assoc. prof. dr. güner Özay director of food institute tubitak marmara research center 14/4/2007,...
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Assoc. Prof. Dr. Güner ÖZAYDirector of Food Institute
TUBITAK Marmara Research Center
14/4/2007, Rome
NATIONAL FOOD TECHNOLOGY NATIONAL FOOD TECHNOLOGY PLATFORM-TURKEYPLATFORM-TURKEY
Presentation Plan
1.Introduction2.Present situation3.Future plans4.Needs
FOOD INSTITUTE
• Vision
To become one of the leading food science and technology centres in the world
Mission
To contribute to the food industry in order to improve its technological ability and to strengthen its competitiveness, to the assurance of food and consumer safety and resolution of nutrition related problems of the society by using science and technology
Researchers
MSc. 38%
Dr. 34%B. Sc. 28%
Dr.
MSc.
B. Sc.
Researcher profile
Female (total): %40
Female (researchers) :%50
R&D Fields• Development/improvement of food processing and
preservation technologies, new product development
Improvement of yield and quality in production
Utilisation of by products and wastes
Nutrition and health relations (clinical studies)
Assurance of food safety Residues and contaminants
FOOD INSTITUTE
STRATEGIC BUSINESS UNITS (SBUs)
• Food Processing Technologies & Nutrition
• Food Microbiology & Fermentation Technologies
FOOD INSTITUTE
Fruit &vegetablesMeat &Sea FoodsMilk&dairy ProductsNutsCereals Fats&Oils Refrigeration Technologies
CA, MAP storage PackagingShelf-life studies
SBU I: Food Processing & Nutrition
FOOD INSTITUTE
SBU II: Microbiology & Fermentation Technologies
• Food Microbiology • Moulds and Mycotoxins• Fermentation technologies• Biodegredable/edible materials• GMOs
FOOD INSTITUTE
R&D PROJECTS (EU FP6)R&D PROJECTS (EU FP6)
Instrument Acronym Project Title leaderTotal budget
(Avro)Budget (Avro)
Start Time
(month)
IPQUALITYLOWINPUTFOOD
Improving Quality and Safety and Reduction of Cost in the European Organic and "Low Input" Food Supply Chains
Dr. Hülya Ölmez 12.444.696 215.150 01.03.2004 48
CA SAFEFOODERAFood Safety-Forming a European Platform for Protecting Consumers Against Health Risks
Doç. Dr. Güner Özay
3.740.691 30.600 01.08.2004 48
STREP HEATOXHeat Generated Food Toxicans Identification, Characterisation and Risk Minimisation
Dr. Hülya Ölmez 4.199.915 176.500 01.11.2003 36
SSA MYCOGLOBE Integration of Mycotoxins and Toxic Moulds in the Global System for Food safety
Doç. Dr. Güner Özay
320.000 - 2004 36
SSA FOODLINKLinking ACC and EU MS food sectors with a view to higher level of participation in the FP6 projects
Dr. Mehlika Borcaklı
200.000 15.500 15.04.2005 18
NOE EuroFirEuropean Food Information Resource Network
Gül Biringen Löker
770.760* 53.643* 01.01.2005 60
CRAFT FERBEVImproving the processing of four fermented beverages from Eastern European Countries
Dr. Mehlika Borcaklı
1.900.000 140.000 15.9.2005 24
SSA SAFEFOODNETFood Safety and Hygiene Networking with new Eu Member States and Associated Candidate Countries
Dr. Mehlika Borcaklı
360.000 35.000 1.8.2006 36
NOE MONIQA
The Harmonısatıon Of Analytıcal Methods Regardıng Monıtorıng The Hazards For Monıtorıng Food Qualıty And Safety In The Food Supply Chaın
Dr. Sena Ayyıldız 2.959359 90.099* 23.2.2007 36
QC analysesQC analyses (Chemical, physical,
microbiology)
Autocontrol, national regulations, production licence
Export products- international (EU) regulations
FOOD INSTITUTE
DAP-PL-345200
FOOD INSTITUTE
Other activities• Training (national & international)
• Consultancy Consultancy Technical problem solving in
production lines Establishment of ISO 9000, HACCP,
GMP Systems (many companies) Feasibility studies
FOOD INSTITUTE
International memberships
•IIR (International Institute of Refrigeration) •IARW, RREF (The Refrigerational Research and Education Foundation), The Netherlands •AFFoSTI (Afro-Asian Federation of Food Science and Technology Institutions), India •International Tree Nut Council, Spain •CCFA, UK•Safeconsortium (EAFS), Brussels
Bileteral Agreements• Korean Food Research Institute•Munich Technical University
INTERNATIONAL RELATIONS
•“Food for Future”
October 24 – 26, 2007 ISTANBUL
Scientific ActivitiesScientific Activities
FEDERATION of FOOD & DRINK INDUSTRY ASSOCIATIONS of TURKEY (TGDF)
• The largest NGO of the Turkish food and drink sector, comprising of more than 20 sectoral associations and 1000 companies.
