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Thomas Ohlsson SIK -Institutet för livsmedel och bioteknik, Göteborg.

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Presentation on theme: "Thomas Ohlsson SIK -Institutet för livsmedel och bioteknik, Göteborg."— Presentation transcript:

1 Thomas Ohlsson SIK -Institutet för livsmedel och bioteknik, Göteborg

2 Innehåll  Vad är teknologiplattformar och vilken är bakgrunden?  Varför en teknologiplattform för Livsmedelindustrin?  Vilken bakgrund och framgrund har ETP-Food for Life?  Hur är ETP- Food for Life uppbyggd?  Vilka är de 6 forskningsutmaningarna/områdena?  Vad har gjorts hittills och vad återstår att göra?  Hur sker den nationella förankringen?  Vad gör vi i Sverige?  Frågor?

3 Lisbon strategy Research Growth and Jobs EducationInnovation S&T contributes to the Lisbon objectives: economic growth, employment creation, environmental protection, social challenges: fight poverty, improve human health and quality of life

4 What is an European Technology Platform ?  An European Technology Platform [ETP] is a major, pan-European mission-oriented initiative aimed at strengthening Europe’s capacity to organize and deliver innovation – strengthening the European-wide innovation process. An ETP will bring together relevant stakeholders to identify the innovation challenge, develop the necessary research programme and implement the results.

5 Technology Platforms: Central concept New instrument to strengthen the European-wide innovation process (address the so-called European paradox) (Industry led) Framework to unite stakeholders around:  a common “VISION” for the technology concerned  definition of a STRATEGIC RESEARCH AGENDA  develop and execute an IMPLEMENTATION PLAN

6 European Agro-Food Industry  Largest manufacturing sector in EU (13.6 % in EU15)  Turnover EU25 was € 840 billion in 2005; limited growth at 1.9 %  Total exports in 2005 amounted € 45 billion with a positive trade balance of € 5.8 billion  Major employer with 4.1 million workers  61.3 % of workers are employed in SMEs

7 Swedish Agro-Food Industry  Fourth largest manufacturing sector (about 10 % of Swedish manufacturing industry)  Turnover in 2005 was € 15 billion in 2005; growth of 2.6%  Total exports in 2005 amounted to € 3.7 billion with a growth of 13 % in 2005!!  70 % of exports are high value added products  Major employer with 59 000 workers  Largest part of the companies are SMEs

8 Trends in European Society  Ageing population  Changes in lifestyle and dietary patterns have increased the incidence of chronic non-communicable diseases incl. –Obesity –Cardiovascular diseases –Hypertension –Diabetes mellitus –Certain cancers

9 Trends in Society re Food  The function of Food is changing: –what we eat: calories==> “experience” ==> nutrition & health, variety –when we eat: regular meals ==> grazing & snacking –where we eat: in-home ==> out-of-home –with whom we eat: social ==> individual –how we prepare foods: from scratch ==> ready-to-eat + heat & eat  Changes in the food chain: –A wealth of choice: primary production is year round, global supply –food industry: heat-preserved, frozen, chilled & freshly prepared –importance of retail and out-of-home eating

10 Be healthy for longer Be free from Health Problems Give Children a Good Start Consumer life goals re food

11 Sustainability Food you can trust Concerns of consumers re food

12 European Technology Platform Food for Life - Food Quality & Manu- facturing Food & Health Food Safety Sustainable Food Production Food & Consumer Communication, Training & Technology Transfer Food Chain Management

13 Food & Consumer Ensuring that the healthy choice is the easy choice for consumers  Measuring consumer behavior in relation to food  Developing comprehensive models of consumer food choice processes  Promoting effective interaction with consumer groups and consumers directly through communication and public participation  Developing strategies to induce behavioral change in order to improve consumer health and social responsibility (through healthier food choices)

14 Food & Health Delivering a healthy diet  Understanding brain function in relation to diet  Understanding dietary effects on immune and intestinal function  Understanding the link between diet and metabolic function (obesity and associated metabolic disorders  Understanding consumer behavior in relation to health and nutrition Svensk deltagare: Nils-Georg Asp, Lunds Universitet

15 Food Quality & Manufacturing Developing value-added food products with superior quality, convenience, availability and affordability  Producing tailor-made food products  Improving process- and packaging design and process control  Improving understanding of process-structure-property relationships  Understanding consumer behavior in relation to food quality and manufacturing

16 Food Safety Assuring safe foods that consumers can trust  Predicting and monitoring the behavior and fate of relevant known and emerging biological hazards  Predicting and monitoring the behavior and fate of relevant known and emerging chemical hazards including toxins of biological origin  Improving risk assessment and risk-benefit evaluation  Developing tools to ensure security of the food chain  Understanding and addressing consumer concerns with food safety issues

17 Sustainable food production Achieving sustainable food production  Understanding of the sustainability of food production and supply in Europe  Research on scenarios of future European food production and supply  Developing sustainable processing, packaging and distribution  Developing and implementing sustainable primary food production  Understanding consumers and their behavior regarding sustainable food production Ordförande; Thomas Ohlsson, SIK

18 Food Chain Management Managing the food chain  Serving enterprises’, chains’ and consumers’ transparency needs on food quality and safety  Serving sustainable and dynamic SME networks for innovation support  Modelling Cost/Benefit and Economic Performance Analysis  Serving Consumers’ Needs for Affordable Food and Choice

19 Work plan ETP Food for Life Previuos and current situation  ETP Food for Life launched July 2005 on basis of Vision Paper  Board, Operational Committee & Working Groups formed  “Stakeholders” proposal for a SRA submitted to EC in April 2006. This document has had large influence on selected topics in the work program of Theme 2 in FP 7!  First stakeholder consultation February 2, 2006, in Brussels  Second stakeholder consultation in Autumn 2007 Plans  Web-, regional and national stakeholder consultations, April 2006 – March 2007  Final SRA to be published April 2007  Implementation Plan to be published December 2007

20 National Consultations Aims  To initiate a dialogue on the ETP Vision and the Stakeholders Strategic Research Agenda (SSRA),  To ensure participants’ feedback on the SSRA,  To develop plans for alignment / integration of national research programs within transnational or European programs.  To identify opportunities for a National Food Platform [a useful, but not necessary, outcome],  To identify potential representatives for the ETP Mirror Group,  To identify enthusiastic participants who might be included within future ETP activities  National consultation meeting held in more than 15 countries to date


22 SVENSK PLATTFORM för ETP- Food for Life  En svensk plattform för ETP har nu bildats med syfte att påverka utformningen av den strategiska forskningsagendan i enlighet med svenska forskningsstrategier för livsmedelsområdet och att sprida information om teknikplattformens syfte, innehåll och betydelse till svenska intressenter inom industri, myndigheter, organisationer och universitet/institut.  Referensgrupp: Livsmedelsföretagen (Li); Vinnova, Formas, SLF, Svensk Dagligvaruhandel, SIK och LTH  Informationsmöten under april-maj 2007 i Lund, Göteborg, Uppsala och Stockholm

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