Budai Campus Day (02/Jun/2017)
Our Open Evening is the perfect opportunity to meet the PrOSt! team and visit our laboratory. Come and visit and we will be there to answer all of your questions!
XXXIII. OTDK National Scientific Students' Associations Conference (9-12/Apr/2017)
Balazs Erdos has been awarded by the 1st Prize of the National Scientific Student's Association (OTDT) for his thesis "Artificial neural network assisted spectrophotometric method for monitoring fructo-oligosaccharides production"
Group visit of Skive Tekniske Gymnasium (06/Nov/2016)
The Skive Tekniske Gymnasium, Denmark brings a group of students to visit the PrOSt! lab. You are also invited to join us for a half-hour presentation about our research activities and the following laboratory demonstration! h
EUROPEAN RESEARCHERS' NIGHT (25/Sept/2015)
You are invited to a lab tour in the PrOSt! lab focusing on "The Wonderful World of Artificial Membranes"
How can we produce fresh water out of seawater, turn a contaminated, muddy water into a refreshing beverage, recover proteins from milk, remove alcohol from beer or waste metabolites from our blood? This lab tour combined with a short slide show deals with such questions. Our research is supported by the Marie Curie FP7 Integration Grant of the 7th European Union Framework Programme (PCIG11-GA-2012-322219).
XXXII. OTDK National Scientific Students' Associations Conference (8-10/Apr/2015)
Sara Koncz has been awarded by the 1st Prize of the National Scientific Student's Association (OTDT) for her thesis "Application of UV spectrophotometry in the quality control of galactooligosaccharides production"
PrOSt! Lab in the Press (March/2015)
Article released about the activities of PrOSt! lab in Kozgazdasz - a university magazine which gives voice to the researchers of the Corvinus University of Budapest presenting scientific results to public audience inside and outside the campus
EUROPEAN RESEARCHERS' NIGHT (26/Sept/2014)
You are invited to a lab tour in the PrOSt! lab focusing on "What to do with all that whey?"
When 1 kg of cheese is produced, about 10 kg of yellowish, salty, diluted liquid called Whey is left over. The annual volume of dairy whey produced globally is over a few million tons. For a long time, food technologists had considered this huge amount of whey as a waste stream, and only in the last decades it has became a valuable co-product of cheese manufacturing. This lab tour combined with a short slide show deals with the questions: What is so valuable in whey? How can we extract those components, and what equipments are used for that? Furthermore, visitors can get an insight into our main research project which deals with the conversion of milk sugar into calorie-free prebiotics. This research is supported by the Marie Curie FP7 Integration Grant of the 7th European Union Framework Programme (PCIG11-GA-2012-322219).
XX. METE National Scientific Students' Associations Conference (13/May/2014)
Zsuzsanna Bojti has been awarded by the Special Prize of the Hungarian Scientific Society for Food Industry (METE) for her thesis "Separation performance of nanofiltration membranes".
"EURAXESS on tour" at the Corvinus University of Budapest (024/March/2014)
With 29 stops in 22 countries, the Roadshow will be providing students and young researchers accross Europe with the opportunity to mobilise their research careers by trying out EURAXESS. I am happy to invite you to my talk about how I benefited from a Marie Sklodowska-Curie Actions – Career Integration Grant.