The research is carried out with the aim of gaining an understanding of chemical compositions, changes, properties and functions of macronutrients (carbohydrates, proteins, lipids), micronutrients (vitamins, minerals) and phytochemicals (antioxidants, flavonoids, flavones, isoflavones, catechins, polyphenols) involved in the food crop stream, and applying the gained knowledge in value addition efforts in the varietal improvement program, and development of processing and storage technology. The R&D activities focus on: development of analytical methods for food processing; improvement of food processing technology; development of food processing products; extraction and analysis of functional compounds; and product development with functional compounds.