The main achievement of our program was development of new food products and additives with functional properties and development, optimization and validation of analytical techniques, characterization and validation of pharmaceutical products and development of quality parameters according to GLP and GMP. Validation and quantification of food products and their ingredients together with determination of levels of food ingredients in biological samples were very successfully performed with different separation techniques and combination of HPLC/MS. We developed and validated method for quantitative determination of phenyl-alanin and tyrosine in food products, inulin in chocolate and bread, cholesterol in milk and eggs, and antioxidants in vine. Oligofructanes in food products, jacon roots, and onion extracts, sucrose esters in tobacco leaves, and polyphenolic substances, like ursolic and oleanolic acid, catechins in green tea and oak bark, phenolic acids in jacon leaves were isolated and identified. Together with Clinical center in Ljubljana we studied permeability of stomach walls for different type of sugars at injured patients in shock, and the amount of cholesterol at the breast cancer tumors. HPLC/MS method for quantitative evaluation of some sugars in plasma and urine during clinical studies on dogs was developed. We studied properties of different vegetable oils. Our research was focused on kinetic studies of isomerization of unsaturated fatty acids at higher temperatures. The quality of oils during the frying process, and the influence of additives with antioxidative properties were tested. The amount and the profile of fatty acids in eggs enriched with omega-3 fatty acids were determined. We prepared complexes of cyclodextrine with substances with antoxidative properties in order to improve stability and solubility of these substances. We prepared and also patented some new food products and food additives with functional activities suitable for special food demands. Antocianins used as biologically active additives; color and taste enhancers and food preservatives were isolated and identified in grape, black and red currant skin and juice. Different sorts of wine originated from in Slovenian wine yards were explored for antocianins content as well. A new drying system for TLC plates was developed. A prototype series of three instruments was manufactured. Basic principles and instrument were patented.