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Objectives:

- To contribute to a more sustainable use of biological resources and to the development of sustainable production and primary processing systems;

- To develop intervention strategies aimed at improving the efficient use of resources and production factors, and at the conservation of biotic and abiotic resources and cultural diversity;

- To promote agricultural technologies applied to production systems that lead to overall improvement in the efficiency of agricultural systems/agro-ecosystems: soil surface control, pests and diseases control through mechanisms of internal regulation/integrated protection, reduction of external inputs and reuse of materials and energy;

- To develop methods and procedures for the production of safe, nutritive and healthy food;

- To promote traceability throughout the production chain and analytical methods for the detection and control of contaminants and for assuring food product reliability;

- To develop functional foods and nutraceuticals, originated in certified (e.g. organic farming) and non-certified production methods;

- To develop processes and natural additives, which improve the shelf life of food products;

- To contribute to the study of the epidemiology of food-related diseases and allergies, and of environmental health.