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Food testing

Food testing Bay Zoltán Kutatóközpont

Product development and quality assurance tasks in the food industry are often more complex than usual, or challenge companies' internal resources beyond existing areas of competence. With 30 years of R&D experience and a team of expert researchers, the BAY Biotechnology Division provides innovative food companies with fast, customised solutions.

Sound, fast and efficient problem solving is key to maintaining competitiveness in food and biotechnology development.

With decades of experience, state-of-the-art laboratory facilities and a broad range of expertise, our institute supports its partners in tackling the most complex challenges. In addition to developing tailored solutions, we actively help our clients to find funding sources, giving them an edge not only at the technological level but also at the strategic level. For us, collaboration is not project-based, but a long-term professional partnership, from research and development to implementation.

Services

Inter-production problems related to quality control

Identifying biotechnological and/or hygiene problems: risk assessment, identifying causes and proposing practical solutions to problems encountered in operational processes.

Shelf life testing of finished products, for existing products

  • Characterisation and maintenance of individual isolates: identification and maintenance of micro-organisms from a given operational environment for further studies.
  • Challange tests: targeted inoculation of microorganisms into food samples under controlled conditions to test the preservation methods used and microbiological safety during shelf-life.
  • Preservative and germicidal efficacy testing: evaluation of the microbiological efficacy of the preservative and germicidal treatments used.
  • Cell count monitoring and microbial degradation modelling: analysis of changes in microbial populations during storage.
  • Identification of degradation metabolites, determination of marker compounds: identification of compounds produced during degradation processes that can be indicators of quality and condition changes, supporting the monitoring of product shelf life and safety.
  • Matrix effect studies: studies of the interaction of food ingredients that can affect product properties and technological processes.
  • Impact assessment of storage conditions: analysis of the impact of different storage conditions (e.g. temperature, humidity) on product quality and microbiological safety.

Product development studies

  • Basic enzymatic or live cell transformations: the study of biochemical processes that allow the development of new or functional products.

  • Fermentation experiments using yeasts and lactic acid bacteria: design and optimisation of controlled fermentations for the development of new or modified products.

  • Molecular biology and analytical monitoring of microbiological processes: detailed study of microorganisms and changes in the product using advanced analytical and molecular techniques.

Specific expert activities

Soft consultancy activities tailored to the individual and specific development in the areas of LCA, business planning, standards, licensing, IP or ESG.

Environmental pressure reduction improvements

Microbiological treatment and neutralisation of food industry effluents and by-products.

Our staff

Food testing Bay Zoltán Kutatóközpont

Noémi Hunyadi-Sztanik

Researcher
Chartered food safety and quality engineer.
5 years of professional experience in food-related research

Food testing Bay Zoltán Kutatóközpont

Mónika Hegedűs-Bite

Laboratory Assistant
Food Technologist Engineer,
15 years of experience in food chemistry and microbiology

Food testing Bay Zoltán Kutatóközpont

Andrea Red

laboratory assistant
food technologist plant engineer,
30 years experience in molecular biology, microbiology methods

Contacts

Dr. Ádám István HEGYI

Division Director, Biotechnology Division

+36-70/6529429

adam.hegyi2@bayzoltan.hu