Dr. Prokisch József



 

Dr. József Prokisch

Associate professor, head of laboratory

University of Debrecen, Centre of Agricultural Sciences

Nanofood laboratory, Life Science Building

address: 4225 Debrecen Hátszeg u. 6. Hungary,

tel: 00 36 20 58 16 149, e-mail: jprokisch@agr.unideb.hu

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Personal data

Dr. József Prokisch,

birth: 26.08.1966, Debrecen, Hungary

married with 2 children

 

Skills

food research and development, chemical analysis

 

Latest products:

nanoselenium enriched diary products (milx.hu), technology for production probiotic yogurt for infants from the breastmilk of mother

 

Professional preparation

Chemist: Kossuth Lajos University Debrecen, Faculty of Natural Sciences. 1990, 5 years. MSc

PhD.: PhD at Debrecen Agricultural University Faculty of Agronomy, Ph.D. in Agricultural Sciences, 1997

Habilitation: Habilitation at Debrecen University, 2003

 

Appointments:

Associate Professor, , DebrecenUniversity Head of Nanofood Laboratory 2008-

Associate Professor, DebrecenUniversity, Department of Food Science and Quality Control 2003-2008

Senior Research Fellow, DebrecenUniversity, Central Laboratory 1999-2003

Marie-Curie post-doc fellowship , Institute for Reference Materials and Measurements, Belgium, 2000-2002

Research fellow, DebrecenUniversity, Central Laboratory 1994-1999

Analytical chemist, DebrecenUniversity, Central Laboratory 1992-1994

Teacher, Erdey-Grúz Highschool for Chemists, 1900-1902

 

Research interests:

Production of selenium nanoparticles by probiotic lactic acid bacteria, development of functional foods and food supplements

Fatty acid analysis GC/FID, GCMS

Speciation of selenium and chromium, HPLC-ICPMS hyphenated system,

applied analytical techniques: GC/MS, ICP/OES, ICP/MS, HPLC/DAD, HPLC/MS, FAAS, GFAAS, HPLC/AFS, particle size analyser, Scanning Electron Microscopy

developed food supplements: LizinC (lysine against herpes simplex), Króm-inulin (chromium-picolinate and inulin for diabetic patients), Cardio komplex, LactomicroSel, Thyroid comlex (with probitic bacteria produced selenium nanospheres), salmon oil

 

Business relations

Dr. Aliment Ltd, Research director 2006-

Innovative Food Cluster Ltd. Manager director 2009-2013

Expert withness of Ministry of Justice (area: chemistry, food analyses, environmental analyses) 2000-

 

Some selected publications (from the 250):

  1.  

J. Prokisch, B. Kovács, Z. Győri, J. Loch: (1994) Interfacing ionchromatograph (IC) with inductively coupled plasma atomic emission spectrometer (ICP-AES) for determination of chromium(III) and chromium(VI). Journal of Chromatography A, 683: 253-260.
  1.  

J. Prokisch, S.A. Katz, B. Kovács, Z. Győri: (1997) Speciation of chromium from industrial wastes and incinerated sludges. Journal of Chromatography A, 774: 363-371.
  1.  

J. Prokisch, R. Zeleny, S. Trapmann, L. Le Guern, H. Schimmel, G.N. Kramer, J. Pauwels (2001) Estimation of the minimum uncertainty of DNA concentration in a GMO containing maize sample candidate certified reference material. Fresenius’ Journal of Analytical Chemistry 370: 935-939.
  1.  

S. Trapmann, L. Le Guern, J. Prokisch, P. Robouch, G.N. Kramer H. Schimmel and J. Pauwels (2001) The Certification of Reference Materials of Dry Mixed Maize Powder with different Mass Fractions of MON 810 Maize (CRM IRMM-413-0, IRMM-413-1, IRMM-413-2, IRMM-413-3, IRMM-413-4, IRMM-413-5) Certification report IRMM
  1.  

József PROKISCH – Éva SZÉLES – Béla KOVÁCS – Lajos DARÓCZY – Mohsen ZOMMARA (2008) Formation of Metal Selenium Nanospheres in Bacteria: Is it a Possible Detoxification Mechanism? Cereal Research Communications Vol. 36, 947-951.
  1.  

Péter Eszenyi, Attila Sztrik, Beáta Babka, and József Prokisch (2011) Elemental, Nano-Sized (100-500 nm) Selenium Production by Probiotic Lactic Acid Bacteria International Journal of Bioscience, Biochemistry and Bioinformatics, Vol. 1, No. 2, July 2011 148-152.
  1.  

József Prokisch, Attila Sztrik, Beáta Babka, Péter Eszenyi, Judit Pardi, Zsófia Mika, Mohsen Zommara (2011) Novel Fermentation Technology for Production of Selenium Nanospheres (Lactomicrosel®) and its Testing for Feed and Food Applications in Selenium Global Perspectives of Impacts on Humans, Animals and the Environment ed. Gary Banuelos, Z.Q. Lin. University of Science and Technology China Press ISBN 978-7-312-02929-5 p69-70

 

Patents:

  1. 1.     

Prokisch J., (70%)Fári M., Kovács B., Győri Z.:  HIGH BIOLOGICAL VALUE FRUITS, PROCESS AND EQUIPMENT FOR THEIR PRODUCTION P0501073 2005
  1. 2.     

Prokisch J., (50%)Kiss A., Kovács Gy., Rapi S.: TESTSTRIPE AND MEASURING PROCESS OF DETERMINATION OF ACTIVITY OF ANTIOXIDANT OF BIOLOGICAL SAMPLES AND FOODS, P0700459, 2007
  1. 3.     

Prokisch J., (50%) Zommara M.: NANOSPHERES OF RED AND GREY ELEMENTAL SELENIUM AND PRODUCTION TECHNOLOGY THEREOF P0700480, 2007
  1. 4.     

Prokisch J., (50%) Zommara M.: PROCESS FOR PRODUCING ELEMENTAL SELENIUM NANOSPHERES PCT/IB2008/052838 Date of Receipt: 15 July 2008 Receiving Office: International Bureau of the World Intellectual Property Organization Your Reference: P104315
  1. 5.     

Prokisch J. (50%), Kiss A., Héja K., Virág D.: BISCUIT, BAKERY PRODUCT CONTAINING INCREASED QUALITY OF ANTIOXIDANT AND LISINE AND PROCESS FOR THEIR PRODUCTION P0700549

 

Synergistic activities

Lecturer of food toxicology, instrumental analitical chemistry, environmental analytical chemistry, physical-chemistry

 

Collaborator and other affiliations

Sidney A. Katz Rutgers University, Canden, NJ, USA

Ewa Bulska Warsaw University, Varsaw, Poland

Heinz Schimmel, Sftefani Trapmann IRMM, Geel, Belgium

Mohsen Zommara, Egypt

 

Asztali nézet