Presentazione della Piattaforma Tecnologica Nazionale
AIIPA
MILANO, 4 OTTOBRE 2006
National Technology Platform on
“Italian Food for Life”
The Vision for 2020 and beyond
Dr. Daniele Rossi
Chairman of the National Technology Platform “Italian Food for Life”
Chairman of the CIAA Research Expert Group
Director General of Federalimentare
Food and Drink Industry is the
second manufactoring sector in
Italy and the first in the EU
AIIPA, Milano, 4 ottobre 2006
TOTAL
TURNOVER BYBY
PRODUCT
AND R&D
(2005)
TOTAL
TURNOVER
PRODUCT
(2005)
Traditional and local food
70
65%
Advanced traditional food
18
17%
Typical products (PDO, PGI and wine)
9,5
9%
New products (novel, functional, healthy, ready to eat,
etc.)
Organic food
8,5
8%
1
1%
Total
107
100%
Typical products
New prodocts
8%
(of which 2,9 billion € of
export)
(of which 15 billion € of
export )
Organic food
1%
9%
Advanced traditional food
17%
Traditional and local food
65%
Source: Centro Studi Federalimentare 2005
AIIPA, Milano, 4 ottobre 2006
The Italian Food and Drink Industry
TOTAL DIRECT EMPLOYMENT OF THE ITALIAN F&D INDUSTRY (2005)
Quality and safety controls and
management
Logistic and stock
Trade and sales
Administration and finance
Production
Total
Produc tion
43%
85.800
35.100
74.100
27.300
167.700
390.000
Quality and s af ety
c ontrols and
management
22%
Logis tic k and s toc k
9%
A dminis tration and
f inanc e
7%
Trade and s ales
19%
Source: Centro Studi Federalimentare 2005
AIIPA, Milano, 4 ottobre 2006
Innovators groups - SMEs-NET SSA (EU)
Major innovators: 41%
Europe
Process
major
innovation
23%
Both:
13%
Product
major
innovation:
31%
Only
15%
of all
F&D firms
did not
introduce
innovations
in the
last three
years
Improvers who did not
introduced major innovations:
44%
AIIPA, Milano, 4 ottobre 2006
Innovators groups - SMEs-NET SSA (EU)
Major innovators: 34%
Italy
Process
major
innovation
20%
Both:
12%
Product
major
innovation:
23%
24%
of all
F&D firms
did not
introduce
innovations
in the
last three
years
Improvers who did not
introduced major innovations:
42%
AIIPA, Milano, 4 ottobre 2006
SMEs priorities - SMEs-NET SSA (EU)
Alimenti e Salute
Comunicazione, Formazione e Trasferimento
Tecnologico
56.6%
Qualità e Preparazione dei Prodotti Alimentari
69.9%
60.2%
Italy
62.2%
Prodotti Alimentari e Consumatore
67.1%
Gestione della Catena Alimentare
62.2%
74.4%
Produzione Alimentare Sostenibile
Sicurezza Alimentare
Alimenti e Salute
65%
Comunicazione, Formazione e Trasferimento
Tecnologico
Qualità e Preparazione dei Prodotti Alimentari
75%
47%
Europe
Gestione della Catena Alimentare
46%
62% Prodotti Alimentari e Consumatore
46%
73%
Produzione Alimentare Sostenibile
Sicurezza Alimentare
AIIPA, Milano, 4
ottobre 2006
The innovation map of UE Food & Drink Industry - SMEs-NET SSA (EU)
A
10 0 %
90%
ES
CZ
B I
T
80%
70%
60%
50%
GR
% process
innovators on
total innovators
HU
F
P
DK
40%
% major innovators
on total innovators
30%
20%
60%
65%
70%
75%
80%
85%
90%
95%
10 0 %
Note:
innovations introduced in the last three years:
 If a firm introduce both a major innovation and improvments, it is considered as a
major innovator.
If a firm incroduced both process and product innovations, it is considered as
process innovator.
