tubitak mam ge

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


1.900.000 140.000 15.9.2005 24

SSA SAFEFOODNETFood Safety and Hygiene Networking with new Eu Member States and Associated Candidate Countries


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.


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.


• 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