current eu research projects at institute of food...

CURRENT EU RESEARCH PROJECTS at INSTITUTE OF FOOD TECHNOLOGY (FINS)

Dr. Nebojsa Ilic and Dr. Jovanka Levic

Institute of Food Technology, University of Novi Sad

Novi Sad, Serbia

University of Novi Sad

INSTITUTE OF FOOD TECHNOLOGY

Research

Knowledge transfer

Services

Independent scientific institution from 1st January 2007.

Founded on the basis of resources and 50 years of tradition of departments of Faculty of Technology in Novi Sad

Background Over 250 successfully completed national and international scientific projects

Over 750 projects of food industry plants

Over 1000 expert reports, studies, elaborates, analysis

Over 10.000 samples of food and feed products tested each year

Thousands of published scientific papers and presentation at scientific meetings …

Hundreds of organized courses, seminars, conferences…

Dozens of published books and journals

Research Center Feed-to-Food

Research Center for Plant Based Products FIELD TO FOOD

Accredited laboratory

Administration

Research Projects

Collaboration with the Industry

Dissemination of Knowledge

Technologies

(cereal, feed, meat, fruit and vegetables, sugar…)

Food quality and safety (functional food - antioxidants, contaminants, market value, quality and safety systems, structural properties….)

Food and feed testing methods

Energy, ecology, tradition, consumers ….

Raw materials for food and feed production

Province of Vojvodina

Secretary of Science and Technological

Development

Secretary of Agriculture,

Forestry and Water Management

Secretary of Economy

Republic of Serbia

Ministry of Education, Science and Technological

Development

Ministry of Agriculture,

Forestry and Water Management

EU

FP7 Projects

COST, IPA

FP7 is short for: Seventh Framework Programme for Research and Technological Development It was the European Union’s main instrument for funding research in Europe between 2007 and 2013 FP7 supports research in selected priority areas

FP7 2007–2013

Health

Food, Agriculture and Biotechnology

Information and Communication Technologies

Energy

Environment (including Climate Change)

Transport

Socio-Economic Sciences and the Humanities

Nanosciences, Nanotechnologies, Materials and new Production

Technologies

Security and Space*

Research Infrastructures

Research for the Benefit Of SMEs

Regions of Knowledge

Research Potential

Science in Society

Activities of International Co-operation

Coherent Development of Policies

Initial Training of Researchers

Lifelong Learning and Career Development

Industry-Academia Partnerships and Pathways

The International Dimension

Specific Actions

Industry-Academia Partnerships and Pathways

The International Dimension

Specific Actions

Starting Independent Researcher Grants

Advanced Investigator Grants

COOPERATION (32.413 MEUR)

IDEAS (7.510 MEUR)

CAPACITIES (4.097 MEUR)

PEOPLE (4.750 MEUR)

+ CCR (1.751 MEUR) + EURATOM (2.700 MEUR)

* Separate themes

Cooperation thematic areas

NMP, € 3,500

Transport,

€ 4,180

Environment , € 1,900

Energy , € 2,300

SSH, € 610

Space , € 1,430 Security, € 1,350Health , € 6,050

ICT, € 9,110

Food, Agriculture and

Biotechnology , € 1,935

2. Food, agriculture and fisheries, and biotechnology

2.1. Sustainable production and management of biological resources from land, forest, and aquatic

environments

2.2. ‘Fork to farm’: Food, health and well being

2.3. Life sciences, biotechnology and biochemistry for sustainable non-food products and processes

Institutions from Serbia are project partners in 23

Food FP7 projects.

Faculty of Agriculture UB 4 projects,

Institute of Food Technology UNS 4 projects

Institute for Medical Research UB 4 projects

Faculty of Economy UB 3 projects

Institute of Field and Vegetable Crops NS 2

CURRENT PROJECTS

Coordinator: Dr. Christoph Glasner Duration: 2013-2016

Aim of the project is to initialize a change in the

process of milk and milk products production.

To minimize energy and water consumption

and establish the use of renewable energy

resources.

Making dairy industry ‘Green’.

Consortium - 21 partners from all over Europe.

Energy, water and Greenhouse gas emissions will

be reduced:

- by lesser fuel consumption for transport →

concentrated milk instead of whole raw milk leads to

volume reduction → less transport trucks necessary

-by substitution of fossil fuels by renewable fuels

(solar panells, heat pumps)

-by waste streams within dairy facilities that will be

converted into valuable products (biogas,

bioethanol, lactic acid)

- by decreasing water and cleaning chemicals

consumption through treatment and recycling

FINS role in the project with partners:

Fraunhofer, Germany

NTN University, Norway

KTU University, Lithuania

LNEG, Portugal

Mlekara Subotica, Serbia

Collection and analysis of CIP and waste water.

Evaluation of CIP water recycling by use of

ultrafiltration.

Potential for waste water to produce biogas and/or

bioethanol.

Microbiome Influence on Energy balance and Brain Development-Function Put into Action to Tackle Diet-related Diseases and behaviour Duration: 2013 -2018

Coordinator: Dr. Yolanda Sanz

The MyNewGut project is a multidisciplinary research consortium to

make findings from basic human microbiome science useful for

promoting healthier lifestyles to the public.

30 partners from 15 countries including experts in microbiology,

nutrition, physiology, immunology, brain research, computational

modelling and omics-technologies, such as

metagenomics and metabolomics, from EU and non-EU countries.

aggregate of microorganisms

that resides on the surface and in deep layers of skin,

in the saliva and oral mucosa,

in the conjunctiva and in the gastrointestinal tracts

Project objectives

1

Investigating the role of the gut microbiome

and its specific components in nutrient

metabolism and energy balance.

2

Understanding the influence of environmental

factors on the gut microbiome, in pregnancy

and during a baby’s development, and its impact

on brain, immune system and metabolic health.

3

Identifying specific gut microbiome components that

predict metabolic and eating disorders.

4

Developing new food ingredients and food

prototypes, by collaborating with EU food

industry, targeting the gut ecosystem to reduce the

risks of metabolic and brain-related disorders.

FINS role in the project with Mlekara

Subotica and University of Copenhagen

Design, production and evaluation of new

probiotic drink with selected beneficial

bacterial strain, and clinical study with new

drink at University of Copenhagen

Involvement with new ideas and technologies

Improving research capacities Increasing EU and global visibility

Purchasing of new equipment

Hiring young researchers

Networking

Dissemination and promotional activities

Increasing cooperation and networking with EU

research institutions

Gaining experience in how to take part in EU research

projects

Project benefits

Three Priorities What’s New?

Industrial leadership

Societal challenges

Excellent science

Excellent science

Industrial leadership

Societal challenges

• A single programme

• More innovation – “from research to retail”

• Focus on societal challenges

• Simplified and broader access

FUTURE

Gas chromatography Liquid chromatography LC-MS/MS

Food and feed quality and safety

Structure and rheological properties

Nutrients and antinutrients, food safety

Sensory analyses and consumer science

MEAT

FRUIT

TRENDS – NEW TECHNOLOGY • extrusion • supercritical extraction • microencapsulation ...

Cereal trade quality

Reology

Thank you for your attention