Research and teaching tasks in our unit include first of all stages of production and distribution of animal and plant origin food products, i.e. collection of agricultural raw materials, food production, final food products and their transport, as well as environmental aspects and impacts. The main areas for the activity at our Department include: 

Systemic food quality and safety management: implementation of good manufacturing and hygienic practices, HACCP, ISO 9001, ISO 22000, IFS, BRC, ISO 18000, integration of these systems, risk analysis, auditing, food stuff authentication, food law and legal consumer protection, statistical control over production processes, costs associated with enhanced quality,

Food commodity science: modification, protection and evaluation of food, quality and safety of raw materials and final products, food authentication, market analysis, marketing, initiatives and sales techniques, logistics, warehouse and distribution management, implementation of sustainable development principles in the food supply chain and  food sales, 

Production and distribution of food in the sustainable development system, diagnostics of environmental impact, systems and other tools in environmental management, risk analysis, ISO 14000, EMAS, implementation of waste-free technologies, limitation of food waste, ecological indexes, sustainable strategies and practices in the food sector.