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NATIONAL FOOD TECHNOLOGY PLATFORM-TURKEY

NATIONAL FOOD TECHNOLOGY PLATFORM-TURKEY. Assoc. Prof. Dr. Güner ÖZAY Director of Food Institute TUBITAK Marmara Research Center 14/4/2007, Rome. Presentation Plan. Introduction Present situation Future plans Needs. FOOD INSTITUTE. Vision

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NATIONAL FOOD TECHNOLOGY PLATFORM-TURKEY

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  1. NATIONAL FOOD TECHNOLOGY PLATFORM-TURKEY Assoc. Prof. Dr. Güner ÖZAY Director of Food Institute TUBITAK Marmara Research Center 14/4/2007, Rome

  2. Presentation Plan • Introduction • Present situation • Future plans • Needs

  3. 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

  4. Researcher profile Female (total): %40 Female (researchers) :%50

  5. FOOD INSTITUTE 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

  6. FOOD INSTITUTE STRATEGIC BUSINESS UNITS (SBUs) • Food Processing Technologies & Nutrition • Food Microbiology & Fermentation Technologies

  7. FOOD INSTITUTE SBU I: Food Processing & Nutrition • Fruit &vegetables • Meat &Sea Foods • Milk&dairy Products • Nuts • Cereals • Fats&Oils • Refrigeration Technologies • CA, MAP storage • Packaging • Shelf-life studies

  8. FOOD INSTITUTE SBU II:Microbiology & Fermentation Technologies • Food Microbiology • Moulds and Mycotoxins • Fermentation technologies • Biodegredable/edible materials • GMOs

  9. R&D PROJECTS (EU FP6)

  10. FOOD INSTITUTE QC analyses (Chemical, physical, microbiology) • Autocontrol, national regulations, production licence  Export products- international (EU) regulations

  11. FOOD INSTITUTE DAP-PL-345200

  12. FOOD INSTITUTE Other activities • Training (national & international) • Consultancy • Technical problem solving in production lines • Establishment of ISO 9000, HACCP, GMP Systems (many companies) • Feasibility studies

  13. INTERNATIONAL RELATIONS • 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

  14. Scientific Activities • “Food for Future” October 24 – 26, 2007 ISTANBUL

  15. 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

  16. FEDERATION of FOOD & DRINK INDUSTRY ASSOCIATIONS of TURKEY (TGDF) • VISIONis 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. • MISSIONis 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)

  17. 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%

  18. NATIONAL CONSULTATION MEETING IN Turkey • November 8, 2006 Istanbul • Totally 96 participants • TUBITAK, TGDF, ISO (local) • EC DG, ETP Food for Life, DG JRC

  19. NATIONAL CONSULTATION MEETING IN Turkey

  20. 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

  21. 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

  22. FUTURE ACTIVITIES 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

  23. 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

  24. NEEDS • 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.

  25. 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

  26. THANK YOU Assoc. Prof. Dr. Guner OZAY TÜBİTAK MAM PK. 21, 41470 GEBZE,KOCAELİ Tel: +90-262-641 23 00 ; Faks: +90-262-641 23 09 www.mam.gov.tr

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