We offer leadership of a Work Package addressing food safety under crisis conditions, including energy shortages, climate extremes, natural disaster, and disruption of cold-chain and food distribution systems.

Our contribution focuses on the evaluation of low-resource and practically applicable preservation, handling, and basic food preparation practices for perishable foods under constrained conditions. We aim to define realistic crisis scenarios and to assess food safety and quality impacts using measurable microbiological indicators.

Our work can support scenario-based evaluations of shelf-life behaviour by providing experimental inputs and food safety data under variable storage and environmental conditions. The main objective is to contribute to the development of practical and evidence-informed food safety approaches suitable for use during crisis and emergency situations.

We seek collaboration with partners developing applied and system-oriented solutions for food system resilience under non-standard conditions.

We are an academic research group with studying in food safety, food hygiene, and risk assessment. Our research focuses on food microbiology, food quality, nutrition assesment, and alternative storage method with sustaibility.

Our team has experience in experimental study design, food safety and quality evaluation, and the preparation of practice-oriented outputs and guidance documents. While our research background is diverse, we are open and motivated to focus our contribution on food safety challenges relevant to crisis and emergency contexts within collaborative projects.

Undergraduate and graduate researchers are actively involved in experimental planning, data collection, analysis, and dissemination activities.