The main aims of the project were to develop and to implement an integrated system for training and life long learning and to promote cooperation and mobility between researchers and SMEs- traditional food processors from Romania, Spain and Portugal in the field of assessing the authenticity of traditional foods as a mean of improving the transfer of knowledge and good practices. The project consortium has four partners from three countries. The project was coordinated by The National Institute of Research & Development for Food Bioresources (IBA Bucharest, Romania). IBA Bucharest is a public research institution in the field of food technologies, food quality and safety, food packaging, supported by Romanian Food Industry Federation -ROMALIMENTA as subcontractor. The other core partners are: SIVECO (Romania), the National Technological Centre for the Food and Canning Industry (CTC, Spain) and Universidade Católica Portuguesa - Escola Superior de Biotecnologia (UCP-ESB, Portugal). SIVECO is a private shareholder company, the most important Romanian provider and software integrator. CTC is a private non profit organization, with experience in European projects and technology transfer activities to the industry. UCP is member in several European Projects like ISEKI Mundus, the Safe consortium and Truefood.The project had many tangible outcomes: a training module about traditional foods (food safety aspects, quality control, innovation potential etc.), a database with traditional foods, consumer survey, foresight exercise, product description sheets, sensorial methods, e-learning system, different training materials, project website, project brochures (on packaging and pasta production), 11 published articles, 28 project presentations, flyers.The project produced several intangible outcomes. A broader awareness for applying the food legislation and sensorial methodologies for food authenticity identification were created. The short-time impact envisages: a reinforcement of the activity for traditional food SMEs through dissemination of project results and training professionals, encouraging the traditional food revival and refocus consumers’ preference to traditional food. The expected long term outcomes will be materialized and quantified in growth of the traditional food sector in the participating countries.