Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products was established in 1956 under the name Laboratory for Sugar and Starch Technology. The first head of the chair was Professor Slobodan Šušić, PhD, and the laboratory has been a key part of the Food Technology study programme from its very beginnings.

Today, the primary activity of the laboratory is the education of students on the technology of carbohydrates, confectionery products, teas and coffee. Under the leadership of Professor Draženka Komes, PhD, scientific research is focused on the application of modern techniques in the production process of high-value and functional food products of plant origin.

Special emphasis is placed on the development of methods using modern instrumental techniques for the determination of bioactive ingredients and antioxidant capacity. Thanks to strong international cooperation, the work of the laboratory is characterized by pronounced interdisciplinarity, covering all stages of processing from raw materials to the finished product.