Food for life

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KNOWLEDGE-BASED BIO-ECONOMY 8 GIUGNO SAN
BENEDETTO DEL TRONTO
Dr. Daniele Rossi Chairman of the CIAA Research
Group Brussels Co-chairman of
the European Technology Platform Food for
Life Chairman of the national Technology
Platform Italian Food for Life Director
General of Federalimentare - Italy Administrator
of the SPES GEIE - Rome
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THE EUROPEAN AGRO-FOOD INDUSTRY IN FIGURES
Turnover 836 billion (2,6) Largest
manufacturing sector in the EU (13.6), ahead of
the automobile and chemical industries Value
added as a share of GDP 1.8 Employment 4.0
million people Leading employer in the EU
manufacturing industry (13), ahead of the
fabricated metal and machinery equipment
industries 282,600 companies Fragmented
industry Formal RD as a of food and drink
output 0.24 in 2004 Still insufficient formal
RD expenditure, but informal 1,6 in
2004 Exports 48 billion (5.3 compared to
2004) Imports 43 billion (5.5 compared to
2004) Trade balance 4.5 billion Net exporter of
food and drink products EU market share of global
export market 20 (24 in 1997) Shrinking share
of EU exports in global markets
San Benedetto del Tronto, 8 June 2007
Source Data processing and estimates CIAA
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THE ITALIAN FOOD DRINK INDUSTRY
A pillar of the national economy

• Second manufactoring sector
• Along with agriculture, induced activity and
  distribution, the Food and Drink Industry is the
  central element of the first economic sector of
  the Country.
• Industry buys and processes 70 of the national
  agricultural raw materials.
• Industry is generally recognized as the
  ambassador of Made in Italy in the world
  considering that almost 80 of the Italian
  agro-food export is represented by high quality
  industry brands.

San Benedetto del Tronto, 8 June 2007
Source Data processing and estimates
Federalimentare
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THE ITALIAN FOOD DRINK INDUSTRY BASIC FIGURES
(CURRENT VALUES) 2006 (estimates)

2005
Source data processing and estimates
Federalimentare on ISTAT data 2006
San Benedetto del Tronto, 8 June 2007
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TOTAL TURNOVER BY PRODUCT (2006)
26
Source Data processing and estimates
Federalimentare
San Benedetto del Tronto, 8 June 2007
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TOTAL DIRECT EMPLOYMENT OF THE ITALIAN FOOD
DRINK INDUSTRY
San Benedetto del Tronto, 8 June 2007
Source Data processing and estimates
Federalimentare
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WHAT IS A BIO-BASED ECONOMY?

• Bio from Greek bios life
• Economy from Greek oikonomos oikos (a
  household) nemein (to manage) 

The term bio-economy covers all industries and
economical sectors!
An economy based on biotechnology that uses
renewable raw materials to produce products and
energy!
San Benedetto del Tronto, 8 June 2007
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OBJECTIVE OF THE KNOWLEDGE-BASED BIO-ECONOMY

• The transition to a knowledge based
  Bio-Economy has the objective of bringing
  together science, industry and other
  stakeholders, to exploit new and emerging
  research opportunities that address social and
  economic challenges.

Source European Commission
San Benedetto del Tronto, 8 June 2007
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BENEFITS OF THE BIO-BASED ECONOMY

• ECONOMIC
• REDUCE COSTS, BETTER CONTROL OF PRODUCT
  PROPERTIES
• NEW PRODUCT AND MARKET OPPORTUNITIES
• IMPROVED BALANCE OF TRADE AND ENERGY
• ENVIRONMENTAL
• POLLUTION PREVENTION
• GREEN FUELS, CHEMICALS AND MATERIALS
• REUSABLE AND RECYCLABLE PRODUCTS
• SOCIAL
• RURAL AND ECONOMIC DIVERSIFICATION AND GROWTH
• DEVELOPING COUNTRIES CAN ACCESS THE BIO-BASED
  ECONOMY
• IMPROVEMENT IN HUMAN/ENVIRONMENTAL HEALTH/QUALITY
  OF LIFE

San Benedetto del Tronto, 8 June 2007
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VII FP 2007/2013 - FOOD, AGRICULTURE,
FISHERIES AND BIOTECHNOLOGY

• Sustainable production and management of
  biological resources from land, forest and
  aquatic environments.
• Fork to farm food, health and well being.
• Life sciences and biotechnology for sustainable
  non-food products and processes.

Source European Commission
San Benedetto del Tronto, 8 June 2007
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HOW TO BRING STAKEHOLDERS TOGETHER TECHNOLOGY
PLATFORMS

• Framework to unite stakeholders around
• a common vision for the technology concerned.
• mobilization of a critical mass of research and
  innovative effort.
• definition of a Strategic Research Agenda.

Source European Commission
San Benedetto del Tronto, 8 June 2007
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EUROPEAN TECHNOLOGY PLATFORM FOOD FOR LIFE
Source Food for Life
San Benedetto del Tronto, 8 June 2007
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FOOD CONSUMER

• Key Success Factors re position European Food
  Industry 2020
• responsive to consumer needs and preferences
  ? differentiated and cross-culturally sensitive
• consumer (re-) connect through active
  participation ? transparency, trust and
  confidence
• balanced towards health and sustainability ?
  corporate social responsibility
• through added value products ? instead of
  commodities

San Benedetto del Tronto, 8 June 2007
Source Food for Life
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FOOD CONSUMER

• Ensuring that the healthy choice is the easy
  choice
• for consumers
• Measuring consumer behaviour 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 behavioural
  change in order to improve consumer health and
  social responsibility (through healthier food
  choices)

