The “Livestock Product Chain for Health” Research Group aims to advance knowledge in health-oriented, animal-based precision foods by integrating biochemical, nutritional, technological, and data-driven perspectives along the agri-food value chain. It pursues innovative studies on natural, pasture-based livestock products (meat, milk, eggs), focusing on protein digestibility, bioavailability, microbiomic interactions as well as a new biochemical dimension: the role of deuterium in mitochondrial energy production and regeneration processes. Integrated, interdisciplinary approach is applied to cover the connection of feeding practices, raw material quality, minimal or additive-reduced processing technologies, and physiological outcomes into a unified “pasture-to-health” research model.

The project will contribute important broad generalizations across the entire agri-food chain — from grazing conditions and animal performance to processing parameters, digestibility, microbiome responses, and health-related biochemical outcomes — covering diverse livestock systems, product types, and minimal-processing scenarios. Furthermore, by exploring fundamental theoretical concepts such as protein digestion and bioavailability, system-level nutrition, and deuterium-related mitochondrial energy metabolism, the outcomes of project will significantly improve our scientific and professional knowledges on the field of animal-derived foods support metabolic efficiency and regeneration. Additionally, these results will greatly enhance our ability to design health-focused, sustainable precision foods and technologies.

Prof. Dr. László Friedrich Institute of Food Science and Technology University Professor Research keywords: meat science, agri-food value chain, livestock-based food systems, food safety and quality, nutrition-oriented product development

Prof. Dr. László Baranyai Institute of Food Science and Technology University Professor Research keywords: artificial intelligence, computer vision, image processing, multivariate prediction models, machine learning

Dr. Zsolt Zalán Institute of Food Science and Technology Senior Research Fellow Research keywords: lactic acid bacteria, fermentation, food development, biotechnology, detoxification

Dr. Adrienn Vargáné Tóth Institute of Food Science and Technology Research Fellow Research keywords: development and investigation of egg products, development of dairy alternatives, minimal processing technologies, investigation of livestock products and technologies

Dr. Anna Visy Institute of Food Science and Technology Assistant Professor Research keywords: meat technology, ultrasound, technofunctional properties, brinig, salt diffusion

Dr. Abdul Hannan Bin Zulkarnain Institute of Food Science and Technology Research Fellow Research keywords: sensometrics, consumer behaviour, immersive technologies, digital sensory science, biometric tools, consumer emotions, culinology, healthy eating

Dr. Ferenc Pajor Institute of Animal Sciences Associate Professor Research keywords: milk production, milk quality, ruminant nutrition, goat and sheep production, dairy, fatty acid

Prof. Dr. Zsolt Káposztás Institute of Food Science and Technology Research Professor Research keywords: clinical nutrition, nutrition support, nutritional therapy, diet–disease relationships (e.g., cancer nutrition), functional foods and bioactive compounds, food safety and quality (in healthcare settings)