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TUBITAK MAM GE
 

TUBITAK MAM GE

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  • Good afternoon ladies and gentlemen. Before starting my presentation, Let me introduce myself first. My name is Ayşem Batur and I work for TUBİTAK Marmara Research Center Food Institute as international projects coordinator. I am here to present our proposal we are planning to submit for KBBE-2009-2-3-02: Sharing food technology research and development by means of international collaboration within SICA. The name of the proposal is INTERNATIONAL COLLABORATION ON FOOD TECHNOLOGY R&D FOR COMMON ACCESS TO THE BENEFITS OF “TRADITIONAL” with the acronym INNOVATE4TRADITION.

TUBITAK MAM GE TUBITAK MAM GE Presentation Transcript

  • Ayşem Batur 2 nd – 3 rd December, 2008 Astana/Kazakhstan T Ü B İ TAK MARMARA RESEARCH CENTER FOOD INSTITUTE TURKEY INTERNATIONAL COLLABORATION ON FOOD TECHNOLOGY R&D FOR COMMON ACCESS TO THE BENEFITS OF “TRADITIONAL” INNOVATE4TRADITION KBBE-2009-2-3-02: Sharing food technology research and development by means of international collaboration – SICA
  • TÜBİTAK - MRC
    • MARMARA RESEARCH CENTER
    • FOUNDED IN 1972 OVER AN AREA OF NEARLY 8 SQ KMs (2,000 ACRES) AT A BEAUTIFUL PIECE OF LAND ON THE NORTH SHORE OF İZMİT BAY,
    • SETS A GOOD EXAMPLE OF CAMPUS TYPE RESEARCH ESTABLISHMENT.
  • TÜBİTAK GEBZE SETTLEMENT TÜBİTAK GEBZE SETTLEMENT R&D UNITS TECHNOLOGICAL SUPPORT UNIT MARMARA RESEARCH CENTER (MRC) NATIONAL RESEARCH INSTITUTE OF ELECTRONICS AND CRYPTOLOGY NATIONAL METROLOGY INSTITUTE TURKISH INSTITUTE OF INDUSTRIAL MANAGEMENT MARMARA TEKNOKENT A.Ş. (MARTEK)
  • INSTITUTES OF MRC
  • TÜBİTAK MRC Food Institute VISION To be one of the leading research institutes of the Europe in the area of food science and technology in its key activities within next 10 years. MISSION To carry out R&D studies and industrial services to contribute to the food industry to improve its technological ability and to strengthen the competitiveness in local and international markets.
  • EMPLOYEE PROFILE Female (Total): 40% Female (Researchers): 50%
  • FIELDS OF ACTIVITY
    • R&D STUDIES
    • TECHNICAL CONSULTANCY
    • TEST AND ANALYSES
      • Laboratory accreditation for EN ISO/IEC 17025:2005 by German Accreditation Body (DAR/DAP) since 2001
    • TRAINING PROGRAMMES
  • STRATEGIC BUSINESS UNITS
    • FOOD PROCESSING TECHNOLOGY AND NUTRITION
      • Food Processing Technology Group
      • Preservation and Packaging Group
      • Nutrition Group
      • Residues and Contaminants Group
    • MICROBIOLOGY AND FERMENTATION TECHNOLOGY
      • Food Microbiology
      • Moulds and Mycotoxins
      • Fermentation Technologies
      • Biodegredable/edible Materials
      • GMOs
  • PILOT PLANT
    • A variety of food processing equipment
    • D emands of industry
    • P ilot scale production of diverse foods
    • Demonstration of food processes
  • INVOLVEMENT IN FP6 AND FP7 PROJECTS 36 23.2.2007 90.099* 2.959359 Dr. Sena Ayyıldız The Harmonısatıon Of Analytıcal Methods Regardıng Monıtorıng The Hazards For Monıtorıng Food Qualıty And Safety In The Food Supply Chaın MONIQA NOE 36   1.8.2006  35.000 360.000 Dr. Mehlika Borcaklı Food Safety and Hygiene Networking with new Eu Member States and Associated Candidate Countries SAFEFOODNET SSA 24     15.9.2005 140.000 1.900.000 Dr. Mehlika Borcaklı Improving the processing of four fermented beverages from Eastern European Countries FERBEV CRAFT 60 01.01.2005 53.643* 770.760* Gül Biringen Löker European Food Information Resource Network EuroFIR NOE 18 15.04.2005 15.500 200.000 Dr. Mehlika Borcaklı Linking ACC and EU MS food sectors with a view to higher level of participation in the FP6 projects FOODLINK SSA 36 2004 - 320.000 Doç. Dr. Güner Özay Integration of Mycotoxins and Toxic Moulds in the Global System for Food safety MYCOGLOBE SSA 36 01.11.2003 176.500 4.199.915 Dr. Hülya Ölmez Heat Generated Food Toxicans Identification, Characterisation and Risk Minimisation HEATOX STREP 48 01.08.2004 30.600 3.740.691 Doç. Dr. Güner Özay Food Safety-Forming a European Platform for Protecting Consumers Against Health Risks SAFEFOODERA CA 48 01.03.2004 215.150 12.444.696 Dr. Hülya Ölmez Improving Quality and Safety and Reduction of Cost in the European Organic and "Low Input" Food Supply Chains QUALITYLOWINPUTFOOD IP Time (Month) Start Budget (Euro) Total budget (Euro) Leader in TÜBİTAK MRC FI Project Title Acronym Instrument
