FOODLAB - PARTNERS
Association Nationale des Industries Alimentaires - ANIA
Represented by Catherine CHAPALAIN, Director General
ANIA is the French food industry association. In charge of enhancing competitiveness in the food industry, ANIA is involved in different initiatives aiming at moving industry closer to universities. In fact, training is identified as a key tool to bring competitiveness to the first French industrial sector.
INSTITUT NATIONAL POLYTECHNIQUE DE BORDEAUX
Represented by François CANSELL, General Director
Bordeaux INP is a group of 8 National Graduate Schools of Engineering. The Bordeaux INP trains its 2 300 students in 19 engineering specialties to be prepared to meet tomorrow’s scientific and technical challenges. The classes are taught by 220 faculty members affiliated with research groups from 12 laboratories. Deeply involved in the economic life of the region, Bordeaux INP collaborates closely with local companies and encourages students to create their own business. The Graduate School of Chemistry Biology and Physics of Bordeaux (ENSCBP) represents 8 laboratories with 60 academics and researchers. The school is certified Quality, Security, and Environment. (ISO 9001, ISO 14001, OHSAS 18001). ENSCBP delivers Master degrees in Food Science & Technology (50 Graduates each year) with four different specialties: 1 Food, Nutrition, Health 2 - Industrialization, Product conception 3- Quality, Security, Environment 4 - Lipids and Industrial applications. The different courses are carried out in collaboration with the research laboratories and technology transfer structures. All these structures support students to transfer their innovation projects from laboratory to the industrial pilot plant level.
For over 10 years students have been requested to create innovative food products. Each workgroup is associated with an industrial partner in order to ensure a realistic manufacturing process. Some partners may even integrate the result to their own product portfolio, like JOCK company that developed the ready to cook mix for “Canelés Bordelais” (now their third reference). Each year, two groups of students are selected to represent the INP-ENSCBP at the ECOTROPHELIA Award.
CAMPDEN BRI MAGYARORSZÂG NONPROFIT KFT (CBHU)
Represented by Dr András SEBOK, General Manager
CBHU, founded in 2009 as the successor of the Frozen Industry Development and Analytical Institute, is an independent industrial, non-profit research and development organisation, providing R+D, knowledge transfer and training services to approximately 200 food businesses. It has direct access to most recent research results and methods through its parent company, Campden BRI UK, which is the UK's largest independent organization carrying out R&D for the food and drink industry worldwide.
Key research activities include food safety, food processing and cold chain, product development, chain management, consumer and sensory science. The organization has a long experience in knowledge transfer/training to industry, auditing food safety management systems, application of food legislation, legality of labelling, implementing capacity building programmes for achieving compliance to trade standards and EU food legislation.
The organization has developed connections with Hungarian Universities, such as Budapest University of Technology and Economics, Corvinus University of Budapest and University of Debrecen.
CBHU is member of networks, such as FoodDrinkEurope, European Hygienic Engineering & Design Group, European Sensory Network, Federation of Hungarian Food Industries, Association of Hungarian Deep freezing and Canning industry, PharmAgora Quality of Life Cluster, etc.
CBHU has experience in dialogue and working with SMEs, develops decision making procedures and tools for the industry, and converts research results to industry solutions and tests pilots with food businesses. Furthermore it produces recommendations for the industry, including SMEs, policy makers, mediator organisations, researchers.
CREACIONES AROMATICAS LNDUSTRIALES, S.A (CARINSA)
Represented by Ms. Vanesa Martinez Chamorro, CEO
CARINSA is a manufacturing company of food flavours and fragrances, and development of food additive formulations for human and animal feed compounds. It was founded in 1993, has 55 employees and allocates 25% of total budget to R+D.
