OBJECTIVES
Taking into consideration that cereal products provide over 50% of humankind’s food sources, the research carried out in the Quality Control Laboratory of Cereals and Bakery Products aims to find new ways of superior development as regards raw materials, that may allow both production of food ranges adapted to local specific features and to consumer’s taste, and providing superior quality from the point of view of its innocuousness. Also, through our activities we want to insure human resources training, which are able to guarantee safety and quality of end products by applying the modern biotechnologies associated with the new faster analyzing methods.