In the overall construction of product quality, controlling the nutritional composition of food products by taking into account the impact of the manufacturing processes and culinary practices, from the production of raw materials to the consumer's plate, is the major axis in the activities of the RMT.

The complexity of the theme requires carrying out R&D work at several scientific and technical levels
Understanding for the inspection and the control of the physical-chemical mechanisms that come into play in the nutritional composition. These investigations will in particular make it possible to develop digital tools and databases that are needed for an approach in modelling dynamics.

Improving and perfecting analytical techniques, on currently identified nutrients, as well as on nutrients that are of an interest for tomorrow.

Consolidation of nutritional composition tables in partnership with Anses.

Optimising nutritional diagnostic tools for products and processes, using an original concept of methodology based on HACCP.

All of the knowledge acquired (diagnostic tool, analysis methods, etc.) is communicated and disseminated with all of the operators in the food industry concerned with nutrition and health, in the form of practical guides (Nutritional quality, a practical guide from auditing to control Actia 2012), colloquiums (Food and Health days, etc.), information and training days, publications in technical and scientific journals.