An important project (duration 2017–2020) being worked on at the FFoQSI research centre in cooperation with the firm of VFI GmbH in Wels deals with avoiding unwanted attendant process materials that can arise during the refining of vegetable cooking oils and fats. The production of vegetable oils is a complex and challenging process in which a wide variety of parameters can affect the quality and purity of the product. In the process, unwanted substances may also develop. This is of particular relevance in the manufacture of sensitive products such as baby food and follow-up milk. Because very little research has been done on this issue, an analytical method for these contaminants will be established in the course of the project and, subsequently, research carried out to determine how the various parameters influence the likelihood of such attendant materials’ forming. In consequence, it is necessary to develop a large number of new methods to determine the magnitudes of influence since no measuring methods of the requisite sensitivity are currently available. With the multidimensional evaluation of the data obtained, a model is to be developed with which it will be possible to predict the formation of contaminants by analysing the raw materials.