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  • Uploaded on Thomas Ohlsson SIK -Institutet för livsmedel och bioteknik, Göteborg. Innehåll. Vad är teknologiplattformar och vilken är bakgrunden? Varför en teknologiplattform för Livsmedelindustrin? Vilken bakgrund och framgrund har ETP-Food for Life?

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http etp ciaa be

Thomas Ohlsson

SIK -Institutet för livsmedel och bioteknik, Göteborg

inneh ll
  • 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?
lisbon strategy
Lisbon strategy



and Jobs



  • S&T contributes to the Lisbon objectives: economic growth, employment creation, environmental protection, social challenges: fight poverty, improve human health and quality of life
what is an european technology platform
What is anEuropean 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.
technology platforms central concept

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


develop and execute an IMPLEMENTATION PLAN

european agro food industry
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
swedish agro food industry
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
trends in society re food
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
european technology platform food for life
European Technology Platform Food for Life


Training &

Technology Transfer


Quality &

Food &




Food Safety


Food &



Food Production

Food Chain Management

food consumer
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)
food health
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

food quality manufacturing
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
food safety
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
sustainable food production
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

food chain management
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
work plan etp food for life
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


  • Web-, regional and national stakeholder consultations, April 2006 – March 2007
  • Final SRA to be published April 2007
  • Implementation Plan to be published December 2007
national consultations
National Consultations


  • 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
svensk plattform f r 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