AIIPA, Milano, 4 ottobre 2006
Opinions about Food Quality and Manufacturing - SMEs-NET SSA (EU)
Food quality and manufacturing
89,1%
84,3% 84,6% 86,6%
82,3%
80,0%
75,1% 78,1%
74,0%
72,4%
69,9%
100, 0%
90, 0%
80, 0%
70, 0%
60, 0%
55,4%
50, 0%
40, 0%
30, 0%
20, 0%
10, 0%
0, 0%
Austria
Italy
France
Portugal
UE
average
Hungary
Denmark
Greece
Spain
Belgium
Czech
Republic
Turkey
AIIPA, Milano, 4 ottobre 2006
Opinions about Food Safety - SMEs-NET SSA (EU)
Food safety
10 0 , 0 %
90,0%
80,0%
70,0%
66,1%
60,0% 63,6%
72,6% 72,8% 74,4%
83,5% 83,6% 84,6% 84,8% 85,7% 87,0%
60,0%
50,0%
40,0%
30,0%
20,0%
10 , 0 %
0,0%
Denmark
France
Aust ria
Hungary UE average
It aly
Belgium
Turkey
Spain
Czech
Greece
Port ugal
Republic
AIIPA, Milano, 4 ottobre 2006
Preferred innovation sustaining measure - SMEs-NET SSA (EU)
Best practice guides
90, 0%
80, 0%
70, 0%
56,5% 56,5% 56,7%
73,3%
69,5%
65,6%
60,8% 62,7% 64,0%
77,6% 81,0%
60, 0%
50, 0%
39,3%
40, 0%
30, 0%
20, 0%
10, 0%
0, 0%
Austria
Hungary
France
Belgium
Czech
Republic
UE
average
Spain
Greece
Italy
Denmark
Turkey
Portugal
AIIPA, Milano, 4 ottobre 2006
Preferred innovation sustaining measure - SMEs-NET SSA (EU)
Seminars, conferences
74,5%
80, 0%
70, 0%
56,5%
60, 0%
50, 0%
40, 0%
26,7%
30,4%
36,1%
59,9% 60,0% 60,0%
44,9% 46,8%
43,4%
40,7%
30, 0%
20, 0%
10, 0%
0, 0%
Denmark
Austria
France
Italy
UE
average
Belgium
Portugal
Czech
Republic
Spain
Greece
Hungary
Turkey
AIIPA, Milano, 4 ottobre 2006
The 5 priorities of the Italian Food and Drink Industry to be
competitive
The Italian Food and Drink Industry has elaborated a
strategy for the next 10 years structured in 5
priorities based on the outputs of the «Study on the
scenarios towards 2015»
INNOVATION AND
DEVELOPMENT
STRENGTHENING OF THE
FOOD CHAIN
INDUSTRIAL POLICY
COMPANY DIMENSION
PROMOTION OF THE
MADE IN ITALY
Source: Federalimentare President’s report 2006
AIIPA, Milano, 4 ottobre 2006
European Technology Platform Food for Life
Communication,
Training &
Technology Transfer
Food &
Health
Food
Quality &
Manufacturing
Food Safety
Food &
Consumer
Sustainable
Food Production
Food Chain Management
Source: CIAA “ Food for Life” - The Vision
AIIPA, Milano, 4 ottobre 2006
Challenge 1. Food & consumer
Ensuring that consumers make the healthy choice the easy
choice
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Goal 1. Measuring consumer behaviour in relation to food
Goal 2. Developing comprehensive models of consumer food choice
processes
Goal 3. Developing strategies to induce behavioural change to improve
consumer health and social responsibility
Goal 4. Promoting effective interaction with consumer groups and
consumers directly through communication and public participation
Goal 5. Understanding consumer behaviour in relation to health and
nutrition
Goal 6. Understanding consumer behaviour in relation to food quality and
manufacturing
Goal 7. Understanding and addressing consumer concerns with food
safety issues
Goal 8 – Understanding consumers and their behaviour
Goal 9 - Interaction with consumers to assess their willingness to pay for
innovative products and for food chains which take into account
sustainable consideration of environment, ethics and fair trade.
Goal 10 - Designing and testing new ways to communicate
nutritional/other values to target populations, with some attention devoted
to changes in “kitchen logic”.
Source: “ Italian Food for Life” - The Vision
AIIPA, Milano, 4 ottobre 2006
Challenge 2.
