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National Technology Platform on“Italian Food for Life”
The Vision for 2020 and beyond
Dr. Daniele Rossi Chairman of the National Technology Platform “Italian Food for Life”Chairman of the CIAA Research Expert Group Director General of Federalimentare
Presentazione della Piattaforma Tecnologica Nazionale
AIIPAMILANO, 4 OTTOBRE 2006
Food and Drink Industry is the second manufactoring sector in Italy and the first
in the EU
AIIPA, Milano, 4 ottobre 2006
TOTAL TURNOVER BY PRODUCT AND R&D (2005) Traditional and local food 70 65%
Advanced traditional food 18 17%
Typical products (PDO, PGI and wine) 9,5 9% (of which 2,9 billion € of export)
New products (novel, functional, healthy, ready to eat, etc.)
8,5 8%
Organic food 1 1%
Total 107 100% (of which 15 billion € of export )
Advanced traditional food17%
New prodocts 8%
Traditional and local food 65%
Typical products
9%
Organic food1%
Source: Centro Studi Federalimentare 2005
AIIPA, Milano, 4 ottobre 2006
TOTAL TURNOVER BY PRODUCT (2005)
The Italian Food and Drink Industry TOTAL DIRECT EMPLOYMENT OF THE ITALIAN F&D INDUSTRY (2005)
Quality and safety controls and management
85.800
Logistic and stock 35.100 Trade and sales 74.100 Administration and finance 27.300 Production 167.700 Total 390.000
Trade and sales19%
Quality and safety controls and management
22%Production43%
A dminis tration and f inance
7%
Logis tick and s tock9%
Source: Centro Studi Federalimentare 2005
AIIPA, Milano, 4 ottobre 2006
InnovatorsInnovators groups - SMEs-NET SSA groups - SMEs-NET SSA (EU) (EU)
Processmajor
innovation23%
Product major
innovation: 31%
Major innovators: 41%
Improvers who did not introduced major innovations:
44%
Only15%of all
F&D firmsdid not
introduceinnovations
in the last three
years
Both: 13%
Europe
AIIPA, Milano, 4 ottobre 2006
Processmajor
innovation20%
Product major
innovation: 23%
Major innovators: 34%
Improvers who did not introduced major innovations:
42%
24%of all
F&D firmsdid not
introduceinnovations
in the last three
years
Both: 12%
Italy
Innovators groups - SMEs-NET SSA Innovators groups - SMEs-NET SSA (EU) (EU)
AIIPA, Milano, 4 ottobre 2006
SMEsSMEs priorities - SMEs-NET SSA (EU) priorities - SMEs-NET SSA (EU)
65%
75%
62%
73%
46%
46%
47%
Alimenti e Salute
Qualità e Preparazione dei Prodotti Alimentari
Prodotti Alimentari e Consumatore
Sicurezza AlimentareProduzione Alimentare Sostenibile
Gestione della Catena Alimentare
Comunicazione, Formazione e TrasferimentoTecnologico
56.6%
69.9%
62.2%
74.4%62.2%
67.1%
60.2%
Alimenti e Salute
Qualità e Preparazione dei Prodotti Alimentari
Prodotti Alimentari e Consumatore
Sicurezza AlimentareProduzione Alimentare Sostenibile
Gestione della Catena Alimentare
Comunicazione, Formazione e TrasferimentoTecnologico
Italy
Europe
AIIPA, Milano, 4 ottobre 2006
Note: innovations introduced in the last three years: If a firm introduce both a major innovation and improvments, it is considered as a major innovator. If a firm incroduced both process and product innovations, it is considered as process innovator.
