Study and assessment of the quality (chemical composition, nutritional value, physical and sensory properties) of food products, with particular emphasis on meat, milk and dairy products, honey, liquid fruit and fruit-vegetable products, as well as bread. Factors shaping the quality of selected food groups. Genetic and environmental determinants of the nutritional value and processing suitability of meat from slaughter animals. Health issues related to food (probiotics, contaminants). Methodology for studying and assessing food quality. Consumer preferences for food. Consumer quality criteria.