FOR.IT. is a training program aimed at companies involved in the introduction of technological innovation and industrial development in the agri-food sector. The FOR.IT. plan aims to introduce new techniques for reusing by-products of industrial processing in two distinct production chains: dairy, through whey recovery, and oil, focusing on the recovery of virgin olive oil residue, vegetative waters, and pits.

The market demand underlying technological innovation identifies the potential to use processing residues to contribute to reducing the environmental impact of processing and adding "added value" to the developed product. Many by-products of the agri-food industry contain dermoactive principles with antimicrobial, antioxidant, and anti-aging activities, and from these, additional nutraceutical products and dietary supplements can be developed. Their commercialization reflects the increasing attention to improving quality while respecting the environment and following principles of health and safety in production.

In this regard, FOR.IT. develops a training plan to build competencies to act on two levels of innovation:

1. Process innovation: Through the introduction of new techniques for recovering and reusing processing waste and the development of a computerized system for coding and classifying the type of waste, namely the isolated substance, and its correct classification for further use. Innovation is even more relevant to the target companies, i.e., SMEs in Campania that can become multipliers of the culture of conceiving "waste" as a raw material to be reintroduced into the production cycle rather than as a special waste to be disposed of at high costs.

2. Product innovation: Thanks to the formulation and development of dietary supplements and other functional substances, also in the field of cosmetics. Another product resulting from technological development concerns the creation of an IT platform for the acquisition, cataloging, and management of data related to bioactive substances recoverable from processing waste and for online documentation consultation regarding the entire research process downstream of the innovation path.

The plan relies on a survey of the innovation demand in the agri-food sector, conducted in collaboration with Federalimentare and concurrently with the quarterly survey of companies in the food industry conducted by Federalimentare.

The training actions planned fall under the following thematic areas:

1. Managing innovation processes in a company: This includes pathways to develop processes and techniques based on technological innovation within the company, managing the impact of technological innovation on company organizational processes, and networks to enhance competitiveness in view of technological innovation: network contracts, management of research and development activities in the company.

2. Chemical analysis and recovery of processing waste: This includes training pathways to acquire skills related to the use and sharing of chemical analysis protocols. Methods for recovering and valorizing bioactive ingredients in agri-food processing waste.

3. Development and production of nutraceutical and cosmetic solutions: Covering aspects of legislation related to cosmetic and nutraceutical production, innovative methods for the production and quality control of innovative food products.

4. Marketing and market analysis: To launch technological innovation by entering new markets. Market analysis to support technological innovation policies in the company and marketing techniques for launching new products.