Integrated sensory, nutritional and biotechnological innovation adding value to the Trentingrana production chain

1. Developing and testing a Trentingrana quality control protocol based on the combination of instrumental analyses and sensory evaluations
2. Establishing a Trentingrana phage-theca and a strain-theca of bacteria that show resistance to phage infection, as well as studying a method to monitor phage presence in sera
3. Developing a production protocol for a fresh cheese with added strains of native lactic bacteria with proven health activities
4. Making fruit and vine growing more sustainable, if properties allowing new agronomic
uses of whey powder were proven