Hungary – https://uni-mate.eu
Hungarian University of Agriculture and Life Sciences
Contact: Prof. András Székács
animal breeding technology, genetics and biotechnology, food chain safety, residue analysis
MATE participates in several tasks of the NetPoulSafe project, including data collection, testing supporting measures in pilot farms and dissemination activites in the local network.
MATE is one of the largest agricultural-focused, multi-disciplinary higher education institutions in Europe that was established on 1 February 2021. The University has an outstanding role in word class education that provides, under the guidance of the Hungarian agriculture possessing, excellent qualities, inspireing career possibilities, and a cost-of-living safety for young graduate students. There are 20 institutes operating at the Hungarian University of Agriculture and Life Sciences, which supply the basic activities of education, research, art and innovation across campuses. The research portfolio of MATE includes agricultural, technical and food sciences, oenology, viticulture, horticulture, environmental and landscape management, renewable energy management, aquaculture and environmental safety, genetics, crop production and protection, animals’ husbandry and game management, landscape architecture, rural development and water management.
The Hungarian participants in project NETPOULSAFE represent various institutes of MATE (Institute of Animal Breeding Science, Institute of Environmental Sciences, Institute of Genetics and Biotechology, Institute of Food Science and Technology), thus the scientific profile in Project is comprehensive. The role of MATE in NETPOULSAFE project is to organise the AKIS network (together with the other Hungarian partner UVMB providing the Network Facilitator) and to comply and participate in the Scientific and Technical Working Group. This management of data collection and evaluation assists the role of the Hungarian Network Facilitator. Participants at MATE also take part in dissemination activities by translating the project documents into Hungarian and into English and communicating the project at scientific conferences and symposia.
The Department of Animal Breeding Technology and Animal Welfare, Institute of Animal Breeding Science, involved in the project, has an extensive research profile including investigation of meat and milk, effects of light sources with different technologies on the production and physiological parameters of poultry species, examination of the usability of algae for the production of health-protecting milk and dairy products, assessment of meat and dairy production and quality of ruminant species, the possibilities of improving the production of fatty liver and animal welfare of farm animals.
The research activity of Agro-environmental Research Centre, Institute of Environmental Sciences focuses on the assessment of the environmental appearance, distribution, and biological effects of pollutants of agricultural origin, as well as the related hazards and risks. Accordingly, the professional units of the Research Centre are the Department of Environmental Analysis and the Department of Ecotoxicology. For environmental analytical research, the group has instrumental analytical and immunoanalytical laboratories. Ecotoxicological evaluations are carried out in tests based partly on relevant OECD standards and partly on self-developed biotest methods.
The scientific focus of Institute of Genetics and Biotechnology covers the application of genetic and biotechnological methods to influence the economically significant properties of crops, increase their stress tolerance and maintain crop safety, application of bioinformatics and genomic methods in the breeding of farm animals, plant breeding, and weed research, development of precision breeding procedures for farm animals based on genetic and genomic studies, investigation of microbial ecosystems and the spread mechanisms of antibiotic resistance.
The Institute of Food Sciences and Technology has a complex equipment park for scientific work including food preservation with high hydrostatic pressure technology, controlled atmosphere refrigerated storage of fruits and vegetables, beer technology research, sensory certification laboratory, bioethanol production, membrane separation methodologies, food analysis, food microbiology, PCR and rapid method laboratory.