The quality of food products is a means used for a certain purpose, according to which a company or an economic agent exists on the market and it can remain competitive continuously although it develops in a changing environment. The level of nutrients of the food products generates the quality of them and the essential method for the resolving of the consumer's. The study of the researching welcome of the actual tendency by the supplementing of the processing food. The research method used for obtaining some functional poultry aliments will be made of nutritive characteristics, making of new technological recipes which should contain nutritive elements with a determinative role in controlling the human metabolism, testing the new products on variable periods of time, at the thermal treatment, in order to be stored and kept in proper conditions, testing the recipes from a sensorial point of view by comparing with the qualitative standards valid for the presented qualitative characteristics and watching of qualitative losses according to the storage conditions of products stored by freezing and after thermal treatment, analyze and their interpretation. In order to measure and evaluate the qualitative characteristics of raw materials and of finite products we will develop our own processes of testing in research activity. Through an innovative design it is possible to assure the competitiveness of any food products which it is necessary the development of the partnership between the University of the Agricultural Sciences and Veterinary from Iasi and the production unit SC SAFIR SRL from Vaslui county.