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Ayşem BaturAyşem Batur22ndnd – 3 – 3rdrd December, 2008 December, 2008
Astana/KazakhstanAstana/Kazakhstan
TTÜÜBBİİTAKTAKMARMARA RESEARCH CENTERMARMARA RESEARCH CENTER
FOOD INSTITUTEFOOD INSTITUTETURKEYTURKEY
INTERNATIONAL COLLABORATION ON FOOD TECHNOLOGY R&D INTERNATIONAL COLLABORATION ON FOOD TECHNOLOGY R&D FOR COMMON ACCESS TO THE BENEFITS OF “TRADITIONAL”FOR COMMON ACCESS TO THE BENEFITS OF “TRADITIONAL”
INNOVATE4TRADITIONINNOVATE4TRADITION
KBBE-2009-2-3-02: Sharing food technology research and development by means of KBBE-2009-2-3-02: Sharing food technology research and development by means of international collaboration – SICAinternational collaboration – SICA
TÜBİTAK - MRCTÜBİTAK - MRC
MARMARA RESEARCH CENTERMARMARA RESEARCH CENTER • FOUNDED IN 1972 OVER AN AREA OF NEARLY 8 SQ KMs (2,000
ACRES) AT A BEAUTIFUL PIECE OF LAND ON THE NORTH SHORE OF İZMİT BAY,
• SETS A GOOD EXAMPLE OF CAMPUS TYPE RESEARCH ESTABLISHMENT.
TÜBİTAK GEBZE SETTLEMENTTÜBİTAK GEBZE SETTLEMENT
TÜBİTAK GEBZE
SETTLEMENT
R&D UNITS
TECHNOLOGICAL TECHNOLOGICAL SUPPORT UNITSUPPORT UNIT
MARMARA RESEARCH CENTER (MRC)
NATIONAL RESEARCH INSTITUTE OF ELECTRONICS AND
CRYPTOLOGY
NATIONAL METROLOGY INSTITUTE
TURKISH INSTITUTE OF INDUSTRIAL MANAGEMENT
MARMARA TEKNOKENT A.Ş. (MARTEK)
INSTITUTES OF MRC INSTITUTES OF MRC
CHEMISTRY & ENVIRONMENT INSTITUTE
EARTH & MARINE SCIENCES INSTITUTE
ENERGY INSTITUTE
FOOD INSTITUTE
INFORMATION TECHNOLOGIES INSTITUTE
MATERIALS INSTITUTE
GENETIC ENGINEERING & BIOTECHNOLOGY INSTITUTE
TÜBİTAK MRC Food InstituteTÜBİTAK MRC Food Institute
VISIONTo be one of the leading research institutes of the
Europe in the area of food science and technology in its key activities within next 10
years.
MISSIONTo carry out R&D studies and industrial services to contribute to the food industry to improve its
technological ability and to strengthen the competitiveness in local and international
markets.
EMPLOYEE PROFILEEMPLOYEE PROFILE
Researcher Profile
BSc28%
MSc38%
Ph.D34%
BSc
MSc
Ph.D
Female (Total): 40%
Female (Researchers): 50%
FIELDS OF ACTIVITYFIELDS OF ACTIVITY
1. R&D STUDIES
2. TECHNICAL CONSULTANCY
3. TEST AND ANALYSES Laboratory accreditation for EN ISO/IEC
17025:2005 by German Accreditation Body (DAR/DAP) since 2001
4. TRAINING PROGRAMMES
STRATEGIC BUSINESS UNITSSTRATEGIC BUSINESS UNITS
1. FOOD PROCESSING TECHNOLOGY AND NUTRITION
– Food Processing Technology Group
– Preservation and Packaging Group
– Nutrition Group
– Residues and Contaminants Group
2. MICROBIOLOGY AND FERMENTATION TECHNOLOGY
– Food Microbiology – Moulds and Mycotoxins– Fermentation Technologies– Biodegredable/edible Materials– GMOs
PILOT PLANTPILOT PLANT
• A variety of food processing equipment
• Demands of industry
• Pilot scale production of diverse foods
• Demonstration of food processes
INVOLVEMENT IN FP6 AND FP7 PROJECTSINVOLVEMENT IN FP6 AND FP7 PROJECTS
Instrument Acronym Project Title
Leader in
TÜBİTAK MRC FI
Total budget (Euro)
Budget (Euro)
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
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 RELATIONSINTERNATIONAL RELATIONS
FOOD, AGRICULTURE AND FISHERIES, AND BIOTECHNOLOGY
FP7 – KBBE – 2009 – 3
Area 2.2.3 Food processingArea 2.2.3 Food processing
Optimising innovation in the European food industry through the integration of advanced technologies into integration of advanced technologies into traditional food productiontraditional food production including fermented food, tailored process technologies toto enhance the enhance the functionality, quality and nutritional value of foodfunctionality, quality and nutritional value of food including organoleptic aspects in food production including new foodstuffs. Development and demonstration of high-tech, eco-efficient processing and packaging systems, smart control applications and more efficient valorisation and management of by-products, wastes, water and energy. New research will also develop sustainable and novel technologies for animal feed, including safe feed processing formulations and for feed quality control.
