It covers mountain crop systems management, the quality, authenticity, and traceability of mountain food products, the methodologies for nutritional, chemical, biochemical and microbiological analyses of food products, food safety control in traditional and innovative mountain food products, and food and non-food mountain products and markets.
- Improvement of scientific understanding of agriculture systems;
- Definition of management practices to increase efficiency, resilience, and the maintenance of the provision of essential ecosystem services of mountain agriculture systems under scenarios of climate and socioeconomic change;
- Evaluation of quality, authenticity, and traceability of mountain food products (e.g., wild mushrooms and plants, olive oil and other olive products, chestnuts, honey and other bee products, meat products, cheese and other dairy products);
- Development of methodologies for nutritional, chemical, biochemical and microbiological analyses of food products;
- Study of the aspects related to food safety control in traditional and innovative mountain food products, and increase the relevance of mountain products to achieve food security;
- Promotion of agro-industry business and access to markets based on quality and innovation of mountain products.
Topic Coordinator: Paula Cristina dos Santos Baptista