HighTech Europe - Articles and news items
Pork quality and carcass chilling (Lars Kristensen, Section Manager, Danish Meat Research Institute)
Can we prevent another horsemeat scandal?
(NSF Consulting Group)
Juiciness enhances the perceived saltiness of meat products(Fred van de Velde and Marijke Adamse, TI Food & Nutrition & NIZO food research)
Issue 1 2012 • 5 March 2012 • Ariette Matser, Charon Zondervan and Andrea Seleljova, Wageningen UR; Fabien Boulier, Agropolis International; and Emma Holtz, SIK
Technology transfer or knowledge exchange is considered to be very important for increasing the innovation potential of the food industry in Europe. Reaching the large group of small and medium enterprises (SMEs) in Europe with state-of-the-art knowledge available in universities and research organisations is considered especially essential, but also very difficult. The primary aim of the European Network of Excellence ‘HighTech Europe’ is to facilitate the process of knowledge exchange by developing an easy to use toolbox and sharing best practices across Europe. In addition, a roadmap and an action based plan for a (virtual) European Institute of Food Processing will be developed. In this publication, the main goals of collaboration in a European Institute of Food Processing and several operational issues are described.
Twenty two partners from academia and industry have joined forces in the EC funded Network of Excellence ‘HighTech Europe’ that for the first time links the European competences and expertise in the food processing sector. The overall intention is to achieve an effective knowledge exchange in the field of high-tech food processing, bio, nano and ICT technologies to food markets in order to strengthen the competitiveness of the European food industry, especially of SMEs. To achieve this goal, HighTech Europe aims to provide building blocks for an establishment of a European Institute of Food Processing that would ensure a long-term collaboration between European centres of excellence and the food industry. The conditions under which such an institute should operate are being investigated in the project.
Issue 3 2010, Past issues • 30 June 2010 • Dr. Kerstin Lienemann, Manager DIL Office Brussels, Deutsches Institut für Lebensmitteltechnik e.V. & dr. ir. Iesel Van der Plancken, Senior Researcher, Laboratory of Food Technology, Katholieke Universiteit & Annika Gering Project Manager, ttz Bremerhaven
Bio-, nano- and information and communication technology show high innovative power within high-tech food processing technologies. Excellent research has been carried out but has not always led to substantial innovations on the market. This European Innovation Paradox is at least partly due to a lack of knowledge transfer, especially between science and industry, and between regions or cross-border. It becomes evident that the process of research and development (R&D), implementation and application of high-tech food processing technologies requires tailor-made multidisciplinary solutions.
ABF Ingredients ANDEROL EUROPE BV Avantes Berndorf Band GmbH BIOTECON Diagnostics GmbH Bruker BioSpin Cargo Oil AB Elea GmbH Engilico FUCHS LUBRITECH GmbH GLOBALG.A.P. Foodplus GmbH InS Services (UK) Ltd IONICON Analytik GmbH JAX INC. JBT Corporation LUBRIPLATE Lubricants Company NETZSCH Pumpen & Systeme GmbH NSF International Ocean Optics PCE Instruments UK Ltd R-Biopharm Rhone Ltd Sandvik Process Systems Stancold SteriBeam The Tintometer® Group Thermo Fisher Scientific TOMRA Sorting Food Uhde High Pressure Technologies GmbH Verner Wheelock Vikan UK Ltd