Implementation of the production of fresh-cut vegetables to improve the safety, quality and nutritional value of the product and the environmental sustainability of the production process
Project start and end date
March 2021 - October 2023
Project objectives
The project is aimed at improving the quality and nutritional properties of fresh-cut fruit and vegetables (ready for consumption) and optimizing the production process also with a view to environmental sustainability.
Project Manager
Vittoria Locato - Associate Prof
Coordinating institution of the project
Roma Tre University
Other Institutions involved
Roma Tre University
Funding source(s).
Funded by the Lazio Region in response to the competitive call "Research groups 2020" - POR FESR Lazio 2014-2020 - Action 1.2.