20131129 fff el punto de vista holandés_kees gooijer
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20131129 FFF El punto de vista holandés_Kees GooijerTRANSCRIPT
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5-6-2012 0
El punto de vista holandés
Mr. Kees de Goejer.
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5-6-2012 1
Kees de Gooijer
TKI Agri&Food, TKI-BBE
Kees = “case”
TKI = Topconsortium for Knowledge and Innovation
BBE = Biobased Economy
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5-6-2012 2
Content
1.Why?
2.The current Dutch system
3.Some European thoughts (why is it difficult)
4.Governance
5.Q & A
6.NOG: START NATIONWIDE, ROLL OUT LATER
(KIC)
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5-6-2012 3
Woody Allen (1953): why food?
Three existential questions exist.
1. Why are we here?
2. Where do we go?
3. When do we eat?
Maybe to be added: What do we eat, Which wine to choose?
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5-6-2012 4
Driver #1: Health
Many chronic diseases food-related
• Coronary
• Cancer
• COPD (w.o. astma/allergy)
• Limbs
• Obesity
• Sleep apneu
€ 2.3 billion
€ 0.4 billion
€ 0.6 billion
€ 1.0 billion
€ 2.5 billion* VWS okt-2003
* McKinsey 2012:
0.5 direct, 2.5 indirect
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5-6-2012 5
Obesity..
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5-6-2012 6
Michelangelo’s
David
After 2 years
in the US…
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5-6-2012 7
Obesity Trends* Among U.S. Adults
BRFSS, 1985 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14%
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5-6-2012 8
Obesity Trends* Among U.S. Adults
BRFSS, 1986 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14%
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5-6-2012 9
Obesity Trends* Among U.S. Adults
BRFSS, 1987 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14%
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5-6-2012 10
Obesity Trends* Among U.S. Adults
BRFSS, 1988 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14%
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5-6-2012 11
Obesity Trends* Among U.S. Adults
BRFSS, 1989 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14%
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5-6-2012 12
Obesity Trends* Among U.S. Adults
BRFSS, 1990 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14%
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5-6-2012 13
Obesity Trends* Among U.S. Adults
BRFSS, 1991 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19%
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5-6-2012 14
Obesity Trends* Among U.S. Adults
BRFSS, 1992 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19%
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5-6-2012 15
Obesity Trends* Among U.S. Adults
BRFSS, 1993 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19%
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5-6-2012 16
Obesity Trends* Among U.S. Adults
BRFSS, 1994 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19%
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5-6-2012 17
Obesity Trends* Among U.S. Adults
BRFSS, 1995 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19%
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5-6-2012 18
Obesity Trends* Among U.S. Adults
BRFSS, 1996 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19%
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5-6-2012 19
Obesity Trends* Among U.S. Adults
BRFSS, 1997 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% ≥20%
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5-6-2012 20
Obesity Trends* Among U.S. Adults
BRFSS, 1998 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% ≥20%
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5-6-2012 21
Obesity Trends* Among U.S. Adults
BRFSS, 1999 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% ≥20%
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5-6-2012 22
Obesity Trends* Among U.S. Adults
BRFSS, 2000 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% ≥20%
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5-6-2012 23
Obesity Trends* Among U.S. Adults
BRFSS, 2001 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% 20%–24% ≥25%
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5-6-2012 24
(*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% 20%–24% ≥25%
Obesity Trends* Among U.S. Adults
BRFSS, 2002
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5-6-2012 25
Obesity Trends* Among U.S. Adults
BRFSS, 2003 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% 20%–24% ≥25%
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5-6-2012 26
Obesity Trends* Among U.S. Adults
BRFSS, 2004 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% 20%–24% ≥25%
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5-6-2012 27
Obesity Trends* Among U.S. Adults
BRFSS, 2005 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%
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5-6-2012 28
Obesity Trends* Among U.S. Adults
BRFSS, 2006 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%
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5-6-2012 29
Obesity Trends* Among U.S. Adults
BRFSS, 2007 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%
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5-6-2012 30
Obesity Trends* Among U.S. Adults
BRFSS, 2008 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%
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5-6-2012 31
Obesity Trends* Among U.S. Adults
BRFSS, 2009 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%
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5-6-2012 32
Obesity Trends* Among U.S. Adults
BRFSS, 2010 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person)