Food & health
Delivering a healthy diet
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Goal 1. Understanding brain function in relation to diet
Goal 2. Understanding dietary effects on immune and
intestinal function
Goal 3. Understanding the link between diet and
metabolic function
Goal 4. Understanding the relationship between the
quality of animal products and the quality of animal
breeding
Source: “ Italian Food for Life” - The Vision
AIIPA, Milano, 4 ottobre 2006
Healthy Ageing: Goal
To influence an individual’s state of ageing and deliver a personal
regime of nutrients, lifestyle and advice for healthy longevity.
Well-Being/
Appearance
Add life to
years
Age
Source: CIAA “ Food for Life” - The Vision
AIIPA, Milano, 4 ottobre 2006
A vision for improving Population Health
Target population for
Food Industries & Public healthcare
Target population
for Pharma Industries
Healthy
Source: CIAA “ Food for Life” - The Vision
Unhealthy
condition
AIIPA, Milano,
4 ottobre 2006
Challenge 3.
Food quality & manufacturing
Developing value-added food products with
superior quality, convenience, availability and
affordability
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Goal 1. Producing tailor-made food products
Goal 2. Improving process- and packaging design
and process control
Goal 3. Improving understanding of process-structureproperty relationships
Source: “ Italian Food for Life” - The Vision
AIIPA, Milano, 4 ottobre 2006
Challenge 4. Food safety
Assuring safe foods that consumers can trust
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Goal 1. Predicting and monitoring the behaviour and
fate of relevant known and emerging biological
hazards
Goal 2. Predicting and monitoring the behaviour and
fate of relevant known and emerging chemical
hazards including toxins of biological origin
Goal 3. Improving risk assessment and risk-benefit
evaluation in the food chain
Goal 4. Developing tools and addressing measures
to ensure safety of the food chain
Source: “ Italian Food for Life” - The Vision
AIIPA, Milano, 4 ottobre 2006
Food Safety by Design
Raw Materials
Supply Chain
Safe Use
Safe Distribution
Product Manufacture SAFE PRODUCT
Process Design
Safe Process
Product Design
Safe Formulation
Source: CIAA “ Food for Life” - The Vision
“Safety by Design”
Consumer Use
AIIPA, Milano, 4 ottobre 2006
Challenge 5.
Sustainable food production
Achieving sustainable food production
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Goal 1. Understanding of the sustainability of food
production and supply in Italy
Goal 2. Research on scenarios of future Italian food
production and supply
Goal 3. Developing sustainable processing, packaging
and distribution
Goal 4. Developing and implementing sustainable
primary food production
Source: “ Italian Food for Life” - The Vision
AIIPA, Milano, 4 ottobre 2006
Challenge 6.
Food chain management
Managing the food chain
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Goal 1. Identification of possible scenarios
Goal 2. Stabilising markets and supporting food chain
dynamics through the generation and preservation of
trust
Goal 3. Improving the innovation potential of the food
chain
Goal 4. Supporting competitiveness through integration
Goal 5. Participation of small producers in complex food
chain operations
Source: “ Italian Food for Life” - The Vision
AIIPA,Milano, 4 ottobre 2006
Challenge 7.
Communication, training and technology
transfer

Goal 1. Communication

Goal 2. Training

Goal 3. Improved Technology Transfer
Source: “ Italian Food for Life” - The Vision
AIIPA, Milano, 4 ottobre 2006
Italian Food for Life - Events
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28 March 2006 – 1st Bologna meeting
27 April 2006 – 2nd Bologna meeting
5 July 2006 - Launch of the Platform in Rome (c/o CRUI/LUISS)
6 July 2006 – Meeting with the EU Commissioner J. Potočnik on
National Platforms (J.Martin, J.Maat, D.Rossi)
26 July – 3rd Bologna meeting
4 October 2006 – Presentation of the Platform to the enterprises
c/o AIIPA
October – Road show to the Food & Drink Italian Associations
November – 4th Bologna meeting (Constitution of the National
Platform “Italian Food for Life”)
AIIPA, Milano, 4 ottobre 2006
Technology Platforms - contacts
Federalimentare
Viale Luigi Pasteur, 10  00144
Roma (I)
Tel. +39 (06) 5903534 – 5903380 
Fax +39 (06) 5903342
E-mail:
[email protected] 
www.federalimentare.it
CRUI
Piazza Rondanini, 48  00186 Roma
Tel. +39-06 68 4411 Fax +39 (06) 68
441 399
e-mail: [email protected]
www.crui.it
AIIPA, Milano, 4 ottobre 2006
7th Framework Programme 2007 - 2013
Specific Programmes
Cooperation – Collaborative research
Ideas – Frontier Research
People – Human Potential
Capacities – Research Capacity
Source: European Commission
AIIPA, Milano, 4 ottobre 2006
Cooperation – Collaborative research
9 Thematic Priorities
1.
