Production Value: slow growth

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Production Value slow growth
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FOOD INNOVATION DRIVERS
Population change
Health
Safety
Well Being and life-style
Globalisation
Sustainability (Climate change, Energy, Ethics)
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Food, an essential complex matter for a complex
body in a complex world challenged by different
needs and problems
Globalisation Increasing world Population (and
migration)
Sustainability
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The Global Challenges
cost
The Economist Dec. 2007
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KBBE -Complexity in food and health
means - to connect biological systems
research and economic innovation systems - to
tackle complexity issues at organization levels
beyond the life sciences
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FOOD INNOVATION Opportunities along the Food
chain
Health and well-being of consumers
Consumers
Nutrition
Nutritional value / digestion / health impacts
Processing
Organoleptic impact
Safety
Safe, high-quality foods
Environment
Preparation
Storage / transport / retail
Processing
Production systems Agriculture / Fisheries /
Aquaculture
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FP7 KBBE - Activity 2.2Fork to farm Food
(including sea-food), health and well being

• Consumer, societal, industrial and health aspects
  of food and feed
• Nutrition, diet related diseases and disorders
• Innovative food and feed processing
• Improved quality and safety of food, beverage and
  feed
• Total food chain concept

www.cordis.europa.eu/fp7/kbbe/home_en.htm
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Work programme 2008 Call KBBE-2007-2B

• Publication 29 Nov 2007 Deadline 26 February
  2008
• SCP CSA covering all activities and areas
• Covering part of the 2008 budget (96.41 M )
• 1-step evaluation procedure
• Specific International Cooperation Actions (SICA)
  with region indication and minimum number of
  third countries
• Funding thresholds (eligibility criterion)
• small Collaborative Projects up to 3 M
• large Collaborative Projects, Networks of
  Excellence 3-6 M
• Coordination and Support Actions up to 1 M
• Up to one project per topic will be funded.

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Area 2.2.3 Processing

• Call FP7-KBBE-2007-1
• Smart control for improved food and feed
  technologies LCP
• Assessment and improvement of existing food and
  feed technologies SCP
• (Bio-)Technologies for the production of food
  additives, colorants, and flavours SCP
• Nano-devices for quality assurance, food safety
  and product properties SCP
• Call FP7-KBBE-2007-2A
• Harmonising and integrating research on food
  technology,

• safety and nutrition through commonly shared
  food models LCP
• Network for facilitating the implementation of
  high-tech processing at industrial scale NoE

• Call FP7-KBBE-2007-2B (DRAFT)
• Exploring the micro-structure of foods SCP
• Alternatives to sulphites in foods SCP
• Training and career development for future food
• scientists CSA

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Food processing Main Lines

• Process design (minimal processing, novel
  processing, evaluation of existing processing
  methods, equipment design and hygiene)
• Packaging (re-usable, bio-degradable, active)
• Process control (sensing and imaging, robotics,
  reporting and remote control)
• Tailor-made food products (functional foods,
  microstructure and sensory aspects, convenience
  food, personalised nutrition)

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Area 2.2.3 Food processing Expected impact

• Sustainable processes
• Reduce energy and waste,
• Eco-performance improvement (water use)
• Reduce production costs
• Supporting the competitiveness of European food,
  in particular SMEs
• Replacing chemically synthesised additives by
  natural ones and contributing to consumer safety
• Identification of career paths, training and
  education programmes for future food scientists
• Devices and methods for practical and industrial
  applications in the food sector (e.g. novel
  structures, processes, and/or systems)

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Food, Agriculture Biotechnology SME
participation

• Seeks to attract industrial participants,
  particularly those SMEs exploiting new
  technology, be they end-users or technology
  providers. SME participation is practically
  always encouraged
• Specifies compulsary SME participation in
  several of calls for proposals
• Encourages the creation of Networks of
  Excellence that facilitate technology transfer to
  and between SMEs

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Examples of EC-funded projects

• FP5 HYFOMA European Network for Hygienic
  Manufacturing of Food (incl. requirements for
  training and education in hygienic engineering
  and design)
• FP6 PathogenCombat (hygienic processing systems,
  support measures to food industries for the
  uptake of knowledge and tools produced by the
  project)

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Environmental impacts and total food chain

• Impact from climate change on food
• Sustainable food production and supply management
  
• Food chain organisation and innovation

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EU Sustainable Development Strategy

• It means meeting the needs of the present
  generation without compromising the ability of
  future generations to meet their own.
• It aims at continuous improvement of the quality
  of life for present and future generations.
• However, unsustainable trends bring about a sense
  of urgency, requiring short term action.

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Goal Understanding the sustainability of food
production and supply in Europe.

• A system analysis perspective is essential in
  assessing the sustainability of food chains (Life
  Cycle Assessment Input/output analysis)
• Major research challenges
• Develop a methodology for describing the
  essential parameters of sustainability of the
  food supply system using sustainability- or
  extended LCA indicators,
• Develop dynamic modelling tools to determine and
  demonstrate the sustainability frontiers of
  different food production systems,
• Formulate technological and management solutions
  to increase sustainability for identified hot
  spots
• Increased transparency of sustainability
  attributes to enhance consumer trust and
  facilitate food choice.

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Some lessons

• Perceptions differ widely
• Between managers, citizens women and men who
  have their own historically and culturally
  influenced ideas about sustainability
• and researchers investigating the fundamentals of
  nature and society
• If the two can not meet through suitable
  communication and engagement, impact times of
  scientific research tend to be very long (30
  150 years, EEA 2001 Late lessons from early
  warnings)
• Lack of awareness of the political nature of
  resource allocation, incl. on gender issues, is
  an obstacle to engagement, communication, impact

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Useful links

• EU research http//europa.eu.int/comm/research
• Sixth Framework Programme
• http//www.cordis.lu/fp6/home.html
• http//www.cordis.lu/fp6/food.htm
• Seventh Framework Programme
• http//cordis.europa.eu/fp7/home_en.html
• Knowledge Based Bio-economy
• http//cordis.europa.eu/fp7/kbbe
• Research DG Site
• http//europa.eu.int/comm/research/index_en.html
• RTD Food Quality and Safety Site
• http//cordis.europa.eu/food/home.html