42 Research and engineering, particularly in the fields of gastronomy, the hotel trade, the provision of food and drink, nutrition and health, particularly via culinary models, the implementation of collaborative programs on the subject of issues connected with the field of food, that of the hotel trade and the provision of food and drink; feasibility studies with respect to the design of the provision of food and drink and accommodation; design and styling services, particularly in the field of the art of entertainment and the fitting of business premises for the hotel trade, the provision of food and drink; evaluation of the quality of goods; analysis (quality control) of the design of foodstuffs; analysis (quality control) of foodstuff development; design and testing in the development of new foodstuffs; advice relating to quality assurance; evaluation (quality control) of the design and development of foodstuffs; performing tests on food products; scientific research in the field of dietary transition, nutrition and health; social science research services; cognitive science research services; nutrition and eating behavior research services; design and development of new products; research for the development of new products, of new ingredients; design and development of new technologies for third parties