    • 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
    INTERNATIONAL RELATIONS
  • FOOD, AGRICULTURE AND FISHERIES, AND BIOTECHNOLOGY FP7 – KBBE – 2009 – 3
  • Area 2.2.3 Food processing
    • Optimising innovation in the European food industry through the integration of advanced technologies into traditional food production including fermented food, tailored process technologies to enhance the functionality, quality and nutritional value of food including organoleptic aspects in food production including new foodstuffs. Development and demonstration of high-tech, eco-efficient processing and packaging systems, smart control applications and more efficient valorisation and management of by-products, wastes, water and energy. New research will also develop sustainable and novel technologies for animal feed, including safe feed processing formulations and for feed quality control.
  • KBBE-2009-2-3-02: Sharing food technology research and development by means of international collaboration – SICA
    • The aim is to identify and characterise local products and traditional technologies in developing countries and to implement them in developed and developing countries. The ability to identify opportunities to use technological knowledge and to integrate it effectively into novel applications is seen as crucial. This will require exchanges of knowledge and transfers and adaptation of technologies, along with effective collaboration with SMEs and industries (food producers and/or equipment manufacturers), both from developed and developing countries. Quantifiable and verifiable results such as novel multi-functional starter cultures, ingredients, foods and improved technologies, as measured against specific indicators of safety, quality and sustainability , are expected. Development of guidelines on quality management and consumer protection is seen as a precondition for trade opportunities. Consumer acceptance is a strong reason for action in this field.
  • KBBE-2009-2-3-02: Sharing food technology research and development by means of international collaboration – SICA
    • Funding scheme: Collaborative Project (small or medium-scale focused research project) for Specific Cooperation Actions Dedicated to International Cooperation
    • Additional eligibility criteria: SICA – Minimum Number of Participants: 3 from different Member States or Associated countries and 3 from different ICPC
    • Expected impact: The European and international added value lies in mutual knowledge generation , enhanced collaboration between different scientific disciplines and stakeholders and in capability-building and increased trade opportunities for European and ICPC companies . In addition, the research is expected to have a positive economic impact on both the EU and the targeted region(s) by harnessing regional food products currently not widely available and known. The research will contribute to meeting the EU’s commitment towards the United Nations Millennium Development Goals .
  • KBBE-2009-2-3-02: Sharing food technology research and development by means of international collaboration – SICA
    • Collaborative Project (small or medium-scale focused research actions) for Specific Cooperation Actions Dedicated to International Cooperation: R equested EC contribution shall not exceed EUR 3 million
    • Minimum Number of Participants:
      • 3 from different Member States or Associated countries AND
      • 3 from different ICPC
  • KBBE-2009-2-3-02: Sharing food technology research and development by means of international collaboration – SICA INTERNATIONAL COLLABORATION ON FOOD TECHNOLOGY R&D FOR COMMON ACCESS TO THE BENEFITS OF “TRADITIONAL” INNOVATE4TRADITION
  • Concept of the Project
    • “ Traditional Food Knowledge”
    • Why should the traditional food products be valorised?
    • The challenges that small traditional food facilities encounter.
  • Traditional Food Knowledge
    • I nformation being passed on from one generation to the next that yields food within a particular culture available from local natural resources and culturally accepted.
    • I ncludes the socio-cultural meanings, acquisition/processing techniques, use, composition, and nutritional consequences for the people using the food.
