Main Trends

R&D within the Food Value Chain

Traditional food

Amelioration of exisiting products
Product Quality, Safety and Compliance
Enhancement of Consumer confidence
Product & Technology renovation

High – tech products

Functional food with test of bioavailability and bioefficacy –> Innovation
Active ingredients interaction with human metabolism
Food for a healthy life style, active aging and disease prevention

Sustainable food chain

Food processes innovation, lower energy consumption and efficiency
Development of easy to handle, to use, to prepare food at home
Innovation in food renewable packaging and food preservation
Increasing the value of the by-products of agriculture materials
Enhancing cleaning processes. Adaptation to future climatic changes