Looking for collaboration in the thematic area 1.3.1-Developing technologies to decrease food loss and waste

ACTIA is the French national coordination structure, uniting the activities of Food technology institutes (ITAIs), partners, and technical centres. There are about 1,200 researchers, engineers and technicians who provide daily support for companies, especially SMEs.
With more than 80 sites in France, Actia act in all sectors of the food industries. Some insitutes have dedicated facilities (microbiological and physico-chemical analysis laboratories, sensory evaluation laboratories, EU-approved processing workshops, technology halls with pilot equipment).
ACTIA is the link between public research and companies and is involved in all national working groups.
ACTIA has a double expertise:
1 – Expertise and know-how related to the food industry and the environnement
2 – Dedicated dissemination and knowledge transfer to professionals thanks to tailor-made and innovative tools (websites, guidebooks, social media) and events (trainings, webinars, conferences and fairs)
ACTIA has a strong experience in management, dissemination and communication of European / international projects.
https://www.actia-asso.eu/en/

ACTIA has a long experience of collaboration in European / International projects within the innovation / R&D of food technologies and the development of trainings for students or workers. Its specific expertise is in communication / dissemination / exploitation. ACTIA benefit from the technical know-how of the experts of its institutes in many value chains and has a strong network in the E.U. as well as with Mediterrean countries.

Participatory Innovation, Agroecology, Knowledge management, consumer sustainability, Agricultural biotechnology and food biotechnology, Agricultural economics, Agrobiodiversity, Food/Drink technology, Energy efficiency, environment, resources and sustainability, Farm economics, Food packaging, circular economy, Food safety, Life cycle analysis