Http://etp.ciaa.be Thomas Ohlsson SIK -Institutet för livsmedel och bioteknik, Göteborg.

http://etp.ciaa.be

Thomas OhlssonSIK -Institutet för livsmedel och bioteknik, Göteborg

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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?

Lisbon strategy

Research

Growth and Jobs

Education Innovation

S&T contributes to the Lisbon objectives: economic growth, employment creation, environmental protection, social challenges: fight poverty, improve human health and quality of life

What is anEuropean Technology Platform ?

An European Technology Platform [ETP] is a major, pan-European mission-oriented initiative aimed at strengthening Europe’s 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.

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

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

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

Trends in Society re Food The function of Food is changing:

– what we eat: calories==> “experience” ==> nutrition & health, variety

– when we eat: regular meals ==> grazing & snacking– where we eat: in-home ==> out-of-home– with whom we eat: social ==> individual– how we prepare foods: from scratch ==> 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

European Technology Platform Food for Life

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FoodQuality &

Manu-facturing

Food &Health

Food Safety

SustainableFood Production

Food &Consumer

Communication,Training &

Technology Transfer

Food Chain Management

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)

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

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-property

relationships Understanding consumer behavior in relation to food

quality and manufacturing

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

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

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

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

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

Established National Food Platforms:

Austria Belgium Denmark Czech Republic France Hungary Italy Poland Russia Sweden The Netherlands Turkey

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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