No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%
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5-6-2012 33
Obesity Trends* Among U.S. Adults
BRFSS, 2011 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person, method changed)
No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%
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5-6-2012 34
EU Trends
1980-2005 Females
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5-6-2012 35
Females
1980-1984
© International Obesity TaskForce 2005
% Obesity
< 5 %
5-9.9%
10-14.9%
15-19.9%
20-24.9%
≥ 25%
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5-6-2012 36
Females
1985-1989
© International Obesity TaskForce 2005
% Obesity
< 5 %
5-9.9%
10-14.9%
15-19.9%
20-24.9%
≥ 25%
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5-6-2012 37
Females
1990-1994
© International Obesity TaskForce 2005
% Obesity
< 5 %
5-9.9%
10-14.9%
15-19.9%
20-24.9%
≥ 25%
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5-6-2012 38
Females
1995-1999
© International Obesity TaskForce 2005
% Obesity
< 5 %
5-9.9%
10-14.9%
15-19.9%
20-24.9%
≥ 25%
Self Reported
data
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5-6-2012 39
Females
2000-2005
© International Obesity TaskForce 2005
% Obesity
< 5 %
5-9.9%
10-14.9%
15-19.9%
20-24.9%
≥ 25%
Self Reported
data
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5-6-2012 40
EU Trends
1980-2005 Males
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5-6-2012 41
Males
1980-1984
© International Obesity TaskForce 2005
% Obesity
< 5 %
5-9.9%
10-14.9%
15-19.9%
20-24.9%
≥ 25%
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5-6-2012 42
Males
1985-1989
© International Obesity TaskForce 2005
% Obesity
< 5 %
5-9.9%
10-14.9%
15-19.9%
20-24.9%
≥ 25%
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5-6-2012 43
Males
1990-1994
© International Obesity TaskForce 2005
% Obesity
< 5 %
5-9.9%
10-14.9%
15-19.9%
20-24.9%
≥ 25%
Self Reported
data
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5-6-2012 44
Males
1995-1999
% Obesity
< 5 %
5-9.9%
10-14.9%
15-19.9%
20-24.9%
≥ 25%
Self Reported
data
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5-6-2012 45
Males
2000-2005
© International Obesity TaskForce 2005
% Obesity
< 5 %
5-9.9%
10-14.9%
15-19.9%
20-24.9%
≥ 25%
Self Reported
data
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5-6-2012 46
Top sector
Agri & Food
The Dutch growth
diamond
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5-6-2012 47
Position of Top sector Agro & Food:
€ 29 billion direct added value
Total contribution including distribution, retail and hotel & catering € 48 billion G€ 50
40
30
20
10
0 Total
added value
48.8
Distribution
19.7
46%
54%
Direct added value
29.1
Suppliers2
13.4
52%
48%
Processing
9.4
Primary production
6.3
Distribution/Retail
Hotel & catering
Services
Industry and goods
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5-6-2012 48
Three opportunities
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5-6-2012 49
Do more for less: develop sustainable, innovative
food production systems - Sustainability across the
whole Agro & Food chain
Primary production in NL
Processing Industry Distribution Retail / Hotel &
catering
Water usage
Energy usage
CO2 reduction
Waste flows
Packaging
Ecosystem / Recycling
Animal Welfare
Sustainable imports
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5-6-2012 50
Primary production
Processing Distribution Retail/Hotel &
catering
Healthy food
De consument wil...
Sustainable food
Improved/more healthy crops
Functional ingredients,
less salt and saturated
fats
Hygienic distribution of fresh products
Healthy preparation methods
No animal suffering
Optimisation of raw material use
Minimisation of CO2 emissions
Sustainable packaging, sustainable cooling
Convenient food Production of long-life products
Ready sliced products Regular delivery Improved portion size for ease of use
Tasty food Breeding for taste Optimal processing to
retain aroma and flavour
Packaging to retain maximum quality
Improved preparation methods
1
2
3
4
Examples of value creation across the chain
Greater added value: focus innovation on health,
sustainability, taste and convenience
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5-6-2012 51
Management team
Top team 2.0
Emmo
Meijer
Michel
Post
Medy van
der Laan
Paul
Jansen
Vacancy
Project team EL&I
(secretary)
+
LTO
FNLI
CBL
Workstream Leaders
Knowledge
&
Innovation
Jan van
Rijsingen
Internatio
nal
Educati
on
&
Labour
market
Public
support
SMEs &
Regions
Sustainability
Governance
Cees ‘t Hart
Hans Hoogeveen
Noud Jansen
Martin Kropff
Casper Meijer
Jan van Rijsingen
Robert Smith
Bureau
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5-6-2012 52
Governance TKI Agri&Food
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5-6-2012 53
TKI’s position
Government
Business
Science
TKI
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industrial relevance,
scientific excellence
TI Food and Nutrition
Corporate Presentation
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5-6-2012 55
The innovation process
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TI Food and Nutrition: Our partners
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Nutrition & Health
Food & Structure
Food & Safety
Consumer Behaviour/
Communication
Sense of well-being
Body shape Resistance Quality of life for the
Elderly
Kids Health
Avoidance of chronic diseases
Feel totally secure about food
Best behaviour for own
well-being
Social interaction
Great taste
Great con-
venience
Great texture
The building of the plan: Start with
consumer needs
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Increase sero-tonergic activity
Scientific targets
Optimised fatty acid
composition
Personalised diet composition
Regulate inflammation
............
