http://etp.ciaa.be

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• http//etp.ciaa.be

Thomas Ohlsson SIK -Institutet för livsmedel och
bioteknik, Göteborg
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Innehåll

• Vad är teknologiplattformar och vilken är
  bakgrunden?
• Varför en teknologiplattform för
  Livsmedelindustrin?
• Vilken bakgrund och framgrund har ETP-Food for
  Life?
• Hur är ETP- Food for Life uppbyggd?
• Vilka är de 6 forskningsutmaningarna/områdena?
• Vad har gjorts hittills och vad återstår att
  göra?
• Hur sker den nationella förankringen?
• Vad gör vi i Sverige?
• Frågor?

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Lisbon strategy

• ST contributes to the Lisbon objectives
  economic growth, employment creation,
  environmental protection, social challenges
  fight poverty, improve human health and quality
  of life

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What is anEuropean Technology Platform ?

• An European Technology Platform ETP is a major,
  pan-European mission-oriented initiative aimed at
  strengthening Europes capacity to organize and
  deliver innovation strengthening the
  European-wide innovation process. An ETP will
  bring together relevant stakeholders to identify
  the innovation challenge, develop the necessary
  research programme and implement the results.

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Technology Platforms Central concept

• New instrument to strengthen the European-wide
  innovation process (address the so-called
  European paradox)
• (Industry led) Framework to unite stakeholders
  around
• a common VISION for the technology concerned
• definition of a STRATEGIC RESEARCH AGENDA
• develop and execute an IMPLEMENTATION PLAN

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European Agro-Food Industry

• Largest manufacturing sector in EU (13.6 in
  EU15)
• Turnover EU25 was 840 billion in 2005 limited
  growth at 1.9
• Total exports in 2005 amounted 45 billion with
  a positive trade balance of 5.8 billion
• Major employer with 4.1 million workers
• 61.3 of workers are employed in SMEs

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Swedish Agro-Food Industry

• Fourth largest manufacturing sector (about 10
  of Swedish manufacturing industry)
• Turnover in 2005 was 15 billion in 2005 growth
  of 2.6
• Total exports in 2005 amounted to 3.7 billion
  with a growth of 13 in 2005!!
• 70 of exports are high value added products
• Major employer with 59 000 workers
• Largest part of the companies are SMEs

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Trends in European Society

• Ageing population
• Changes in lifestyle and dietary patterns have
  increased the incidence of chronic
  non-communicable diseases incl.
• Obesity
• Cardiovascular diseases
• Hypertension
• Diabetes mellitus
• Certain cancers

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Trends in Society re Food

• The function of Food is changing
• what we eat caloriesgt experience gt
  nutrition health, variety
• when we eat regular meals gt grazing snacking
• where we eat in-home gt out-of-home
• with whom we eat social gt individual
• how we prepare foods from scratch gt
  ready-to-eat heat eat
• Changes in the food chain
• A wealth of choice primary production is year
  round, global supply
• food industry heat-preserved, frozen, chilled
  freshly prepared
• importance of retail and out-of-home eating

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Consumer life goals re food
Be healthy for longer
Be free from Health Problems
Give Children a Good Start
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Concerns of consumers re food
Food you can trust
Sustainability
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European Technology Platform Food for Life
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Food Consumer

• Ensuring that the healthy choice is the easy
  choice for consumers
• Measuring consumer behavior in relation to food
• Developing comprehensive models of consumer food
  choice processes
• Promoting effective interaction with consumer
  groups and consumers directly through
  communication and public participation
• Developing strategies to induce behavioral change
  in order to improve consumer health and social
  responsibility (through healthier food choices)

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Food Health

• Delivering a healthy diet
• Understanding brain function in relation to diet
• Understanding dietary effects on immune and
  intestinal function
• Understanding the link between diet and metabolic
  function (obesity and associated metabolic
  disorders
• Understanding consumer behavior in relation to
  health and nutrition
• Svensk deltagare Nils-Georg Asp, Lunds
  Universitet

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Food Quality Manufacturing

• Developing value-added food products with
  superior quality, convenience, availability and
  affordability
• Producing tailor-made food products
• Improving process- and packaging design and
  process control
• Improving understanding of process-structure-prope
  rty relationships
• Understanding consumer behavior in relation to
  food quality and manufacturing

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Food Safety

• Assuring safe foods that consumers can trust
• Predicting and monitoring the behavior and fate
  of relevant known and emerging biological hazards
• Predicting and monitoring the behavior and fate
  of relevant known and emerging chemical hazards
  including toxins of biological origin
• Improving risk assessment and risk-benefit
  evaluation
• Developing tools to ensure security of the food
  chain
• Understanding and addressing consumer concerns
  with food safety issues

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Sustainable food production

• Achieving sustainable food production
• Understanding of the sustainability of food
  production and supply in Europe
• Research on scenarios of future European food
  production and supply
• Developing sustainable processing, packaging and
  distribution
• Developing and implementing sustainable primary
  food production
• Understanding consumers and their behavior
  regarding sustainable food production
• Ordförande Thomas Ohlsson, SIK

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Food Chain Management

• Managing the food chain
• Serving enterprises, chains and consumers
  transparency needs on food quality and safety
• Serving sustainable and dynamic SME networks for
  innovation support
• Modelling Cost/Benefit and Economic Performance
  Analysis
• Serving Consumers Needs for Affordable Food and
  Choice

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Work plan ETP Food for Life

• Previuos and current situation
• ETP Food for Life launched July 2005 on basis of
  Vision Paper
• Board, Operational Committee Working Groups
  formed
• Stakeholders proposal for a SRA submitted to EC
  in April 2006. This document has had large
  influence on selected topics in the work program
  of Theme 2 in FP 7!
• First stakeholder consultation February 2, 2006,
  in Brussels
• Second stakeholder consultation in Autumn 2007
• Plans
• Web-, regional and national stakeholder
  consultations, April 2006 March 2007
• Final SRA to be published April 2007
• Implementation Plan to be published December 2007

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National Consultations

• Aims
• To initiate a dialogue on the ETP Vision and the
  Stakeholders Strategic Research Agenda (SSRA),
• To ensure participants feedback on the SSRA,
• To develop plans for alignment / integration of
  national research programs within transnational
  or European programs.
• To identify opportunities for a National Food
  Platform a useful, but not necessary, outcome,
• To identify potential representatives for the ETP
  Mirror Group,
• To identify enthusiastic participants who might
  be included within future ETP activities
• National consultation meeting held in more than
  15 countries to date

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SVENSK PLATTFORM för ETP- Food for Life

• En svensk plattform för ETP har nu bildats med
  syfte att påverka utformningen av den strategiska
  forskningsagendan i enlighet med svenska
  forskningsstrategier för livsmedelsområdet och
  att sprida information om teknikplattformens
  syfte, innehåll och betydelse till svenska
  intressenter inom industri, myndigheter,
  organisationer och universitet/institut.
• Referensgrupp Livsmedelsföretagen (Li) Vinnova,
  Formas, SLF, Svensk Dagligvaruhandel, SIK och LTH
• Informationsmöten under april-maj 2007 i Lund,
  Göteborg, Uppsala och Stockholm

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