of a Ph.D. dissertation.