° Physico-chemical analysis of food scraps from agro-food industries. In particular, scraps from the processing of tomato, grapevine, cheese and olive will be analysed;
° Analysis of conservation and physico-chemical stabilisation of the concerned food scraps;
° Study on the seasonality of the supply of raw materials to use.
° Agro-waste management protocol on conservation and stabilisation techniques, as well as the potential mixing of the scraps used in the next phases;
° Chemical and physico-chemical characterisation of agro-waste and by-products from the agro-food sector.