• Invites all concerned organizations and establishments, to join forces with TGDF in national unity to contribute to national economy, to raise the standards of living and increase the competitiveness of industries.
• TGDF, is a member of CIAA
FEDERATION of FOOD & DRINK INDUSTRY ASSOCIATIONS of TURKEY (TGDF)
• VISION
is to create a union that will enhance the quality and competitiveness of our producers in the domestic and
international markets by improving the professional capabilities and expertise of the sector.
• MISSION
is to pioneer the development of our country on the basis of scientific principles and criteria;
establish a free market environment that will preclude unfair competition and to ensure healthy, high quality
and economical alimentation of our people.
(www.tgdf.org.tr)
FOOD INDUSTRY in TURKEY
• High agricultural production and very diversified products
• About 30.000 companies
• More than 95% SMEs
• Share in GDNP 8.8%
• Share in Manufacturing industry 14.1%
• Export 5.3%
NATIONAL CONSULTATION MEETING IN Turkey
• November 8, 2006 Istanbul• Totally 96 participants• TUBITAK, TGDF, ISO (local)• EC DG, ETP Food for Life, DG JRC
PROFILE
Industry; 42
Scienctist; 28
FED/UNI/CHAM; 10
NGO; 3
Public; 3
Press; 5
JRC; 2
EC; 1
ETP; 2
Industry
Scienctist
FED/UNI/CHAM
NGO
Public
Press
JRC
EC
ETP
NATIONAL CONSULTATION MEETING IN Turkey
•
Present situation
TGDF (Industry) &
TUBITAK MRC Food Institute (Science&Technology)
joined their capacities to establish the NTP in Turkey
• TGDF and TUBITAK established their teams
• A kick-off meeting is being organised in Q2 2007
FUTURE ACTIVITIES
Kick off meeting of NTP
• About 100 people (industry, academicans, NGO, public)
• Activities will go on with workshops of specific groups and open meetings
Kick-off meeting
• Definition of chairman and co-chairman• Definition of coordination committee (7
people, 80% industry)• Work programme • Budgeting and funding possibilities of the
NTP activities
FUTURE ACTIVITIES
Activities:
1. Stage: Planning and Establishment
2. stage: Vision (definig and sharing with stakeholdres)
3. stage: Drafting TR Strategic Research Agenda
4. Stage : Consultated SRA
5. stage: Implementation of the Plan
Funding possibilities
•A national programme for supporting networkings and TPs has been started by TUBITAK (late 2006)• matching fund for max 36 months• about 130.000 Eur/yr•There are some strict criterias for applications
TUBITAK’s function: Being a catalyser in forming crticial mass for TPs, to accelerate the initiative activities of the NTP.
NEEDS
NETWORKING
• In the process of establishment and later on, NTP TURKEY will always be networking with ETP Food for Life and other regional and national platforms
THANK YOUAssoc. Prof. Dr. Guner OZAY
TÜBİTAK MAMPK. 21, 41470 GEBZE,KOCAELİ
Tel: +90-262-641 23 00 ; Faks: +90-262-641 23 09www.mam.gov.tr