The project is divided in 8 different Work Packages (WP) covering researches, technological development and innovation activities, demonstration and training:

• 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