Assoc. Prof. Dr. Güner ÖZAYDirector of Food Institute

TUBITAK Marmara Research Center

14/4/2007, Rome

NATIONAL FOOD TECHNOLOGY NATIONAL FOOD TECHNOLOGY PLATFORM-TURKEYPLATFORM-TURKEY

Presentation Plan

1.Introduction2.Present situation3.Future plans4.Needs

FOOD INSTITUTE

• Vision

To become one of the leading food science and technology centres in the world

Mission

To contribute to the food industry in order to improve its technological ability and to strengthen its competitiveness, to the assurance of food and consumer safety and resolution of nutrition related problems of the society by using science and technology

Researchers

MSc. 38%

Dr. 34%B. Sc. 28%

Dr.

MSc.

B. Sc.

Researcher profile

Female (total): %40

Female (researchers) :%50

R&D Fields• Development/improvement of food processing and

preservation technologies, new product development

Improvement of yield and quality in production

Utilisation of by products and wastes

Nutrition and health relations (clinical studies)

Assurance of food safety Residues and contaminants

FOOD INSTITUTE

STRATEGIC BUSINESS UNITS (SBUs)

• Food Processing Technologies & Nutrition

• Food Microbiology & Fermentation Technologies

FOOD INSTITUTE

Fruit &vegetablesMeat &Sea FoodsMilk&dairy ProductsNutsCereals Fats&Oils Refrigeration Technologies

CA, MAP storage PackagingShelf-life studies

SBU I: Food Processing & Nutrition

FOOD INSTITUTE

SBU II: Microbiology & Fermentation Technologies

• Food Microbiology • Moulds and Mycotoxins• Fermentation technologies• Biodegredable/edible materials• GMOs

FOOD INSTITUTE

R&D PROJECTS (EU FP6)R&D PROJECTS (EU FP6)

Instrument Acronym Project Title leaderTotal budget

(Avro)Budget (Avro)

Start Time

(month)

IPQUALITYLOWINPUTFOOD

Improving Quality and Safety and Reduction of Cost in the European Organic and "Low Input" Food Supply Chains

Dr. Hülya Ölmez 12.444.696 215.150 01.03.2004 48

CA SAFEFOODERAFood Safety-Forming a European Platform for Protecting Consumers Against Health Risks

Doç. Dr. Güner Özay

3.740.691 30.600 01.08.2004 48

STREP HEATOXHeat Generated Food Toxicans Identification, Characterisation and Risk Minimisation

Dr. Hülya Ölmez 4.199.915 176.500 01.11.2003 36

SSA MYCOGLOBE Integration of Mycotoxins and Toxic Moulds in the Global System for Food safety

Doç. Dr. Güner Özay

320.000 - 2004 36

SSA FOODLINKLinking ACC and EU MS food sectors with a view to higher level of participation in the FP6 projects

Dr. Mehlika Borcaklı

200.000 15.500 15.04.2005 18

NOE EuroFirEuropean Food Information Resource Network

Gül Biringen Löker

770.760* 53.643* 01.01.2005 60

CRAFT FERBEVImproving the processing of four fermented beverages from Eastern European Countries

Dr. Mehlika Borcaklı

1.900.000 140.000  15.9.2005 24  

SSA SAFEFOODNETFood Safety and Hygiene Networking with new Eu Member States and Associated Candidate Countries

Dr. Mehlika Borcaklı

360.000 35.000 1.8.2006  36  

NOE MONIQA

The Harmonısatıon Of Analytıcal Methods Regardıng Monıtorıng The Hazards For Monıtorıng Food Qualıty And Safety In The Food Supply Chaın

Dr. Sena Ayyıldız 2.959359 90.099* 23.2.2007 36

QC analysesQC analyses (Chemical, physical,

microbiology)

Autocontrol, national regulations, production licence

Export products- international (EU) regulations

FOOD INSTITUTE

DAP-PL-345200

FOOD INSTITUTE

Other activities• Training (national & international)

