Magyar Tudomány Ünnepe - rendezvény

Session 1.: 09.00-10.45 am.

Food analytical developments and examination of bioactive components
Chair men: Dr. Kiss Attila, Dr. Forgó Péter

Presentations:

• Szalontai Helga: Comparative immuno-analytical studies on probiotic bacteria by means of OWLS and Quartz Crystal Microbalance sensors.
• Bóka Beáta: Development and practical applicability of biosensors for analysis of adenine.
• Csiffáry Gábor: Elaboration of biosensoric procedures for assessment of pesticide residues in environmental and food samples.
• Fütő Péter: Operation and optimisation of catalase based biosensors as novel tools for detection of mastitis contaminated milk samples.
• Virág Diána: Studies on stability and extent of plausible transformation of vitamins of distinctive types under versatile conditions.
• Molnár Szabolcs: Investigations on microelement accumulation capabilities of Spirulina platensis and Chlorella vulgaris with the prospects of functional food development.
• Rapi Sándor: Comparative analytical studies on bioactive components of various Hungarian propolis samples with special regard to their functional foodstuff related applications.
• Patonay Katalin: Development of a new method by using NIR device for prompt classification and authentication of milk samples of diverse origin.

Coffee break: 10 minutes

Session 2.: 10.55-13.30

Novel functional food varieties, food microbiological and PCR studies
Chair man: Dr. Naár Zoltán – Dr. Murányi Zoltán

Presentations:

• Girán Levente-Hudák Orsolya: Investigation of nutrinitional value and composition of white lupin, as well as assessment of lupin based functional foodstuffs.
• B. Tóth Szabolcs: Examination of circumstances and technological parameters affecting mycotoxin content of selected foodstuffs.
• Korózs Marietta: Comparative studies on thermal degradation routes of various prebiotic oligosaccharides.
• Pál Károly: Novel method for PCR-based distinguishing of Lactobacillus casei and L. paracasei species.
• Kalóczkai Katalin: Influence of digestion on the antimicrobial spectrum of propolis samples of different origin.
• Szarvas József: Evaluation of cultivated mushroom species as a source of prebiotic food ingredients.
• Orsolya Szén: Investigation of compatibility between Bacillus bacteria and prebiotic carbohydrates for development of symbiotic foodstuffs.
• Huszti Katalin: Application of fermentative microorganisms and enzymatic treatment to lower the sugar content of foodstuffs.