European initiative for a better use of the Results of AgriFood Research Dr. Claudia Mosoiu National Institute of R&D for Food Bioresources IBA Diaspora Conference Exploratory Workshop Food & Health The 22 nd of September, 2010
Dec 16, 2015
European initiative for a better use of the Results of AgriFood Research
Dr. Claudia MosoiuNational Institute of R&D for Food Bioresources IBA
Diaspora ConferenceExploratory Workshop Food & Health
The 22nd of September, 2010
Objectives:
1) To offer innovative and sustainable services for dissemination (3D game engine)
2) To raise skills of European food scientists on dissemination practices
3) To successfully disseminate recent results from agri-food research projects
Beneficiary no.
Beneficiary name Short name Country
1 ASSOCIATION DE COORDINATION TECHNIQUE POUR L'INDUSTRIE AGRO ALIMENTAIRE ACTIA
ACTIA France
2 EUROQUALITY SARL EQY France 3 AGENZIA PER LA PROMOZIONE DELLA RICERCA EUROPEA APRE Italy
4 FOOD INDUSTRIAL RESEARCH AND TECHNOLOGICAL DEVELOPMENT COMPANY SA
ETAT Greece
5 INOVAMAIS - SERVICOS DE CONSULTADORIA EM INOVACAO TECNOLOGICA S.A.
INV Portugal
6 INNOWISE GMBH INW Germany 7 PIXELPARK AG PP Germany 8 FOOD-PROCESSING INITIATIVE E.V. FPI Germany
9 CAMPDEN & CHORLEYWOOD ELELMISZERIPARI FEJLESZTESI INTEZET MAGYARORSZAG KOZHASZNU TARSASAG
CCH Hungary
10 LUNDS UNIVERSITET ULUND Sweden 11 AGROTECHNOLOGY AND FOOD INNOVATIONS BV AF NL
12 ECOLE NATIONALE D'INGENIEURS DES TECHNIQUES DES INDUSTRIES AGRICOLES ET ALIMENTAIRES
ENITIAA France
13 ALMA MATER STUDIORUM-UNIVERSITA DI BOLOGNA UNIBO Italy
14 ASOCIACIÓN DE INVESTIGACIÓN DE LA INDUSTRIA AGROALIMENTARIA
AINIA Spain
15 INSTITUTE OF FOOD BIORESOURCES IBA Romania 16 EUROPEAN FOOD INFORMATION COUNCIL AISBL EUFIC Belgium
Partners
Acronym Title / topic Common partner with AgriFoodResults
RESCAPE (strep) Microbial decontamination of eggs UniBO - Italy APT-PACK (strep) Advanced knowledge of Polymer deformation of
tomorrow’s packagingAINIA - Spain
HEATOX (strep) Heat-generated food toxicants, identification, characterisation and risk minimisation
Lunds Universitet -Kerstin Skog
OPTIM’OILS (strep) Valorisation of healthy lipidic micro-nutrients by optimising food processing of edible oils and fats
ACTIA
EU-FRESH BAKE (strep)
Freshly baked breads with improvement of nutritional quality and low energy demanding for the benefit of the consumer and of the environment
ENITIAA
HIGHQ RTE (strep) Innovative non-thermal processing technologies to improve the quality and safety of ready-to-eat (RTE) meals
University of Bologna - Maria Elisabetta Guerzoni
HELENA (strep) Healthy Lifestyle in Europe by Nutrition in Adolescence EUFIC EUROPREVALL (IP) The Basis, Cost and Prevalence of Food Allergies across
EuropeFPI
NovelQ (IP) Novel Processing Methods for the Production and Distribution of High-Quality and Safe Foods
AF - Wageningen
IDEFICS (IP) Identification and prevention of dietary- and lifestyle-induced health effects in children and infants
EUFIC
EURRECA (NoE) Harmonising nutrient recommendations across Europe with special focus on vulnerable groups and consumer understanding.
EUFIC
European projects
Acronym Title Common partner with AgriFoodResults
SYM PREVIUS Expert system to estimates recipes and thermal process using microbiology approach
ACTIA / ADRIA – France
No specific acronym Expert system for the management of chemical contamination risks induced by plastic packaging
ACTIA / LNE - France
BARAWING Development of a competitive process for preservation of food products with high pressure processing
AF Wageningen - NL
ENERGIAL Heat treatment and energy consumption ENITIAA - France AISQAL Integrated approach on the safety and the quality of foods
(Perfluorinated compounds) ENITIAA - France
TECAL Laboratory network in Emilia Romagna region for research on food processing (high-pressure treatment, ultrasound decontamination etc.) and packaging
UniBO - Italy
BIOFIB Mineral salts biodisponibility from the bakery products enriched in dietary fibres
IBA - Romania
Shelf-Life of Meat Developing a procedure for the determination of the safe shelf-life of chilled, ready-to-eat processed meat
CCH - Hungary
National projects
http://euroqualityfrance.com/agrifoodresults
Reports on strategies for communication of scientific results in the food sector
Dissemination practices in FP 6&FP 7 food research projects
Identify your target audience and its motivation for exploring new ideas
Using knowledge transfer tools
How to publish articles in food magazines?
