This research has the overall aim of assessing which combinations of vacuum techniques are the best ways to improve organoleptic, nutritional, health and functional quality, compared with conventional procedures and matching them with simplicity and speed of preparation and coking. Since the consumption of organic products continues to increase, it is important to evaluate possible differences in the interaction between the techniques of preparing and coking under vacuum and the raw materials of biological or conventional type. Magnetic resonance imaging, optical and electronic microscopy, optical imaging allows to evaluate not only the chimical composition of a food but also its link to anatomical and histological structure. This ability becomes strategic to assess the differencies that reasonably hesitate between the possible combinations of modes of vacuum cooking and preparation of food. It will take into account and main food categories according to the “Food Pyramid“ of the National Institute of Food and Nutrition (INRAN). So animal products (meat, fish), milk and diary products, cereals , legumes, vegetables and fruits. The dishes will be prepared and cooked so that you can compared to conventional ones.