Dr. Michele Suman, PhD

Transcription

1 Lancio Piattaforma Dr. Michele Suman, PhD

2 BARILLA COMMITMENT To offer food products that contribute to a nutritionally balanced diet and are acknowledged to be of the best flavor and of the highest quality, manufactured with complete respect for the environment and mankind. Barilla will focus mainly on two business areas: Italian style Pasta Dishes and Bakery products. BREAD SUBSTITUTES, SEMOLINA PASTA EGG PASTA PASTA SAUCES READY- MEALS COOKIES, SNACKS, MINICAKES, CAKES COMMERCIAL LOGISTICS SERVICES ITALIAN GASTRONOMY

3 A TREND TO BE INVERTED Source:

4 WE HAVE WAYS TO REACT FOR CHANGING THIS DRAMATIC SITUATION. ONE OF THEM IS TO PROMOTE THE GROWTH OF: Technology Platforms Industry-Driven, Competitiveness-Focused European Technology Platforms - Concept Stakeholders, led by industry, get together to define a Strategic Research Agenda on a number of strategically important issues with high societal relevance where achieving Europe s future growth, competitiveness and sustainable objectives is dependent upon major research and technological advances in the medium and long term. Source: Technology Platforms from Definition to Implementation of a Common Research Agenda - Report compiled by a Commission Inter-Service Group on Technology Platforms EUR 21265

5 European Technology Platform Food for Life Drive European competitiveness on R&D sector with a major impact on well-being and welfare Impact positively on Community policies (research integration, increased R&D expenditure, greater involvement of SMEs) Boost research performance to effect the transition to high added-value products Sustain career-development in food R&D in Europe and promote entrepreneurial activity Prevent fragmentation by creating a shared Common Vision and managing an effective Implementation Plan Effective public-private partnerships will be essential to fulfill this vision

6 Communication, Training & Technology Transfer Food & Health Food & Consumer Food Quality & Manufacturing - Food Safety Sustainable Food Production Food Chain Management European Technology Platform Food for Life

7 BARILLA Food Italian Research Food for & Life Development CONCEPT New Technologies Product Development Packaging Plants Support&Quality Food & Consumer Food Safety Nutrition Ingredients Sensory Monitor and experiment the main technological and analytical emerging solutions Work constantly on safety of ingredients, industrial process, products & packaging Give the most advanced comprehension on interaction between ingredients technology process products and people needs along the development process and industrialization

8 Few ideas on Food R&D future topics for Barilla RESEARCH & INNOVATION New technologies in food processing Fermentations, enzymes Active ingredients Whole ingredients Improved aroma\taste, flavors Shelf life prediction NUTRITIONAL ISSUES Functional enrichment Better for you food Fiber addition Understanding and communicating benefits of a correct food diet QUALITY & SAFETY Contaminants in Food: ingredients, packaging, products Advanced analytical and microbiological methods Ingredients supply chain safety Knowing and controlling the global food chain

9 An example of Barilla experience on R&D Projects Lancio Piattaforma An example Italian of Food Barilla for Life experience on R&D Projects Università within the Regional Contest + di Bologna Progetto Regionale di Ricerca Simbiotici (Periodo ): Nuovi prodotti da forno simbiotici Obiettivo Progetto di ricerca industriale e sviluppo pre-competitivo per l integrazione della ricerca industriale strategica e quella accademica, volto alla generazione di conoscenze scientifiche e tecnologiche per lo sviluppo di nuove categorie di prodotti alimentari Partners Barilla G. e R. Fratelli S.p.A. Dipartimento di Chimica delle fermentazioni e Microbiologia industriale - Dipartimento di Medicina interna e Gastroenterologia -

10 An example of Barilla experience on R&D Projects within the National Contest Lancio Piattaforma An example Italian of Food Barilla for Life experience on R&D Projects Università within the National Contest di Bologna Progetto Nazionale di Ricerca SINSIAF (Periodo ): + Modellizzazione di un Sistema INtegrato per la gestione della SIcurezza Alimentare della filiera del Frumento duro. Obiettivo Sviluppare un sistema di gestione integrata della sicurezza alimentare per la filiera del grano duro che sia in grado di prevedere, rilevare e gestire in tempo reale l eventuale sviluppo di contaminanti lungo tutta la filiera. Partners ISPA (Istituto di Scienze delle Produzioni Alimentari) CNR di Bari Barilla G. e R. Fratelli S.p.A. Dipartimento di Ingegneria Chimica dei Materiali (UNI CAL) - Università della Calabria Dipartimento di Scienze degli Alimenti (UNI TE) - Università di Teramo Istituto di Biometeorologia IBIMET - CNR di Firenze - Firenze Istituto di Entomologia e Patologia Vegetale (UNI PC) - Università Cattolica del Sacro Cuore PC Istituto di Produzioni e Preparazioni Alimentari (UNI FG) - Università di Foggia Istituto per la Microelettronica e i Microsistemi (IMM) - CNR di Lecce Società Produttori Sementi S.p.A. (PSB) Bologna Technobiochip S.C.r.l. Latina Tecnoalimenti S.C.p.A Milano

