Food, Nutrition, Environment - Laura piazza

Laura Piazza , DEFENS - Dept. of Food, Environmental and Nutritional Sciences

Food, Nutrition, Environment: looking for

comprehensive views and integrated solutions

Laura Piazza

DEFENS, Department of Food, Environmental and Nutritional Sciences

University of Milan, Italy

[email protected]

Workshop Canton du Valais – UNIMISierre, 22 March 2013

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Food Product Engineering - Food Technology: Università

degli Studi di Milano – Dept. Food, Environmental and

Nutritional Sciences

Food Process Engineering : Politecnico Milano – Master

Degree in Chemical Engineering

Laura Piazza


DEFENS, Laura Piazza



DEFENS, Department of Food, Environmental and Nutritional Sciences

The largest “ Food Science” Department in Italy:

85 professors

21 technicians

11 administative staff

>60 postdocs & graduate students

MS & BS Courses in Food Science & Technology, Catering Technology,

Human Nutrition,

PhD Courses in Food Biotechnology, Human Nutrition, Biochemistry,

DEFENS, holistic view



Bringing down fences

Integrating the activities of five sections at DEFENS :

- Food Science and Technology

- Chemical & Biomolecular Sciences

- Food Microbiology & Bioprocesses

- Human Nutrition

- Agro-Environmental Systems

Inter-departmental activities at DeFENS

- ICANS Center for the assessment of the Nutritional Status

- NanoFood Center for Agro-Food Nanotechnologies

- CIRA : Research Center on Food

DEFENS , going beyond fences



Food transformation and conservation processes

New food products and food ingredients

Innovative methods for characterization of the chemical and

physical and sensoric properties of food

Innovative products and processes for food packaging

Food nanotechnologies

Microbiology and microbial biotechnologies applied to food

Fermentations and bio-transformations in the food and energy

sectors

Intestinal microbial ecosystem

Microbial ecology and biotechnology control for agriculture and

the environment

Management of food quality, safety, genuineness and typicity

Bioactive compounds of food and role in diet in promoting health

and preventing diseases

Microbial biotechnologies applied to the preservation of cultural

assets

DEFENS , research topics



At DEFENS : effective integration of strategically-focussed research

in the nutritional-, food- and consumer sciences and food chain

management in order to deliver innovative, novel and improved

food products for, and to, national, regional and global markets in

line with consumer needs and expectations.

Challenge 1: Sustainable management of natural resources.

Challenge 2: Sustainable production.

Challenge 3: Improving public health.




At present EPT Food for Life concept has been well received :

economic growth,

technology transfer,

sustainable food production and consumer confidence

DISSEMINATION AND PROMOTION

trans-national, concerted research

on nutrition and sustainable development

aimed at spreading knowledge and information



THE APPLICATION OF INNOVATIVE FUNDAMENTAL

FOOD-STRUCTURE-PROPERTY RELATIONSHIPS

TO THE DESIGN OF FOODS FOR HEALTH, WELLNESS AND

PLEASURE

www.foodstructuredesign.net

COST ACTION FA1001

2010-2014

Chair of the Action : Laura Piazza


Internationalization, networking


http://www.foodstructuredesign.net/

http://www.cost.esf.org/

About COST

COST is an intergovernmental framework for European Cooperation in

Science and Technology, allowing the coordination of nationally-

funded research on a European level.

As a precursor of advanced multidisciplinary research, COST plays

a very important role in building a EUROPEAN RESEARCH AREA.

COST also increases the mobility of researchers across Europe and

fosters the establishment of scientific excellence.




http://www.cost.esf.org/

FA1001

PARTNERS

AT, BE, BG, CH, HR, DE,DK, EE, ES, FI,FR, GR, HU, IE, IL, IT,

LT, LU, MK,NL, NO, PL, PT, RO, RS, SI, SE, TR, UK

NZ

PARTNERS




Coordination of research activities of partners

in the frame of a integrated process & product

design approach for creating innovative

products with real health benefits and optimal

sensory characteristics.

Scientific context and objectives

ETP Key Thrust 1 maps well to the research criteria defined in the Action




Prof.Erick Wndhab , ETH

scheme demonstrating the process-structure-property relationships




The purpose of the Action is to provide a platform for

interdisciplinary scientific discussion on delivery systems as well as

suitable methods for enhancing the functionality in complex real

multiphase structured foods (FOAMS AND EMULSIONS)

1. Nano- and microstructures for controlled release: scientific

principles for design and formation.

2. Design of complex polymer and colloidal systems.

3. Biophysical and gastro intestinal engineering aspects of

nutrient absorption.

4. Understanding and controlling the behavior of functional

ingredients.

5. Materials science of the solid state: structure, mobility and

barrier properties.

Research directions




▪ EFCE- Food Section (European Federation ChemicalEngineering – Food Section)

▪ EFFoST (European Federation of Food Science andTechnology)

▪ IFA (ISEKI – Food Association)

▪ EFFoST Young Scientists Special Interest Group(EFFoSTYSSIG)

▪ UNIDO (United Nations Industrial Development Organization)in the area of “new foods for health”

FOOD SECTION

Main contacts with consolidated scientific organizations which

include:

Significant Highlights in Networking





The research of Agroscope is aimed at providing safe and flavoursome food,

a healthy environment and an innovative and competitive agriculture!

Research into agriculture, nutrition and the environment is an investment in

the foundations of our future

Research in the Food Process Engineering Laboratory at ETH Zurich

focuses both on process engineering and food/biomaterials science.

Swiss Partners



Technology transfer in the area of

food functionality design: effectiveness criteria

THE APPLICATION OF INNOVATIVE FUNDAMENTAL

FOOD-STRUCTURE-PROPERTY RELATIONSHIPS

TO THE DESIGN OF FOODS FOR HEALTH, WELLNESS AND

PLEASURE

Vienna, February 20th, 2013BOKU - Universität für Bodenkultur

A TT workshop has been organized mainly oriented towards academia

and multipliers of Technology Transfer





Jean-Claude Villettaz , Swiss Food Research/EuroAgri FoodChain




Common goals



Ready to think about joint contributions displaying tradition,

creativity and innovation in the business of food :

in the way we think about nutrition, sustainability, cooperation

in the technologies, new materials, new ideas for the bio-based

production

Looking forward to EXPO 2015 and to Horizon 2020



Promoting innovation in research, technology, and business

practices along the entire food supply chain to improve the

nutritional value, conservation, and distribution of foods;

Providing education in proper nutrition and encouraging more

healthy lifestyles, especially among children, adolescents and

the elderly;

Enhancing the value of cultural and ethnic heritage as expressed

in culinary traditions.



Horizon 2020 - Three priorities:

1. Excellent science

2. Industrial leadership

3. Societal challenges











KEY WORDS FOR NETWORKING:

Territory, local peoples and communities, progress of skills over

years, traditions, high quality food that consumer can trust ;

Benefit from innovative scientific knowledge and new

technological approaches;

Encouraging the participation of SMEs;

Educating people in nutrition for health and personal well-being.

3rdSwiss Food Tech Day 2013, May 16 -17 in Parma

on the occasion of CibusGlobal Forum

Key words for networking



Conclusion


Business

Food, Nutrition, Environment - Laura piazza