University of Sassari

ITA | ENG

Project
"Evaluation of the Efficacy of Protective Cultures and Process Innovation to Ensure the Food Safety of a Fresh Sheep’s Milk Cheese" aims to adopt technological innovations that ensure the food safety of fresh sheep’s milk cheeses. The objective is to evaluate the efficacy of protective cultures employed to control the risk of L. monocytogenes contamination in primo sale, a semi-soft cheese made from sheep’s milk. The proposed solutions are based on the use of protective cultures, industrial biotechnologies identified as Key Enabling Technologies (KETs) which have a central role in the EU development strategy and are consistent with the Green Economy and Blue Economy principles.

Financial Resources
The project was funded by the NOP Research and Innovation 2014-2020 within the Action Innovative Industrial Doctorates, Cycle XXXIII – Academic Year 2017-2018. For the implementation of this initiative, the University of Sassari received a budget of 85.743,06 euro and established a three-year doctoral scholarship in Veterinary Sciences. 

Impact
The project has a positive impact on the dairy supply chain that, though having its primary production deeply rooted in the region, exports its products to international markets. The adoption of innovative technologies for protective cultures in the production of primo sale cheese allows companies to achieve a high degree of competitiveness in the large-scale retail market and to ensure food safety since they can provide the data and scientific evidence required by European regulations. The doctoral programme will train a highly qualified professional who can be employed by agrifood companies in management/middle management positions in the R&D and Quality Control and Assurance departments.
The project includes an 8-month placement at the dairy company F.lli Pinna Industria Casearia SpA in Thiesi (SS) and a 6-month placement at Teagasc – the Agriculture and Food Development Authority based in Fermoy, Eire.

 

 

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08/06/2021