(PSR PAT 2023-2027) The project introduces an innovative approach to the biocontrol of E. coli/STEC in raw-milk cheeses through the combined use of selected antagonistic lactic acid bacteria (LAB) strains and nanoemulsions of plant compounds/essential oils. Innovation lies in integrating microbiological and natural strategies into a single multifactorial system applied directly to traditional cheesemaking processes. Different application methods (in the starter culture, in the curd, or as a coating) will be compared to optimize efficacy and dosage under production conditions. The expected outcome is a natural, sustainable, and easily adaptable bio-protection method that enhances product safety without altering the typical characteristics of artisanal cheeses.

(EUSALP) The project aims to strengthen the governance and implementation capacity of EUSALP by improving coherence between the Revised Action Plan of the Strategy, the decisions of the General Assembly, and the 2026–2028 Action Group Work Plans. A key component is the reinforcement of the Secretariat, which will act as a strategic working unit delivering services to the Presidencies, the Executive Board, the Board of Action Group Leaders, their joint meetings, and the Action Groups, ensuring effective coordination across all levels.