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TOPIC: HORIZON 2020: Call for Sustainable Food Security

HORIZON 2020: Call for Sustainable Food Security 09 Apr 2014 01:40 #85

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Horizon 2020 - Work Programme 2014-2015
Food Security, Sustainable Agriculture and Forestry, Marine, Maritime and Inland Water Research and the Bioeconomy.

A transition is needed towards an optimal and renewable use of biological resources and towards sustainable primary production and processing systems. These systems will need to produce more food, fibre and other bio-based products with minimised inputs, environmental impact and greenhouse gas emissions, and with enhanced ecosystem services, zero waste and adequate societal value.
Agriculture, forestry, fisheries and aquaculture, together with the bio-based industries, are integral parts of the European economy and society. Relying on the use of limited natural resources, these sectors produce and process biological resources to satisfy the demand of consumers and a wide range of industries for food, feed, bio-energy and bio-based products. While they enhance Europe’s self-reliance and provide jobs and business opportunities essential for rural, coastal and marine areas, these sectors are also facing significant challenges which require solutions based on research and innovation.


Agri-food sector for a safe and healthy diet

Ensuring food security goes beyond securing a sufficient supply. It also requires social and economic access to safe and nutritious food. Food consumption has an impact on human health and the environment. The challenge is how to meet consumers' needs and preferences while minimising the related impact on health and the environment. Research and innovation will address food and feed security and safety, the competitiveness of the European agri-food industry and the sustainability of food production, processing and consumption. It will cover the whole food chain and related services from primary production to consumption.


SFS-14-2014/2015: Authentication of food products
Specific challenge: the EU is the world largest producer, consumer and exporter of olive oil. Olive oil is normally sold at a higher price than other vegetable oils and fraudulent activities are tempting. To preserve the image of olive oil, it is necessary to guarantee its quality and authenticity. Olive oil characteristics are regulated at EU level by Regulation (EEC) N° 2568/91 which establishes a list of physical, chemical and organoleptic characteristics as well as methods for their analysis. The list and the methods are updated to include the existing scientific knowledge. Yet despite these regular revisions some issues have not yet found proper solutions. In particular there is a need for the development, validation and pre- as well as co-normative activities followed by the standardization of a method for the assessment of the organoleptic characteristics based on the existing methods, reference materials and already performed research and development work. The specific challenge consists in developing, validating and harmonising analytical methods and quality parameters that specifically address technical authenticity issues. These issues concern in particular 1) the blend of extra-virgin olive oil or virgin olive oil with soft deodorised olive oil, 2) the blend of extra-virgin olive oil or virgin olive oil with other vegetable oil. Beyond the case of olive oil, there is also a strong need for better coordination of research in the area of food authenticity, integrity and traceability across the food supply chain between Member States and Associated Countries.
Scope: Proposals should address one of the following issues A or B, and should clearly indicate to which one they refer.

A. [2014] Authentication of olive oil
Proposals should evaluate fraud vulnerability in the olive oil sector and develop, validate and harmonise methods and analytical protocols to detect undesired processing (e.g. deodorisation), adulteration and to verify the quality of olive oil based on novel technological advances. Proposals should explore the establishment of a databank for olive oil and should contribute to standardisation. In line with the objectives of the EU strategy for international cooperation in research and innovation, proposals are encouraged to include participants not only from EU producer and consumer Member States, but also from third country

B. [2015] Authentication of food products
Proposals should aim at facilitating cooperation between European research funding bodies in the area of authentication of food products. They should aim at providing the basis for an exchange of information and future collaboration in relation to a) facilitating stock taking and analysis of recent or on-going research projects in this area with an emphasis on national projects in Member States; b) identification of future research priorities in this field and complementarities between activities at Member State and international level; and c) prepare the ground for an improved coordination of research, databases and approaches to verification of food authenticity, ensuring integrity and traceability along the food chain and among European countries. Beyond improving fraud detection, activities should aim at better anticipating and preventing frauds.

Expected impact: Proposals should show how some, or all, of the following impacts will be achieved:
 generate with reliable, validated, cost efficient, harmonised and ready-to-use methods (based e.g. on genomic, metabolomic and other tools) to detect frauds and verify the quality of olive oil, which should be based on novel technologies and potentially feed into the standardisation activities and the regulatory framework related to olive oil quality (at the EU level and potentially at the international level) [A]
 lead to the creation of a databank of olive oils that is expected to be maintained after project completion [A]
 contribute to the implementation of the Action Plan for the EU olive oil sector [A]
 increase confidence of consumers and markets in olive oil quality [A] and other food products improve the competitiveness of the olive oil [A] and of the food supply chain
Type of action: A: Research and innovation actions; B: Coordination and support actions.

More information at: http://ec.europa.eu/research/participants/portal/doc/call/h2020/common/1597691-part_09_food_v1.1_en.pdf
Last Edit: 09 Apr 2014 12:00 by kFotia.
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