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

2. Presentation Plan 1.Introduction 2.Present situation 3.Future plans 4.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. 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 FOOD INSTITUTE

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

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

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

9. R&D PROJECTS (EU FP6) Instrument AcronymProject Titleleader Total budget (Avro) Budget (Avro) Start Time (month) IP QUALITYLOWIN PUTFOOD Improving Quality and Safety and Reduction of Cost in the European Organic and "Low Input" Food Supply Chains Dr. Hülya Ölmez 12.444.696215.150 01.03.2004 48 CASAFEFOODERA Food Safety-Forming a European Platform for Protecting Consumers Against Health Risks Doç. Dr. Güner Özay 3.740.69130.600 01.08.2004 48 STREPHEATOX Heat Generated Food Toxicans Identification, Characterisation and Risk Minimisation Dr. Hülya Ölmez 4.199.915176.500 01.11.2003 36 SSAMYCOGLOBE Integration of Mycotoxins and Toxic Moulds in the Global System for Food safety Doç. Dr. Güner Özay 320.000- 2004 36 SSAFOODLINK Linking ACC and EU MS food sectors with a view to higher level of participation in the FP6 projects Dr. Mehlika Borcaklı 200.00015.500 15.04.2005 18 NOEEuroFir European Food Information Resource Network Gül Biringen Löker 770.760*53.643* 01.01.2005 60 CRAFTFERBEV Improving the processing of four fermented beverages from Eastern European Countries Dr. Mehlika Borcaklı 1.900.000140.000 15.9.2005 24 SSASAFEFOODNET Food Safety and Hygiene Networking with new Eu Member States and Associated Candidate Countries Dr. Mehlika Borcaklı 360.00035.000 1.8.2006 36 NOEMONIQA The Harmonısatıon Of Analytıcal Methods Regardıng Monıtorıng The Hazards For Monıtorıng Food Qualıty And Safety In The Food Supply Chaın Dr. Sena Ayyıldız 2.959359 90.099*23.2.200736

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

11. DAP-PL-345200 FOOD INSTITUTE

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

13. 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

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

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) VISION is 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. MISSION is 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. 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 FUTURE 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. 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. NEEDS

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