KBBE-2009-2-3-02: Sharing food technology research and KBBE-2009-2-3-02: Sharing food technology research and development by means of international collaboration – SICAdevelopment by means of international collaboration – SICA
The aim is to identify and characterise local products and traditional
technologies in developing countries and to implement them in
developed and developing countries. The ability to identify
opportunities to use technological knowledge and to integrate it
effectively into novel applications is seen as crucial. This will require
exchanges of knowledge and transfers and adaptation of
technologies, along with effective collaboration with SMEs and
industries (food producers and/or equipment manufacturers), both
from developed and developing countries. Quantifiable and verifiable
results such as novel multi-functional starter cultures, ingredients,
foods and improved technologies, as measured against specific
indicators of safety, quality and sustainability, are expected.
Development of guidelines on quality management and consumer
protection is seen as a precondition for trade opportunities.
Consumer acceptance is a strong reason for action in this field.
KBBE-2009-2-3-02: Sharing food technology research and KBBE-2009-2-3-02: Sharing food technology research and development by means of international collaboration – SICAdevelopment by means of international collaboration – SICA
Funding scheme: Collaborative Project (small or medium-scale
focused research project) for Specific Cooperation Actions Dedicated
to International Cooperation
Additional eligibility criteria: SICA – Minimum Number of
Participants: 3 from different Member States or Associated countries
and 3 from different ICPC
Expected impact: The European and international added value lies
in mutual knowledge generation, enhanced collaboration between
different scientific disciplines and stakeholders and in capability-
building and increased trade opportunities for European and ICPC
companies. In addition, the research is expected to have a positive
economic impact on both the EU and the targeted region(s) by
harnessing regional food products currently not widely available and
known. The research will contribute to meeting the EU’s commitment
towards the United Nations Millennium Development Goals.
KBBE-2009-2-3-02: Sharing food technology research and KBBE-2009-2-3-02: Sharing food technology research and development by means of international collaboration – SICAdevelopment by means of international collaboration – SICA
• Collaborative Project (small or medium-scale focused research actions) for Specific Cooperation Actions Dedicated to International Cooperation: Requested EC contribution shall not exceed EUR 3 million
• Minimum Number of Participants:
– 3 from different Member States or Associated countries AND
– 3 from different ICPC
KBBE-2009-2-3-02: Sharing food technology research and KBBE-2009-2-3-02: Sharing food technology research and development by means of international collaboration – development by means of international collaboration –
SICASICA
INTERNATIONAL COLLABORATION INTERNATIONAL COLLABORATION ON FOOD TECHNOLOGY R&D FOR ON FOOD TECHNOLOGY R&D FOR
COMMON ACCESS TO THE BENEFITS COMMON ACCESS TO THE BENEFITS OF “TRADITIONAL”OF “TRADITIONAL”
INNOVATE4TRADITIONINNOVATE4TRADITION
Concept of the ProjectConcept of the Project
• “Traditional Food Knowledge”
• Why should the traditional food products be valorised?
• The challenges that small traditional food facilities encounter.
Traditional Food KnowledgeTraditional Food Knowledge
• Information being passed on from one generation to the next that yields food within a particular culture available from local natural resources and culturally accepted.
• Includes the socio-cultural meanings, acquisition/processing techniques, use, composition, and nutritional consequences for the people using the food.
Why Should the Traditional Foods be Valorised?Why Should the Traditional Foods be Valorised?
• The current public interest in healthy eating has led to the increased demand for traditional foods.
• The danger of loss of traditional food knowledge. Younger generations:
– spend less time preparing and cooking foods
– think that these activities are time-consuming activities
– lacked the basic cooking skills
• Low profit margin of the EU food industry necessitates new products to be differentiated in the market.
• Promoting the production of traditional foods in the developing regions and countries is a chance to create new trade opportunities and fight against poverty.
The Challenges that SMEs EncounterThe Challenges that SMEs Encounter
• Safety Challenges
• Innovation Challenge
• Challenges in Supply Chain and Communication
• Legislative Challenges
Approach for Preparing the ProposalApproach for Preparing the Proposal
• NEITHER just only pick traditional/local foods to be studied at the beginning of the proposal preparation and contact the potential partners accordingly
• NOR delay the determination of the traditional/local foods to the implementation stage.
• REAL solutions to REAL needs!
• A BIT RISKY!
