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THE NEED FOR INTEGRATION IN AN EUROPEAN PERSPECTIVE

THE NEED FOR INTEGRATION IN AN EUROPEAN PERSPECTIVE. QUESTIONS ASKED What should be done in Research & Education to solve the problems we face in society today? How can the images that people have of food technology be improved?.

RexAlvis
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THE NEED FOR INTEGRATION IN AN EUROPEAN PERSPECTIVE

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  1. THE NEED FOR INTEGRATION IN AN EUROPEAN PERSPECTIVE QUESTIONS ASKED • What should be done in Research & Education to solve the problems we face in society today? • How can the images that people have of food technology be improved? Technology is the future Wageningen Dec. 22, 2005

  2. THE NEED FOR INTEGRATION IN AN EUROPEAN PERSPECTIVEAREAS WHERE I EUROPEAN INTEGRATION WILL BE OF MAJOR IMPORTANTACE • Sustainability of the European food production system • Innovative food product supply and European food market • Professional competence development in Food Science and Technology Technology is the future Wageningen Dec. 22, 2005

  3. LONG TERM SUSTAINABILITY OF THE EUROPEAN FOOD PRODUCTION SYSTEM • Food production has major environmental impact • 75 % of eutrophication • 25 % of green house gases • 20 % of energy use • Economical system under pressure • CAP reform • WTO agreement for 2013 • Social responsibility on the agenda • Within EU-25 • With the world Technology is the future Wageningen Dec. 22, 2005

  4. SCENARIOS OF FUTURE MILK PRODUCTION SYSTEMS IN SWEDEN Technology is the future Wageningen Dec. 22, 2005

  5. INNOVATIONS IN FOOD PRODUCTS ON THE EUROPEAN MARKET • European food market integrated by the multinationals (Industry and retail) • Private label - effect on innovation • Need for innovations to meet changes in society • Redesign to more innovative often more healthy food products with a “fork to farm” perspective integrating: • Consumer science and marketing • Nutritional science • Food technology • Food safety • Food manufacturing • Raw material sourcing • More “typical local foods” (PDI – PGI) Technology is the future Wageningen Dec. 22, 2005

  6. AN ILLUSTRATION: LOW FAT BREADED FISH PRODUCT • Objective: Lower fat content of breaded fish product at the fork of the consumer (driven by the health trend) • Realisation: Consumer will use deep fat frying or pan frying with added fat • Redesign industrial process! Replace industrial deep fat frying with dry heat treatment of breading. • Prerequisite: Breading and batter with good adhesion and some fat content • Result: 11% fat content at fork instead of 19% Technology is the future Wageningen Dec. 22, 2005

  7. IMPROVE PROFESSIONAL COMPETENCE IN FOOD SCIENCE AND TECHNOLOGY IN A EUROPEAN PERSPECTIVE • Multinational food companies and retailers play an important role • BUT European food industry is dominated by SMEs • Professional training and continued education • Bologna process in academic education • Part of the education abroad • EU frame work programmes have meant and will mean a lot for integrating the European research community • National food research funding is fragmented but also duplicating the same topics Technology is the future Wageningen Dec. 22, 2005

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