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AgriFoodResults

AgriFoodResults. 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. AgriFoodResults. Objectives:

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AgriFoodResults

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  1. AgriFoodResults 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 22nd of September, 2010

  2. AgriFoodResults 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

  3. AgriFoodResults Partners

  4. AgriFoodResults Europeanprojects

  5. AgriFoodResults National projects

  6. Results • 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

  7. (1) Guide of good practice for communication towards food SMEs • 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?

  8. (2) Guide of good practice for dissemination managers of food research projects • 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

  9. (3) Guide of good practice for communication towards consumers • Particularities of the communication towards consumers • Food research project communication • Final communication plan • List of consumers associations in Europe

  10. (4) Guide of good practice for communication towards policy makers • 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

  11. Mineral salts biodisponibility from dietary fibers enriched bakery products BIOFIB • 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. • It was designed a new equipment, which makes the operation of hydrothermical treatment to bran, before the addition to dough kneading. • It was accomplished the technological transfer of products to private sector Company (SCMP Baneasa SA). • There were carried-out the clinical tests for our two new products at the Child Orphanage (12-18 years old), 32 persons/2 weeks. • It was made the patent applications to Romanian State Office for Inventions and Trademarks (OSIM) for two new products.

  12. New Product: 1. Fiber and iron enriched bread

  13. New Product: 2. Fiber and calcium enriched bread

  14. New device:Fermentation tank with jacket

  15. EU-FRESHBAKE • 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

  16. EU-FRESHBAKE • 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

  17. IP EuroPrevall “The basis, prevalence and cost of food allergies in Europe” • 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)

  18. IP EuroPrevall “The basis, prevalence and cost of food allergies in Europe” • 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.

  19. IP EuroPrevall “The basis, prevalence and cost of food allergies in Europe” • 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.

  20. EURRECA • 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.

  21. Website for dissemination of agri-food results (2) • 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

  22. Content and structure of project description • Content and problematic • Results and Applications • Novelties, benefits and added value • Successful applications, success stories • More results from projects • Links (presentations, abstracts, website, articles

  23. Final AgriFoodResults conference Brussels on the 2nd of March 2010 Awards of prizes • Best newsletter • Best website • Best video • Best streaming presentation • Best dissemination strategy

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