One of the indicators of the development degree of one country is also its own nutritional programme, which assures the health of people. Investigations, required for making such a programme, must consider among other the Slovene specificity in production of healthy and safe food as well the nutritional habits of people. The results of investigations on the field of animal foods and fats offer the optimal solutions about breeding of the meat of cattle, pigs, poultry, lambs and rabbits (the choice of genotype of animals, the nutrition of animals, the mode of breeding) from the view of nutritional value and technological applicability of meat as well from the view of economy of animal breeding. In the field of meat processing and heat preparing the investigations gave positive results from the view of improvement of safety (reduction of formation of heterocyclic aromatic amines (HCA) in grilled meat, replacement of nitrites in meat products with alternative cooked cured meat pigment (CCMP)) and from the view of improvement of the nutritional value (replacement of animal fats with vegetable oils) of meat and meat products. The prolongation of oxidative stability and thermostability of fats in mincemeat and oils for frying also improves safety of foods and has at the same time positive economic effect. Information of sensory, nutritional and energy value of foods is important for every country with elaborated national program of the nutritional policy. Besides mentioned values of food different components with functional properties are also important. Due to their positive physiologically nutritional action they have been in the centre of analytical researches in the last period. Continuous assurance of healthy and safe food together with informing and educating of population that are strategic aims of Slovenian nutritional policy are realizable only with assurance of food of optimum quality. On the field of plant food technology the above mentioned research will enable the implementation of new healthier processing technologies that will provide higher quality of plant food. New technologies that respect nature and our health will strengthen competitive position of our economy. By means of the above technologies we developed juices with higher functional value, i.e. juices with added natural antioxidants. New technologies enable the rural population permanent development and be more competitive from economical point of view. Viticulture and winemaking branch probably will have a very heavily work in European Union because of our crumbled, heterogeneous, unrecognition and unequilibration of market politics as well as competitive position of world market which have a excess of wines. Our orientation have to be tendency towards better quality and recognition, varietal characteristics and specifics of slovenian wines taking into account the natural conditions and our own research- scientific achievements.