Hazard analysis, design, implementation, auditing and certification of HACCP in the food industry as well as quality management of the ISO 9000 series, are among the major activities of the Laboratory. Studying of spoilage and pathogenic microorganisms, detection of mycotoxins and pesticide residues in food and agricultural products along with volatile aromatic and volatile compounds in alcoholic beverages such as ouzo and tsipouro as well as antioxidants such as resveratrol in wine are currently under study.