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EXPERIENCES: Participation in EU funded
projects
Monika Tomaniová
On behalf of Prof. Jana Hajšlová group,
Head of Department of Food Analysis and Nutrition, UCT Prague
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Current trends in research in the field of food quality, safety and authenticity
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What are the research topics Dept. of Food Analysis and Nutrition deals with?
(i) FOOD CHEMICAL SAFETY Development of advanced methods for analysis of multiple contaminants in food, feed and environmental matrices; investigation of preventive measures and mitigation strategies: Mycotoxins and natural plant toxins Pesticide / veterinary drugs residues POPs and other industrial contaminants Packaging contaminants / migrants Processing contaminants, antinutritive substances Nanoparticles
(ii) FOOD QUALITY ATTRIBUTES AND AUTHENTICATION Implementation of novel approaches for characterization and classification of: Metabolome / foodome:
fingerprinting and/or profiling methods employing high resolution MS (ambient, LC, GC); advanced data processing; specific markers´ identification
Biologically active compounds: bioprospection; non-target screening for ‘unknowns’ in plants / microorganisms; identification based on cutting-edge mass spectrometric techniques
Flavours / odours: combination of instrumental and sensory analysis; assessment based on the combination of comprehensive GC and olfactometry
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TRUEFOOD: Traditional United Europe Food Hazardous chemical contaminants in traditional foods (control of mycotoxins during the production of traditional fermented food, processing contaminants – acrylamide and furans)
BIOCOP: New technologies to screen multiple chemical contaminants in foods Development and validation of progressive analytical techniques for pesticides, environmental contaminants and natural toxins
TRACE: Tracing food commodities in Europe Food authenticity – rapid and profiling methods, training and dissemination of knowledge
Quality Low Input Food: Effect of crop management practices – organic, “low input” and conventional – the influence on the composition and quality of foods
HEATOX: Heat generated food toxicants Exploration of acrylamide formation and reducing its levels in processed food
STAMPS: Standardized passive samplers Sampling and determination of priority pollutants in surface waters – bioavailable fraction
FIRE: Brominated flame retardants – integrated risk assessment for endocrine effects Assessment of contamination levels, analytical techniques
FP5 & 6 projects
IT
UK
UK
UK SW
UK
NL
6 6
AuthenticFood (CORE ORGANIC II) Fast methods for authentication of organic plant based foods
FP7 projects
FoodIntegrity (FP7–613688–CP) Ensuring the Integrity of the European food chain
NL AT
NL
NL FR
UK
FR
DK
UK
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Participation in management structure
of FP6 and FP7 projects:
Group leader: Technology Transfer (Jana Hajslova) WP leader: Training network (Monika Tomaniova)
WP leader: Persistent Organic Pollutants (Jana Hajslova) WP deputy leader: Perfluorinated compounds (Jan Poustka)
WP leader: Dissemination and training (Monika Tomaniova)
WP leader: Making an Impact (Monika Tomaniova)
WP leader: Dissemination and Knowledge Transfer (Jana Hajslova)
8 8 8
H2020 – projects´ proposals preparation:
From 2014
Projects´ proposals - Participation: 16 Projects´ proposals - Coordination: 1 (TWINNING)
Číslo/akronym Název Program
AGRI Living Lab AGRI Living Lab H2020 (passed to the 2nd stage)
COCKTAIL
Combined "Omics", Computational Kinetics and In Vitro Toxicological Assessment for Innovative Risk Assessment and Legislation for Exposure to Multiple Food-Related Toxic Substances for Public Health H2020
GENOPHYS GENOtype-based integrated strategies to sustain tomato productivity and resilience towards biotic and PHYSiological stress, improving yields and quality H2020
HOLEA HOLISTIC STRATEGY FOR INTEGRATED ASSESSMENT OF OLIVE OIL QUALITY AND AUTHENTICITY H2020
HOPS2020 From the wild to the field: wild Humulus lupulus L. biodiversity in Subalpine Europe and its use for the breeding of new, more resilient, sustainable and high quality hop varieties H2020
INDOORLINK Identification of links between indoor environmental stressors and respiratory and cardiovascular diseases from early stages of development onwards H2020
METACER Harnessing Microbial tools to reducE biological conTAmination in CEReals and related food chain H2020
MINOS Market Introduction of inNOvative food processing Solutions H2020
MYRIAM Managing Mycotoxin Reduction in the Agrifood Chain - a Multi-actor approach H2020 (passed to the 2nd stage)
OleoVeritas Developing, validating and harmonising analytical methods for authentication of olive oil based on novel advanced analytical methodologies H2020
