The framework shift imposed by climate change determines a shift in the food sector towards sustainable production systems, where primary production, ingredients choice and food consumption patterns are expected to change. As a consequence, the demand for climate-friendly production systems has shown possible impacts in terms of food quality. The project will focus on the relationship between climate change and food quality in terms of functional components (e.g. vitamins, polyphenols, carotenoids and other antioxidants) and quality aspects (shelf life, sensory properties, texture). To this aim, untargeted metabolomics approaches based on high resolution mass spectrometry will be used, given the limited knowledge available on this topic to date. different food production systems and different ingredients will be tested (having natural products and sustainability as a priority).

The candidate should ideally have confidence with untargeted metabolomics approaches to profile functional components in food. Basic analytical chemistry and data processing skills are advisable to better adress the

climate change