CURRENT EU RESEARCH PROJECTS at INSTITUTE OF FOOD TECHNOLOGY (FINS)

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1 CURRENT EU RESEARCH PROJECTS at INSTITUTE OF FOOD TECHNOLOGY (FINS) Dr. Nebojsa Ilic and Dr. Jovanka Levic Institute of Food Technology, University of Novi Sad Novi Sad, Serbia

2 University of Novi Sad INSTITUTE OF FOOD TECHNOLOGY Services Knowledge transfer Research

3 Independent scientific institution from 1 st January Founded on the basis of resources and 50 years of tradition of departments of Faculty of Technology in Novi Sad Background Over 250 successfully completed national and international scientific projects Over 750 projects of food industry plants Over 1000 expert reports, studies, elaborates, analysis Over samples of food and feed products tested each year Thousands of published scientific papers and presentation at scientific meetings Hundreds of organized courses, seminars, conferences Dozens of published books and journals

4 Research Center Feed-to-Food Research Center for Plant Based Products FIELD TO FOOD Accredited laboratory Administration

5 Research Projects Collaboration with the Industry Dissemination of Knowledge

6 Technologies (cereal, feed, meat, fruit and vegetables, sugar ) Food quality and safety (functional food - antioxidants, contaminants, market value, quality and safety systems, structural properties.) Food and feed testing methods Raw materials for food and feed production Energy, ecology, tradition, consumers.

7 Province of Vojvodina Republic of Serbia EU Secretary of Science and Technological Development Ministry of Education, Science and Technological Development FP7 Projects Secretary of Agriculture, Forestry and Water Management Ministry of Agriculture, Forestry and Water Management COST, IPA Secretary of Economy

8 FP7 is short for: Seventh Framework Programme for Research and Technological Development It was the European Union s main instrument for funding research in Europe between 2007 and 2013 FP7 supports research in selected priority areas

9 COOPERATION ( MEUR) FP CAPACITIES (4.097 MEUR) Health Food, Agriculture and Biotechnology Information and Communication Technologies Nanosciences, Nanotechnologies, Materials and new Production Technologies Energy Research Infrastructures Research for the Benefit Of SMEs Regions of Knowledge Research Potential Environment (including Climate Change) Transport Socio-Economic Sciences and the Humanities IDEAS (7.510 MEUR) Security and Space* Starting Independent Researcher Grants Advanced Investigator Grants + CCR (1.751 MEUR) + EURATOM (2.700 MEUR) * Separate themes PEOPLE (4.750 MEUR) Science in Society Activities of International Co-operation Coherent Development of Policies Initial Training of Researchers Lifelong Learning and Career Development Industry-Academia Partnerships and Pathways The International Dimension Specific Actions

10 Cooperation thematic areas SSH, 610 Space, 1,430 Security, 1,350 Health, 6,050 Food, Agriculture and Biotechnology, 1,935 Transport, 4,180 Environment, 1,900 Energy, 2,300 NMP, 3,500 ICT, 9,110

11 2. Food, agriculture and fisheries, and biotechnology 2.1. Sustainable production and management of biological resources from land, forest, and aquatic environments 2.2. Fork to farm : Food, health and well being 2.3. Life sciences, biotechnology and biochemistry for sustainable non-food products and processes

12 Institutions from Serbia are project partners in 23 Food FP7 projects. Faculty of Agriculture UB 4 projects, Institute of Food Technology UNS 4 projects Institute for Medical Research UB 4 projects Faculty of Economy UB 3 projects Institute of Field and Vegetable Crops NS 2

13 CURRENT PROJECTS

14 Coordinator: Dr. Christoph Glasner Duration:

15 Aim of the project is to initialize a change in the process of milk and milk products production. To minimize energy and water consumption and establish the use of renewable energy resources. Making dairy industry Green. Consortium - 21 partners from all over Europe.

16 Energy, water and Greenhouse gas emissions will be reduced: - by lesser fuel consumption for transport concentrated milk instead of whole raw milk leads to volume reduction less transport trucks necessary -by substitution of fossil fuels by renewable fuels (solar panells, heat pumps) -by waste streams within dairy facilities that will be converted into valuable products (biogas, bioethanol, lactic acid) - by decreasing water and cleaning chemicals consumption through treatment and recycling

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18 FINS role in the project with partners: Fraunhofer, Germany NTN University, Norway KTU University, Lithuania LNEG, Portugal Mlekara Subotica, Serbia Collection and analysis of CIP and waste water. Evaluation of CIP water recycling by use of ultrafiltration. Potential for waste water to produce biogas and/or bioethanol.

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20 Microbiome Influence on Energy balance and Brain Development-Function Put into Action to Tackle Diet-related Diseases and behaviour Duration: Coordinator: Dr. Yolanda Sanz The MyNewGut project is a multidisciplinary research consortium to make findings from basic human microbiome science useful for promoting healthier lifestyles to the public. 30 partners from 15 countries including experts in microbiology, nutrition, physiology, immunology, brain research, computational modelling and omics-technologies, such as metagenomics and metabolomics, from EU and non-eu countries.

21 aggregate of microorganisms that resides on the surface and in deep layers of skin, in the saliva and oral mucosa, in the conjunctiva and in the gastrointestinal tracts

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29 Project objectives 1 Investigating the role of the gut microbiome and its specific components in nutrient metabolism and energy balance. 2 Understanding the influence of environmental factors on the gut microbiome, in pregnancy and during a baby s development, and its impact on brain, immune system and metabolic health. 3 Identifying specific gut microbiome components that predict metabolic and eating disorders. 4 Developing new food ingredients and food prototypes, by collaborating with EU food industry, targeting the gut ecosystem to reduce the risks of metabolic and brain-related disorders.

30 FINS role in the project with Mlekara Subotica and University of Copenhagen Design, production and evaluation of new probiotic drink with selected beneficial bacterial strain, and clinical study with new drink at University of Copenhagen

31 Project benefits Involvement with new ideas and technologies Improving research capacities Increasing EU and global visibility Purchasing of new equipment Hiring young researchers Networking Dissemination and promotional activities Increasing cooperation and networking with EU research institutions Gaining experience in how to take part in EU research projects

32 FUTURE Three Priorities What s New? Excellent science Industrial leadership Societal challenges A single programme More innovation from research to retail Focus on societal challenges Simplified and broader access

33 Structure and rheological properties Gas chromatography Liquid chromatography LC-MS/MS Nutrients and antinutrients, food safety Sensory analyses and consumer science Food and feed quality and safety

34 MEAT FRUIT TRENDS NEW TECHNOLOGY extrusion supercritical extraction microencapsulation... Cereal trade quality Reology

35 Thank you for your attention