WP 1: Determination of consumer perception, expectations, and attitudes
WP 2: Innovation for improving microbial safety of TFPs origin, and Control of biologically derived and process induced chemical hazards in TFPs
WP 3: Predictive Modelling and Risk Assessment of Traditional Foods
WP 4: Improving nutritional quality of traditional products in line with consumer demands
WP 5: Improved marketing and food supply chain organisation methods for traditional food products
WP 6: Pilot scale evaluation, demonstration and transfer of innovation to industry
WP 7: Environmental, societal, human and economic impacts of innovation
WP 8: Dissemination, training and technology transfer
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