Food safety, gastronomy
"University collaboration on food safety and gastronomy, DE-SZTE-EKF-NYME" TÁMOP-4.1.1.C-12/1/KONV-2012-0014


Title: "University collaboration on food safety and gastronomy, DE-SZTE-EKF-NYME"

Project ID: TÁMOP-4.1.1.C-12/1/KONV-2012-0014
Duration: 15 April 2013 – 14 April 2015
Total cost: 1,599,946,558 HUF
Subvention: 100%
Consortium leader: University of Debrecen
Consortium members:

University of Szeged
University of West Hungary
Eszterházy Károly College


The project:
Higher education institutes performing food science related R+D+I+E activities in the convergence region got 1.6 billion HUF within the frames of the TÁMOP 4.1.1.C-12/1/KONV-2010 programme in order to coordinate and develop education and research in this field. Main goals of the consortium - including the University of Debrecen as coordinator, University of Szeged, University of West Hungary and Eszterházy Károly College - are the coordination and improvement of research, education and service activities in food science and gastronomy. In addition to the generation of joint databases and research projects the consortium members strengthen the national and international relations, integrate their education, and fortify the practical education; as a result of the above mentioned activities, foreign students are expected to be interested in the education programmes. A special feature of the project is that "food" is placed into a diverse context including not only food development, food safety and traceability but gastronomy, gastro tourism and Hungarikum food, as well.


The Eszterházy Károly College got 342,200,000 HUF to realize its tasks. Majority of the work is done by the Egerfood, but smaller parts are done by the Faculty of Economy, Faculty of Natural Sciences, Faculty of Faculty of Teacher Training and Knowledge Technology of the Eszterházy Károly College, and the Károly Róbert College, as partner.


The Eszterházy Károly College accepted the following tasks: development of traceability model and scientific databases, laboratory services, expansion of consultancy network, guarantee of the quality of Hungarikum products, development of food products with high added value, start of joint courses (e.g. wine culture and wine gastronomy), elaboration and realization of course material for short cycle educations, start of summer school, development of already existing course materials, elaboration of new BSc and MSc programmes, preparation of electronic course materials. In the field of "teaching the teachers" preparation of electronic course materials and education of their use; furthermore, psychological, pedagogical and professional education of field teachers. An additional important aim is to make the education more practice oriented, according to the requirements of employers. The Eszterházy Károly College has an important role in the coordination of education activities of consortium partners, elaboration of principals and practice of credit-agreement, preparation of joint database about places for practical education.

  • Investigation of grapevine buds

    The report on spring frost damage of grapevine buds in Eger was prepared by the Food and Research Centre of the Eszterházy Károly University

  • 2nd WINETWORK Technical Working Group Meeting

    The second meeting of the Technical Working Group representing the Eger wine region in the WINETWORK project was organized in Eger on 28th June 2016.

  • Viticulture an oenology competition and conference

    The professional competition and conference entitled „Eszterházy Károly Viticulture and Oenology Days” was organized in Eger 15-16 February 2016.

  • Opening Conference – 2016 – The Year of Young Hungarian Entrepreneurs

    The opening conference of „2016 – The Year of Young Hungarian Entrepreneurs” was organized in the House of Hungarians. The event aimed to inform young Hungarian entrepreneurs living abroad about the future agenda of the program and opportunities offered by the Hungarian Government.

  • WINETWORK Technical Working Group Meeting

    The first meeting of the Technical Working Group representing the Eger wine region in the WINETWORK project was organized in Eger on 5th November 2015.

  • Professional network at an international level

    The Hungarian Development Center has prepared an interview about the WINETWORK project of the Horizon 2020 EU Framework Programme for Research and Innovation. The project is based on the cooperation of 11 partners representing 7 European countries including the Food and Wine Research Centre of the Eszterházy Károly University of Applied Sciences, Hungary.

  • Development of the Knowledge Centres of the University

    Due to a successful project proposal of the University, new research groups are formed in the fields of viticulture and plant protection, food science and oenology, landscape ecology and GIS, IT and quality assurance in addition to rural development. The project aims to increase the R+D potential of the Tokaj wine region.

  • WINETWORK kick-off meeting

    The aim of the WINETWORK project, in which the EGERFOOD Regional Knowledge Centre, Eszterházy Károly College will also participate, is to build a network for the exchange and transfer of innovative knowledge between European wine-growing regions to increase the productivity and sustainability of the sector.

  • Success at the XXXIIth National Scientific Students’ Associations Conference

    The Biology section of the XXXIIth National Scientific Students’ Associations Conference was organized at the University of Pécs 8th-10th April 2015. During these 3 days the lectures of 217 students from 18 different institutes were presented. The Bachelor, Master and PhD students presented their results to the panel of experts and to the further participants.

  • FA 1303 COST meeting in Budapest

    International cooperation for the sustainable control of grapevine trunk diseases