2.
3.
4.
5.
6.
7.
8.
9.
Health
Food, agriculture and biotechnology
Information and communication technologies
Nanosciences, nanotechnologies, materials and new
production technologies
Energy
Environment (including climate change)
Transport (including aeronautics)
Socio-economic sciences and the humanities
Security and space
+ Euratom: Fusion energy research, nuclear fission and radiation
protection
Source: European Commission
AIIPA, Milano, 4 ottobre 2006
7th Framework Programme 2007 -2013
Food, Agriculture and Biotechnology
The Food, agriculture and biotechnology priority aims at
building a European "knowledge based bio-economy" to
answer the growing demand for safer and healthier food
as well as for sustainable use and production of
renewable bio-resources.



Sustainable production and management of biological
resources from land, forest and aquatic environments
Fork to farm: food, health and well being
Life sciences and biotechnology for sustainable nonfood products and processes
Source: European Commission
AIIPA, Milano, 4 ottobre 2006
7FP – Fork to Farm: Food and health and well being
Area 2.2.1. Consumers – Call 2007-1
1. Networking of food consumer science in Europe and
development and application of social and
behavioural sciences to food research
Funding scheme: Network of Excellence
2. Developing research tools for food consumer
science in the Western Balkan Countries
Funding scheme: Small collaborative project
/
Specific International Cooperation Action
3. Food labelling and consumer behaviour
Funding scheme: Small collaborative project
AIIPA, Milano, 4 ottobre 2006
7FP – Fork to Farm: Food and health and well being
Area 2.2.2. Nutrition – Call 2007-1
1.
2.
3.
4.
5.
Effect of diet on mental performance
Funding scheme: Large collaborative project
Impact of diet on ageing
Funding scheme: Large collaborative project
Optical technologies for monitoring the human nutrition status
and the onset of nutrition-related health problems
Funding scheme: Up to two small collaborative project(s)/ NEST
activity
Malnutrition in developing countries
Funding scheme: Small collaborative project/Specific
International Cooperation Action
Diet for patients in hospitals and at home: disease-related
malnutrition
Funding scheme: Small collaborative project
AIIPA, Milano, 4 ottobre 2006
7FP – Fork to Farm: Food and health and well being
Area 2.2.2. Nutrition – Call 2007-2A
1.
2.
Diet and its effect on the development of intestinal
microflora and on the immune system through the
entire life span
Funding scheme: Large collaborative project
Systems Biology and bioanalytical tools for nutrition
research
Funding scheme: Large collaborative project
AIIPA, Milano, 4 ottobre 2006
7FP – Fork to Farm: Food and health and well being
Area 2.2.3. Food processing – Call 2007-1
1. Smart control for improved food and feed technologies
Funding scheme: Large collaborative project
2.
3.
4.