PERSIST Increasing PRoductIvity and Sustainability of Intensive horticultural crops through novel Soil-conserving H2020
SMARTLIVESTOCK A smart European Initiative to assess sustainability and productivity of the livestock industry while paving the way for innovative farmers H2020
SMARTLIVESTOCK A smart European Initiative to improve sustainability and productivity of the livestock industry
H2020 (re-submission) (passed to the 2nd stage)
FoodScanPhone Smartphone analyzer for on-site testing of food quality and safety H2020 (ITN)
GIFT Genetic, Isotopic and chemical Fingerprinting Techniques to detect food fraud H2020 (ITN)
MultiCoop Multidisciplinary approach to strengthen cooperation and establish novel platform for comprehensive assessment of food and feed safety H2020 (TWINNING)
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3 key pillars for international collaboration:
EXCELLENT RESEARCH oriented to challenges
EXCELLENT ADMINISTRATION
with deep knowledge of EU
and national rules
Integration into INTERNATIONAL
NETWORKS
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Key assumptions for successful integration into EU projects: NETWORKING
A. International ´visibility´ networking, participation / organization of conferences, workshops , trainings
B. Availability of cutting edge technical background…and implemented quality assurance experimental system
C. High publishing record (impact factors!)
D. Involving young talented students since the beginning of studies into research activities
E. Early identification of future challenges and trends issues … addressing which other researches have not dealt with yet
A. International ´visibility´ networking, participation / organization of conferences, workshops , trainings
B. Availability of cutting edge technical background…and implemented quality assurance experimental system
C. High publishing record (impact factors!)
D. Involving young talented students since the beginning of studies into research activities
E. Early identification of future challenges and trends issues … addressing which other researches have not dealt with yet
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Building a network of international contacts Traditional partners
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Organisation of international events: Conferences, workshops, trainings
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Organisation of international events: Conferences, workshops, trainings
www.rafa2015.eu
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0
100
200
300
400
500
600
700
RAFA 2003RAFA 2005
RAFA 2007RAFA 2009
RAFA 2011
27 3537 55 47
250320
380
530
650
No of countries addressed No of participants
DIPLOMAT hotel
conference centre
DIPLOMAT hotel
conference centre
CLARION congress
hotel Prague
CLARION congress
hotel Prague
MASARYK college
conference centre
MASARYK college
conference centre
Antonio di Gulio (DG research)
RAFA – growing scientific community
RAFA 2013: 800 participants
from 63 countries
RAFA 2013: 800 participants
from 63 countries
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Organisation of international events: Conferences, workshops, trainings
Trainings organised:
Within EU and other projects
In cooperation with industry, governmental organisations, …
On request (on-site, one-to-one, hands-on, workshops, …)
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Key assumptions for successful integration into EU projects: RESEARCH
Availability of cutting edge technical background…and implemented quality assurance experimental system
International ´visibility´ networking, participation / organization of conferences, workshops , trainings
High publishing record (impact factors!)
Early identification of future challenges and trends …to do what other researches are not doing yet
Involving young talented students since the beginning of studies into research activities
Availability of cutting edge technical background…and implemented quality assurance experimental system
International ´visibility´ networking, participation / organization of conferences, workshops , trainings
High publishing record (impact factors!)
Early identification of future challenges and trends …to do what other researches are not doing yet
Involving young talented students since the beginning of studies into research activities
Availability of cutting edge technical background…and implemented quality assurance experimental system
International ´visibility´ networking, participation / organization of conferences, workshops , trainings
High publishing record (impact factors!)
Involving young talented students since the beginning of studies into research activities
Early identification of future challenges and trends …to do what other researches are not doing yet
Availability of cutting edge technical background…and implemented quality assurance experimental system
International ´visibility´ networking, participation / organization of conferences, workshops , trainings
High publishing record (impact factors!)
