The activities of the Department of Plant Sciences include scientific and professional work in the fields of viticulture and enology, fruit growing and olive growing, vegetable production, ornamental, medicinal and aromatic plants, food technology, plant physiology, plant biotechnology, microbiology, molecular biology, as well as other similar or related tasks as assigned by the Head of Department and the Director of the Institute. Within the Department, there are laboratories for plant physiology, fruit growing, molecular biology and microbiology, genomics, agroecosystem microbiology, and ampelometry.
The enological laboratory performs physicochemical analyses of wine, must, vinegar, and distilled alcoholic beverages.