The main objective of the project is to support the production of Slovak food by improving their quality, safety and added value, with an emphasis on fruit and vegetable products through the creation of a consolidated knowledge and personnel base, enabling the transfer of innovative R & D results into production practice; stabilisation and specialisation of R & D capacities and support for cooperation between RES and food producers in the period up to 31.12.2019.Improving the efficiency of utilisation, conservation and restoration of natural resources, increasing the degree of processing of renewable natural resources by domestic processors, ensuring the availability of safe and quality food for children from domestic production and the associated support for producers of these foods, as well as achieving a higher degree of innovation in food production through the production of high-quality and safe food that promotes health. professional and personnel capacities, as well as modern research and development infrastructure of NPPC-VÚP in order to support domestic producers of Slovak food by targeted analyses of factors affecting the quality of production in terms of chemical composition, sensory properties, stability, optimisation of storage, microbiological safety, sanitation problems, chemical and process contaminants arising during production or subsequent processing or storage of products, as well as other factors. The promotion of the project and its results between the domestic and foreign public will raise awareness among the wider public about the quality of Slovak food products or their innovations. An important part of the outputs are outputs into education – students of higher education as well as professional and lay public.