The vast equipment available to the Center allows the development of new products and new food processes following the principles of concurrent engineering and Reverse design. This methodology overturns the traditional logic of designing and manufacturing products and processes based on the simultaneous participation of all the professionals involved in the development of a new food product and starts from the study and definition of the expected characteristics of the final product by researching the process technologies and conservation, transformation processes and the most suitable raw materials to obtain the expected properties in the final product.