Approach for Preparing the ProposalApproach for Preparing the Proposal
RESEARCH RESEARCH INSTINSTIITUTES/UNTUTES/UNIIVERSVERSIITTIIES ES
IIN SICA COUNTRN SICA COUNTRIIESES
““TTheoretical heoretical SScientific cientific KKnowledge"nowledge"
SMESMEss PRODUC PRODUCIING NG TRADTRADIITTIIONAL FOODS ONAL FOODS IIN N
SICA COUNTRSICA COUNTRIIESES
““Practical KnowledgePractical Knowledge""
TRADITIONAL FOOD TRADITIONAL FOOD PRODUCTS OF THE PRODUCTS OF THE
REGIONREGION
TRADITIONAL FOOD PRODUCTS TRADITIONAL FOOD PRODUCTS TO BE STUDIED IN THE PROJECTTO BE STUDIED IN THE PROJECT
INNOVATION NEEDINNOVATION NEED
PERT DiagramPERT Diagram
WP 8. INNOVATION RELATED ACTIVITIES (DISSEMINATION AND EXPLOITATION OF PROJECT RESULTS)
WP 9. CONSORTIUM MANAGEMENT
WP 0.Determination
of the Potential
Local/Traditional
Products and Traditional
Technologies of SICA
Countries in the
Partnership
WP 1. CONSUMER
ACCEPTANCE TEST
WP 2. CHARACTERISATION OF TRADITIONAL FOODS
WP 6. TRADING CHALLENGES AND SOLUTION STRATEGIES
WP 3. INVESTIGATION
OF PROCESS LINES
WP 4. INNOVATION FOR PROBLEMATIC ISSUES IN THE PRODUCTION OF THE
TRADITIONAL FOODS
WP 5. PILOT SCALE TRIALS AND VALIDATION
WP 7. INNOVATION TRANSFER TO INDUSTRY
Main Outcomes ExpectedMain Outcomes Expected• Identification and
characterisation of regional food products in SICA countries that are currently not widely available and known but have a high economical potential.
• Scientifically revealing the problems associated with the production of these traditional foods.
• Finding innovative solutions to those problems.
• Strategy to overcome the supply chain and communication challenges
• Strategies for Legislative and Market Access Challenges
GuidelinesGuidelines
PPositive economic impact ositive economic impact on both the EU and the on both the EU and the
targeted regiontargeted regionss
Dissemination Dissemination and and
exploitation exploitation activitiesactivities
Partners at PresentPartners at Present
• SICA PartnersSICA Partners
– Food Technology Center - Egypt
– Centre Technique de l’Agro-Alimentaire (CTAA) - Tunusia
• EU PartnersEU Partners
– VTT - Finland
– University of Applied Sciences of Weihenstephan Institute of Food Technology - Germany
Partner Profile Searched in SICA CountriesPartner Profile Searched in SICA Countries
• Research Institutes/Universities
• SMEs Producing Traditional Food Products
What is Expected from the SICA Partners?What is Expected from the SICA Partners?
RESEARCH RESEARCH INSTITUTES/UNIVERSITIES INSTITUTES/UNIVERSITIES
SMEs PRODUCING SMEs PRODUCING TRADITIONAL FOODS TRADITIONAL FOODS
AT THE PROPOSAL STAGE
Administrative:Administrative:
Connection with SMEs involved in Traditional Food Production for SME partner search
Scientific: Scientific:
List of Traditional/Local Food Products
Feed-back
Determination of 2 Traditional Products through a Rough Desktop Economic Analysis
Feed-back
A Desktop Investigation of Possible Problems (Safety, Quality and Nutritional for EU Consumers)
Feed-back
What is Expected from the SICA Partners?What is Expected from the SICA Partners?
RESEARCH RESEARCH INSTITUTES/UNIVERSITIES INSTITUTES/UNIVERSITIES
SMEs PRODUCING SMEs PRODUCING TRADITIONAL FOODS TRADITIONAL FOODS
DURING PROJECT IMPLEMENTATION
Scientific: Scientific:
On-site investigation of processing line
On-site investigation of processing line
Consumer acceptance test in their country
Process trials for innovative solutions
Characterisation of the traditional/local foods
Supply chain and communication problems (domestic and EU)
Analysis of samples in terms of safety and quality parameters
Legislative problems of EU market access
Criteria for the Selection of Traditional FoodsCriteria for the Selection of Traditional Foods
• Currently not widely available and known
• High potential for commercialisation
• High potential for local benefit
• Consumer sensitivity issues (Religious, ethical or other possible preferences)
Why Why Collaboration with KazakhstanCollaboration with Kazakhstan??
Rich in Traditional Foods Rich in Traditional Foods and Technologiesand Technologies
Neighbouring CountryNeighbouring Country
SICA CallSICA Call
Community Financial ContributionCommunity Financial Contribution• EC contribution in the form of lump sums for
International Cooperation Partner Countries (ICPC)
• Lump-sums: calculated on the basis of researchers/year
• Lump sum: Costs of personnel, travel, equipment, consumables, subcontracts and indirect costs.
• Kazakhstan: Lower middle income
THANK YOU
TÜBİTAK MRCPK. 21, 41470 GEBZE, KOCAELİ
Tel: +90-262-641 23 00Fax: +90-262-641 23 09
www.mam.gov.tr
http://www.tubitak-food2009.org