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Multi-Day Training: Students from the Pannonian University visiting Vienna


The programme of the first day included presentations by lecturers of the Department of Animal Sciences of UP.

László Pál, CEPI project staff member, introduced the university and the Georgikon Faculty. Dr. Pál described the available infrastructure and the current research activities carried out at the Department of Animal Sciences, and also outlined the most important features of the Hungarian poultry sector.

CEPI staff member Andor Molnár talked about the novel DNA-sequencing based examination method of the microbiom, the microorganisms living in the digestive system of poultry species. In his presentation titled „New perspectives in the microbiome analysis – application of the next generation sequencing in poultry nutrition” dr. Molnár introduced the latest results achieved by the CEPI working group by the application of this method.

László Pál, poultry nutrition work package coordinator of CEPI in his presentation titled „Recent research activities in poultry nutrition” outlined the latest findings of the research activities of the CEPI working group regarding poultry nutrition technology development, poultry gut health, the nutritive value of feedstuffs as well as nitrogen and phosphorus emissions.

Both topics represent important and practical aspects of poultry nutrition and poultry health, which are only marginally or not at all included in the course materials of veterinary students. 

After the presentations, the students visited the feedstuff analytical laboratory, where key analytical procedures and the related equipment were introduced. The viscosimeter, a special device for viscosity measurement as well as the bomb calorimeter, both equipment purchased from project resources, were introduced in detail. Both analytical measurements provide essential information during poultry health and poultry nutrition examinations.


After lunch in the cafeteria, Christina Gaunersdorfer from the Corporate Communications unit took the Hungarian guests on a tour of the campus of Vetmeduni Vienna and gave an overview of the history and structure of the university. The final point on the agenda of the scientific program of the second day was a presentation followed by a tour of the respective premises by Wageha Awad, PhD and PhD-student Daniel Ruhnau. They gave the guests an insight into their projects on gut-health and mycotoxins in poultry.

This part of the training was followed by an assessment test including all areas covered during the course. Upon successful completion of the test, the participants received a course certificate.

Dinner took place in the inner city of pre-Christmas Vienna, in the Esterhazykeller.

On the third and last day of the training the guests, accompanied by Prof. Dr. Michael Hess and Dr. Claudia Hess, left Vienna towards Burgenland to visit “WERKOVITS Frischeier und Teigwaren OG” in Draßmarkt. The noodle manufacturer supplies restaurants, hotels and other catering businesses directly with their fresh eggs from their own GMO-free, conventional or free-range chicken farms every day. They also offer an extensive range of high-quality pasta (with or without eggs). After a refreshment in the Wulkatalschenke in Pöttelsdorf the group went on to the last point of the program, a visit to the “Pöttelsdorfer Putenspezialitäten GmbH”. The company is a large provider of high-quality turkey products and is the only provider of turkey products according to AMA quality standards, an Austrian quality label. The specification and control of strict production, hygiene and organizational standards ensures that the food is tasty and safe. The company also places great emphasis on animal welfare and environmental protection.

After these three very intensive days in Austria, the guests went home to Hungary knowing that the next exciting CEPI event is not a long way off.


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