  • Why Should the Traditional Foods be Valorised?
    • The current public interest in healthy eating has led to the increased demand for traditional foods.
    • The danger of loss of traditional food knowledge . Younger generations :
      • spend less time preparing and cooking foods
      • think that these activities are time-consuming activities
      • lacked the basic cooking skills
    • Low profit margin of the EU food industry necessitates new products to be differentiated in the market .
    • Promoting the production of traditional foods in the developing regions and countries is a chance to create new trade opportunities and fight against poverty .
  • The Challenges that SMEs Encounter
    • Safety Challenges
    • Innovation Challenge
    • Challenges i n Supply Chain a nd Communication
    • Legislative Challenges
  • Approach for Preparing the Proposal
    • NEITHER just only pick traditional/local foods to be studied at the beginning of the proposal preparation and contact the potential partners accordingly
    • NOR delay the determination of the traditional/local foods to the implementation stage.
    • REAL solutions to REAL needs!
    • A BIT RISKY!
  • Approach for Preparing the Proposal RESEARCH INST I TUTES/UN I VERS I T I ES I N SICA COUNTR I ES “ T heoretical S cientific K nowledge" SME s PRODUC I NG TRAD I T I ONAL FOODS I N SICA COUNTR I ES “ Practical Knowledge " TRADITIONAL FOOD PRODUCTS OF THE REGION TRADITIONAL FOOD PRODUCTS TO BE STUDIED IN THE PROJECT INNOVATION NEED
  • PERT Diagram
  • Main Outcomes Expected
    • Identification and characterisation of regional food products in SICA countries that are currently not widely available and known but have a high economical potential.
    • Scientifically revealing the problems associated with the production of these traditional foods.
    • Finding innovative solutions to those problems.
    • Strategy to overcome the supply chain and communication challenges
    • Strategies for Legislative and Market Access Challenges
    Guidelines P ositive economic impact on both the EU and the targeted region s Dissemination and exploitation activities
  • Partners at Present
    • SICA Partners
      • Food Technology Center - Egypt
      • Centre Technique de l’Agro-Alimentaire (CTAA) - Tunusia
    • EU Partners
      • VTT - Finland
      • University of Applied Sciences of Weihenstephan Institute of Food Technology - Germany
  • Partner Profile Searched in SICA Countries
    • Research Institutes/Universities
    • SMEs Producing Traditional Food Products
  • What is Expected from the SICA Partners?
      • Feed-back
      • A Desktop Investigation of Possible Problems (Safety, Quality and Nutritional for EU Consumers)
    Administrative: Connection with SMEs involved in Traditional Food Production for SME partner search Scientific: Scientific:
      • Feed-back
      • List of Traditional/Local Food Products
      • Feed-back
      • Determination of 2 Traditional Products through a Rough Desktop Economic Analysis
    AT THE PROPOSAL STAGE SMEs PRODUCING TRADITIONAL FOODS RESEARCH INSTITUTES/UNIVERSITIES
  • What is Expected from the SICA Partners?
      • Supply chain and communication problems (domestic and EU)
      • Characterisation of the t raditional /local f oods
      • Legislative problems of EU market access
      • Analysis of s amples in terms of s afety and q uality p arameters
    Scientific: Scientific:
      • On-site investigation of processing line
      • On-site investigation of processing line
      • Process trials for innovative solutions
      • Consumer acceptance test in their country
    DURING PROJECT IMPLEMENTATION SMEs PRODUCING TRADITIONAL FOODS RESEARCH INSTITUTES/UNIVERSITIES
  • Criteria for the Selection of Traditional Foods
    • Currently not widely available and known
    • High potential for commercialisation
    • High potential for local benefit
    • Consumer sensitivity issues (Religious, ethical or other possible preferences)
  • Why Collaboration with Kazakhstan ? Rich in Traditional Foods and Technologies Neighbouring Country SICA Call
  • Community Financial Contribution
    • EC contribution in the form of lump sums for International Cooperation Partner Countries (ICPC)
    • Lump-sums: calculated on the basis of researchers/year
    • Lump sum: Costs of personnel, travel, equipment, consumables, subcontracts and indirect costs.
    • Kazakhstan: Lower middle income
    • THANK YOU
    • TÜBİTAK MRC
    • PK. 21, 41470 GEBZE, KOCAELİ
    • Tel: +90-262-641 23 00
    • Fax: +90-262-641 23 09
    • www.mam.gov.tr
  • http://www.tubitak-food2009.org