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  • Updated 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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Thomas Ohlsson

SIK -Institutet för livsmedel och bioteknik, Göteborg

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  • 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?

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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

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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.

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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

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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

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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

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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

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European Technology Platform Food for Life


Training &

Technology Transfer


Quality &

Food &




Food Safety


Food &



Food Production

Food Chain Management

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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)

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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

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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

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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

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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

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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

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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

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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

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  • 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