Deals with the study of quality of food, energy value of food, technologies of food reservation, technologies of food processing, ecological safety and quality of local food.
- Analysis of food products: for the presence of GMOs;
- Qualitative analysis of food products for: nitrates, carbohydrates, protein, fats, calories;
- Analysis of grain crops for: gluten, starch, hardness, fiber content, ash content;
- Crop analysis: DNA.