01

Develop and optimize cascading innovative green extraction and downstream purification processes to intensify the sustainable recovery of clean labels and safe ingredients / additives / bio-compounds with functional, antimicrobial and healthy properties from agro-food residues (Implemented in WP1-3).

02

Study of the application of natural ingredients and bio-compounds in Mediterranean food products (e.g. pastries, dairy products, wines, fruits) with the aim of obtaining healthier foods with improved functionality and longer shelf-life (Implemented in WP4).

03

Life cycle assessments (LCA). It will be evaluated if the innovative approach used for producing high-added value product by incorporation bioactive compounds extracted from agro-food residues may offer new options to fulfil consumer Health and sustainability needs while ensuring profitability (Implemented in WP5).

04

Consumer behaviour analysis to examine their sensory perceptions, attitudes, motivations and barriers to purchasing locally produced foods using naturally derived bio-compounds (Implemented in WP6).

05

Development of new technology tools and business models for accessing to market, suited to local clusters and SMEs/LE along the Mediterranean agro-food supply chain, creating new options to increase their competitiveness and profits, and potentiate new generations of young entrepreneurs (Implemented in WP7).