The following activities are carried out:

1. Health risk assessment of microbiological, chemical or physical contaminants in food;
2. Assessment of chemical contamination of food from domestic agricultural production, procured from markets, in terms of pesticide residues, heavy metals and nitrates.
3. Estimation of the average daily dietary intake of mycotoxins and heavy metals in population.
4. Determining the nutritional value of food products based on laboratory analyzes and using nutritional composition tables.
5. Trainings on basic knowledge of food safety and environmental protection intended for food operators, in accordance with the Rulebook on the method of checking knowledge and issuing certificates for acquired basic knowledge of food hygiene and environmental protection (Official Gazette of RM no.118/2015). For this purpose, a Manual on basic knowledge of food safety and environmental protection has been prepared and printed, which every student of the course receives.