1. Evaluation of sterilization regime
2. Measurements and evaluations of temperature courses (heating, drying, chilling, freezing, transport, etc.), evaluation of heat field
3. Determination of food preservatives
4. Principle analyses of food and food products (sugar content and composition, fats, fatty acid composition, proteins, acid content and composition, nitrates and nitrite content, colorants, vitamin C, etc.)
5. Analysis of food hydrocolloids
6. Determination of mycotoxins (patulin)
7. Evaluation of authenticity of food products, raw materials (identification of falsification)
8. Composition and migration (overall and specific) of food packaging materials according to the Czech and EEC legislation
9. Evaluation of barrier properties of packaging materials
10. Evaluation of mechanical properties of packaging materials
11. Principle microbial analysis of food and food products
12. Evaluation of the shelf life of food products (recommendations on date of expiration, etc.)
13. Evaluation and verification of possibilities of the use of by-products and wastes, disposal of wastes
14. Analysis of possibilities of liquidation of old ecological problems
15. Design of food packaging systems