We are looking to join a consortium for Topic 1.3.1-2026 (IA) – Sustainable On-Site Transformation of Perishable Mediterranean Agri-food Products. Our team brings strong expertise in food science, with a clear focus on developing sustainable, on-site solutions for highly perishable agri-food products. We work on designing and optimizing mild processing technologies to extend shelf life while preserving nutritional and functional quality. We can contribute to: • Characterization of raw materials from a physical point of view (colour, rheological properties, texture, particle size, aw, etc) • Development of functional and nutraceutical ingredients from by-products and surplus A key strength is our ability to bridge research and application, working closely with producers and SMEs to ensure that solutions are not just developed, but effectively implemented on-site. We are particularly interested in collaborating with partners across the Mediterranean agri-food value chain, including technology providers, producers, and industry and academic stakeholders. If you are building a consortium or looking for complementary expertise, feel free to contact Francesca Bot ([email protected])