5 hilde hprocessing for food safety an overview hilde h 290807

8/3/2019 5 Hilde Hprocessing for Food Safety an Overview Hilde h 290807

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Processing for Food Safety4 Nordic projects financed by Nordic

Innovation Centre

Food Safetyfor

Industrial Innovation

Lyngby, August 29, 2007

Hilde Helgesen

Senior advisor

Nordic Innovation Centre


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Food safety: Norden in the front

Nordic countries: a reputation for high food safety standards.

Globalisation and an open European market: a major challenge.

The European customer makes strong demands to the safety of his

food.

Any incidents involving food safety, will affect the whole marketand the competitiveness of the whole Nordic food industry and thesafety of the Nordic consumers.

One way forward; an open dialog and cooperation betweenauthorities, researchers, consumers and industry.


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Food Safety Programmes in NICe 1

A long history since 1992/93 with

NordFood 1 and 2, - ending 2002.

Result: Built bridges between

Nordic national funding

institutions.

2003: Based on recommendations,

of an Ad hoc group representing

the national funding institutions,

NICe establishes Food Safety as a

Focus Area and finances 4 Nordic

projects.


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Food Safety Programmes in NICe 2

PROFORSAFE expansion of the

Nordic Research Area Net to a European

Research Area Net, also establised in 2003.

SAFEFOODERA 2004 2007: a leading

European network coordinated by NICe.


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Processing for Food Safety

4 Nordic projects 2003

2007 Networks of more than 100 participants from the industry,

government and researchers.

Total value of the project portfolio: approx 3 million Euro.

CRAN - Company risk assessment - linking science and foodindustry on microbial hazard analysis and control.

IFSAT - Integrating Food Safety and

Traceability in management systems, -with a focus on nordic fish sector.


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4 Nordic projects 2003

2007 CampyFood - A Molecular Safety Approach for

Campylobacter - accurate rapid detection andquantification of Campylobacter in food samples.

NORDACRYL - Acrylamide-Precursors:

Limiting substrates and in vivo effects- acrylamide formation in potato and

cereals, - developing methods formonitoring the bioavailability of

this neurotoxin.


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Achievements Nordic Food industries, normally strongly competing, have been

collaborating this can act as an innovative work model for future

emerging food safety issues.

Bridging national and nordic priorities, secured syngergies andprevented double working.

Increased cooperation between Nordic

food industry and the food authorities,- meeting their overlapping need for

expertise and sharing of knowledge.


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Future Nordic Food Safety

Priorities 1A working-group of Nordic national fundinginstitutions have made these priorities:

Chemical contaminants

Risk-benefit analyses

Exposure assessments - bio monitoring

Food safety aspects of Nano technology

Traceability

Food nutrition and health

Risk assessments of pesticides - health effects ofmixtures


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Future Nordic Food Safety

Priorities 2 Safe limits of added functional (bioactive?) ingredients

in functional food

Contaminant: veterinary drugs and pesticide residues

Climate Changes and consequences for the spread ofnatural contaminants

Migration from packing materials

Emerging risks

Detection of traces allergens in food Risk assessments of pathogens

Shearing results from research of

national projects


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A new Nordic Food Safety call

coordinated by NICeTENTATIVE PLAN:

Idea-generation and conclusion in

a call text 2007 Call for EOI published primo 2008

Deadline EOI spring, 2008

Deadline full applications late

spring, 2008 Kick off: fall 2008


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Thank you for your attention!

http://www.nordicinnovation.net

5 hilde hprocessing for food safety an overview hilde h 290807

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