Involving young talented students since the beginning of studies into research activities
Early identification of future challenges and trends …to do what other researches are not doing yet
A. International ´visibility´ networking, participation / organization of conferences, workshops , trainings
B. Availability of cutting edge technical background…and implemented quality assurance experimental system
C. High publishing record (impact factors!)
D. Involving young talented students since the beginning of studies into research activities
E. Early identification of future challenges and trends issues … addressing which other researches have not dealt with yet
A. International ´visibility´ networking, participation / organization of conferences, workshops , trainings
B. Availability of cutting edge technical background…and implemented quality assurance experimental system
C. High publishing record (impact factors!)
D. Involving young talented students since the beginning of studies into research activities
E. Early identification of future challenges and trends issues … addressing which other researches have not dealt with yet
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Continuous integration of emerging technologies into top research
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The way to high credit Competitiveness at both national and
international platform => projects Cooperation with EU Reference
Laboratories (EURLs) network in the fied of QA/QC strategies, interlaboratory studies, reference materials
Collaboration with primary production, industry and commerce
Documents for the governmental administration, EFSA
Accreditation (EN ISO/IEC 17025:2005)
WHAT DOES IT SUPPORT ?
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A. International ´visibility´ networking, participation / organization of conferences, workshops , trainings
B. Availability of cutting edge technical background…and implemented quality assurance experimental system
C. High publishing record (impact factors!)
D. Involving young talented students since the beginning of studies into research activities
E. Early identification of future challenges and trends issues … addressing which other researches have not dealt with yet
A. International ´visibility´ networking, participation / organization of conferences, workshops , trainings
B. Availability of cutting edge technical background…and implemented quality assurance experimental system
C. High publishing record (impact factors!)
D. Involving young talented students since the beginning of studies into research activities
E. Early identification of future challenges and trends issues … addressing which other researches have not dealt with yet
Key assumptions for successful integration into EU projects: RESEARCH
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Building of a top scientific team Excellent publication activity
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The best paper of 2014 selected by the Editorial board (Cross reactivity of rapid methods for mycotoxins detection towards metabolites and masked mycotoxins: the current state of knowledge by M. Zachariasova, P. Cuhra and J. Hajslova. World Mycotoxins Journal, 2014, 7(4), pages 449-464).
Award of the publication in World Mycotoxins Journal
Doc. Ing. Milena Zachariášová, Ph.D. Research group leader
H-index = 12 H-index = 12
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Graduates of the Department of Food Analysis and Nutrition, University of Chemistry and Technology, Prague, are used worldwide ...
Experiences obtained in int. projects => High competitiveness of graduates in the world market => Further collaboration
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A. International ´visibility´ networking, participation / organization of conferences, workshops , trainings
B. Availability of cutting edge technical background…and implemented quality assurance experimental system
C. High publishing record (impact factors!)
D. Involving young talented students since the beginning of studies into research activities
E. Early identification of future challenges and trends issues … addressing which other researches have not dealt with yet
A. International ´visibility´ networking, participation / organization of conferences, workshops , trainings
B. Availability of cutting edge technical background…and implemented quality assurance experimental system
C. High publishing record (impact factors!)
D. Involving young talented students since the beginning of studies into research activities
E. Early identification of future challenges and trends issues … addressing which other researches have not dealt with yet
Key assumptions for successful integration into EU projects: RESEARCH
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CHALLENGE: New processing contaminant discovered ACRYLAMIDE
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STORY no. 1: PROCESSING CONTAMINANTS
METHODS OF FORMATION Acrylamide is formed via the reaction of asparagine and
reducing sugars (both naturally occurring in foods)
Acrylamide is formed at temperatures higher than 120 °C
The amount of acrylamide formed depends on:
• Temperature of baking / cooking
• Cooking time
• Recipe
• Amounts of asparagine and reducing sugars in the potato / food
Swedish researchers in April 2002 reported the finding of high levels of ACRYLAMIDE in some heated foods.
ACRYLAMIDE is a substance that is produced naturally in foods as a result of high-temperature cooking, e.g., baking, grilling, or frying.
ACRYLAMIDE is classified as a probable human carcinogen by the International Agency for Research on Cancer and therefore it is important to minimise its presence in our diet.
