Aim and ContextThe aim of the project is to introduce new technologies in the food industry and food science and improve the capacity of students, researchers, academics and industry professionals, in these technologies.The food and drink industry is a major contributor to Europe’s economy. In 2018, it had a turnover of 1,109 billion, making it the largest EU manufacturing sector and the leading employer (4.57 million people). This accounts to 294,000 companies and 110 billion exports -17.9% of of EU global exports. Given this size, it is important that such organisations are supported in creating competitive, technologically efficient supply chains through innovation, necessitating novel educational strategies. Considering that Europe’s food and drink industry committed to increase value added by 2.5-3.5% per year to 2025, such innovative strategies need to be firmly on track. The food industry is also growing into a data-driven community, responding to the growing demand from the modern consumer for fully nutritious, sustainable and safe foods.Objectives The objectives of the project are as follows: - To improve the know-how of industry students, professionals, researchers and academics in the use of xR technologies through 2 intensive programmes for higher-education learners. - To pilot xR technologies in the food industry through the development of an xR prototype tool adapted for the food industry. - To develop an E-learning tool on the use of the xR prototype tool, to enable the transfer of knowledge to industry professionals and academiaActivitiesAs a means to achieve these objectives, the following activities will be implemented:- Training of 30 industry professionals, researchers and academics through 2 intensive study programmes .- Exchange of best practices through virtual meetings and 8 blended mobilities, for the development of an xR prototype tool and e-learning module.- 4 transnational project meetings for the effective management and implementation of the project.In addition to the above, as a means to promote the project and also exploit the project results a dissemination plan will be implemented in addition to three different multiplier events. Number and Profile of participantsThe participants of this project will be students, researchers, academics and industry professionals who operate in the fields of food and computer sciences and the food industry. These participants will take part in the intensive study programmes and blended mobilities. In addition to this they will also take part in the overall development of the IOs for this project. There will be 38 participants in total taking part in these mobilities and research components.MethodologyFor the effective management of the project, three transnational project meetings will be organised. Each of the transnational meetings will focus on the current state of the implementation of the project, logistical planning for the upcoming activities, current implementation of the project objectives and indicators, an overlook of current project spending and discuss and issues on the implementation of the project which would have arisen at that point. These meetings will be attended by the project management team, which includes at least one representative from each of the organisations involved in the project.The project management team, who will be in charge of the implementation of the project, will consist of a project leader/project manager, project financial officer (UoM) and six project officers each representing the partner organisations, with regard to the project officers UM will be represented by two officers as they will be the only entity providing expertise on computer science. It is important that this expertise is also reflected during the management of the project so that the project management team can also have the input of a computer expert. Results and ImpactThis project will lead to the following results:-1xR prototype tool for use within the food industry and food science fields (IO1)-1 e-learning course for use within the food science field (IO2)-2 intensive training events-8 blended mobilities-3 multiplier events leading to the sharing of the IOs of the project, with key stakeholders in the food industry and researchers and academics in food sciencesThrough the implemented activities and IOs the project will impact the participants, participating organisations, and target groups and stakeholders involved in this project. This project will provide participants and participating organisations with new skills and knowledge about the use of xR tools in the field of food science and production. It will also provide stakeholders and target groups in the food industry with a readily available xR tool which they can use in industries.

PRIMARY aims to develop and pilot local solutions for the production of food, feed, bio-based materials, bioenergy, and fertilizers by valorizing agricultural biomass feedstocks, including grass, greenhouse and cotton by-products, and olive tree pruning that are currently underutilized and exist in substantial amounts in Europe. The project focuses on North-East Europe (Finland) and South-East Europe (Greece), providing business models and demonstrations in rural areas where pilot and demo plants are rare. PRIMARY works with primary producers and local actors, and pilots six process concepts: 1) separation of protein and fibre rich fractions from grass to produce food/feed and biobased materials, respectively; 2) submerged and 3) solid-state fermentation processes to upcycle the feedstocks to protein rich food and feed ingredients; 4) fibre forming technology to enable production of packaging and construction materials; 5) pelletizing process to solid biofuel for gasification to bioenergy from olive-tree pruning and cotton byproducts; 6) pyrolysis of cotton and olive byproducts to biochar for fertilizer and material applications. The solutions piloted in the project are selected based on cascading use of the feedstocks to find the highest possible value, considering the regional conditions. Sustainability of the new value chains is broadly assessed. To maximise project outcomes and impact, other partners and regions are engaged through an open innovation call to promote the ecosystem for valorizing agricultural biomass, and to show replicability of the project solutions. PRIMARY outcomes, including new processes, products and service concepts, will be communicated via various channels, including a stakeholder platform, to ensure wide exploitation of the solutions. A multi-actor approach is used in the development of processes and replicable business models, and for delivering guidance to farmers and SMEs, and advice to policymakers at national and EU level.

AMBROSIA aims to transform the European approach to food safety in view of the impacts of climate change. It will enable for the first time a holistic systemic approach to food safety risk assessment across the supply chain in view of climate change models with the use of digital technologies including AI. Bridging the knowledge of agrifood and climate modelling and forecasting scientists and experts in food predictive microbiology and risk assessment, AMBROSIA will make possible the modelling of climate change risks (individual and cumulative) and their impact on food safety from farm to fork in 4 major biogeographical regions within Europe (Atlantic, Boreal, Continental and Mediterranean) as well as the prediction of likely novel sources of risk and hazards across key food groups consumed by EU citizens. First the project will develop a tailor made holistic Risk Assessment methodological framework for the study of climate change impact on food safety. The use of spatio-temporal climate model projections will be integrated with models of food safety hazards to enable the development of detailed predictive models. Then a digital platform will be developed and deployed for the integration of climate model projections with food safety data for the purposes of prediction and monitoring of food safety risks and hazards emanating from climate change events or processes, as well as for the communication of mitigation/adaptation measures. Extensive use will be made of a variety of data sources to enable the use of AI techniques (deep learning for predictive modelling) to be fully used in the food safety domain. The project will focus on Fusarium mycotoxins, a recognised hazard from grains (wheat, oat, barley, corn) and derived products, and enteric pathogens (Salmonella, E. coli) in fresh produce (vegetables and salads). Using a multi-actor approach, AMBROSIA will raise awareness, and provide strategic advice on mitigation and adaptation strategies.