The Promedlife project coordinated by the Edmund Mach Foundation, financed by the European competition "PRIMA" and aimed at enhancing the knowledge and production of the agri-food sector from a qualitative point of view, officially started with a workshop that took place in these days at the FEM. 
About twenty researchers from partner institutions including the University of Trento, the University of Parma, ENEA and other institutes and entrepreneurial realities of national and international origin (Morocco, Tunisia, Greece and Slovenia) discussed how to conduct the activities of the three-year project, after the opening of the works by the manager of the Research and Innovation Center, Mario Pezzotti.

The "Novel food products for the PROmotion of MEDiterranean LIFEstyle and healthy diet" project aims to promote lifestyles in line with the principles of the Mediterranean diet through a multidisciplinary approach. Coordinated by the FEM Research and Innovation Center, through the involvement of schools, including the Agricultural Institute of San Michele itself, and local bodies and stakeholders such as the Municipality of Trento and the Viração & Jangada association, the project aims to encourage eating habits and healthy  behavior through education and new methods of communication, leading to a reduction in the environmental and economic impact of production and food processing processes.
The research group of the Traceability Unit and the Sensory Quality Unit will be involved and the most advanced approaches for the characterization, traceability and verification of the authenticity of agro-food products, for sensory analysis and consumer science. The project involves the study of the lifestyles adopted in the countries involved through the administration of questionnaires and focus groups on consumption habits.
Saffron, argan oil, dates and other typical ingredients of the Mediterranean area, including some Trentino food products, will be characterized by the Traceability Unit in order to create a system for the traceability of these products. This will be the basis for the development in collaboration with the Jozef Stefan Institute in Ljubljana (Slovenia) of interactive labels capable of providing consumers with direct access to all information regarding the origin of these ingredients.
The FEM sensory quality unit will deal with the sensory analysis of these products and will try to identify the factors that influence the food choices of consumers, especially involving young consumers towards healthy eating behaviors inspired by the Mediterranean diet through nutritional and sensory education interventions in the schools.