Divulgation

Innovative Bio-interventions for Ensuring Microbial Safety and Quality of Mediterranean Food

Press note published in AUA magazine 'Panorama' on October 2021, page 9-10

Participation of ArtiSaneFOOD project during the $1^{st}$ Exhibition of Research, Innovation & Technology Transfer of the Agricultural University of Athens

Participation of ArtiSaneFOOD project during the $1^{st}$ Exhibition of Research, Innovation & Technology Transfer of the Agricultural University of Athens on 28-30 September 2021

Innovative Bio-interventions for Ensuring Microbial Safety and Quality of Mediterranean Food Products by Agricultural University of Athens

Press note published in Greek newspaper 'Ypaithros Chora' on 26 March 2021, page 35

The Agricultural University of Athens improves the food quality and safety of Katiki Domokou

Press note published in Greek magazine 'Tyrokomos' on June 2021, page 18

Microbiología predictiva para optimizar la calidad y seguridad de los alimentos artesanales del mediterráneo

Predictive microbiology to optimize the quality and safety of Mediterranean artisanal foods

Reseach increases food safety in artisanal cheese and cured sausages

The ArtisaneFood Project uses predictive microbiology in order to optimize food quality and safety in artisanal foods produced in the Mediterranean region.

ARTISANEFOOD PROJECT

The ArtisaneFood Project uses predictive microbiology in order to optimize food quality and safety in artisanal foods produced in the Mediterranean region.

How Food Safety and Quality of Artisanal Foods are Addressed?

Text for non-experts: “How Food Safety and Quality of Artisanal Foods are Addressed?” An introductory technical article to raise awareness of the ArtiSaneFood project. Downloads available at: English: link to the PDF

Leaflets Produced by UNIBO

Leaflets in English and Italian produced and used to promote the ArtiSaneFood project.

Leaflets Produced by University of Manouba

Leaflets in English to promote the ArtiSaneFood project.