Traditional Food Network to improve the transfer of knowledge for innovation

TRAFOON means a concentrated effort to reverse the trend of losing century-old recipes and traditional food products to preserve a diverse, healthy and tasty diet for the European citizens and to secure the income of traditional food producing SMEs.Within the project, an EU-wide network of shall be established with the aim to secure the knowledge transfer and implementation of already existing innovations regarding traditional foods to SMEs.

Date de début de projet

01/11/2013

Date de fin du projet

31/10/2016

Objectifs

The overall project objectives are: (1) Knowledge transfer and application of research results to traditional food producing SMEs and (2) Foster entrepreneurship for innovation and adaptation of the production of traditional foods to
endure in dynamic markets, (3) create a durable network to support SMEs in this area and (4) to define future research and innovation agenda topics.

Description

Within the project, an EU-wide network of shall be established with the aim to secure the knowledge transfer and implementation of already existing innovations regarding traditional foods to SMEs in order to establish sustainable and innovative processes and technologies thus improving the quality, safety and environmental performance of traditional food products. The EU-wide network connects existing coalitions of research institutions, technology transfer organizations and associations of SMEs on regional, national and European level and therewith enables the knowledge transfer between R&Ds and SMEs on different areas of influence/activities (like food production, food processing, packaging, marketing, labelling, certification, stabilization of production protocols to assure food quality and food safety, legal issues).

Partenaires

The TRAFOON consortium consists of 28 partners from 13 European countries.The project is coordinated by the University of Hohenheim

Equipe

UMR IATE is involved in the work package focused on cereal-based traditional products, and especially on durum wheat. UMR IATE's national platform on fractionation and structuration serves as venue for entreprises and entrepreneurial students in this project. Axes 1 and 2 are involved.

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