San Benedetto del Tronto, 8 June 2007
Source Food for Life
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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 behaviour in relation to
  health and nutrition

San Benedetto del Tronto, 8 June 2007
Source Food for Life
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HEALTHY AGEING GOAL
Add life to years
Well-Being/ Appearance
Age
San Benedetto del Tronto, 8 June 2007
Source Food for Life
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The KEY research needs
BRAIN-FUNCTIONS
IMMUNE- INTES- TINAL FUNCTIONS
METABOLIC-FUNCTIONS
Nutrition and cognitive function brain
conditioning
diet imprinting of immmune systems allergies
optimizing development minimizing disease risk
infants, children adolescents/adults
elderly
reprogramming of energy-balance optimising
cardio- vascular health
improve resistance to common infections improve
gut functions cancer prevention
reprogramming of satiety control
preventing sarcopenia optimizing bone health slow
aging processes
preventing of immune function decline
preventing cognitive decline target
degenerative diseases
life stage
San Benedetto del Tronto, 8 June 2007
Source Food for Life
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THE BIG PICTURE
science needs
societal needs
consumers needs

• Nutritional systems biology
• Bioinformatics
• New imaging techniques
• minimal invasive techniques
• New measures food intake
• Fuse HTS food metabolome and human food intake
• Gut Flora meta-genomics

• Improve education on healthy life style
  Kindergarten, schools
• Extend university programs along food-health
  chain
• Measures of Trust
• Better science writers
• Get SMEs in food health area

• Metabolic health
• Immune functions
• Brain functions
• Life stage
• Ageing
• Metabolic syndrome
• Bone health

San Benedetto del Tronto, 8 June 2007
Source Food for Life
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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-prope
  rty relationships
• Understanding consumer behaviour in relation to
  food quality and manufacturing

San Benedetto del Tronto, 8 June 2007
Source Food for Life
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FOOD QUALITY MANUFACTURING
Source Food for Life
San Benedetto del Tronto, 8 June 2007
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FOOD SAFETY

• Assuring safe foods that consumers can trust
• Predicting and monitoring the behaviour and fate
  of relevant known and emerging biological hazards
• Predicting and monitoring the behaviour 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

Source Food for Life
San Benedetto del Tronto, 8 June 2007
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Safety by Design
FOOD SAFETY BY DESIGN
Consumer Use
Safe Use
Supply Chain
Safe Distribution
SAFE PRODUCT
Product Manufacture
Raw Materials
Process Design
Safe Process
Product Design
Safe Formulation
Source Food for Life
San Benedetto del Tronto, 8 June 2007
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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 behaviour
  regarding sustainable food production

Source Food for Life
San Benedetto del Tronto, 8 June 2007
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Source Food for Life
San Benedetto del Tronto, 8 June 2007
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FOOD CHAIN MANAGEMENT

• Managing the food chain
• Identification of relevant possible future
  scenarios
• Stabilizing markets and supporting food chain
  dynamics
• Improving the innovation potential of the food
  chain
• Supporting competitiveness through integration
• Participation of small producers in the emerging
  complex food chain operations
• Integrating food chain management and the consumer

Source Food for Life
San Benedetto del Tronto, 8 June 2007
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FOOD CHAIN MANAGEMENT
Farmer
Consumer
Source Food for Life
San Benedetto del Tronto, 8 June 2007
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COMMUNICATION, TRAINING AND TECHNOLOGY TRANSFER
Source Food for Life
San Benedetto del Tronto, 8 June 2007
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ITALIAN FOOD FOR LIFE

•  Italian Food for Life  brings together
  national key stakeholders of the agro-food sector
  (the food industry, farmers representatives,
  agrochemical and breeding companies, retailers,
  researchers, processors, consumer organisations,
  regulatory bodies, policymakers and governments)
  to enhance investment in research and development
  and stimulate innovation in this area.

Source Italian Food for Life
San Benedetto del Tronto, 8 June 2007
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ITALIAN FOOD FOR LIFE

• Will stimulate research and technological
  innovation in the agro-food sector at a national
  level.
• Will strengthen the scientific and technological
  basis of our food and drink industry.
• Will encourage the development and international
  competition, especially to help the Small and
  Medium Enterprises.

The technology Platform Italian Food for life
is a unique opportunity not only to promote the
coordination of the research activity of primary
products and nutrition, assuring whether the
direction, whether enough critical mass, but also
to guarantee transfer of know-how to the
companies.
Source Italian Food for Life
San Benedetto del Tronto, 8 June 2007
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THE KEY DATES

• Launch of the National Technology Platform of the
  Italian Food Drink Industry (Rome, July 5th
  2006).
• Final presentation of the Italian Food for Life
  Technology Platform (Bologna, November 27th
  2006).
• 1st Meeting of the Food for Life National
  Technology Platforms (Rome, April 14th 2007).

Source Italian Food for Life
San Benedetto del Tronto, 8 June 2007
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HOW TO DIFFUSE A EUROPEAN KNOWLEDGE- BASED
BIO-ECONOMY BETWEEN SMEs

• INTERGENERATIONAL TRANSITION (FATHERS SONS)
• INTEGRATION SMEs UNIVERSITIES APPLIED
  RESEARCH CENTRES
• STAGES IN BIOECONOMY SUPPLIERS
• DEMAND PULL BY THE RETAILERS-CONSUMERS
• NEW SCIENCE LANGUAGES ON FD INDUSTRY
• ACCESSIBILITY TO COMPETENT SOURCES
• ACADEMY TRAINING THE TRAINERS

San Benedetto del Tronto, 8 June 2007
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• THANK YOU!

San Benedetto del Tronto, 8 June 2007