20%
30%
40%
50%
60%
70%
80%
90%
100%
60% 65% 70% 75% 80% 85% 90% 95% 100%
P
I
CZ F
T
A
HU
ES
GR
% major innovatorson total innovators
% process innovators on total innovators
DK
B
The innovation map of UE Food & Drink Industry - The innovation map of UE Food & Drink Industry - SMEs-NET SSA SMEs-NET SSA (EU) (EU)
AIIPA, Milano, 4 ottobre 2006
Opinions about Food Quality and Manufacturing - Opinions about Food Quality and Manufacturing - SMEs-NET SSA SMEs-NET SSA (EU) (EU)
Food quality and manufacturing
55,4%
69,9% 72,4% 74,0% 75,1% 78,1% 80,0% 82,3% 84,3% 84,6% 86,6% 89,1%
0,0%
10,0%
20,0%
30,0%
40,0%
50,0%
60,0%
70,0%
80,0%
90,0%
100,0%
Austria Italy France Portugal UEaverage
Hungary Denmark Greece Spain Belgium CzechRepublic
Turkey
AIIPA, Milano, 4 ottobre 2006
Opinions about Food Safety - Opinions about Food Safety - SMEs-NET SSA (EU) SMEs-NET SSA (EU)
Food safety
60,0% 63,6% 66,1%72,6% 72,8% 74,4%
83,5% 83,6% 84,6% 84,8% 85,7% 87,0%
0, 0%
10, 0%
20, 0%
30, 0%
40, 0%
50, 0%
60, 0%
70, 0%
80, 0%
90, 0%
100, 0%
Denmark France Austria Hungary UE average Italy Belgium Turkey Spain Czech
Republic
Greece Portugal
AIIPA, Milano, 4 ottobre 2006
Preferred innovation sustaining measure - Preferred innovation sustaining measure - SMEs-NET SSA (EU) SMEs-NET SSA (EU)
Best practice guides
39,3%
56,5% 56,5% 56,7% 60,8% 62,7% 64,0% 65,6% 69,5% 73,3% 77,6% 81,0%
0,0%
10,0%
20,0%
30,0%
40,0%
50,0%
60,0%
70,0%
80,0%
90,0%
Austria Hungary France Belgium CzechRepublic
UEaverage
Spain Greece Italy Denmark Turkey Portugal
AIIPA, Milano, 4 ottobre 2006
Preferred innovation sustaining measure - Preferred innovation sustaining measure - SMEs-NET SSA (EU) SMEs-NET SSA (EU)
Seminars, conferences
26,7% 30,4%36,1%
40,7% 43,4% 44,9% 46,8%56,5% 59,9% 60,0% 60,0%
74,5%
0,0%
10,0%
20,0%
30,0%
40,0%
50,0%
60,0%
70,0%
80,0%
Denmark Austria France Italy UEaverage
Belgium Portugal CzechRepublic
Spain Greece Hungary Turkey
AIIPA, Milano, 4 ottobre 2006
The Italian Food and Drink Industry has elaborated a strategy for the next 10 years
structured in 5 priorities based on the outputs of the «Study on the scenarios towards 2015»
The 5 priorities of the Italian Food and Drink Industry to be competitive
STRENGTHENING OF THE FOOD CHAIN
INDUSTRIAL POLICY
PROMOTION OF THE
MADE IN ITALY
COMPANY DIMENSION
INNOVATION AND DEVELOPMENT
Source: Federalimentare President’s report 2006AIIPA, Milano, 4 ottobre 2006
European Technology Platform Food for Life
-
FoodQuality &
Manu-facturing
Food &Health
Food Safety
SustainableFood Production
Food &Consumer
Communication,Training &
Technology Transfer
Food Chain Management
Source: CIAA “ Food for Life” - The Vision AIIPA, Milano, 4 ottobre 2006
Goal 1. Measuring consumer behaviour in relation to food Goal 2. Developing comprehensive models of consumer food
choice processes Goal 3. Developing strategies to induce behavioural change to
improve consumer health and social responsibility Goal 4. Promoting effective interaction with consumer groups
and consumers directly through communication and public participation
Goal 5. Understanding consumer behaviour in relation to health and nutrition
Goal 6. Understanding consumer behaviour in relation to food quality and manufacturing
Goal 7. Understanding and addressing consumer concerns with food safety issues
Goal 8 – Understanding consumers and their behaviour Goal 9 - Interaction with consumers to assess their willingness to
pay for innovative products and for food chains which take into account sustainable consideration of environment, ethics and fair trade.
Goal 10 - Designing and testing new ways to communicate nutritional/other values to target populations, with some attention devoted to changes in “kitchen logic”.
Challenge 1. Food & consumer Challenge 1. Food & consumer Ensuring that consumers make the healthy choice
the easy choice
Source: “ Italian Food for Life” - The VisionAIIPA, Milano, 4 ottobre 2006
Challenge 2.Challenge 2.Food & healthFood & health
Delivering a healthy diet
Goal 1. Understanding brain function in relation
to diet Goal 2. Understanding dietary effects on
immune and intestinal function Goal 3. Understanding the link between diet and
metabolic function Goal 4. Understanding the relationship between
the quality of animal products and the quality of animal breeding
Source: “ Italian Food for Life” - The Vision AIIPA, Milano, 4 ottobre 2006
Healthy Ageing: GoalHealthy Ageing: Goal
To influence an individual’s state of ageing and deliver a personal regime of nutrients, lifestyle and advice for
healthy longevity.