• Consultancy Consultancy Technical problem solving in

production lines Establishment of ISO 9000, HACCP,

GMP Systems (many companies) Feasibility studies

FOOD INSTITUTE

International memberships

•IIR (International Institute of Refrigeration) •IARW, RREF (The Refrigerational Research and Education Foundation), The Netherlands •AFFoSTI (Afro-Asian Federation of Food Science and Technology Institutions), India •International Tree Nut Council, Spain •CCFA, UK•Safeconsortium (EAFS), Brussels

Bileteral Agreements• Korean Food Research Institute•Munich Technical University

INTERNATIONAL RELATIONS

•“Food for Future”

October 24 – 26, 2007 ISTANBUL

Scientific ActivitiesScientific Activities

FEDERATION of FOOD & DRINK INDUSTRY ASSOCIATIONS of TURKEY (TGDF)

• The largest NGO of the Turkish food and drink sector, comprising of more than 20 sectoral associations and 1000 companies.

• Invites all concerned organizations and establishments, to join forces with TGDF in national unity to contribute to national economy, to raise the standards of living and increase the competitiveness of industries.

• TGDF, is a member of CIAA

FEDERATION of FOOD & DRINK INDUSTRY ASSOCIATIONS of TURKEY (TGDF)

• VISION 

is to create a union that will enhance the quality and competitiveness of our producers in the domestic and

international markets by improving the professional capabilities and expertise of the sector.

• MISSION 

is to pioneer the development of our country on the basis of scientific principles and criteria;

establish a free market environment that will preclude unfair competition and to ensure healthy, high quality

and economical alimentation of our people. 

(www.tgdf.org.tr)

FOOD INDUSTRY in TURKEY

• High agricultural production and very diversified products

• About 30.000 companies

• More than 95% SMEs

• Share in GDNP 8.8%

• Share in Manufacturing industry 14.1%

• Export 5.3%

NATIONAL CONSULTATION MEETING IN Turkey

• November 8, 2006 Istanbul• Totally 96 participants• TUBITAK, TGDF, ISO (local)• EC DG, ETP Food for Life, DG JRC

PROFILE

Industry; 42

Scienctist; 28

FED/UNI/CHAM; 10

NGO; 3

Public; 3

Press; 5

JRC; 2

EC; 1

ETP; 2

Industry

Scienctist

FED/UNI/CHAM

NGO

Public

Press

JRC

EC

ETP

NATIONAL CONSULTATION MEETING IN Turkey

•

Present situation

TGDF (Industry) &

TUBITAK MRC Food Institute (Science&Technology)

joined their capacities to establish the NTP in Turkey

• TGDF and TUBITAK established their teams

• A kick-off meeting is being organised in Q2 2007

FUTURE ACTIVITIES

Kick off meeting of NTP

• About 100 people (industry, academicans, NGO, public)

• Activities will go on with workshops of specific groups and open meetings

                            

               

Kick-off meeting

• Definition of chairman and co-chairman• Definition of coordination committee (7

people, 80% industry)• Work programme • Budgeting and funding possibilities of the

NTP activities

FUTURE ACTIVITIES

Activities:

1. Stage: Planning and Establishment

2. stage: Vision (definig and sharing with stakeholdres)

3. stage: Drafting TR Strategic Research Agenda

4. Stage : Consultated SRA

5. stage: Implementation of the Plan

Funding possibilities

•A national programme for supporting networkings and TPs has been started by TUBITAK (late 2006)• matching fund for max 36 months• about 130.000 Eur/yr•There are some strict criterias for applications

TUBITAK’s function: Being a catalyser in forming crticial mass for TPs, to accelerate the initiative activities of the NTP.

NEEDS

NETWORKING

• In the process of establishment and later on, NTP TURKEY will always be networking with ETP Food for Life and other regional and national platforms

THANK YOUAssoc. Prof. Dr. Guner OZAY

TÜBİTAK MAMPK. 21, 41470 GEBZE,KOCAELİ

Tel: +90-262-641 23 00 ; Faks: +90-262-641 23 09www.mam.gov.tr