• POR FESR 2014–2020 Friuli Venezia Giulia – NUTRIACT: Personalized physical and nutritional re-education pathways for the prevention and treatment of sarcopenia

• Agreement with Friulchem S.p.A. for PON REACT EU 2014–2020 FVG project

• PR FESR 2021-2027, Attività a1.3.1 – Strumento di incentivazione a fondo perduto per la realizzazione di Proof of Concept (PoC), approvato con DGR n. 1974/2023 “Sistema di arricchimento di esosomi da latte bovino con nutraceutici ed azione su cellule in coltura”

• UNIUD – Collaborative research ex DM 737/2021 (2023–2025): Changes in dogs’ microbiota during aging and their role in age-related cognitive impairment

• START-UP 2018 – University of Udine (2018–2020): Reducing GHG emissions by optimizing nitrogen utilization of manure from crops (2018–2020). Coordinator.

• MIPAFF BESTMILK (2019–2021): Development of a system for mastitis risk grading and implementation of management protocols to reduce antibiotic use and increase animal welfare. Partner.

• CibiAmo: Feeding Body and Mind

• PRIMA PROJECT ref. 1433 – 2020–2024 – SUPERTROUT: Improving sustainability and performance of aquaculture farming systems: breeding for resistance in rainbow trout

• “MARICULTURE NETWORK: Implementation of new technologies for diversified sustainable aquaculture targeting healthy society and competitive regions - MARINET”. Program Interreg VI-A Italy-Croatia 2021-2027.

• “Standardization, distribution and evaluation of autologous vaccines efficacy in the fish sector as a supply chain strategy for the containment of bacterial diseases and the reduction of the use of antimicrobials” – MASAF funded agreement - CUP: J97G24000130001

• PRIN 2022 – FUTURE MEAT: Improving the sustainability of the meat products sector using plant based additives (from by-products of the wine production) and bioprotective microbial strains to reduce the input of chemical additives.

• PNRR_M4C2_INV.1.5_INEST_AFFILIAZIONE_SPOKE_7: Microbial resources for the reduction of waste and by-products with the aim of obtaining new ingredients for functional foods or for the reduction of chemical additives in food production.