Anti-oxidative networking
Research programme
TIFN Progr. Dir.
.........
Improve mood
Prevent cognitive decline
Functional targets
Avoid fractures
Maintain mental performance
Avoid sensory loss
Underlying needs
Maintain muscle function Avoid sleep disturbances
Main needs
Quality of life for
the Elderly
World market Above 1 billion and growing
Indication market size
The building of the plan: Link with
business opportunities
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Scope of the Innovation Contract
• Industry-demand driven
• Public-private financing ratio; target: 50/50 in 2015
• Public budget 2012: 56 M€ (excl. Existing like TIFN):
• DLO 34 M€ (Industrial research)
• TNO 12 M€ (Industrial research)
• NWO 10 M€ (Fundamental research, 2014/15: 30 M€ + ...)
• In 2012 building on existing projects/programs of DLO, TNO and NWO
• TKI benefit (8.6 m€) based on cash investment in public knowledge infrastructure
• SME valorisation pilot (3.4 m€) for feasibility and SME innnovation project (SME contribution 60%)
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Biggest change
Less free money to spend.
Much more money in the form of “bodies”.
Amazingly more money from the National Science
Foundation – if we (the sector) get our act
together.
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Industrial
Research (towards application,
50% public)
assesm
en
t
demonstration (Prototyping,
scaling, 25%
public)
Implemen-
tation
assesm
en
t
assesm
en
t fundamental
research (knowledge
creation, without
application in
sight, 85% public)
bu
sin
es i
mp
act
revie
w
Knowledge Push
Market Pull
The Funnel – EU definition for R&D state
support (law!)
Long-term Vision: Large companies
Short-term Dynamics: SME’s
Note: Fundamental # universities, Industrial # GTI’s !
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PPP: The Cultural Challenge
The Industrialist • Driven by external needs
• Clear goals with shareholder
commitments
• Commercial confidentiality
The Academics • Self directed
• Next step defined by
yesterday’s results
• Free exchange of ideas
“Industry tries to cheat us” “Academics never deliver”
So it can be expected that it will
be difficult to build a mutually
trusting relationship…
Source: Tim Cook, the ISIS project, Oxford
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“Managing” your relationship with a
university
The University You
Like leading an elephant with a thin rubber band: Walk along with the elephant
In whatever direction it wants to go
Until it gets used to you,
Start to pull gently on your rubber band.
If you pull too hard, or too suddenly: You will break your rubber band, and
Have no further influence over the elephant.
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Investments up to sales
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Idea test Feasible? Innovate
TU Delft U Twente
TI Pharma
Green
Genetics
TNO
WUR
TIFN
HAS Den
Bosch
Friesland
Foods
Resato
Aquamarijn
UM / Nutrim RUG
And SME’s ?
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What good are those brokers?
• Create a climate of open innovation and interaction.
• Brokerage of concrete innovation projects wsa SME:
• Define the business case:
• bring parties together,
• build the consortium,
• (make) create project-
(proposal).
• Free.
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Frans vd Berg
General Wouter de Heij
Processing
Nico Heukels
Consumer behaviour
Kees den Uijl
Sensory &
Structure
Peter Sakkers
Functional
Ingredients
Brokers: call them!
Marc Oude Luttikhuis
Chain approaches
Albert Zwijgers
Food & Health
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Internationaal
A HEALTHY DIET FOR A
HEALTHY LIFE
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Kees de Gooijer
TKI Agri&Food, TKI-BBE