AgriFoodResults

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AgriFoodResults

• European initiative for a better use of the
  Results of AgriFood Research
• Dr. Claudia Mosoiu
• National Institute of RD for Food Bioresources
  IBA
• Diaspora Conference
• Exploratory Workshop Food Health
• The 22nd of September, 2010

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AgriFoodResults

• Objectives
• 1) To offer innovative and sustainable services
  for dissemination (3D game engine)
• 2) To raise skills of European food scientists on
  dissemination practices
• 3) To successfully disseminate recent results
  from agri-food research projects

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AgriFoodResults
Partners
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AgriFoodResults
European projects
Acronym Title / topic Common partner with AgriFoodResults Common partner with AgriFoodResults
RESCAPE (strep) Microbial decontamination of eggs UniBO - Italy  
APT-PACK (strep) Advanced knowledge of Polymer deformation of tomorrows packaging AINIA - Spain  
HEATOX (strep) Heat-generated food toxicants, identification, characterisation and risk minimisation Lunds Universitet -Kerstin Skog Lunds Universitet -Kerstin Skog
OPTIMOILS (strep) Valorisation of healthy lipidic micro-nutrients by optimising food processing of edible oils and fats ACTIA  
EU-FRESH BAKE (strep) Freshly baked breads with improvement of nutritional quality and low energy demanding for the benefit of the consumer and of the environment ENITIAA  
HIGHQ RTE (strep) Innovative non-thermal processing technologies to improve the quality and safety of ready-to-eat (RTE) meals University of Bologna - Maria Elisabetta Guerzoni  
HELENA (strep) Healthy Lifestyle in Europe by Nutrition in Adolescence EUFIC  
EUROPREVALL (IP) The Basis, Cost and Prevalence of Food Allergies across Europe FPI  
NovelQ (IP) Novel Processing Methods for the Production and Distribution of High-Quality and Safe Foods AF - Wageningen  
IDEFICS (IP) Identification and prevention of dietary- and lifestyle-induced health effects in children and infants EUFIC  
EURRECA (NoE) Harmonising nutrient recommendations across Europe with special focus on vulnerable groups and consumer understanding. EUFIC  
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AgriFoodResults
National projects
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Results

• http//euroqualityfrance.com/agrifoodresults
• Reports on strategies for communication of
  scientific results in the food sector
• Dissemination practices in FP 6FP 7 food
  research projects

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(1) Guide of good practice for communication
towards food SMEs

• Identify your target audience and its motivation
  for exploring new ideas
• Using knowledge transfer tools
• How to publish articles in food magazines?
• How to measure the effectiveness of the knowledge
  transfer process?

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(2) Guide of good practice for dissemination
managers of food research projects

• General tips for good communication
• Presentation of the main communication tools
• Press release
• Events
• Publications
• Website
• Audiovisual media
• Personal communication
• The particular case of communicating via mass
  media

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(3) Guide of good practice for communication
towards consumers

• Particularities of the communication towards
  consumers
• Food research project communication
• Final communication plan
• List of consumers associations in Europe

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(4) Guide of good practice for communication
towards policy makers

• Reaching the policy makers-communication channels
  to policy makers
• Communication practices-dialogue with policy
  makers
• Examples of successful cases EuroPrewall
• List of European and national Food Authorities

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Mineral salts biodisponibility from dietary
fibers enriched bakery products BIOFIB

• As a result of laboratory experiments, were
  conceived two technological processes to obtain
  bread with high content of fiber and iron and
  high content of fiber and calcium.
• It was designed a new equipment, which makes the
  operation of hydrothermical treatment to bran,
  before the addition to dough kneading.
• It was accomplished the technological transfer of
  products to private sector Company (SCMP Baneasa
  SA).
• There were carried-out the clinical tests for our
  two new products at the Child Orphanage (12-18
  years old), 32 persons/2 weeks.
• It was made the patent applications to Romanian
  State Office for Inventions and Trademarks (OSIM)
  for two new products.

