1. Vejen ud af vækstkrisen
eller
100,000s of new jobs
- with a Food KIC
KEA - Multimediedesigneruddannelsen Heidi Høy Dyrholm
København Julie Qvistgaard
15. nov 2011 Foodbest
5. KIC
knowledge and innovation community
• A high-profiled, collaborative consortium - ’MIT of Europe’
• EIT - European Institute of Innovation and Technology
(DG Education)
• 4-6 regions/countries of excellence
• Economic frame 100-150 mill EURO/year - 25 % from EIT
• A joint action between universities, business and authorities (triple-
helix) - 3 KICs launched in 2010 (Energy, Climate & ICT)
• Measurable impacts on society - economic, scientific, educational
and entrepreneurial
EU focus:
Jobs!
6. KIC fundamentals
• Innovation
• Mobility
• Integration of the
»Knowledge Triangle«
• Excellence
• Higher education
• Business involvement
• Entrepreneurship
Whole innovation chain from education to economic impact!
31. EU versus global food production I
Mio. EUR
3.500.000
3.000.000
2.500.000
2.000.000
WORLD
EU
1.500.000
1.000.000
500.000
-
1999 2000 2001 2002 2003 2004 2005 2006 2007
Source: Ernst & Young
32. EU versus global food production II
Mio. EUR
1.400.000
1.200.000
1.000.000
800.000 EU
NAFTA
CHINA
600.000
KOREA
400.000
200.000
-
1999 2000 2001 2002 2003 2004 2005 2006 2007
Source: Ernst & Young
55. To facilitate the development of healthy
and appealing food
for a growing world population
in a competitive and sustainable way
56. To facilitate the development of healthy
and appealing food
for a growing world population
in a competitive and sustainable way
57. sustainability
health
food security
Key messages
’From labour intensive to knowledge intensive employment’
’Dynamic start-up/innovation infrastructure to support entrepreneurs’
’Inter-disciplinarity’
’More pan-European mobility and public private interactions’
59. 4 focus areas
Entrepreneurship, improved
Interdisciplinary
innovation conditions, increased
- exploring new business areas added value
Consumers & customers State of the art education
60. Entrepreneurship,
Interdisciplinarity improved innovation conditions,
- exploring new business areas increased added value
Consumers & customers State of the art education
61. What’s next?
- Content building within focus areas
- Education first (December 2011)
- Then other focus areas
62. FOOD becomes the new BLACK
Market size -> HUGE!
Untapped potential - BIG emerging markets
-> obesity
-> ageing
-> ’personalized food’ (genome, nutritypes, life style)
-> sustainability (waste, water, energy, packaging)
Low innovation rate -> high prospects for growth
Shorter time to market compared to biotech and cleantech
Attractive competitive situation for investors
63. Hvordan får vi de
skarpeste og mest innovative hjerner
ind på
fødevareuddannelserne i Danmark?
64. FOOD becomes the new BLACK
Hype, coolness
Kreativitet og nytænkning
Høj grad af professionalisme – f.eks.
Metropol
KU-LIFE
Food DTU
80% af verdens enzymproduktion fra DK (Chr. Hansen, Novozymes)
Europæiske/internationale forbindelser
Europas stærkeste fødevareklynger
Verdens bedste fødevareforskere
Europas største fødevarevirksomheder
Europas nye markeder
