Food Biotechnology and Food Process Engineering TEAGASC WORKSHOP July, 25, 2007 Dietrich Knorr [email protected].

Food Biotechnology and Food Process Engineering

TEAGASC WORKSHOPJuly, 25, 2007

Dietrich Knorr

[email protected]







Food Quality & Manufacturing

Value-added innovative food products will be manufactured fulfilling consumer requirements for superior product quality, convenience, availability

and affordabilityKey success factors• Improved innovation system: deliver real products faster;

– Impact on lifestyle changes: “providing what you need”

– From product to diet • Preference, Acceptance and Needs of the consumer

(pleasure, health, performance) at the heart of the SRA: Directs all steps in the food production process. Reverse engineering.

• Robustness of new technologies: applicable to various commodities. SMEs can use local biodiversity to produce and possibly export a diversity of niche products.

• Re(de)fine food technology curriculum at educationalinstituttions, including nutrition, integrating food properties and process, etc.


Goal 1. Producing tailor-made food products

Major research challenges1. To develop and apply novel processes for the implementation of the

PAN profiles through innovative product functions 2. To develop convenient, tailored personalised food products to meet

all consumer preferences, acceptance and needs.3. To identify bioactive food constituents from plant, animal and

microbial sources, and beneficial microorganisms and their mechanisms of action.

4. To develop environmentally friendly sustainable food processes, such as better utilization of side streams and innovations to avoid excessive packaging.


Goal 2. Improving process design and –control and packaging

Major research challenges1. To provide improved PAN functions through the redesign and

optimisation of food processing and packaging, in order to increase competitiveness and sustainability.

2. To introduce scaleable and flexible food manufacturing techniques and their intelligent in-line control.

3. Risk-benefit balanced innovative, sustainable, and safe food packaging for implementation into integrated food chain concepts.


Goal 3. Improving understanding of process-structure-property relationships

Major research challenge1. To understand relationships of food structures from molecular via nano to macro scale with respect to product and process design, and to develop new processing principles for improved PAN profiles.


Goal 4. Understanding consumer behaviour in relation to food quality and manufacturing

Major research challenge1. To integrate consumer-orientation in new product development, and to understand consumer responses to new products, processes and packaging technologies across different target groups.


EU – FW 7: Food Processing

• Assessment and improvement of existing food feed technologies• Network for facilitating the implementation of high tech processing at industrial scale• new solution for improving refrigeration technologies along the food chain• observing and understanding the microstructure of food• Innovative and safe packaging


RTD/E.3/JL 09/11/2006 1

Processing in TP5:Process-Oriented

2003Universitet LundHeat-generated food toxicants, identification, characterisation and risk minimisation

HEATOX(STREP)

StartCoordinatorTitleAcronym

(Type)

2006Bioma

AgroecologyNovel vegetal-based extracts additives for chemical-free food

NOCHEMFOOD(STREP)

2006SIK - Swedish

Institute for Food / Biotechnology

Nutritional and structural design of natural foods for health and vitality

HEALTHY STRUCTURING

(STREP)

2006Wageningen URDouble freshDOUBLE FRESH

(STREP)

2006Università di

BolognaInnovative non-thermal processing technologies to improve the quality and safety of ready-to-eat (RTE) meals

HighQ RTE(STREP)

2006Wageningen URNovel processing methods for the production and distribution of high-quality and safe foods

NOVELQ(IP)

2005Chalex

Research Recycling and upgrading wastes from food production for use within the food chain

GRUB'S UP(CA)

2005IFRReducing food processing wasteREPRO(STREP)


RTD/E.3/JL 09/11/2006 2

Processing in TP5:Commodity-Oriented (1)

2006Consiglio

Nazionale delleRicerche

Ready-to-eat food for breakfast and sport activity with high content of nutraceutics preventing disease and promoting public health

NUTRASNACKS(STREP)

2006Spread European

Safety GeieTraditional United Europe Food

TRUEFOOD(IP)


(Type)

under negotiation

TeagascImproving the safety of beef and beef products for the consumer in production and processing

PROSAFEBEEF(IP)

2004Danish Institute for

Fisheries Research

Health improving, safe seafood of high quality in a consumer driven fork-to-farm concept

SEAFOODPLUS(IP)


RTD/E.3/JL 09/11/2006 3

Processing in TP5:Commodity-Oriented (2)


(Type)

under negotiation

ENITIAA

Freshly baked breads with improvement of nutritional quality and low energy demanding for the benefit of the consumer and of the environment.

EU-FRESH BAKE(STREP)

under negotiation

ACTIAAValorisation of healthy lipidic micro-nutrients by optimising food processing of edible oils and fats

OPTIMOILS(STREP)

2006Warsaw University

of TechnologyTowards sustainable sugar industry in Europe

TOSSIE(SSA)

2005VTT BiotechnologyExploiting bioactivity of European cereal grains for improved nutrition and health benefits

HEALTHGRAIN(IP)


RTD/E.3/JL 09/11/2006 4

Processing in TP5:Traceability


(Type)

under negotiation

TecnoalimentiIntegrated system for a reliable traceability of food supply chains

TRACEBACK(IP)

2006TTZ

Bremerhaven

Developing and integrating novel technologies to improve safety, transparency and quality insurance of the chilled/frozen food supply chain

CHILL-ON(IP)

2005Central Science

Laboratory

Tracing Food Commodities in Europe

TRACE(IP)


RTD/E.3/JL 09/11/2006 5

Processing in TP5:Others


(Type)

under negotiation

CIAAEuropean Technology Platform for the Agro-Food Sector: Food for Life

FOOD4LIFE(SSA)

2006Lebensmittel-

versuchs-anstalt

Information Platform on International Standards for SMEs in the food sector

INPLISTA(SSA)

2005Valio LtdInnovations and Impact of Gut Health Foods: A Virtual Technology Platform

GUTIMPACT(SSA)

2005IFREuropean Food Information Resource Network

EUROFIR(NoE)











1st EC- HP project meeting 1992



FOOD RELATED EU NETWORKS

GEFoST (GDL, DLG, DFG, FEI, GDch, VDI- GVC, DECHEMA etc.)

DFG- FEi Research Cluster

EFoST- FiSEC

EFCE (Section Food) – EFFoST

EFFoST – IFT (USA) nonthermal workshops


(German et al 2004)


CHALLENGES FOR EMERGING TECHNOLOGIES

PROCESS INHOMOGENEITIES:

p, T distributions

EQUIPMENT DURABILITY / RELIABILITY / AVAILABILITY: p, T cycles

EQUIPMENT DESIGN: treatment cells / vessels; design, critical control points

MATRIX EFFECTS: aw, conductivity

INDICATOR ORGANISMS: maximum p resistance

KINETICS: allergens, toxins, nutrients, shell life stability

MECHANISMS: enzymes, spores, prions, allergens, viruses (inactivation, formation)

LEGAL ASPECTS: novel food legislation


Food Biotechnology and Food Process Engineering TEAGASC WORKSHOP July, 25, 2007 Dietrich Knorr [email protected].

Documents

food biotechnology

food properties

food process engineering

food production process

food process engineering

personalised food products

safe food packaging

food processing assessment