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. 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.
FoodChain app
The enhanced Food Production Monitoring System is designed to support an increasing number of users and producers within the agri-food industry. It introduces a series-based approach that divides production into clearly defined and traceable stages. To ensure data integrity and transparency, the system will implement blockchain technology, creating a secure and verifiable digital record of every production phase. Each production series will be linked to a unique QR code, printed on product labels and accessible through the FoodChain app, allowing users to view verified details about origin, production, and quality. This approach establishes a transparent connection between producers, laboratories, and consumers, ensuring full traceability and trust throughout the supply chain. The system will also integrate with the Laboratory for Food Quality and Safety at the University of Donja Gorica (UDG), providing scientific validation for product authenticity. Aligned with the goals of the FoodValue project, this initiative strengthens the link between tradition and innovation, enhancing the transparency, safety, and competitiveness of Montenegro’s traditional food products.