We offer leadership of a Work Package focused on the assessment of household food safety risks in the context of sustainable and healthy diet practices.

Our contribution examines how widely adopted household practices (cleaning, decontamination, storage, reuse, and cross-contamination) are reflected in measurable microbiological and chemical indicators, with the aim of moving beyond perception-based or purely descriptive approaches.

We are interested in collaborating with coordinators and partners working on sustainable diets, consumer practices, and food system safety, where a robust, comparable risk assessment methodology at household level is required. Our role includes methodological design, selection of appropriate indicators, analytical coordination where needed, data analysis, and the translation of results into practical, applicable guidance.

We are an academic research group working in the fields of food quality, food safety, and the evaluation of microbiological and chemical hazards in food systems. Our work is primarily focused on food microbiology, food quality assessment, contaminants, and household-level food handling and storage practices in relation to sustainability.

We have experience in experimental study design, food safety and quality evaluation, and in producing outputs suitable for both scientific publication and practice-oriented guidance. Undergraduate and graduate researchers are actively involved in experimental design, data collection, analysis, and dissemination activities.