FOODVALUE: Innovation and Research to Enhance Montenegro’s Traditional Fermented Foods
Tradition meets science in the FOODVALUE project, a bilateral cooperation initiative between Italy and Montenegro aimed at innovating and enhancing some of Montenegro’s traditional fermented foods. The project, funded by the Italian Ministry of Foreign Affairs and International Cooperation and the Montenegrin Ministry of Science and Technological Development, spans the years 2023-2025 and involves collaboration between two universities from the UniAdrion network: the Polytechnic University of Marche and the University of Donja Gorica.
A Bridge Between Tradition and Innovation
FOODVALUE has a dual objective: to preserve the authenticity and biodiversity of Montenegro’s traditional fermented products, such as Njeguški cheese and Sudžuk sausage, while introducing technological innovations to improve their quality, safety, and market competitiveness. The Montenegrin agri-food sector is a key pillar of the country’s economy but requires modern solutions to optimize production processes and ensure high-quality standards.
The Role of UniAdrion Universities
Thanks to the collaboration between the Microbiology group of the Department of Agricultural, Food, and Environmental Sciences (D3A) at the Polytechnic University of Marche, led by Prof. Cristiana Garofalo, and the Center of Excellence for Digitalization of Microbial Food Safety at the University of Donja Gorica, directed by Prof. Aleksandra Martinovic, FOODVALUE is conducting an in-depth microbiological analysis of these traditional products.
Using advanced techniques, researchers are studying the microbiota of fermented cheeses and sausages to identify unique microbial strains that can preserve the traditional characteristics of these foods while improving their safety and quality. The creation of a collection of lactic acid bacteria and coagulase-negative cocci isolated from these products represents a key resource for future applications in the food industry.
Achievements and Future Prospects
In its first year of research, the project has already achieved significant results, including the characterization of the products in terms of safety, physicochemical properties, and nutritional composition. Additionally, genomic analyses have been conducted on isolated lactic acid bacteria, laying the foundation for the development of innovative starter cultures.
In the coming years, FOODVALUE plans academic exchanges between the two universities, involving professors and young researchers to strengthen scientific collaboration and promote new training opportunities.
A Project with a Concrete Impact
Beyond contributing to scientific progress, FOODVALUE aims to raise awareness among producers and consumers about the importance of microbial biodiversity, food quality, and safety. Enhancing traditional fermented foods not only strengthens Montenegro’s cultural identity but also opens new opportunities for economic development.
To stay updated on project activities:
- follow the official Facebook page: @foodvalueproject
- download the FULL NEWSLETTER; or
- reach out to Dr. Cristina Garofalo at c.garofalo@staff.univpm.it
