An analytical insight into the nutritional value of fortified bread at Creator Workshop on 30-31 March 2022. Tullia Tedeschi of partner...

Another journal publication about the valuable compounds extractable from coffee processing sidestreams. Not all the coffee produced goes...

On July 19, 2021, a new scientific paper related to the results of PROLIFIC has been published in the Frontiers in Nutrition journal. The...

In June this year, our consortium partner University of Parma organizes an online summer school fully dedicated to sustainable food...

Our PROLIFIC Gazette provides you a condensed update of our project activities and achievements. This issue features initial findings...