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SRC BISTRA PTUJ DR. DUŠAN KLINAR

MEETING IN AVIGNON MAY 2011. SRC BISTRA PTUJ DR. DUŠAN KLINAR. PROSPECTIVE STUDIES IDEAS BEHIND PREPARATION OF TEMPLATE. What Is a Prospective Study?. Prospective study, loosely defined, is a study that starts in the present and continues forward in time

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SRC BISTRA PTUJ DR. DUŠAN KLINAR

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  1. MEETING IN AVIGNON MAY 2011 SRC BISTRA PTUJ DR. DUŠAN KLINAR PROSPECTIVE STUDIES IDEAS BEHIND PREPARATION OF TEMPLATE

  2. What Is a Prospective Study? Prospective study, loosely defined, is a study that starts in the present and continues forward in time A prospective study watches for outcomes, such as the development of a disease, during the study period and relates this to other factors such as suspected risk or protection factor (s). The study usually involves taking a cohort of subjects and watching them over a long period. WE SEE PROSPECTIVE STUDY TO DESCRIBE SOMETHING THAT IS LIKELY TO HAPPEN IN THE FUTURE WITH GREAT PROBABILITY, BASED ON EXPERT KNOWLEDGE AND COLLECTED DATA.

  3. ACCORDING TO CONTENT PROSPECT STUDY • MAY CONTAIN: • LEGAL • TECHNOLOGICAL • ENVIRONMENTAL • SAFETY and • ECONOMICAL ISSUES

  4. 1.) LEGAL ISSUES • new tendencies in laws and European directives on: • environment protection and IPPC directives • 2.) TECHNOLOGICAL ISS. • the new tendencies on BAT / BEP and its implementation, • emerging technologies, technological challenges • technology connected to input • – raw material, basic technology, • packaging technology and storage of products, • environmental technology

  5. 3.) ENVIRONMENTAL ISSUES • NEW TENDENCIES IN CIVIL SOCIETY • CLIMATE CHANGES • (contribution and adaptation) • 4.) SAFETY • OPERATION (technological) • WORK (conditions) • food safety (from farm to fork)

  6. 5.) ECONOMICAL ISSUES • trends in globalization and international trade, • R&D activities • and new products development (NPD), • Quality systems and methodologies • (HACCP standard, ISO 9000 family, ISO 14000 family) • food chain and • added value chain

  7. Olive Oil • INO OLIV Anda+ Apuglia 15maj11.pdf • continuous improvement of the extra virgin olive oil quality, • innovations, both in terms of process and product, • to ensure the wholesomeness and quality of the product, • raw materials fractionation, • innovative technologies for the manufacturing of novel products, • innovative know-how for the development of new types of packaging, • innovative biotechnologies to the quality and pureness, • yield and productivity improvement, • technological innovation • reduce the environmental impact, • Reducing resources consumption, • Treatment and reuse of the wastewaters from the olive oil industry, • Obtaining solid and liquid fertilizers from the alpeorujo compost • Development of studies on the olive grove as a forest which exchanges CO2.

  8. Wine • INO WINE Macedonia+Sicily 15maj11.pdf • initiating R&D activities (now there is no R&D department) • quality and safety, • new technology, • NPD, • Environmental issues, • re-use of the wastewater and waste materials employed, • improve the environmental performances, • innovative technologies, • Alternatives energies, • Re-use of organic wastes.

  9. Fruit & Vegetables • INO Fruit&wege Val + Critt 15maj11.pdf • concerning waste management, • reduce water consumption, • energy consumption, • product preservation, • Preservation and packaging, • Production and automation, • Environmental prevention and control, • Preservation and packaging technologies.

  10. Meat Products • INO MEAT Slo+Alenteyo 15maj11.pdf • Healthy nutrition trends, • Ecological products (bio products), • Other signs and markings, • Export, • Alternative kinds of meat, • Process for maturing meat, • increasing consumer confidence in food products, • Automation of plants and processes, • new technologies, • Biotechnology, • use of ICT, • Robotics and sensor technology, • E-business.

  11. Dairy Products • INO DAIRY Tusc+Athens 15maj11.pdf • innovation, sustainability and territorial identity, • short production chains, • innovation which should be supported regarding • the process of cheese making, • installations fed by renewable energy, • new structure was given a modern co-generator, • BIODYNAMIC agriculture, • cheeses with the milk of sheep raised in a wild state, • legal aspects of the collection of milk through intervention, • traceability and retraceability of the product, • Prevention of pollution in the dairy plants.

  12. C4 Planning

  13. THANKYOU FOR ATTENTION !

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