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G-STIC Student & Research Challenge 2017

The G-STIC 2017 Student & Research Challenges encourage students and junior researchers to come up with innovative ideas on new technological solutions that hold great potential for achieving the SDGS (Sustainable Development Goals).

 

 These Challenges provide a unique opportunity to join the dialogue on technologies for the SDGs. In addition, participants can win a free participation in G-STIC 2017 (Brussels, Belgium - October 23-25), where you can meet and discuss with international science, technology and innovation experts.

 

Timeline: 

February 15th - May 15th: Registration & Submission
May 15th - June 30th: Participation in online peer review

 

If you are interested you can find a flyer with more information below or you can visit the official website.

 

vation experts.

g-stic-challenge_flyer1.pdf
Adobe Acrobat Document 3.1 MB

FoodConnects - EIT Food (Sustainable Supply Chain from Resources to Consumers)

The European Institute of Innovation and Technology (EIT) announced the winning team selected to set up EIT Food, a new pan-European partnership bringing together leading businesses, universities and research organisations. Its mission: to boost innovation, growth and job creation and put Europe at the centre of a global revolution in food.

 

FoodConnects – winner of EIT Food (Sustainable Supply Chain from Resources to Consumers) – is a consortium of 50 partners from 13 countries, including PepsiCo Inc., the University of Hohenheim, Fraunhofer, the University of Cambridge, the Polish Academy of Science, Robert Bosch GmbH, the Autonomous University of Madrid and Sodexo SA. Thomas Hofmann from the Technical University of Munich, the key coordinating partner, said ‘We are thrilled to win. Our partnership will put Europe at the centre of a global revolution in food innovation and production. We will do this by delivering products, services and ideas that will contribute to the safety and sustainability of food across Europe. EIT Food will support the creation of 350 start-ups in the next seven years to help us achieve our goals.’

 

 

The winning team was selected following a competition launched in January 2016 and a thorough evaluation by external experts and the EIT Governing Board.

 

‘The main factor behind the decision was the potential to create innovations needed to address critical challenges for today’s societies. EIT Food is an excellent partnership that will generate growth and job creation, the top priority for President Jean-Claude Juncker’s Commission. Our task now is to rapidly launch this partnership so that they can boost innovation,’ said Peter Olesen, Chairman of the EIT Governing Board.

EIT to boost set up in the first year

 

To facilitate EIT Food’s launch, the EIT will provide the winning partnerships with a start-up grant of up to EUR 4 million to ensure that it is fully operational as soon as possible. Provided that they achieve the expected results, EIT Food could receive funding in the range of EUR 400 million from the EIT over the coming years. In addition, it is expected to attract significant funding from other sources of private and public sector investment, multiplying the investments made by the EIT.

 

https://eit.europa.eu/eit-community/eit-food

 

EIT Food - Press release
EIT_Food_Press_release_181116_Final.pdf
Adobe Acrobat Document 751.6 KB
EIT Food - Fact Sheet
eit_food_factsheet.pdf
Adobe Acrobat Document 141.0 KB

"Open to Innovation Conference"

The TRADEIT and Trafoon Networks invite you to a joint closing conference titled - Open to Innovation: Networks for the sustainability of Traditional Food Sector in Europe. This event will share a vision for the future development of the SME food sector in Europe.

 

This vision has emerged from 3 years of regional engagement with SMEs, SME associations and researchers across Europe. The conference will present outcomes, best practices and recommendations from the TRADEIT and Trafoon projects with a special focus on:

 

  • Vision for the Development of SME Food Sector in Europe
  • SME Case Studies: Successes and Impacts of the TRADEIT & Trafoon Projects
  • Best Practice Developed on Knowledge Exchange to SMEs
  • Integrating Entreprenneurial Thinking into Food Research Centres
  • Role of Networks and Intermediaries for the Support of SMEs

 

The TRADEIT and Trafoon Networks are composed of key actors in the food sector, including food producers, regional SME networks, food industry associations, enterprise development experts and leading research and innovation centres from across Europe.

 

For more information and registration, please visit the Website

 

October 19-20, 2016, Brussels, Belgium 

Conference brochure and agenda
Conference Brochure with Agenda.pdf
Adobe Acrobat Document 1.6 MB

Call for Organic Innovations is now open!

Innovation is crucial for the development of the organic sector. By launching a Call for Innovations, TP Organics invites farmers, researchers and companies from the organic and other sectors to propose innovative solutions to one of the following needs of the organic sector:

 

  • Innovation for animal health and welfare in organic production systems
  • Increasing productivity and quality in organic arable farming
  • Improving the transparency of the organic value chain

 

These are the themes of 2016 Call that are based on the priority topics identified by the TP Organics Strategic Research and Innovation Agenda. The call closes on 12 September 2016. The authors of the best solutions will have the opportunity to present their innovation at the second edition of the Organic Innovation Days on 6 December 2016 in Brussels (first edition).

Book Publcation: Regulating Safety of Traditional and Ethnic Foods

The book Regulating Safety of Traditional and Ethnic Foods (ISBN 9780128006054) has now been published and is available from the Elsevier store and other retailers.