Well-Being/Appearance Add life to
years
Age
AIIPA, Milano, 4 ottobre 2006Source: CIAA “ Food for Life” - The Vision
A vision for improving Population HealthA vision for improving Population HealthP
opu
lati
on n
um
ber
s
Healthy Unhealthy condition
Target population for Pharma Industries
Target population for Food Industries & Public healthcare
AIIPA, Milano, 4 ottobre 2006
Source: CIAA “ Food for Life” - The Vision
Challenge 3.Challenge 3.Food quality & manufacturingFood quality & manufacturing
Developing value-added food products with superior quality, convenience, availability
and affordability
Goal 1. Producing tailor-made food products
Goal 2. Improving process- and packaging design and process control
Goal 3. Improving understanding of process-structure-property relationships
Source: “ Italian Food for Life” - The VisionAIIPA, Milano, 4 ottobre 2006
Goal 1. Predicting and monitoring the behaviour and fate of relevant known and emerging biological hazards
Goal 2. Predicting and monitoring the behaviour and fate of relevant known and emerging chemical hazards including toxins of biological origin
Goal 3. Improving risk assessment and risk-benefit evaluation in the food chain
Goal 4. Developing tools and addressing measures to ensure safety of the food chain
Challenge 4. Food safetyChallenge 4. Food safety
Assuring safe foods that consumers can trust
Source: “ Italian Food for Life” - The Vision
AIIPA, Milano, 4 ottobre 2006
Product Design
Process Design
Product Manufacture
Supply Chain
Consumer Use
Safe Formulation
Safe Process
Safe Distribution
SAFE PRODUCT
“Safety b
y Desig
n”
Safe Use
Food Safety by Design Food Safety by Design R
aw
Mate
rials
Source: CIAA “ Food for Life” - The Vision AIIPA, Milano, 4 ottobre 2006
Challenge 5.Challenge 5.Sustainable food productionSustainable food production
Achieving sustainable food production
Goal 1. Understanding of the sustainability of
food production and supply in Italy Goal 2. Research on scenarios of future Italian
food production and supply Goal 3. Developing sustainable processing,
packaging and distribution Goal 4. Developing and implementing
sustainable primary food production
Source: “ Italian Food for Life” - The VisionAIIPA, Milano, 4 ottobre 2006
Challenge 6.Challenge 6.Food chain managementFood chain management
Managing the food chain
Goal 1. Identification of possible scenarios Goal 2. Stabilising markets and supporting food
chain dynamics through the generation and preservation of trust
Goal 3. Improving the innovation potential of the food chain
Goal 4. Supporting competitiveness through integration
Goal 5. Participation of small producers in complex food chain operations
Source: “ Italian Food for Life” - The Vision AIIPA,Milano, 4 ottobre 2006
Goal 1. Communication
Goal 2. Training
Goal 3. Improved Technology Transfer
Challenge 7. Challenge 7.
Communication, training and technology transfer
Source: “ Italian Food for Life” - The Vision AIIPA, Milano, 4 ottobre 2006
Italian Food for Life - EventsItalian Food for Life - Events
28 March 2006 – 1st Bologna meeting 27 April 2006 – 2nd Bologna meeting 5 July 2006 - Launch of the Platform in Rome (c/o
CRUI/LUISS) 6 July 2006 – Meeting with the EU Commissioner J.
