regulations for food scientists and · o 71 nutritionist, 489 dietician, 3644 veterinarian...
TRANSCRIPT
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REGULATIONS FOR FOOD SCIENTISTS AND TECHNOLOGISTS IN EUROPE-ADVANTAGES AND DISADVANTAGES Rui Costa
Paola Pittia
CFE-Ankara, November 9th 2013
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PREAMBLE
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Food profession definition (for the purpose of this presentation)
• Food Technologist
• Food Engineer
• Oenologist
• etc.
• Professions which core knowledge/focus is food processing and that require a long higher education training
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Past discussion of this subject
• TRACKFAST meetings
• FOODINNOVA 2010 (Valencia)
• ICEF11 (Athens)
• Workshop ISEKI conference 2011 (Milan)
• Document analyzed by associations of professionals
in Europe (TRACKFAST report D2.2)
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THIS PRESENTATION
1. Food professions in Europe picture
2. Advantages vs disadvantages
3. Before EU wide regulation
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FOOD PROFESSIONS IN EUROPE
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Different levels of organization
• Countries with regulated professions (orders/chambers)
Regulated profession is …
”A profession is said to be regulated when access and exercise is subject to the possession of a specific professional qualification” (EC, Reg. Prof. Database)
1. Public interest: correcting asymmetry
2. Public interest: safety
• Countries with associations of professionals
• Countries with alumni associations
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Associations of professionals and alumni of Food Science and Technology
Associations of alumni
Associations of professionals
Orders/Chambers
Not known (June 2012)
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REGULATED PROFESSIONS RECOGNITION BY THE ARTICLE 11D,E) Directive 36_2005
Profession Country
Food Technologist Tecnologi Alimentari
Italy
Food Engineer gıda Mühendisliği
Turkey
Food Technologist Technológos trofímon Matvælafræðingur Živilski tehnolog v zdravstveni dejavnosti
Greece Iceland Slovenia
Oenologist Enologo Enólogo Enologo
Italy Portugal Spain
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Technologist
11 Brussels, January 29th 2013
Different qualification at 1st job
IT TUR LIT GER UK GR BEL SWE SPAIN Agriculture 5.9 3.7 5.6 10 9.1 7.7 17.1 15.4 38.9 Chemistry 0.9 0.7 11.1 10 13.6 24.9 11.4 26.2 3.8 Chemical engineering
2.2 2.2 11.1 6 9.1 16.6 11.4 9.2 3
Economic science 0.9 2.7 5.6 2 4.6 2.4 8.6 0 1.5
Environmental Engineering
0.4 0.3 0 0 13.6 3 2.9 3.1 0.9
Food Science Technology/Engineering
72.5 51.8 50 36 31.8 27.2 22.9 21.5 21.8
Nutrition and health
3.7 6.8 0 10 0 0.6 0 7.7 8.6
Safety and hygiene 3.9 10.4 0 12 0 3 2.9 3.1 6.2
Management 2.6 5.7 5.6 6 9.1 5.3 5.7 0 6.5 Marketing science / Consumer behaviour
1.1 2.7 5.6 2 4.6 0 2.9 0 1.8
Sensory science 2.4 7 0 2 0 3.6 5.7 0 0.6
Other 3.5 6 5.6 4 4.6 5.9 8.6 13.9 6.5
Job functions
12 Brussels, January 29th 2013
0 5 10 15 20 25
Auditor
Biologist
Packaging developer
Statistician
Laboratory manager
Laboratory technician
Product developer
Inspector
Development engineer
Project manager/leader
Other
Production manager
Quality control engineer
Research technician/researcher
Research assistant
Food technology/engineer
Quality manager
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Satisfaction
• More related with personality characteristics
• Less related with competences or past experiences or attractiveness
• Higher for the most optimistic country
• Lower for the countries with regulated professions
13 Brussels, January 29th 2013
country average of the 7 statements of
satisfaction
LIT 4.3
BEL 4.0
GER 3.9
SLO 3.9
ROM 3.8
SWE 3.8
POR 3.8
HUN 3.7
GRE 3.7
FRA 3.7
UK 3.6
SPA 3.5
ITA 3.4
TUR 3.3
ADVANTAGES VS DISADVANTAGES OF EU REGULATION
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Food profession is not attractive ?
This has been noticed by
• IFT 2002 – lack of professionals in FT
• Since a long time ago ISEKI networks and Techno TN have discussed the attractiveness of S&T programmes • Lowering number of students along the years
• A food programme can have many candidates but not the best students apply
• EC opens a call KBBE-2008-2-3-03 • The Food and Drink Industry, has been pointed as having:
1. low innovation performance
2. losing importance in the global food market
3. becoming less attractive to highly qualified professionals.
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Reasons for the regulation of the food professional at EU
• Food safety o Complete the farm to fork approach to food regulation
• Facilitate cross border movements of professionals (2011 data)
o 1 Oenologist, 4 Food Technologist o 71 Nutritionist, 489 Dietician, 3644 Veterinarian
• Clarify job market • Improving professionals
o By giving the capability to a regulatory body to control professionals compliance with an ethics code and to promoting its continuous professional development.
• Increase attractiveness of the food profession
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DISADVANTAGES
• Excess of regulation?
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Proposal for profession to be regulated in EU in 20…?
• Core competences of food science and technology
• Responsibility for the food processing and packaging
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BEFORE EU WIDE REGULATION
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Before regulation
1. Start with certification (asked by industry)
2. Promote activity of associations of professionals
3. Re-evaluate the need of regulation
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ESCO is a Europe 2020 initiative.
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ESCO: Three pillars
18/11/2013
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ESCO SREF until 2016 Manufacturing of food, beverages and tobacco
No Name Organisation Country
1 BRAUER, John The Brewers of Europe / EBC EU
2 DE VEGA CASTAÑO, Carmen ACTAE - Association of Food Science and
Technology of Basque Country
ES
3 DOHOGNE, Guy Pack4Food BE
4 LINDHOLM, Henri Finnish Food Workers Union SEL / EFFAT FI
5 MACHADO DA COSTA, Rui
Manuel
ISEKI Food Association EU
6 PARMENTIER, Marie-Thérèse Covalis NV BE
7 PENCHEVA TERZIEVA, Donka QUADRANT BEVERAGES AD BG
8 CAUNT, Jaine Chisholm Tobacco Manufacturers Assocation UK
9 SIRBU, Alexandrina Constantin Brancoveanu University of Pitesti RO
10 BEGEA, Mihaela ICA RESEARCH & DEVELOPMENT SRL RO
11 PAPPADA, Gabriella CERES IT
12 MURPHY, Tony The IDEAS Institute IE
