New concepts and unique recipes development, menus, culinary guides/encyclopedias, range of product renewal, estimation and comparison of product competitiveness, sensory and technical product qualities evaluation, and reasoning.

Experimental restauration (observation, data collection (including international data) of customer behavior and preferences in real-life conditions (canteens, restaurants, cafes, school cafeterias etc.)

Study of market trends together with experts in gastronomy and hospitality

Home experimental cuisine (non-professional cook behavior observation in cooking situations, consumer and behavior practice data collection).