Potočnik on National Platforms (J.Martin, J.Maat, D.Rossi)
26 July – 3rd Bologna meeting 4 October 2006 – Presentation of the Platform to the
enterprises c/o AIIPA October – Road show to the Food & Drink Italian
Associations November – 4th Bologna meeting (Constitution of the
National Platform “Italian Food for Life”)
AIIPA, Milano, 4 ottobre 2006
Technology Platforms - Technology Platforms - contactscontacts
Federalimentare Viale Luigi Pasteur, 10 00144 Roma (I) Tel. +39 (06) 5903534 – 5903380 Fax +39 (06) 5903342E-mail: [email protected] www.federalimentare.it
CRUI Piazza Rondanini, 48 00186 RomaTel. +39-06 68 4411 Fax +39 (06) 68 441 399e-mail: [email protected]
AIIPA, Milano, 4 ottobre 2006
SpecificSpecific ProgrammesProgrammes
Cooperation – Collaborative researchCooperation – Collaborative research
People – Human PotentialPeople – Human Potential
Ideas – Frontier ResearchIdeas – Frontier Research
Capacities – Research CapacityCapacities – Research Capacity
7th Framework Programme 2007 - 20137th Framework Programme 2007 - 2013
AIIPA, Milano, 4 ottobre 2006Source: European Commission
9 Thematic Priorities1. Health2. Food, agriculture and biotechnology3. Information and communication technologies4. Nanosciences, nanotechnologies, materials and new production
technologies5. Energy6. Environment (including climate change)7. Transport (including aeronautics)8. Socio-economic sciences and the humanities9. Security and space+ Euratom: Fusion energy research, nuclear fission and radiation
protection
Cooperation – Collaborative researchCooperation – Collaborative research
Source: European Commission AIIPA, Milano, 4 ottobre 2006
7th Framework Programme 2007 -7th Framework Programme 2007 -2013 2013
Food, Agriculture and Food, Agriculture and BiotechnologyBiotechnology
Sustainable production and management of biological resources from land, forest and aquatic environments
Fork to farm: food, health and well being Life sciences and biotechnology for sustainable
non-food products and processes
Source: European Commission
The Food, agriculture and biotechnology priority aims at building a European "knowledge based bio-economy" to answer the growing demand for safer and healthier food as well as for sustainable use and production of renewable bio-resources.
AIIPA, Milano, 4 ottobre 2006
7FP – Fork to Farm: Food and health and well 7FP – Fork to Farm: Food and health and well beingbeing
Area 2.2.1. Consumers – Call 2007-1 1. Networking of food consumer science in
Europe and development and application of social and behavioural sciences to food research Funding scheme: Network of Excellence
2. Developing research tools for food consumer science in the Western Balkan Countries Funding scheme: Small collaborative project / Specific International Cooperation Action
3. Food labelling and consumer behaviour Funding scheme: Small collaborative project
AIIPA, Milano, 4 ottobre 2006
7FP – Fork to Farm: Food and health and well 7FP – Fork to Farm: Food and health and well beingbeing
Area 2.2.2. Nutrition – Call 2007-1
1. Effect of diet on mental performance Funding scheme: Large collaborative project
2. Impact of diet on ageingFunding scheme: Large collaborative project
3. Optical technologies for monitoring the human nutrition status and the onset of nutrition-related health problems Funding scheme: Up to two small collaborative
project(s)/ NEST activity4. Malnutrition in developing countries
Funding scheme: Small collaborative project/Specific International Cooperation Action
5. Diet for patients in hospitals and at home: disease-related malnutrition Funding scheme: Small collaborative project AIIPA, Milano, 4 ottobre 2006
7FP – Fork to Farm: Food and health and well 7FP – Fork to Farm: Food and health and well beingbeing
Area 2.2.2. Nutrition – Call 2007-2A
1. Diet and its effect on the development of intestinal microflora and on the immune system through the entire life span Funding scheme: Large collaborative project
2. Systems Biology and bioanalytical tools for nutrition researchFunding scheme: Large collaborative project
AIIPA, Milano, 4 ottobre 2006
7FP – Fork to Farm: Food and health and well 7FP – Fork to Farm: Food and health and well beingbeing
Area 2.2.3. Food processing – Call 2007-1
1. Smart control for improved food and feed technologies Funding scheme: Large collaborative project
2. Assessment and improvement of existing food and feed technologies Funding scheme: Up to two small collaborative projects
3. Harmonising and integrating research on food technology, safety and nutrition through commonly shared food models Funding scheme: Small collaborative project
4. Nano-devices for quality assurance, food safety and product properties Funding scheme: Small collaborative project
AIIPA, Milano, 4 ottobre 2006
