University of Catania
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Research and innovation network on food and nutrition Sustainability, Safety and Security – Working ON Food
national research
PNRR - Partenariati estesi
Decreto Direttoriale MUR n. 341 del 15/03/2022 - Avviso pubblico per la presentazione di Proposte di intervento per la creazione di “Partenariati estesi alle università, ai centri di ricerca, alle aziende per il finanziamento di progetti di ricerca di base” – nell’ambito del Piano Nazionale di Ripresa e Resilienza, Missione 4 “Istruzione e ricerca” – Componente 2 “Dalla ricerca all’impresa” – Investimento 1.3, finanziato dall’Unione europea – NextGenerationEU
Main ERC field: 
Life Sciences
Unict role: 
Duration (months): 
Start date: 
Tuesday, November 1, 2022
End date: 
Saturday, November 1, 2025
Total cost: 
€ 115.303.750,00
Unict cost: 
€ 3.210.000,00
Università degli Studi di Parma
Principal investigator in Unict: 
Prof. Fabio Galvano
University department involved: 
Department of Biomedical and Biotechnological Sciences
Department of Educational Sciences
Department of Clinical and Experimental Medicine
Department of Economics and Business
Department of Agriculture, Food and Environment
  • Università degli Studi di Napoli "Federico II"
  • Università degli Studi di Milano


The project aims at preserving the environment, acting on the virtuous implementation of our food systems and, at the same time, improving the wellbeing of the population and extending the life lived in good health, by reducing avoidable and premature mortality and inequity, and putting the person at the centre of a more effective, safe, sustainable, and fair social security system.

ONFOODS will face this challenge acting through the coordinated activity of seven spokes, each one focusing on a very specific, although wide, matter related to food production, transformation, and effect. All the spokes will be deeply intertwined in a complex and wise network of connections and complementation, where ideas that originate in one spoke will become innovation only after the passage through the competence of researchers working and collaborating in other relevant spokes within the programme.

The clearly identified objectives of ONFOODS are:

  • To increase the adherence to more sustainable dietary patterns;
  • To increase the quality of foods and diets;
  • To guarantee food safety at whole population level and in specific vulnerable targets;
  • To promote the sustainability of food production and distribution;
  • To develop smart innovative technologies for a sustainable food production and consumption;
  • To explore the effects of diet and the impact of personalized nutrition on health.

The goals will be reached by synergizing the strengths and competences of several different disciplines, ranging from social and juridical sciences to agricultural economics, food chemistry, food technology and engineering, logistics, microbiology, marketing, human nutrition, and many disciplines of medicine.