SO1: To develop and improve relationships between HEIs and professional stakeholders in the food processing industry.

>SO2: To improve the capacity of partner universities to develop new syllabuses adapted to the needs and expectations of professional stakeholders in the current economic context.

SO3: To create three training course modules on food safety and quality management that could go on to serve as models and be integrated into the HEI’s training courses.

SO4: To improve relationships between Asian higher education institutions and between Asian and European HEIs to work on food safety and food quality.

SO5: Others