7FP – Fork to Farm: Food and health and well 7FP – Fork to Farm: Food and health and well beingbeing
Area 2.2.3. Food processing – Call 2007-2A
1. New solutions for improving refrigeration technologies along the food chain Funding scheme: Large collaborative project
2. Network for facilitating the implementation of high-tech processing at industrial scale Funding scheme: Network of Excellence
AIIPA, Milano, 4 ottobre 2006
7FP – Fork to Farm: Food and health and well 7FP – Fork to Farm: Food and health and well beingbeing
Area 2.2.4. Food quality and safety – Call 2007-1
1. Exposure to food additives, flavourings, and migrants coming from the packaging – Dietary intake models Funding scheme: Large collaborative project
2. Detecting chemical hazards in the food chain Funding scheme: Large collaborative project
3. New methods for the monitoring and control of food-borne viruses Funding scheme: Small collaborative project
4. Innovative and safe packaging Funding scheme: Small collaborative project
AIIPA, Milano, 4 ottobre 2006
7FP – Fork to Farm: Food and health and well 7FP – Fork to Farm: Food and health and well beingbeing
Area 2.2.4. Food quality and safety – Call 2007-2A
1. Food sampling strategies for risk analysis Funding scheme: Large collaborative project
2. Protecting animal and human health from prions in food, feed and the environment Funding scheme: Large collaborative project
AIIPA, Milano, 4 ottobre 2006
7FP – Fork to Farm: Food and health and well 7FP – Fork to Farm: Food and health and well beingbeing
Area 2.2.5. Environmental impacts and total food chain – Call 2007-1
1. Post Market Monitoring of GM food and feed Funding scheme: Small collaborative project or Coordination and Support Action
2. Converging technologies and their potential for the food area Funding scheme: Small collaborative project
3. Development and application of computational biology as a complementary tool to in vivo and/or in vitro trials
Funding scheme: Coordination and support action
AIIPA, Milano, 4 ottobre 2006
7FP – Fork to Farm: Food and health and well 7FP – Fork to Farm: Food and health and well beingbeing
Area 2.2.5. Environmental impacts and total food chain
– Call 2007- 2A
1. Sustainability of the food chain Funding scheme: Network of Excellence
2. Reduce contamination by mycotoxins in the food and feed chain Funding scheme: Large collaborative project / SICA - Specific International Cooperation Action
AIIPA, Milano, 4 ottobre 2006
7FP – Fork to Farm: Food and health and well 7FP – Fork to Farm: Food and health and well beingbeing
Indicative topics of the work programme 2008 (1):
Area 2.2.1 Consumers1. Taste, cognitive perception and mood 2. Assessment of intervention measures aimed at promoting
healthy eating habits3. Risk perception and communication in the food chain and the
role of the media 4. Applying behavioural models for the prevention of obesity,
with a particular focus on children
Area 2.2.2. Nutrition1. Optimal cell function and nutrition 2. Methodologies and tools to support the prevention of obesity
in Mediterranean Partner Countries (SICA)3. Linking with international databases on food composition and
consumption (SICA)4. Impact of exogenous factors in the development of allergy5. Functional foods, natural products and bioactive compounds
from the Black Sea region (SICA)
AIIPA, Milano, 4 ottobre 2006
7FP – Fork to Farm: Food and health and well 7FP – Fork to Farm: Food and health and well beingbeing
Indicative topics of the work programme 2008 (2):
Area 2.2.3. Food processing1. (Bio-)Technologies for the production of food additives,
colorants, and flavours 2. Observing and understanding the micro-structure of foods
Area 2.2.4. Food quality and safety1. Biocides and induced risks of antibiotic resistance in food
pathogens 2. Effects of combined exposure to chemicals intentionally
added to the food chain
Area 2.2.5. Environmental impacts and total food chain 1. Assessment of impacts from climate change on food 2. Food chain management 3. Assessment of impacts of scenarios affecting food chain
management
AIIPA, Milano, 4 ottobre 2006
7FP - Budget7FP - Budget
Expecting finalisation November 2006:
– Total Budget 7FP: 54.000 million euro (~ 7.700 million euro per year)
– Total Budget “Food, agriculture and biotechnology”: 1.935 million euro (~ 276 million euro per year)
– Total Budget Activity 2.2 “Fork to Farm: food, health and well-being”: ~ 774 million euro (~ 110 million euro per year)
AIIPA, Milano, 4 ottobre 2006
7 FP - Contacts7 FP - Contacts
EU research: ec.europa.eu/research
Agriculture research: ec.europa.eu/research/agriculture/index_en.html
Seventh Framework Programme: ec.europa.eu/research/future/index_en.cfm
Information on research programmes and projects: cordis.europa.eu
AIIPA, Milano, 4 ottobre 2006
Thanks for the attention
AIIPA, Milano, 4 ottobre 2006