1.2. Valorisation of production wastes - Hungarian University of Agriculture and Life Sciences
SDG 2 - Zero Hunger
SDG 2 - Zero Hunger - 1.2. Valorisation of production wastes
Last modified: 21. November 2025
1.2. Valorisation of production wastes
MATE places strong emphasis on the sustainable processing and valorisation of agricultural by-products and waste materials, a priority that is consistently reflected in its research and innovation portfolio as presented on the university’s official website. Drawing on the expertise showcased across MATE’s research centres thematic, and research supporting programmes, the university develops and applies cutting-edge technologies for converting plant- and animal-based residues - such as crop by-products, green waste, manure, and food-processing side streams - into valuable resources that can be reintegrated into agricultural production. According to MATE’s sustainability and research communications, ongoing projects address advanced composting, anaerobic digestion for renewable energy, soil-enhancing organic amendments, and emerging solutions. Through these initiatives, highlighted across multiple MATE faculty and institute pages, the university strengthens its role as a national leader in circular bioeconomy research, supporting waste reduction, efficient resource use and the closing of agricultural value chains.
Value-added use of blood
Recent research at the Institute of Food Science and Technology has focused on the food industry applications of animal blood, particularly blood powder, haemoglobin, and plasma powder, and their effects on product texture and sensory properties. In these studies, colleagues examined how adding blood-based ingredients to products such as ice cream, sausages, and bakery items influences texture, taste, and nutritional value, with a particular emphasis on enhancing iron intake. These works aim to promote sustainability and by-product utilization by transforming animal blood, an industrial by-product, into a valuable functional food ingredient.
Valorisation projects supported by the Flagship Research Groups Program
The “Agri-Food By-product Valorisation Research Group” at MATE focuses on advancing knowledge across food, feed, and soil sciences by exploring innovative, multipurpose uses of food-processing by-products. Rather than simply upcycling waste, the group emphasizes comprehensive valorisation—extracting valuable fractions such as polyphenols and then finding ways to utilize the remaining secondary by-products. Through an integrated, interdisciplinary approach, the team applies these research findings to food, feed, and soil applications, promoting circular economy principles within agricultural systems. Under the leadership of Prof. Dr. László Abrankó, the group combines expertise in food analysis, bioactives, and regenerative soil management, contributing to sustainable and resource-efficient agri-food systems.
https://research.uni-mate.hu/hu/w/agri-food-by-product-valorisation-research-group
The „Microbiome-Driven Applications for Sustainable Food Systems” research focuses on advancing scientific understanding of the microbiome’s role in creating sustainable and healthy food systems. The group investigates how microbial communities contribute to food safety, quality, and nutritional value, as well as how they can be harnessed for the valorisation of food waste. Through an integrated and interdisciplinary approach, the researchers explore the interactions between microorganisms and food matrices, aiming to establish data-driven, efficient, and environmentally responsible food production systems.
Microorganisms play a dual role in food technologies—while beneficial species enable the transformation of raw materials into nutritionally rich and bioactive products, pathogenic ones pose risks to food safety. By studying these dynamics, the group aims to optimize fermentation processes and microbial applications, reducing food waste and enhancing food quality. The project also focuses on developing publicly accessible microbiome datasets, promoting open science and innovation in food research. In the long term, this work supports the creation of sustainable food value chains, reducing environmental impact and strengthening the economic resilience of the agri-food sector.
https://research.uni-mate.hu/hu/w/flagship-research-group-of-prof.-quang-d.-nguyen