Integrated Innovation: Products, Processes, and Sustainable Strategies

This project includes three key axes:

Axis S1: Product Innovation
Focuses on developing sustainable, natural, functional, and safe food products that meet governmental standards, consumer expectations, and address current climate challenges. The aim is to ensure the product's overall integrity and the choice of substitute ingredients. This axis includes four activities:

• S1A: Identifying consumer purchasing factors for eco-responsible products.
• S1B: Predicting the shelf life of products.
• S1C: Developing functional food products from biomass.
• S1D: Exploring microbial ecosystems to improve food preservation.

Axis S2: Process Innovation and Smart Technologies
Developing and adapting specialized cleaning and disinfection equipment, as well as tools and practices for better food safety, productivity, and competitiveness, with a focus on environmental performance. This axis also includes the use of non-targeted analytical approaches to monitor quality (S2C) and the creation of active bio-packaging (S2D).

Axis S3: Sustainable Decision-Making Strategies and Valorization
Improving supply chain management tools to support innovation, the circular economy, and smart resource management. This axis includes two activities:

• S3A: Developing life cycle analysis tools for informed decision-making.
• S3B: Valorizing industrial co-products into high-value-added products.

This holistic approach aims to optimize product development, production processes, and supply chain strategies to promote sustainability and innovation in the food sector.