Food safety of traditional and novel foods

Rather than focusing exclusively on downstream verification, the work developed tools to anticipate system vulnerabilities, intervene on the processes generating risk and monitor their effects over time.

The first research axis focused on the anticipation of new, emerging and re-emerging risks. The integration of omics technologies and advanced chemical analyses enabled deeper investigation of biological and chemical contaminants in both traditional and novel foods. Risk assessment was reframed as a proactive orientation tool, capable of identifying early warning signals and supporting safe innovation.

The second axis addressed risk reduction. Predictive models and biotechnological solutions demonstrated that risk can be mitigated upstream by acting on the processes that favour its emergence. Novel foods and emerging production systems were analysed not as isolated exceptions, but as evolving contexts requiring scientifically grounded protocols to increase predictability and governance.

WP 3.1 strengthened the capacity to anticipate and evaluate emerging microbiological and chemical hazards in both traditional and novel foods. Through whole genome sequencing, multi-omics integration and Risk–Benefit Assessment approaches, the work supported proactive risk identification, improved packaging safety evaluation and the development of shared genomic databases for food safety governance.

WP 3.2 developed predictive models, biotechnological solutions and communication strategies to mitigate biological and chemical risks along the food chain. By combining preventive process control with innovative biocontrol approaches and risk perception analysis, the work strengthened proactive food safety governance.

WP 3.3 developed high-resolution analytical methods, rapid sensors and digital platforms to enhance contaminant detection and real-time monitoring across food supply chains. The work strengthened harmonisation, standardisation and predictive food safety management.