The “Agri-Food By-product Valorisation” Research Group aims to advance knowledge in the field of food, feeding and soil sciences, by exploring multi-purpose, versatile utilization possibilities of food processing by-products. It pursues innovative research beyond studying the possibilities of upcycling and concentrating on the extraction of valuable fractions and components (e.g., polyphenols). We emphasize the importance of comprehensive, versatile utilization. This means that we also aim to find possibilities of utilizing the secondary by-products remaining after initial isolation. We use an integrated, interdisciplinary approach and aiming to utilise by-products in food, feeding and soil applications.

Prof. Dr. László Abrankó Institute of Food Science and Technology University Professor Research keywords: food, bioactives, digestion, bioaccessibility, protein, carbohydrate, fat, food processing by-products

Dr. Szilvia Bánvölgyi Institute of Food Science and Technology Associate Professor Research keywords: sustainability, nanofiltration, reverse osmosis, extraction, optimization

Dr. Eszter Benes Institute of Food Science and Technology Assistant Professor Research keywords: near infrared spectroscopy, chemometrics, non-destructive analysis, hplc, food analysis

Dr. Veronika Halas Institute of Animal Physiology and Nutrition Associate Professor Research keywords: nutrients, pigs, broiler chicken, laying hen, total tract digestibility, ileal digestibility, dietary energy, amino acids, early feeding, in ovo nutrition

Dr. Gábor Jónás Institute of Food Science and Technology Associate Professor Research keywords: meat technology, ultrasound, high hydrostatic pressure, salt, diffusion

Dr. Katalin Juhos Institute of Environmental Sciences Assistant Professor Research keywords: regenerative agriculture, soil health, soil nutrient management

Dr. Mónika Máté Institute of Food Science and Technology Associate Professor Research keywords: product development, antioxidants, extraction, fruit and vegetable by-products, processing technologies

Dr. Judit Tormási Institute of Food Science and Technology Assistant Professor Research keywords: digestion simulation, infogest, nutrient bioaccessibility, food bioactives, protein nutritional quality, in vitro glyceamic index

Jakab, I., Mardani, M., Tormási, J., Abranko, L., & Badak-Kerti, K. (2025). Physicochemical Characteristics of Cold-Pressed Hemp, Flax, Hazelnut, and Pumpkin Seed Oils and Press Cakes. European Journal of Lipid Science and Technology. https://doi.org/10.1002/ejlt.70017

Tormási, J., Benes, E., Kónya, É. L., Berki, M., & Abrankó, L. (2025). Evaluation of protein quantity and protein nutritional quality of protein bars with different protein sources. Scientific Reports, 15(1), 9388. https://doi.org/10.1038/s41598-025-94072-4

Kumar, P., Szalóki-Dorkó, L., Szabó-Nótin, B., Kereszturi, J., Tormási, J., Abrankó, L., Dalmadi, I., Székely, D., & Máté, M. (2024). Effect of Extracted Walnut Pomace Cake Edible Coating and Packaging Type on Quality Parameters of Walnut (Juglans regia L.) Kernels During Long Storage Periods. Applied Sciences, 14(22), 10120. https://doi.org/10.3390/app142210120

Csurka, T., Fekete, Z., Visy, A., Hidas, K. I., Dalmadi, I., Horváth, F., Friedrich, L. F., & Jónás, G. (2024). Combination of a Natural Bioactive Compound and High-Hydrostatic-Pressure Treatment to Increase the Shelf-Life and Quality of Pork Meat. Applied Sciences, 14(18), 8212. https://doi.org/10.3390/app14188212

Jónás, G., Visy, A., Dalmadi, I., Majzinger, K., Krzyzewsky, N., Barkó, A., Surányi, J., & Friedrich, L. (2024). Evaluation of the Effects of Electrical and Carbon Dioxide Stunning Methods on Quality Attributes of Pork Meat. Applied Sciences, 14(22), 10410. https://doi.org/10.3390/app142210410

Majzinger, K. L., Jónás, G., Surányi, J., Zimborán, Á., Kiskó, G., Taczman-Brückner, A., Barkó, A., & Friedrich, L. F. (2024). Effect of watering before slaughter and the evisceration method on the quality characteristics of fattened goose liver. Poultry Science, 103(12), 104454. https://doi.org/10.1016/j.psj.2024.104454

Tormási, J., Benes, E., Matkovits, A., & Abrankó, L. (2024). The impact of sour cherry juice (Prunus cerasus) on reducing glucose release during in vitro starch digestion. LWT, 205, 116461. https://doi.org/10.1016/j.lwt.2024.116461