Zalan Zsolt recognized for two decades of China-Hungary food science collaboration

Zalan Zsolt, a researcher from the Hungarian University of Agriculture and Life Sciences, has recently received the 2025 Chongqing Science and Technology Cooperation Award. The accolade recognizes his two decades of work fostering scientific collaboration between Hungary and China, particularly in food science.

Since 2004, Zalan has been at the forefront of research initiatives between the two nations. His collaboration with Southwest University has led to advancements in lactic acid bacteria, fermentation mechanisms, novel probiotics, the bioremediation of mycotoxins, and the green preservation of fruits and vegetables, according to Southwest University.

Zalan's efforts have resulted in the establishment of the China-Hungary Microbial Strain Library and the identification of several high-functioning microbial strains. He also spearheaded the creation of the first China-Hungary food science cooperation research center, which includes platforms like the China-Hungary Fruit Wine and Brandy Research Laboratory in Chongqing.

As a member of the academic committee for the China-Hungary Belt and Road Joint Laboratory on Food Science, Zalan continues to drive collaboration efforts. This joint laboratory, officially approved for construction in October 2024, is part of the fourth batch of China's Belt and Road Joint Laboratories. It was jointly established by Southwest University and the Hungarian University of Agriculture and Life Sciences.