For the benefit of science:
- Provide basic knowledge tools and resources for the interpretation and management of the generated data (e.g. genomic, proteomic, metabolomics and phenotype data) relevant to microbial behaviour in relation to safety and spoilage of food.
- Provide fundamental knowledge (genomics, metabolomics) of the freshness, spoilage and hazards (e.g., biogenic amines, etc) associated with meat products stored under dynamic conditions, enabling the rational design of procedures for reduction of food losses and to increase quality, consumer satisfaction and public health protection.