Prof. Dr. László Friedrich - MATE Research
Overview
Prof. Dr. László Friedrich is a full professor at the Hungarian University of Agriculture and Life Sciences. He also is the Director of the Institute of Food Science and Technology as well as Head of the Department of Livestock Product and Food Preservation Technology.
His research focuses on meat R&D and value-chain innovation, covering livestock and feeding, processing technologies, logistics, and consumer-driven quality in pork, poultry, cattle, and fish. His is one of top experts in food technology especially in the meat science R&D, food safety, nutrition-focused product development, and digitalization/data-driven decision making in the food sector. His results contribute to understanding the development of integrated, sustainable agri-food production system for healthier, higher-quality animal-derived foods, as well as understanding importance of processing method and technology on the product quality and functionality.
He has taken an active role in developing the BSc and MSc education in Food Engineering, in the application of practical experiences in education, as well as in the implementation of practice-oriented training. His research activities include the management, development and implementation of numerous national and international Research and Development and Innovation collaborations, tenders and industrial contracts, typically involving the application of scientific results to industrial practice.
He authored and co-authored 146 research articles in high-impact scientific journals, 2 books and 11 book chapters.
Prof. Friedrich has collaborated with research groups across Europe and worldwide. He has successfully applied for multiple R&D grants as principal investigator and/or research subproject leader. Chair of the Meat and Fish Subcommittee of the Hungarian Food Codex Committee since 2015. He was awarded the Knight’s Cross of the Hungarian Order of Merit (2024) and the Pro Alimentis Hungariae Prize (2020). In 2018, he received the Master Teacher Gold Medal in recognition of his work in school and postgraduate education and his outstanding supervision and mentoring of TDK and PhD theses, reflecting his strong commitment to nurturing young talent and supporting the professional development of early-career researchers.
He is the Editor-in-Chief of the journal HÚS and Editor of the of the journal Food Science and Technology. He is also the President of the Cibus Hungaricus Foundation, which is actively involved in the implementation of the Digital Food Strategy.
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Publications
Darnay, L., Téglás, F., Süth, M., Friedrich, L., Boros, A., Varga-Tóth, A., 2025. Texture improvement possibilities for plant-based yogurt alternatives. LWT 238, 118775. https://doi.org/10.1016/j.lwt.2025.118775
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. Poult. Sci. 103. https://doi.org/10.1016/j.psj.2024.104454
Csurka T., Hidas K. I., Varga-Tóth A., Dalmadi I., Pásztor-Huszár K., Friedrich L. F., 2023. Effect of High Biological Value Animal Protein Sources on the Techno-Functional Properties of Ice Cream Sustainability 15: 24, 16794 https://doi.org/10.3390/su152416794
Hasani E., Kiskó G., Dalmadi I., Hitka G., Friedrich L. F., Kenesei Gy., 2023. Effect of Two-Step Sous Vide Cooking and Storage on Microbiological and Oxidative Stability of Chicken Breast. Foods 12 (6): 1213, 13 p. https://doi.org/10.3390/foods12061213
Visy, A., Jónás, G., Szakos, D., Horváth-Mezőfi, Z., Hidas, K.I., Barkó, A., Friedrich, L., 2021. Evaluation of ultrasound and microbubbles effect on pork meat during brining process. Ultrason. Sonochem. 75, 105589. https://doi.org/10.1016/j.ultsonch.2021.105589
Projects
FOOD4CE - Strengthening Innovation Capacities Among Central European Alternative Food Networks
Alternative food networks (AFNs) expanded into organized, networked forms in Europe and Hungary mainly from the early 2000s, based on short, local supply chains and trust-based producer–consumer cooperation. They offer a real alternative to profit-driven industrial food systems while emphasizing local origin and environmental benefits. The Food4CE project will establish five local and one international innovation hub to better understand how AFNs operate and to enhance their efficiency and resilience. The international hub will promote knowledge exchange and the transfer of practices and solutions across Central Europe, creating a lasting support mechanism beyond the project.
https://www.interreg-central.eu/projects/food4ce/?tab=media
GINOP_PLUSZ-2.1.1-21-2022-00048 - Development of milk protein based foods and food ingredients for special applications
Milk Protein Isolate (MPI) and Milk Protein Concentrate (MPC) are key dairy protein ingredients, but whey proteins currently dominate sports and clinical nutrition due to their high bioavailability and strong techno-functional properties. This project aims to create a customized protein blend based on MPI/MPC that has higher nutritional (biological) value and wider application potential than current MPI/MPC products. Digestibility and bioavailability will be improved through biotechnological processes such as enzyme or microbial treatments, and by combining proteins from different sources to balance the amino acid profile. Another goal is to develop a new, trademarked labeling system that clearly and simply communicates scientifically backed nutritional information to consumers.
https://mizo.hu/hu/tartalom/ginop-plusz-2-1-1-21-2022-00048
2023-1.1.1-PIACI_FÓKUSZ-2024-00035 - Kor- és állapotspecifikus funkcionális élelmiszerek fejlesztése az „active ageing”-re fókuszálva
The project aims to develop new egg white–based products that provide lactose- and milk-protein-free alternatives while satisfying age- and condition-specific protein and essential amino acid requirements (e.g., for young people, older adults, athletes, and individuals in recovery). To achieve this, the products will be designed to deliver higher biological value and an optimized profile of digestible and bioavailable essential amino acids, possibly supported by adding targeted bioactive components. Improved digestibility and absorption will also be examined through enzymatic protein hydrolysis, breaking egg white proteins into more easily utilized peptides and amino acids. The development is led by a consortium consisting of Capriovus Ltd. and the Hungarian University of Agriculture and Life Sciences, in partnership with Semmelweis University, with a strong focus on exceptional sensory quality and market readiness. https://palyazatok.uni-mate.hu/web/mate-p%C3%A1ly%C3%A1zatok/2023-1.1.1-PIACI_F%C3%93KUSZ-2024-00035
