Quality control:
 Technological construction of the quality of products (in terms of nutrition, sensory and functional) for distribution (final food product) and/or for use in food-processing (ingredient)
Control of microbial ecosystems with integrated interactions: flora of interest, lora of alteration and potentially pathogenic flora
Relatonships between characeristics of raw materials and the properties of finished products (effects of the composition and the structure of fats, proteins - allergens, bioactive peptides etc. -, contaminants etc.)
Improvement of possibilities and performances of analytical methods (physio-chemical, microbiological, sensory) of food products - raw materials and finished products (including processing) -, with an objective of "Results in real time".
Organisation and management of technological knowledge: knowledge management, preservation of knowledge and skills, management of information and data flows, expert systems, modelisation and prospective etc. | 