11 An example of Barilla experience on R&D Projects Lancio Piattaforma Università within the European Contest + di Bologna

12 7FP Probable calls in 2007 in which Barilla can be interested \ involved - Developing research tools for food consumer science - Effect of diet on mental performance - Impact of diet on ageing - Diet and its effect on intestinal microflora and on the immune system - Systems Biology and bioanalytical tools for nutrition research - Smart control for improved food and feed technologies - Nano-devices for quality assurance, food safety and product properties - Exposure to food additives, flavourings, and migrants from packaging - Detecting chemical and microbiological hazards in the food chain - Innovative and safe packaging - Taste, cognitive perception and mood - Observing and understanding the micro-structure of foods

13 Food Safety Predicting and monitoring the behavior and fate of chemical hazards Improve the study of the fate of chemicals in the human body, including metabolic and not metabolic interactions among food components and contaminants Study the integration of harmonized rapid analytical methods for a constant monitoring of food safety hazards into processing lines (quantitative risk assessment routines) Promote the establishment of a common academic and industrial network of analytical laboratories involved in food chemistry and particularly in food safety prevention\monitoring activities at a national and European level.

14 Food & Consumers Understanding and addressing consumer concerns with food safety issues Prepare common and agreed effective communication strategies on risk related issues at all levels: governmental, consumers associations, scientific, industrial associations, media and stakeholders. Create communication ways to understand consumers perception of safety issues and explain them the necessary cost need for obtaining safer foods which can reach their satisfaction.

15 Communication, training & technology transfer Encouraging the mobility of researchers towards industry to complete their preparation directly on site. Favor a flexible flow of researchers towards industry and viceversa back to universities and research institutes

16 Food quality & manufacturing Producing tailor-made food products Improving process- and packaging design and process control Improving understanding of process-structure-property relationships Realize analytical\technological studies strictly dedicated to investigate on key points for generation and correspondent reduction (without affecting nutritional and organoleptic performances of the food product) of toxic compounds, in particular within food processing steps which involve heating procedures and Maillard reactions. Develop active packaging and sensors dedicated to quality control processes with particular emphasis on volatiles detection (odors, aromas, etc..) and in liquid\solid suspensions detection (off-flavors, toxic compounds, maintenance of correct organoleptic profiles, ).

17 Food quality & manufacturing Producing tailor-made food products Improving process- and packaging design and process control Improving understanding of process-structure-property relationships A further consideration for this goals is focused on nanotechnology in food production: first of all a significant efforts to improve the understanding of biological effects, environmental distribution, fate and behavior of engineered nanoparticles and nanomaterials. then a second issue is the study of innovative foods based for example on nano-encapsulation of aromas and so on

18 Food & Health Understanding the link between diet and metabolic function We think that this point is crucial for the future of new roles and concepts of foods: there is the need to better understand the correlation among people dietary habits and metabolic consequences of various foods, alone or combined together with synergistic or suppressive effects on functionality of target organs.

19 We desire to communicate our overall good impression for the exhaustive indication of the main industrial future needs reported in the document. At the same time we have decided to highlight few specific points which we consider particularly important for the future of Italian Food Industry. We feel the importance, as industry leader in Italy, of being between the supporters of this initiative and giving our contribution to: -the definition of the research priorities for the future years -the concrete planning and realization of selected strategic projects. Finally, we consider it extremely important that all the aspects officially defined today at Italian level, will be promoted with determination in the correspondent European contest, thus making the Italian scientific and industrial voice compact and significant.

20 Dr. Enrico Cademartiri Dr. Roberto Ciati Dr. Michela Petronio Dr. Roberto Ranieri Dr. Rosamaria Petrosino

21 Work is going on. Since 1877.