Strategies for risk mitigation in food production, processing, storage and retail

WP 3.2 focused on mitigating biological and chemical risks along the agri-food chain by shifting from hazard identification to process-oriented intervention. The objective was to reduce the likelihood of risk emergence before critical events occur, through the integration of predictive modelling, biotechnological solutions and targeted communication strategies.

A first line of activity concerned risk anticipation through the development of predictive models capable of simulating processing and storage conditions that may favour microbiological or chemical hazards. These models functioned as analytical tools for exploring specific vulnerabilities across diverse production contexts, supporting preventive decision-making rather than corrective intervention.

Alongside prediction, the research addressed risk reduction through alternative biological strategies. The use of antimicrobial peptides, postbiotics, bacteriophages, protective cultures and microorganisms recognised as Qualified Presumption of Safety (QPS) provided viable alternatives to conventional chemical additives. These approaches responded both to safety requirements and to increasing consumer demand for simpler and more transparent labelling.

A further research axis examined biotechnological applications within novel foods and emerging production systems. Insects, algae, agri-food by-products and cultured products were analysed as evolving risk contexts requiring scientifically grounded protocols. The aim was to enhance predictability and governance, reducing uncertainties that may hinder safe innovation and public acceptance.

Finally, WP 3.2 addressed risk perception and communication. Recognising that food safety is shaped not only by scientific evidence but also by trust dynamics, the work analysed cognitive and emotional factors influencing risk perception. Based on these findings, more effective and context-sensitive communication strategies were defined to accompany innovation without generating misinformation or distrust.

WP 3.2 contributed to a preventive and systemic approach to food safety, integrating technological innovation with behavioural and communication dimensions.