The work of the research group consists of: research and development of bioactive chemicals and food products, research into the utilisation of neglected by-products (eg. Algea and capelin), wholesomeness of food, the stabilisation of food and research on ensymes in Icelandic Nature. The utilisation of neglected sugars in the environment (eg. seaweed, cartilage, chitin) and cellulose is examined as well as cloning and producing of ensymes for the food industry. The division also handles the development of biotechnological production processes for the food and energy industries.

The research group's aim and main projects are: the isolation, production, transformation and development of bioactive substances; monitoring various properties in food (eg. Antihypertensivity, improved oxygen intake, cancer prophylaxis, etc...) by using  various research methods; the development of a method to utilize neglected produce and research their characteristics; search for and define ensymes through biotechnological and genetical methodology. The measuring of oxidation and/or rancidity in seefood, and the ways in which to improve and stabilize food against these factors are conducted through carefully constructed tests. Various features contained in oil and/or fats in foods are measured as well.