I came across the PRIMA Topic 1.3.1-2026 call on sustainable on-site transformation of perishable agri-food products and I am very interested in contributing to a proposal. I am a Researcher and Professor at the Santarém Polytechnic University (Portugal), working on food innovation, with a strong focus on: – fermentation and stabilization of plant-based matrices, – incorporation of algae as functional ingredients, – nutritional and bioactive characterization of food products. I believe I could contribute particularly to: – development of value-added products from perishable raw materials, – shelf-life extension strategies, – analytical validation (nutritional, volatile, antioxidant, quality parameters). I would be very interested to know if you are currently building a consortium or if there is an opportunity to collaborate. Best regards, Joana Ferreira