Consumer Science Innovation Open Network for New Science

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Consumer Science Inn-ovationOpen Network for New
Science
Rome, 13-14th april 2007
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CALL 1 FP7-KBBE-2007-1 KBBE-2007-2-1-01
Networking of food consumer science in Europe and
development and application of social and
behavioural sciences to food research

• Call FP7-KBBE-2007-1The food consumer is
  critical to the food and agriculture industries
  in shaping demand and, particularly in this
  context, responding to new products (e.g.
  functional foods) and production methodologies
  (e.g. GMO safety). However, food consumer science
  is currently a rather poorly defined field
  involving a broad range of scientific
  disciplines. There is therefore a need to develop
  new knowledge and new working methods in this
  field. The network should involve the most
  important disciplines and promote new knowledge
  through strengthening consumer science in Europe.
  Objectives of this topic will be the development
  of a critical mass (scientists, scientific
  disciplines, facilities, etc.), facilitation and
  promotion of data exchange, joint activities
  (protocols, metrics, collaborative studies, etc.)
  and comparability of research actions in the
  field of consumer science in food.
• Funding scheme Network of Excellence
• Expected impact New knowledge and harmonised
  working methods in this field Increased
  comprehension of societal problems through the
  development of a critical mass in food consumer
  science strategies to involve relevant
  communities, stakeholders, practitioners in the
  making and/or diffusion of research better
  targeted public policies that address consumer
  needs, in particular the policies of the Health
  and Consumer Protection Directorate General in
  the fields of health, nutrition and food safety
  (e.g. obesity, nutritional claims,
  supplementation, new food technologies).

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The project CSI-ONNSConsumer Science
Innovation Open Network for New Science
BUILD A BRIDGE BETWEEN FOOD SCIENCE AND EUROPEAN
CONSUMER SCIENCE
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THE PROJECT

• The CSI-ONNS - Work Plan  would be oriented to
  improve a strategic frontline between scientific
  knowledge of food production and better quality
  of food perception by boosting consumer skills.
• The CSI-ONNS program will be developed  in
  relation to the consumer vision of food quality
  related to societal and environmental problems
  and an healthy progress of life style.

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THE PROJECT
The body of knowledge so developed in European
Consumer Science, integrated with new social and
economic approach to food research, will be
disseminated through a multimedia and
multi-language new knowledge Portal and new
working methods. The Portal of the European
Virtual Centre on Food Consumers Science will
be co-organized by the partner-consortium in
order to improve a significant advance beyond of
the established state of the art in Consumer
Science. In fact the last it is commonly based on
developing services for consumer protection,
instead of improving consumer's Knowledge to
advance and develop a "self-protection"  in
consumers consciousness, enhancing personal food
health and well being.

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OBJECTIVES

• Identify the critical and emerging Knowledge
  Based Bio-Economy for improving advanced
  consumers behaviour in relation to an increase
  of synergies among food science consumers
  societal models and European food agro-industry
  competition.

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OBJECTIVES

• Describe a more defined Consumer Science in
  regard to the changes on consumer attitudes and
  their understanding towards food nutrition and
  safety in relation to a better consciousness of
  health / wellness issues related to a dietary
  models.

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OBJECTIVES

• Forecast future Consumer Research and create new
  KBBE (Knowledge Based Bio Economy)
  resources/tools in internet considering the
  impact that will have the emerging new knowledge
  on genetics and mind/brain cognitions on
  consumers food demands.

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OBJECTIVES

• Build up and manage the European Virtual Centre
  of Food Consumer Science to advance consumers
  confidence in new food production and new food
  process innovation.

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OVERALL STRATEGY
Knowledge based Bio-Economy emerging
relationship among Scientists and Consumers
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Centralized Joint Program Activities JPA(c) 1/2
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Centralized Joint Program Activities JPA(c) 2/2
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Decentralized Joint Program ActivitiesJPA(d) 1/3
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Decentralized Joint Program Activities JPA(d) 2/3
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Decentralized Joint Program ActivitiesJPA(d) 3/3
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International Meetings
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Team

• The countries involved are
• Italy (coordinator Firenze Tecnologia)
• Austria
• Bulgaria
• Czech Republic
• France
• Germany
• Greece
• Hungary

• Israel
• Malta
• Portugal
• Romany
• Sloveny
• Turkey
• United Kingdom

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BUILD A BRIDGE BETWEEN FOOD SCIENCE AND EUROPEAN
CONSUMER SCIENCE