As an Associate Professor of Human Nutrition, my collaboration in this project focuses on integrating nutritional science into the sustainable on-site transformation of perishable Mediterranean agri-food products. My role will ensure that processing innovations not only reduce post-harvest losses but also preserve or enhance the nutritional quality of food products. I will contribute expertise in dietary assessment, nutrient retention, and the relationship between food processing and health outcomes. This includes evaluating how different transformation techniques—such as drying, fermentation, and minimal processing—affect macro- and micronutrient composition, bioavailability, and overall dietary quality. Special attention will be given to vulnerable population groups and region-specific nutritional challenges, including micronutrient deficiencies and malnutrition risks. In collaboration with food technologists and agricultural partners, I will support the development of nutrient-dense, culturally acceptable, and safe food products derived from perishable Mediterranean crops. I will also lead or contribute to nutritional profiling, formulation optimization, and the development of guidelines to ensure that transformed products align with public health recommendations. Additionally, I will participate in designing and implementing community-based assessments to evaluate the impact of these innovations on dietary intake and nutritional status. My contribution will extend to capacity building through training programs for stakeholders—such as farmers, cooperatives, and small enterprises—on the importance of nutrition-sensitive food processing. Through this collaboration, I aim to bridge the gap between sustainable food systems and public health by ensuring that technological innovations translate into tangible nutritional benefits for Mediterranean populations.