The Company has three main business divisions: Animal Food, Fragrances, and Human Food. In this last one, CARINSA provides solutions and innovation to food industries, in a wide range of applications, i.e., beverages, pastries, meat products, sauces, etc. It designs and manufactures blends including additives, ingredients and aromas, for any type of food, while providing technical advice on manufacturing and resolution of problems that might occur during their elaboration. The company owns several pilot plants for carrying out the first tests. CARINSA set up an agreement with the UCAM (Catholic University of Murcia) creating a cathedra to teach the students to become “flavourists” working in a flavour or food industries. Therefore university students are hosted in CARINSA premises to develop for instance new methods for encapsulation (spray-dry and fluid-bed processes) also involving formulation.
CARINSA started in 2013 an internal training for chemists/biologists/pharmacists (three year’s period) to become an internal “flavourist”. The program of this training is based in learning most basic chemicals ingredients (around 800 different ones) as well as the process involved (maillard reactions, compounding including microencapsulation, applications quality control and also production). Some of the company results are protected by patents.
CHAMBRE DE COMMERCE ET DE L'INDUSTRIE DE VAUCLUSE [CCIV]
Represented by Mr. Bernard Vergier, President Chairman
The Chamber of Commerce and Industry of Vaucluse (CCIV) is a public organization employing 200 people, with 5 of them working for Higher Education Development. CCIV is implicated in several specific programs, with 50 years of experience in the food area. It has played a significant role in the creation of the European institute for food management - ISEMA, the City of food and the innovation cluster for fruit and vegetables -TERRALIA. CCIV is also at the origin of the ECOTROPHELIA initiative that has now become the first competition for innovation in food in Europe. CCIV was coordinator of the ECOTROFOOD CIP project which aimed at improving access to eco-innovation information and knowledge for the food industry, in particular SMEs and service providers. A major part of the project consists of organizing the “ECOTROPHELIA” competitions, which are national student food eco-innovation competitions, followed by 3 European competitions, all integrating sustainable development standards.
CCIV is leader of IDEFI French program for Excellence in Food Innovation. The project displays a dual ambition:
- Contributing to strengthening the competitiveness of agribusiness (especially SMEs) innovation for the future,
- Becoming a model educational demonstrator with international visibility, with recognition of French teaching excellence in food innovation.
Therefore the CCIV contributes actively to the structuring of the first European industry in terms of employment.
UNIVERSITÀ DEGLI STUDI DI TORINO - UNITO
Represented by Gianmaria Federico Ajani, Rector
The University of Turin (UNITO) is a public higher education institution that offers modern degrees, according to the Bologna Process, as well as official postgraduate programmes that are subject to demanding educational quality control systems.
UNITO offer 131 curricula, and enrolls 67,000 students, of which 1,835 are in the agriculture and food technology area. It is the sixth biggest university in Italy. The personnel is composed by 3,519 teaching and research staff, and 1,953 administrative and services staff.
Overall, 5% of the students are foreign students. Indeed UNITO is involved in various international networks, also in the context of European programmes such as the Framework Programmes for Research, the Lifelong Learning Programme, the Tempus Programme. It maintains roughly 880 bilateral agreements with partner universities under the LLP Erasmus programme and 500 formal agreements with foreign universities outside Erasmus. DISAFA department is strictly connected with the industry. Since 2009 it offers the Master sponsored by Ferrero Spa “Science and food technology - Michele Ferrero”.
Recently UNITO has made contacts with Companisto, a crowfunding company located in Berlin that has already funded 28 startups with a total budget of more than 4.8 M€. The company is invited to participate as advisor inside the FOODLAB project. UNITO does a lot of research in following the technology side of enterprises and also developing ICT solutions for them.
Federazione Italiana dell'Industria Alimentare - FED
Represented by Luigi Pio SCORDAMAGLIA, President
FEDERALIMENTARE is the Italian Food & Drink Industry Federation. It was established in 1983. It is member of Confindustria – the General Confederation of Italian Industries and Food Drink Europe – the Confederation of the EU member’s food and drink industries.