 

Key features:

  • Addresses the need for balance in safety regulation and retaining traditional food options
  • Includes case studies from around the world to provide practical insight and guidance
  • Presents suggestions for developing appropriate global safety standards

 

Follow this link for detailed information.

Release date: November, 25, 2015

Trainee in the area of food safety (BEUC)

BEUC is offering a trainee program in the field of food safety for period of 6 months.

 

BEUC has a membership of 41 well respected, independent national consumer organizations from 31 European countries. BEUC acts as the umbrella group in Brussels for these          organisations and its main task is to represent their members and defend the interests of all Europe’s consumers.

The program includes:

  • Monitoring key developments at EU level on food safety issues
  • Helping develop position papers and briefing on food safety issues
  • Conducting specific research on topics related to food safety
  • Attending conferences and meetings on food safety organized by the EU institutions and other stakeholders.

 

Please find attached the flyer for the announcement.

 

Submission deadline: January 31, 2016

 

Flyer Trainee BEUC
job_advert-food_safety_trainee_2016.pdf
Adobe Acrobat Document 183.4 KB

Publication in Science and Public Policy

The manuscript ‘Worst case scenarios’ vs actual processes of food & health research funding decision-making in Europe (Khan et al. 2015) has been submitted to Science and Public Policy journal (SPP)!

Book Pre-order: "Regulating Safety of Traditional and Ethnic Foods"

The first edition of the book "Regulating Safety of Traditional and Ethnic Foods" is now available for pre-order on the Elsevier Website under the following link.

 

Description

Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value.

Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner.

 

Release Date: December 11, 2015

Questionnaire for the identification of needs and challenges of food companies

European FooD-Studies and Training Alliance

The ERASMUS+ Knowledge Alliance project will establish an independent “EuFooD-STA Centre” (virtual platform plus physical hubs) as a legal and organisational frame for international and sustainable collaborations between industry and academia in the food sector.

Involved are 7 universities, 2 food companies and 7 multiplier organisations and training providers based in Austria, Belgium, France, Germany, Greece, Italy, Netherlands, Portugal, Spain, Switzerland and UK.

The independent “EuFooD-STA Centre” will enhance on the one hand innovative education & training for students, targeted towards the needs of the industry and thus increasing their employability and on the other hand innovative continual professional development (CPD) for academic and company staff by facilitating experience exchange.

These will be achieved by:

  • work and training experiences through industrial and university placement
  • promoting of best practices of already existing training materials and methods
  • joint academic/company tutoring and supervision
  • joint development of guidelines for the design and implementation of joint “industrial master” curricula
  • joint development of a CPD programme and certification scheme for company and university staff
  • joint development of trainings material, modules, courses, etc. to improve existing academic curricula and CPD training
  • development of a digital library consisting of tutorials, recorded webinars, online courses, etc., a multilingual database and an e-learning platform


To achieve our goals first of all we need to identify the needs and challenges of food companies.

Please help us by filling out a short questionnaire about the needs of your food company.

The questionnaire is available in English, Spanish, Portuguese, French, Greek, Italian and German.

 

Industry partners can train their staff and make use of placement of researchers who can collect practical experiences.

University partners can train their teaching staff, tune their study programmes, make use of modules from other Universities or new modules developed in collaboration with Industry and other academic partners.

The independent “EuFooD-STA Network” is open to other Universities, food companies and multiplier organisations & training providers.
To be involved, please fill in the membership application form.

 

 Website

Food science clarified -Taste of Science, a free magazine

Taste of Science is a web-based platform that provides information in the form of small articles about different food-related subjects to support small and mid-sized enterprises (SMEs). The website is realized by TRAFOON's partner organization TRADEIT and The European Federation of Food Science & Technology (EFFoST).

 

Their website also features an event-ticker that shows the most recent and upcoming food conferences  workshops and events.

 

Taste of Science 

Book Release: "Food Waste Recovery: Processing Technologies and Industrial Techniques"

This book acts as a guide to recover valuable components of food by-products and recycle them inside the food chain, in an economic and sustainable way. The book investigates all the relevant recovery issues and compares different techniques to help you advance your research and develop new applications. Strong coverage of the different technologies is included, while keeping a balance between the characteristics of current conventional and emerging technologies. It is also an essential reference for research outcomes.

 

The book was organized and coordinated via Food Waste Recovery Group of ISEKI Food Association, which is the biggest network worldwide in the field of food waste recovery.

 

More information about the book can be found here

TRAFOON Successful Open Innovation case:

Dirfis Mushrooms in close collaboration with scientists from the University of Hohenheim (Stuttgart) Germany developed dried mushroom products, naturally-enriched with vitamin D in a sustainable way using a innovative solar drying technology.

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Priority environmental contaminants in seafood: safety assessment, impact and public perception
Priority environmental contaminants in seafood: safety assessment, impact and public perception
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This project has received funding from the European Union's Seventh Framework Programme for research, technological development and demonstration under grant agreement no. 613912