1. Cooperation for pedagogical innovation and capacity building in higher education:

1.1. To evaluate curricular plans (1st and 2nd study cycles) in the Food Science and Technology and Management fields in order to meet the current needs for more sustainable and healthy food production, the bio-resources available (autochthonous horticultural products), and the population health.
1.2. To transfer knowledge between European and STP Universities through innovative face-to-face and online pedagogical focused on the identified needs of the target groups.
1.3. To empower USTP and IUCAI partners in technical skills and competencies in the area of Food Science and Technology and Management in a real and hands-on context.

2. Creation and implementation of a laboratory unit for food technology, safety, and quality

2.1. To set up a Food Technology laboratory at USTP with the means necessary for the practical teaching of the transformation of native products into safe, shelf-life and sustainable foodstuffs.
2.2. To apply and optimise different processing methods according to each raw material (native fruit and vegetables), obtaining a food product with added nutritional value, safety, greater durability and sustainability.
2.3. To implement management procedures throughout the food production process.
2.4. To characterise the selected products from the physical-chemical, microbiological, bromatological and organoleptic point of view.

3. Food support for the school and hospital community by channelling the products developed.

3.1. To include the products developed in hospital and school meals, considering their nutritional suitability.
3.2. To train cooks and the community in the use of products developed for hospital and school meals.
3.3. To disseminate the products developed and cooking recipes in the community.