The need for integration in an european perspective
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THE NEED FOR INTEGRATION IN AN EUROPEAN PERSPECTIVE. QUESTIONS ASKED What should be done in Research & Education to solve the problems we face in society today? How can the images that people have of food technology be improved?.

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THE NEED FOR INTEGRATION IN AN EUROPEAN PERSPECTIVE

QUESTIONS ASKED

  • What should be done in Research & Education to solve the problems we face in society today?

  • How can the images that people have of food technology be improved?

Technology is the future Wageningen Dec. 22, 2005


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THE NEED FOR INTEGRATION IN AN EUROPEAN PERSPECTIVEAREAS WHERE I EUROPEAN INTEGRATION WILL BE OF MAJOR IMPORTANTACE

  • Sustainability of the European food production system

  • Innovative food product supply and European food market

  • Professional competence development in Food Science and Technology

Technology is the future Wageningen Dec. 22, 2005


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LONG TERM SUSTAINABILITY OF THE EUROPEAN FOOD PRODUCTION SYSTEM

  • Food production has major environmental impact

    • 75 % of eutrophication

    • 25 % of green house gases

    • 20 % of energy use

  • Economical system under pressure

    • CAP reform

    • WTO agreement for 2013

  • Social responsibility on the agenda

    • Within EU-25

    • With the world

Technology is the future Wageningen Dec. 22, 2005


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SCENARIOS OF FUTURE MILK SYSTEM

PRODUCTION SYSTEMS IN SWEDEN

Technology is the future Wageningen Dec. 22, 2005


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INNOVATIONS IN FOOD PRODUCTS ON THE EUROPEAN MARKET SYSTEM

  • European food market integrated by the multinationals (Industry and retail)

    • Private label - effect on innovation

    • Need for innovations to meet changes in society

  • Redesign to more innovative often more healthy food products with a “fork to farm” perspective integrating:

    • Consumer science and marketing

    • Nutritional science

    • Food technology

    • Food safety

    • Food manufacturing

    • Raw material sourcing

  • More “typical local foods” (PDI – PGI)

Technology is the future Wageningen Dec. 22, 2005


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AN ILLUSTRATION: LOW FAT BREADED FISH PRODUCT SYSTEM

  • Objective: Lower fat content of breaded fish product at the fork of the consumer (driven by the health trend)

  • Realisation: Consumer will use deep fat frying or pan frying with added fat

  • Redesign industrial process! Replace industrial deep fat frying with dry heat treatment of breading.

  • Prerequisite: Breading and batter with good adhesion and some fat content

  • Result: 11% fat content at fork instead of 19%

Technology is the future Wageningen Dec. 22, 2005


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IMPROVE PROFESSIONAL COMPETENCE IN FOOD SCIENCE AND TECHNOLOGY IN A EUROPEAN PERSPECTIVE

  • Multinational food companies and retailers play an important role

  • BUT European food industry is dominated by SMEs

    • Professional training and continued education

    • Bologna process in academic education

    • Part of the education abroad

  • EU frame work programmes have meant and will mean a lot for integrating the European research community

  • National food research funding is fragmented but also duplicating the same topics

Technology is the future Wageningen Dec. 22, 2005


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