TRAFOON – Traditional Food Network to improve the transfer of knowledge for innovation (EU 7th Framework Programme)
Duration of the project:
1. 1. 2014 – 31. 12. 2016
Principal Coordinator of the EU FP7 Project TRAFOON:
Susanne Braun, University of Hohenheim, Life Science Center
Collaborating parties / partners:
University of Hohenheim
University of Primorska Faculty of Health Sciences
Steinbeis Innovation gGmbH
Stichting Dienst Landbouwkundig Onderzoek
University of Ljubljana Biotechnical Faculty
Uniwersytet Warminsko-Mazurski w Olsztynie
Instytut Rozrodu Zwierzat i Badan Zywnosci Polskiej Akademii Nauk
Zaklad Ichtiobiologii i Gospodarkirybackiej Polskiej Akademii Nauk
Instytut Ogrodnictwa
AquaTT UETP Ltd
University College Cork – National university of Ireland, Cork
Jihoceska Univerzita v Ceskych Budejovicich
Agencia Andaluza del Conociemento
Instituto Andaluz de Investigaciony Formacion Agraria Pesquera Alimentaria y de la Produccion Ecologica
Gabinete de gestion Integral de recursos SL
University of Belgrade – Faculty of Agriculture
Institut Mihajlo Pupin
Centre National de la Recherche Scientifique
Institut National de la Recherche Agronomique
Haute Ecole Specialisee de Suisse Occidentale
Eidgenössisches Department für Wirtschaft, Bildung und Forschung
Alma Mater Studiorum – Universita di Bologna
Sociedade Portuguesa de inovacao – Consultadoria Empresarial e Fomento da Inovacao S.A.
European Business and Innovation Centre Network
ISEKI – Food Association
Fédération Européenne des Producteurs Aquacoles
EUCOFEL AISBL
Fundacion Citoliva Centro de innovacion y Tecnologia del Olivar y del Aceite
FoodDrinkEurope AISBL
Stichting Nederlands Bakkerij Centrum
Slow Food Associazione
University of Primorska Faculty of Health Sciences
Steinbeis Innovation gGmbH
Stichting Dienst Landbouwkundig Onderzoek
University of Ljubljana Biotechnical Faculty
Uniwersytet Warminsko-Mazurski w Olsztynie
Instytut Rozrodu Zwierzat i Badan Zywnosci Polskiej Akademii Nauk
Zaklad Ichtiobiologii i Gospodarkirybackiej Polskiej Akademii Nauk
Instytut Ogrodnictwa
AquaTT UETP Ltd
University College Cork – National university of Ireland, Cork
Jihoceska Univerzita v Ceskych Budejovicich
Agencia Andaluza del Conociemento
Instituto Andaluz de Investigaciony Formacion Agraria Pesquera Alimentaria y de la Produccion Ecologica
Gabinete de gestion Integral de recursos SL
University of Belgrade – Faculty of Agriculture
Institut Mihajlo Pupin
Centre National de la Recherche Scientifique
Institut National de la Recherche Agronomique
Haute Ecole Specialisee de Suisse Occidentale
Eidgenössisches Department für Wirtschaft, Bildung und Forschung
Alma Mater Studiorum – Universita di Bologna
Sociedade Portuguesa de inovacao – Consultadoria Empresarial e Fomento da Inovacao S.A.
European Business and Innovation Centre Network
ISEKI – Food Association
Fédération Européenne des Producteurs Aquacoles
EUCOFEL AISBL
Fundacion Citoliva Centro de innovacion y Tecnologia del Olivar y del Aceite
FoodDrinkEurope AISBL
Stichting Nederlands Bakkerij Centrum
Slow Food Associazione
Project Team Manager at UP Faculty of Health Sciences:
Prof. dr. Peter Raspor (SICRIS, ResearchGate)
link:
Abstract:
In the European Union, Small and Medium Sized Enterprises (SMEs) in the food sector are increasingly under pressure due to the opening of markets, an increasing demand of standardized and price competitive food products by the consumers, the rising importance of large retailers, and the challenges of conforming to governmental regulations.
These increased demands put at risk many traditional foods as well as traditional processing techniques still available today. SMEs using locally sourced raw materials and century-old recipes and processing methods are a cornerstone of the cultural identity of European regions. In the urban centers, groups of consumers are increasingly demanding traditional, local and/or organic food productions, as food scandals and the dispute on GMO undermine public confidence in industrial food producing systems. To economically survive and to partake in these modern consumer markets, SMEs producing traditional foods must extend their skills, both in terms of business development and production techniques, to comply with existing European regulations and to promote the aspects of their products related to nutrition and health.
To support these traditional SMEs, TRAFOON has set sail in November 2013 to establish a knowledge transfer network with a focus on food products made of grains, fish, fruits, vegetables and mushrooms to support traditional food producing SMEs. The TRAFOON network will interlink researchers, knowledge transfer agents, and SME associations in 14 European countries to foster sustainable innovation and entrepreneurship in the sector of traditional foods for the benefit of the regions of Europe and the European consumer.
These increased demands put at risk many traditional foods as well as traditional processing techniques still available today. SMEs using locally sourced raw materials and century-old recipes and processing methods are a cornerstone of the cultural identity of European regions. In the urban centers, groups of consumers are increasingly demanding traditional, local and/or organic food productions, as food scandals and the dispute on GMO undermine public confidence in industrial food producing systems. To economically survive and to partake in these modern consumer markets, SMEs producing traditional foods must extend their skills, both in terms of business development and production techniques, to comply with existing European regulations and to promote the aspects of their products related to nutrition and health.
To support these traditional SMEs, TRAFOON has set sail in November 2013 to establish a knowledge transfer network with a focus on food products made of grains, fish, fruits, vegetables and mushrooms to support traditional food producing SMEs. The TRAFOON network will interlink researchers, knowledge transfer agents, and SME associations in 14 European countries to foster sustainable innovation and entrepreneurship in the sector of traditional foods for the benefit of the regions of Europe and the European consumer.
This project has received funding from the European Union’s Seventh Framework Programme for research, technological development and demonstration under grant agreement no. 613912.
