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Food 4 Future – sustainable supply chain from resources to consumers
Dietrich Knorr TU-Berlin [email protected]
Food Biotechnology and Food Process Engineering
Hormann, I. 1995
1.5 t/a
…. every 18-21 days or so, we each consume our body weight in food and drink.
Food Biotechnology and Food Process Engineering
FOOD and WATER SECURITY
INCREASE
PRODUCTION
REDUCE
WASTE
REDUCE
INTAKE
GMO´s
ALTERNATIVE SOURCE
(SCP, MCP)
INCREASE RESOURCE
EFFICIENCY
FOOD BIOMASS
FROM WASTE
INCREASE
RESPECT FOR FOOD
REDUCE POST HARVEST
And COOKING LOSSES
SATIETY MANAGEMENT
REDUCE ENERGY
DENSITY
Food Biotechnology and Food Process Engineering
Food Biotechnology and Food Process Engineering
FUTURE FOODS MODE OF ACTION
Graveyard mining SCP, LPC
Underutilized resources Chitin, Insects, biomass, blood
New toolboxes High pressure, pulsed electric fields, subcritical water, Transglutaminase
Food Biotechnology and Food Process Engineering
Hans Hoogland
(German et al 2004)
ETP Food 4 Life Preference Acceptance Needs Reverse Engineering
Food Biotechnology and Food Process Engineering
Food Biotechnology and Food Process Engineering
BODY
Saliva Sensory Swallowing Satiety Biting Chewing
FOOD
Size Time Composition
Acids Enzymes Hormones Peristaltic “Bugs“
Structure Size Solubility Compositions Digestibility Enzymes/ Bugs
DIGESTION ENGINEERING
Food Biotechnology and Food Process Engineering
Food Biotechnology and Food Process Engineering
Global Challenges
FOOD SAFETY - FOOD / NUTRIENT SECURITY WATER SAFETY – AVAILABILITY BIO REVOLUTION – AFTER GREEN REVOLUTION SUSTAINABILITY CONSUMER TRUST/ TRACEABILITY/ TRANSPARENCY INNOVATION CLIMATE
Food Biotechnology and Food Process Engineering
Innovation climate + science
Universities: engage students (concepts, peers, mentors)
change curicula
Industry: Open Innovation (Nestle, GenMills, Kraft,…) SME´s Funding Bodies: deliverables high risk projects long term funding
Food Biotechnology and Food Process Engineering
Changing the Conversation About Food Science
BY: Mary Ellen Kuhn
June 26, 2012, IFT 2012
• Build messages around the culinary aspects of food science
because consumers are favorably inclined to celebrity chefs.
• Think about using universities to disseminate information that
consumers will perceive as credible and unbiased.
• Work on finding ways to communicate scientific data in ways that
target consumers’ emotions.
• Help consumers realize that most food is processed in one way
or another.
• Attempt to attract a growing pool of students to the food science
discipline, and educate their parents about the potential for careers
in food science.
Food Biotechnology and Food Process Engineering
THE FUTURE YOUNG SCIENTISTS
EFFOST, IUFOST NOVEL Q TCD Network PhD conference Berlin EFCE PhD workshops EFFOST Mentors
Food Biotechnology and Food Process Engineering
THE FUTURE
↓ Narrowness ↑ Dissemination NEW TOOLS: internet forum alumni clubs MENTORS
Food Biotechnology and Food Process Engineering
Food Biotechnology and Food Process Engineering
… , the investment of the food industry in training for its workforce is lower than is necessary and this deficiency is even more apparent within SMEs. The proportion of companies employing internal or external training as a key component of a clear innovation strategy is particularly low. To increase the capacity for innovation development of food SMEs, their staff has to be trained and assisted in innovation management, skills to convert outputs of commercially viable R&D projects to new products, processes, services and business skills, including information, knowledge and resource management.
ETP Food 4Life 2012
IFOOD4: network profile
84%
8%2% 6%
University
Associations
Consultancy
Research Centers
Partners: -In total: 89
- EU: 86
-No-EU: 3 (Israel, Brasil, United States)
Countries: -In total: 30
- EU: 27
-No-EU: 3 (Israel, Brasil, United States)
Associate Partners (no budget):
-In total: 43
- EU: 3
-No-EU: 28 (New Zeland, Canada, China, Brasil, United States, Perù, Chile, ……..)
Food Biotechnology and Food Process Engineering
EUROPEAN MASTER IN FOOD STUDIES An international and industry oriented MSc programme in Food Science and Technology
Food Biotechnology and Food Process Engineering
Food Biotechnology and Food Process Engineering
Food Biotechnology and Food Process Engineering
Student of the Year Award (SOYA) For BSc/MSc and PhD Students
EFFoST Annual Conference Montpellier, France 21st November, 2012
Food Biotechnology and Food Process Engineering
Food Biotechnology and Food Process Engineering