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New Product 1. Fiber and iron
enriched bread
Characteristics
Water content, max 50
Carbohydrates, min 42
Protein, min 6
Fibers, min 4
Iron, mg min 1,5
Energetic value, kcal/100g 184
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New Product 2. Fiber and calcium enriched
bread
Characteristics
Water content, max 50
Carbohydrates, min 42
Protein, min 6
Fibers, min 4
Calcium, mg min 20
Energetic value, kcal/100g 180
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New device Fermentation tank with jacket
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EU-FRESHBAKE

• 3) Innovative formulations / Nutrition
  quality( IATA, PBF, KU, Schaer, Bezgluten,
  Biofournil )
• ? Gluten added fibres combined to partial
  baking induces higher reduction of GI, with the
  subsequent nutritional impact
• ? Innovative ferments adapted to bake off
  technology has been tested and selected according
  to both nutritional and quality effect on the
  fresh product.
• ? Fibers in bake off technology. Structurally
  different fibres have been tested with special
  emphasis on the interaction with the breadmaking
  process. Fibres tested gave some stability to the
  product quality when BOT technology including
  frozen storage was used.
• Breads that can be labelled as source of fibres
  (fibre content 3) or high in fibres (fibre
  content 6) are obtained. Adding of inuline
  resulted in a faster crust colouration.
• ? Gluten free formulation (enriched calcium
  fibres) has been designed with hypoallergenic
  characteristics

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EU-FRESHBAKE

• Innovative Organic bread formulation has been
  designed with durum wheat flour
• A Soft crumb has been obtained. The mix of durum
  wheat and soft weat is traditional in east of
  Europe and can provide interesting structure
  combined with different nutritional profiles.
• ?Specific enzymes have been used and adapted to
  processing condition to improve
• the nutrition properties and to reduce the
  energy during baking
• ?Gluten free breads enriched with amaranth flour
  resulted in higher calcium and
• magnesium and in an increase of the body mass
  index in rats
• ? Gluten free breads enriched with flaxseed flour
  resulted in higher calcium and
• magnesium and in an increase of the body mass
  index and decrease in total cholesterol and LDL
  fraction ( bad cholesterol ) in rats

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IP EuroPrevall The basis, prevalence and cost
of food allergies in Europe

• What is the problem, which was solved?
• Food SME have problems in labelling of allergen
  traces because there are no mandatory legal
  requirements. If an allergen is present despite
  the amount it has to be labelled. Sometimes cross
  contamination occurs.
• Solutions for allergen management and guidelines
  for the food industry are discussed and published
  on www.foodallergens.info (Food Allergy
  Information)

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IP EuroPrevall The basis, prevalence and cost
of food allergies in Europe

• Food Allergy Information is a website that offers
  credible food allergy information. Some of this
  is of general interest but it also provides
  information geared to the needs of the food
  industry and national authorities.
• Food Allergy Facts provides basic information on
  what a food allergy is, the extent of the
  problem, possible causes, prevention, symptoms,
  diagnosis and treatment. You will also find a
  link to the Food Allergy Portal, which is a
  collection of critically assessed websites about
  food allergy in 12 different European languages.
• Foods Causing Allergy contains links to relevant
  pages in the InformAll Database. The InformAll
  Database contains information on many of the
  foods that have been reported to cause allergy.

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IP EuroPrevall The basis, prevalence and cost
of food allergies in Europe

• EU Legal Requirements contains information for
  manufacturers operating in the EU or wishing to
  export to the EU about the legal requirements in
  Europe regarding allergenic foods.
• Food Manufacturing contains guidance for the food
  industry on how to deal with allergens in food
  production including how to avoid the
  unintentional presence of allergens in food
  products.
• Catering contains links to relevant websites with
  information on what you can do as a caterer to
  provide safe foods for your allergic consumers.

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EURRECA

• What are the potential areas, where the results,
  methods can be used?
• The results form the EURRECA project itself will
  be used by international panels setting common
  recommendations for micronutrients. However the
  guide of practice for food development as well as
  assays, software and other products developed as
  a result of the project may be used in various
  context depending on their individual area of
  use.

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Website for dissemination of agri-food results (2)

• http//www.agrifoodresults.eu/wiki/index.php?title
  Main_Page
• Collaborative platform like Wikipedia.
  Anyregistered user (project coordinator or
  dissemination manager) can create pages and
  modify existing pages.
• Categories Food Consumers Food Health Food
  Quality Manufacturing Food Safety Sustainable
  Food Production Food Chain Management

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Content and structure of project description

• Content and problematic
• Results and Applications
• Novelties, benefits and added value
• Successful applications, success stories
• More results from projects
• Links (presentations, abstracts, website,
  articles

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Final AgriFoodResults conference

• Brussels on the 2nd of March 2010
• Awards of prizes
• Best newsletter
• Best website
• Best video
• Best streaming presentation
• Best dissemination strategy