Assessment and improvement of existing food and feed
technologies
Funding scheme: Up to two small collaborative projects
Harmonising and integrating research on food technology, safety
and nutrition through commonly shared food models
Funding scheme: Small collaborative project
Nano-devices for quality assurance, food safety and product
properties
Funding scheme: Small collaborative project
AIIPA, Milano, 4 ottobre 2006
7FP – Fork to Farm: Food and health and well being
Area 2.2.3. Food processing – Call 2007-2A
1. New solutions for improving refrigeration technologies
along the food chain
Funding scheme: Large collaborative project
2. Network for facilitating the implementation of hightech processing at industrial scale
Funding scheme: Network of Excellence
AIIPA, Milano, 4 ottobre 2006
7FP – Fork to Farm: Food and health and well being
Area 2.2.4. Food quality and safety – Call 2007-1
1. Exposure to food additives, flavourings, and migrants coming
from the packaging – Dietary intake models
Funding scheme: Large collaborative project
2. Detecting chemical hazards in the food chain
Funding scheme: Large collaborative project
3. New methods for the monitoring and control of food-borne
viruses
Funding scheme: Small collaborative project
4. Innovative and safe packaging
Funding scheme: Small collaborative project
AIIPA, Milano, 4 ottobre 2006
7FP – Fork to Farm: Food and health and well being
Area 2.2.4. Food quality and safety – Call 2007-2A
1. Food sampling strategies for risk analysis
Funding scheme: Large collaborative project
2. Protecting animal and human health from prions in
food, feed and the environment
Funding scheme: Large collaborative project
AIIPA, Milano, 4 ottobre 2006
7FP – Fork to Farm: Food and health and well being
Area 2.2.5. Environmental impacts and total food chain – Call 2007-1
1. Post Market Monitoring of GM food and feed
Funding scheme: Small collaborative project
Coordination and Support Action
or
2. Converging technologies and their potential for the
food area
Funding scheme: Small collaborative project
3. Development and application of computational
biology as a complementary tool to in vivo and/or in
vitro trials
Funding scheme: Coordination and support action
AIIPA, Milano, 4 ottobre 2006
7FP – Fork to Farm: Food and health and well being
Area 2.2.5. Environmental impacts and total food chain
– Call 2007- 2A
1. Sustainability of the food chain
Funding scheme: Network of Excellence
2. Reduce contamination by mycotoxins in the food and
feed chain
Funding scheme: Large collaborative project / SICA Specific International Cooperation Action
AIIPA, Milano, 4 ottobre 2006
7FP – Fork to Farm: Food and health and well being
Indicative topics of the work programme 2008 (1):
Area 2.2.1 Consumers
1. Taste, cognitive perception and mood
2. Assessment of intervention measures aimed at promoting healthy eating
habits
3. Risk perception and communication in the food chain and the role of the
media
4. Applying behavioural models for the prevention of obesity, with a
particular focus on children
Area 2.2.2. Nutrition
1. Optimal cell function and nutrition
2. Methodologies and tools to support the prevention of obesity in
Mediterranean Partner Countries (SICA)
3. Linking with international databases on food composition and
consumption (SICA)
4. Impact of exogenous factors in the development of allergy
5. Functional foods, natural products and bioactive compounds from the
Black Sea region (SICA)
AIIPA, Milano, 4 ottobre 2006
7FP – Fork to Farm: Food and health and well being
Indicative topics of the work programme 2008 (2):
Area 2.2.3. Food processing
1. (Bio-)Technologies for the production of food additives, colorants, and
flavours
2. Observing and understanding the micro-structure of foods
Area 2.2.4. Food quality and safety
1. Biocides and induced risks of antibiotic resistance in food pathogens
2. Effects of combined exposure to chemicals intentionally added to the
food chain
Area 2.2.5. Environmental impacts and total food chain
1. Assessment of impacts from climate change on food
2. Food chain management
3. Assessment of impacts of scenarios affecting food chain management
AIIPA, Milano, 4 ottobre 2006
7FP - Budget
Expecting finalisation November 2006:
– Total Budget 7FP: 54.000 million euro (~ 7.700 million
euro per year)
– Total
Budget
“Food,
agriculture
and
biotechnology”: 1.935 million euro (~ 276 million
euro per year)
– Total Budget Activity 2.2 “Fork to Farm: food, health
and well-being”: ~ 774 million euro (~ 110 million
euro per year)
AIIPA, Milano, 4 ottobre 2006
7 FP - Contacts
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EU research: ec.europa.eu/research
Agriculture research:
ec.europa.eu/research/agriculture/index_en.html
Seventh Framework Programme:
ec.europa.eu/research/future/index_en.cfm
Information on research programmes and projects:
cordis.europa.eu
AIIPA, Milano, 4 ottobre 2006
Thanks for the attention
AIIPA, Milano, 4 ottobre 2006