Looking for a consortium to join

The University of Parma is located in the center of the Food Valley. Is a multidisciplinary institute. I am working in the food microbiology unity of the University. I am an expert in the field of food fermentation, with a particular focus on underused raw materials as well as food waste and on the re-use of proteins from agri-food raw materials.

I am looking for partners to join and build a consortium and prepare a project related to the topic 1.3.1 or similar, where fermentation can be applied to get innovative foods or improve the existing ones as well as re-use agricultural waste to rebuild a food to reinsert in the agrifood chain.

Food fermentation, Lactic cid bacteria, Food loss & waste, upcycled plant proteins, plant-based food, meat alternative, dairy alternative