Today in the developed countries the efforts of sciences of food technology and agriculture are first of all directed to the production of healthy and safe food which would reduce frequency of diseases associated with modern life. At the same time such a food offers the possibility of more healthy way of nutrition and contributes to increase of human productiveness. The investigations, which are oriented to production of healthy and safe meat and meat products with more favourable nutritional value (less fat and cholesterol content, more favourable fatty acid composition, replacement of unwholesome additives with harmless ones, reduction of unwholesome products of standard heat treatments of meat, etc.) are thus the part of the world investigations and they follow entirely the orientation of developmental programmes of the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) of the United Nations. The program research team followed the world-research trends that emphasise the importance of analyzing not only the main food components but also several others, which play an important nutritionally and physiologically role. The main purpose of the research work, which comprised numerous analyses and analyzed parameters, was determination of the most important quality criteria for different foods. Nevertheless the last are an important tool for the control and definition of food products with special characteristics and labels e.g. geographical origin. On the field of plant food technology the research work is focused on integrated sistem that includes production of raw material, processing and nutrition aspects. We determined some basic quality parameters in biologically heterogenous raw material in order to provide better storeability as well as better sensorial and nutritional properties. We have developed a method to analyse higher fatty acids in solid samples (vegetables, nuts..). By means of nondestructive technique we can trace quality parameters on the same sample from orchard toward the product. In production-processing chain plays the raw material, storage conditions and distribution of nutrients an important role in providing the optimal sensorial, nutritional and functional value. In first phase of wine research work we focused on the determination of optimal harvest time as a prerequisite for quality wine taking into account the introduction of new physico-chemical parameters of grape maturity: buffer capacity, determination of free amino nitrogen (FAN) and ratio of proline to FAN. With suitable technological procedures of red grapes processing we achieved more optimal phenolic composition with subsequent longer maturation and aging time of wines. In the case of white wines we achieved preservation of varietal character and enlargement of aroma compounds and total extract. According to the strict regulations of International organisation of vine and wine (O.I.V., Paris, France), with regard to superior quality of health and safe food (e.g. wine), we need an entirely knowledge of elementary raw material (grapes), its chemical composition and the influence of individual technological procedure to achieve better sensory quality, stability and higher nutritional value.