Through its 19 branch Associations FEDERALIMENTARE represents every sector of F&D Industry:
FEDERALIMENTARE’s mission is to pursue the development and competitiveness of the Italian F&D industry, consolidate the activities of Italian companies on international markets, promote the image of the sector, support quality and safety of the Italian processed food, increase the promotion of exports, develop joint strategies with the agricultural sector in order to improve the competitiveness of the system at European level, implement EU and WTO agreements, support correct lifestyles and nutritional policies, support research and technological innovation, promote the creation of European agencies to encourage the realization of integrated Projects (among the others After, Frisbee, Nu-Age, Food Manufuture and the Technological Platform FOOD FOR LIFE), in cooperation with Fiere di Parma, organize and promote CIBUS and CIBUSTEC, in strategic alliance with ANUGA in Cologne, organize and promote CIBUS-ANUGA food exhibition fairs in Europe and in the world, such as Thailand, China, India.
It is always consulted for and take part in programmes/activities concerning food trade promotion and participation to exhibitions and shows, business missions and international agreements, food safety and nutrition policies, eco-innovation in food and R&D programmes, prevention from imitation and counterfeiting, legal support for Companies and Collective Contracts for the employees in the food industry.
Spanish Food and Drink Industry Federation - FIAB
Represented by Mauricio GARCIA de QUEVEDO, President
The Spanish Food and Drink Industry Federation (FIAB) was created in 1977 to represent –through one organization with a single voice– the Spanish food and drinks industry, the foremost industrial sector of the country and even international. At present, it encompasses 47 associations. Its main activity is informing the sector of developments that might affect their performance and representing their interests before different administrations and decision-making bodies at national, European and international level. FIAB Innovation and Technology Department is an interface between the companies and research bodies. It helps in the management of R+D+I projects submitted by companies in the sector to the administration and management of grants or other types of assistance related to these issues. It helps in the implementation of European Projects seeking national and community partners needed get a consortium. The aim in these projects has been transfer technology, dissemination and capitalization of the projects.
Innovation and Technology Department of FIAB has the expertise of leading and organizing workshops at National and European level in order to disseminate all the progress and results of the project, calling and gathering Food Industry (companies as well as research centers, universities, etc.).
FIAB attends and participates in the most important International Food Exhibitions as Alimentaria, Sial, Anuga or Cibus. FIAB leads the Food For Life - Spain Platform with the following groups: Training and Technology Transfer, Food and Health, Quality, Production and Sustainability, Food and Consumer, Food Security and Food Chain Management; in which the project and products resulting are launched and presented as well as in FoodForLife Europe meetings. FIAB attends Science and Research & Development Groups in FoodDrinkEurope in Brussels where to present the project results. FIAB organizes capitalization projects meetings in order to share results with other projects partners in which it is involved. FIAB Communication Department disseminates the project by publishing press releases in the website and blog and by different accounts in social etworking guaranteeing impacts in key media.
Chamber of Commerce and Industry of Slovenia / Chamber of Agricultural and Food Enterprises - CCIS CAFE
Represented by Samo HRIBAR MILIČ, General Director
CCIS-CAFE represents the interest of around 150 agricultural and food companies, registered in Slovenia. It represents branch interests vs. Slovenian governmental and non-governmental institutions/organisations, as well as in equivalent EU associations. The very close collaboration to the food industry rounds up the wide range of possibilities and highlights the association as a multiple purpose adviser. As representative of the national food industry association, CCIS-CAFE has an important role in managing also the national technology platform (NFTP). Through its members and experts involved, it has the possibility to increase the involvement of food SMEs (90% of all members) and to share all important results and information with them. Main aim of all activities is also to discuss further needs or priorities, to develop and establish industry working parties for SMEs in the food sector for fostering the implementation of innovative solutions and to disseminate successful practices to a wider community of food businesses.
