1. Food quality and harmlessness, introduction and maintenance of the Hazard Analysis and Critical Control Points (HACCP), methods of danger and risk analysis, prediction of the behaviour of raw materials, semi-products and products in the course of processing and storing in relation to their quality and harmlessness to health, quality management systems according to ISO standards.
2. Food packaging, packaging-food interaction, assessment of packaging materials (pack stability, migration of components, packaging-food interaction), state-of-the-art methods of food packaging (active packaging, packaging for micro-wave heating), hygienic and ecological aspects of food packaging.
3. Post-harvest changes during fruit and vegetable storing and processing, anti-nutritional and natural toxic components of food constituents and their changes, inhibition of adverse changes (enzymatic browning etc.).
4. Meat technology - optimization of technological processes, shelf life of meat and meat products, assessment of additives applied in the processing of meat and meat-based products, preparation of recipes, computer picture analysis in the assessment of meat and meat-based products quality, faults in meat and meat-based products.
5. Authenticity of foods and food constituents, methods of falsification detection (falsification detection, validation of genuineness, assessment of the declared technology observance).
6. Use and liquidation of waste from the agricultural and food complex.
7. Electromigration methods in food analysis (development of methods, training, courses, demo laboratory exercise, study visits, service analysis, etc.).