The unit aims to develop an integrated system for the production and preservation of top quality foodstuffs in developing countries. Its operations centre on two complementary lines of research. The first is identifying what determines quality: characterizing metabolites of organoleptic and nutritional interest and the physical attributes of quality; determining product aromatic quality and how aroma compounds develop; and food safety. The second is ensuring better quality by controlling processes: improving fresh product shelf life; developing stabilization and processing techniques that ensure high added-value products; and controlling fermentation processes.