The author first examines how food problems could be taken into account by the research institutions for farm and food products, in particular (a) the knowledge and analysis of different human requirements and behaviour patterns, (b) the study of food characteristics related to these requirements. The potential of French research is then presented and its positive aspects as well as its shortcomings are evaluated. The conclusion is drawn that research in the field of farm and food products should be « integrated », combining technological and economic aspects with nutritional and socio-economic considerations. It could thus become one of the pillars of a food policy aiming at improving the quality of life and promoting French products on national and international markets
