ALP has the task and goal of analysing the biochemical and physiological effects of milk, dairy products, meat, meat products as well as their components, in order to recognize and evaluate needs and possible health risks. Calcium, fat, conjugated linoleic acids or CLA, bio-active peptides and probiotics are research priorities.

Furthermore, ALP will carry out sensorial analyses on these foodstuffs and risk evaluation will also be at the centre of its concerns.