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PROcess contaminants: Mitigation and Elimination Techniques for High food quality and their Evaluation Using Sensors & Simulation
Heat-generated food toxicants: Identification, characterisation and risk minimisation Exploration of acrylamide formation and reducing its levels in processed food
Potato frits producer
introduces mittigation
strategy
Potato frits producer
introduces mittigation
strategy
UCT introduces
new method
UCT introduces
new method
UCT performs national
monitoring – data
provided to EFSA
UCT performs national
monitoring – data
provided to EFSA
New challenge in processing contaminants research UCT is ready to provide advise and support to food producers
National program: AKRYLAMID
National program: AKRYLAMID
Evidence that further risk management measures are needed to further reduce the presence of acrylamide in food
3.
1.
6.
4.
5.
7.
2.
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Raw material selection (e.g. low sugar potato varieties, storage of potatoes at controlled temperature and humidity, …)
Recipe design (e.g. addition of asparaginase enzyme to transform asparagine, one of acrylamide precursors, to aspartate => no asparagine available for production of acrylamide
Process design
A “Toolbox” for the Reduction of Acrylamide in Foods A “Toolbox” for the Reduction of Acrylamide in Foods
Cereal products:
• Baking at a lower temperature for a longer time, but to the same final moisture content - effective in lowering acrylamide in some products
• Adjusting the time and temperature during baking to avoid excessive browning of the crust
Potato products:
• Optimised and strictly defined cooking conditions (management of oil / temperature / dwell time) to produce a product with a golden yellow colour
• Blanching potato strips in water - the most important tool to control reducing sugar levels before frying
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CHALLENGE: Need for fast, reliable, harmonised multimethods for analysis of a range of contaminants
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STORY no. 2: ENVIRONMENTAL CONTAMINANTS
CONtaminants in Food and Feed:
Inexpensive DEtectioN for Control of
Exposure
CONtaminants in Food and Feed:
Inexpensive DEtectioN for Control of
Exposure
Following the Mexico Gulf oil spill (April 2010), AOAC INTERNATIONAL launched the call for submitting rapid analytical methods suitable for quantification of polycyclic aromatic hydrocarbons (PAHs) in the raw edible portions of fin fish and seafood.
The PURPOSE was to carry out evaluation through the AOAC Official Methods SM program and, supposing the collaborative study is successful, replace existing conventional, time and labour demanding methods, by the new one.
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A new analytical strategy (GCxGFC/TOF MS) enabling fast and simple simultaneous determination of food contaminants representing different classes (polycyclic aromatic hydrocarbons – PAHs, brominated flame retardants – BFRs and polychlorinated biphenyls, PCBs), in a single run has been developed. This method has been submitted within the call launched by Association of Official Analytical Chemists International (AOAC Int.) and then as the best one selected (of 32 other proposals) for international validation.
Currently the method targeting PAHs has become the official method in North America for fish/ seafood safety control.
A new analytical strategy (GCxGFC/TOF MS) enabling fast and simple simultaneous determination of food contaminants representing different classes (polycyclic aromatic hydrocarbons – PAHs, brominated flame retardants – BFRs and polychlorinated biphenyls, PCBs), in a single run has been developed. This method has been submitted within the call launched by Association of Official Analytical Chemists International (AOAC Int.) and then as the best one selected (of 32 other proposals) for international validation.
Currently the method targeting PAHs has become the official method in North America for fish/ seafood safety control.
www.conffidence.eu
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CHALLENGE: Food fraud = Global issue MELAMIN CRISIS, …. Not only economic but also food safety issue
A major food safety incident in China was made public in
September 2008.
Melamine had been deliberately added at milk-collecting stations to diluted raw milk ostensibly to
boost its protein content.
