Laboratory for Chemistry and Technology of Cereals  was established in 1960 under the original name Laboratory for Flour Production and Processing Technology. Since 1977, it has been operating within the Department of Food Technology Engineering, and has held its current name since 1999.

Throughout history, the Laboratory has been led by prominent experts: Professor Ljubomir Milatović, PhD, Mirjana Martinek, B.Sc., and Professor Duška Ćurić, PhD, who held the position of Head from 1997 to 2024. Since 2024, the leadership of the Laboratory has been taken over by Associate Professor Nikolina Čukelj Mustač, PhD.

The scientific research activity of the Laboratory is focused on numerous international and domestic projects, among which the following stand out:

• FlatBreadMine - Flat Bread of Mediterranean area; INnovation & Emerging process & technology
• 3DSnack4Health - Development of a new generation of snack products intended for consumers with special dietary needs using 3D printing technologies
• Better Bread For All - automation of sourdough production in artisan bakeries
• GbP-FFood - From gran by-products to functional food through innovative processing