How to measure the effectiveness of the knowledge transfer process?
General tips for good communication Presentation of the main communication tools Press release Events Publications Website Audiovisual media Personal communication The particular case of communicating via mass
media
Particularities of the communication towards consumers
Food research project communication
Final communication plan
List of consumers associations in Europe
Reaching the policy makers-communication channels to policy makers
Communication practices-dialogue with policy makers
Examples of successful cases: EuroPrewall
List of European and national Food Authorities
1) As a result of laboratory experiments, were conceived two technological processes to obtain bread with high content of fiber and iron and high content of fiber and calcium.
1) It was designed a new equipment, which makes the operation of hydrothermical treatment to bran, before the addition to dough kneading.
2) It was accomplished the technological transfer of products to private sector Company (SCMP Baneasa SA).
3) There were carried-out the clinical tests for our two new products at the Child Orphanage (12-18 years old), 32 persons/2 weeks.
5) It was made the patent applications to Romanian State Office for Inventions and Trademarks (OSIM) for two new products.
Characteristics
Water content, % max
50
Carbohydrates, % min
42
Protein, % min 6
Fibers, % min 4
Iron, mg% min 1,5
Energetic value, kcal/100g
184
Characteristics
Water content, % max 50
Carbohydrates, % min 42
Protein, % min 6
Fibers, % min 4
Calcium, mg% min 20
Energetic value, kcal/100g 180
3°) Innovative formulations / Nutrition quality:( IATA, PBF, KU, Schaer, Bezgluten, Biofournil …)
Gluten : added fibres combined to partial baking induces higher reduction of GI, with the subsequent nutritional impact
Innovative ferments adapted to bake off technology has been tested and selected according to both nutritional and quality effect on the fresh product.
Fibers in bake off technology. Structurally different fibres have been tested with special emphasis on the interaction with the breadmaking process. Fibres tested gave some stability to the product quality when BOT technology including frozen storage was used.
Breads that can be labelled as source of fibres (fibre content ≥ 3) or high in fibres (fibre content ≥ 6) are obtained. Adding of inuline resulted in a faster crust colouration.
Gluten free formulation (enriched calcium + fibres) has been designed with hypoallergenic characteristics
Innovative Organic bread formulation has been designed with durum wheat flour
A Soft crumb has been obtained. The mix of durum wheat and soft weat is traditional in east of Europe and can provide interesting structure combined with different nutritional profiles.
Specific enzymes have been used and adapted to processing condition to improve
the nutrition properties and to reduce the energy during baking Gluten free breads enriched with amaranth flour resulted in
higher calcium and magnesium and in an increase of the body mass index in rats Gluten free breads enriched with flaxseed flour resulted in
higher calcium and magnesium and in an increase of the body mass index and
decrease in total cholesterol and LDL fraction (« bad cholesterol ») in rats
What is the problem, which was solved? Food SME have problems in labelling of allergen
traces because there are no mandatory legal requirements. If an allergen is present despite the amount it has to be labelled. Sometimes cross contamination occurs.
Solutions for allergen management and guidelines for the food industry are discussed and published on www.foodallergens.info (Food Allergy Information)
Food Allergy Information is a website that offers credible food allergy information. Some of this is of general interest but it also provides information geared to the needs of the food industry and national authorities.
Food Allergy Facts provides basic information on what a food allergy is, the extent of the problem, possible causes, prevention, symptoms, diagnosis and treatment. You will also find a link to the Food Allergy Portal, which is a collection of critically assessed websites about food allergy in 12 different European languages.
Foods Causing Allergy contains links to relevant pages in the InformAll Database. The InformAll Database contains information on many of the foods that have been reported to cause allergy.
EU Legal Requirements contains information for manufacturers operating in the EU or wishing to export to the EU about the legal requirements in Europe regarding allergenic foods.
Food Manufacturing contains guidance for the food industry on how to deal with allergens in food production including how to avoid the unintentional presence of allergens in food products.
Catering contains links to relevant websites with information on what you can do as a caterer to provide safe foods for your allergic consumers.
What are the potential areas, where the results, methods can be used?
The results form the EURRECA project itself will be used by international panels setting common recommendations for micronutrients. However the guide of practice for food development as well as assays, software and other products developed as a result of the project may be used in various context depending on their individual area of use.
http://www.agrifoodresults.eu/wiki/index.php?title=Main_Page
Collaborative platform like Wikipedia. Any”registered user” (project coordinator or dissemination manager) can create pages and modify existing pages.
Categories: Food & Consumers; Food & Health; Food Quality & Manufacturing; Food Safety; Sustainable Food Production Food Chain Management
Content and problematic
Results and Applications
Novelties, benefits and added value
Successful applications, success stories
More results from projects
Links (presentations, abstracts, website, articles