Volatile compounds and lipids in food are the main focus of the Department of Food Chemistry and Instrumental Analysis research. From the beginning of the Department activity this field of the study was the most important. The instrumental techniques during the analyses of volatile compounds and food lipids was principal. Since the 70s there is a gas chromatography laboratory, which is constantly developing. In the current dimension it is one of the best gas chromatography and mass spectrometry laboratory in food science. The Department used to be a pioneer of new analytical solutions and applications in Poland having f.ex. an electronic noses, two dimensional gas chromatography.