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STORY no. 3: FOOD AUTHENTICATION
FoodIntegrity: Ensuring the Integrity of the European food chain
www.foodintegrity.eu, 2014-2018
€12M (€9M EC contribution) FP7 project with 38 partners
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WHY FOOD FRAUD ? => GLOBAL PROBLEM
Increased interest in food authenticity
Consumers are concerned about the food they eat
„Expect safety, quality and authenticity to be assured“
Accurate labelling is important for the consumer’s choice
“It does what it says on the can”
on the other hand…
There is pressure on food producers to put on the market cheap product(s), which unavoidably promotes various kinds of frauds…
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RATIONALE
Support needed for food authenticity research in Europe:
New, harmonised methods and reference materials
- For enforcement (robust)
- For industry (screening)
To consolidate expertise
Databases and data sharing
Impact on industry and consumer
To better anticipate food fraud
To guide future research
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FIRST RESULTS:
FoodIntegrity Knowledge base: and information resource on food authenticity, description of the database and progress achieved so far: To bring together available information on suitable analytical tools and associated reference data for the detection of food fraud in a Knowledge Base, to facilitate access to this information for industry, regulatory authorities and research organisations
Industrial perspective of relevant food chains vulnerabilities vs Current analytical methods and technologies that can be applied: To bring together available data on industrially exploited analytical tools for detection of food fraud, and identify reliable indicators/markers to use for horizon scanning of possible fraud events
Chinese consumer attitudes to food fraud, short description of the survey and its outcomes: To examine Chinese consumers´ attitudes and perceptions towards the safety and integrity of imported European foods
Survey of the Olive oil sector, short description of the survey and its outcomes: To conduct a research to understand the current problems and sensitivities of the olive oil market. A series of questions have been presented to the different actors on olive oil field: farmers, producers, importers/exporters, retailers, regulatory bodies, analysts and consumers.
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FIRST RESULTS:
Identifying the gaps in current research on food authenticity ‒ FoodIntegrity research procurement:
The FoodIntegrity project will commission €3M of research in the area of food authenticity and traceability, in 2015. There is a call for proposals to address the four topics that were identified from a comprehensive gap analysis with stakeholder input and evaluation. Deadline to submit a project proposal is 14th August 2015.
Identifier: FoodIntegrity Calls for project Extension (4 call Topics)
FI01 – Topic 1: Standardisation and harmonisation of untargeted food integrity methods
FI02 – Topic 2: Innovative approaches to assure the integrity of complex foods
FI03 – Topic 3: A feasibility study of how information can be shared along the supply chain to identify risks to the integrity of food
FI04 – Topic 4: Rapid, on-site, cost-effective methods for feed/food fraud detection
Identifier: FoodIntegrity Calls for project Extension (4 call Topics)
FI01 – Topic 1: Standardisation and harmonisation of untargeted food integrity methods
FI02 – Topic 2: Innovative approaches to assure the integrity of complex foods
FI03 – Topic 3: A feasibility study of how information can be shared along the supply chain to identify risks to the integrity of food
FI04 – Topic 4: Rapid, on-site, cost-effective methods for feed/food fraud detection
More details available on: http://www.foodintegrity.eu/Procurement Call
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HOW TO JOIN US? http://www.foodintegrity.eu
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TIME LINE: WHAT NEXT?
www.trace.eu.org January 2005-December 2009
www.foodintegrity.eu January 2014-December 2018
• Coordination and Support Actions: Authentication of Food Products
Ensuring the Integrity of the European food chain
Tracing Food Commodities in Europe
Project application: Authent-Net: Assuring Authenticity of Food Products
www.foodseg.net June 2014-December 2018
National project funded by NAZV: FoodFraud (2015-2018)
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Key assumption for successful integration into EU projects: ADMINISTRATION
“Research administration is not a necessary evil, but an essential part of a success”…
“Research administration is not a necessary evil, but an essential part of a success”…
To be successful in intra-European cooperation requires not only excellent researchers but also sophisticated administrative and managerial infrastructure of the university (legal, financial, administrative and personnel agenda).
Cooperation with the teams in European Research Area brings not only funds, but strengthens research potential and human resources development of the university.
Projects implemented with financial support from the Ministry of Education under the EUPRO II:
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Activities of individual universities in the 7th FP
Supplement to the magazine ECHO (5-6 / 2014, p. 42 electronic versions)
Activities of individual universities in the 7th FP: Vertical axis: number of projects in which certain university participates Horizontal axis: number of projects per 1000 scientific and academic staff of certain university Bubble size: number of scientific and academic staff of certain university
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Thank you
for your kind attention …
…collaboration is welcome …
Acknowledgement of EC to support research activities and mobility programmes for young researchers.
Prof. Jana Hajslova, Czech Delegate in programme Committee H2020 Societal Challenge 2: Food Security, Sustainable Agriculture and Forestry, Marine, Maritime and Inland Water Research and the Bioeconomy