Represented by Benoît PLISSON as President and Emmanuel BREHIER as General Manager, both cofounders of ICI&LA SAS
ICI&LA is a young company founded in September 2014 in Lyon, France. Its main activities are development, industrialisation and commercialisation of vegetarian alternatives to meat made from pulses (legumes) and beans traditionally grown in France, such as green lentils, chickpeas or beans. From these pingredients we make steaks, balls, nuggets, etc.
We started with the following observation. Nowadays more and more people want to reduce their meat consumption. But if you have a look at the main alternatives offered, alot of them are made from soybean, tofu or seitan. These products are far from our food habits here in Europe and not understood by general consumers. However, in France, Europe and western countries in general, we traditionally grow plants that are rich in protein like lentils, peas, beans, etc. That is why we decided to focus our research and development on these pulses, which potentially have a better consumer attractiveness and a local supply.
After more than a year of food product and industrial development, ICI&LA markets its food products in mass catering (school and company canines) since October 2014.
Represented by Monsieur Pascal DESAMAIS, General Manager
ISARA-Lyon is a French HEI supported by the French Ministry of Food and Agriculture and accredited by the French “Commission des Titres d’Ingénieur”. ISARA is a member of the FESIA consortium (4 French private HEI in agriculture and food science). Thanks to 104 permanent staff and over 200 academic and professional lecturers, ISARA trains around 800 students each year (500 BSc and 300 MSc students).
ISARA activities in the food, agriculture and life sciences sectors cover:
- Education: delivery of the “Engineering diploma” (Master-level degree, EUR-ACE label) but also BSc diploma and international MSc, specialization in industrial food management.
- Research in food quality and food heritage: sustainable food systems, food products quality and qualification, relation between food products and territories.
- Consultancy and expertise activities dedicated to SMEs and innovation in the food industry (marketing surveys and strategy, product development; quality and production management).
In 2008, ISARA created a business incubator (AGRAPOLE Incubator) to support the creation of start-ups in the agri-food sector. The incubator has supported 21 projects leading to 14 companies created so far. The entrepreneurs receive advice on business strategy and food science. New products and processes are developed in ISARA’s food lab for entrepreneurs with the help of students. The connection between entrepreneurs and students stimulates the creation of new start-ups by the students.
ISARA has been taking part in the ECOTROPHELIA competition since 2002. In 2013, ISARA students won the gold award in both the ECOTROPHELIA France and Europe competitions. Two students who participated in the competition are now creating a start-up with the help of the Incubator.
Federation of theFood and Drink Industries of the Czech Republic - FFDI
Represented by Dr Miroslav KOBERNA, Director for Programming and Strategy
PK ČR/FFDI is a special interest association of legal entities active in food and drink industries, founded in accordance with the Civil Code, Act No. 40/64 Coll., as amended, Article 20 f et seq., registered under the Identification No. 63110652.
FFDI represents members’ interests that belong to entrepreneurs and sector branches of Czech food industry and branches related to Czech state control, other organizations, institutions and bodies and organizations of EU. FFDI presents a service organization on a high competency level in all fields dealing with interests of its members covering food legislation, trade and industry legislation and its financing, environmental issues but also EU enlargement impacts.
UNIVERSITA' CATTOLICA DEL SACRO CUORE [UCSC]
Represented by Mauro BALORDI Director of Piacenza Campus
Università Cattolica del Sacro Cuore (UCSC) is the largest European private university with 4 campuses, 12 faculties, 41,000 students and a teaching staff of more than 1,400 people. UCSC invests in entrepreneurship training skills such as Dr.Start-upper: an innovative, original and interdisciplinary post-graduate program born to allow the students to develop business ideas. The project is managed by the UCSC’s international research and education centre for study, promotion of a responsible and competitive business culture.
UCSC’s Faculty of Agricultural Sciences, now Facoltà di Scienze Agrarie Alimentari e Ambientali enrolls roughly 180 new students each year. The educational programmes include three-year, specialist, double specialist, and first-level master degrees, and the interdisciplinary Doctorate School for the Agro-Food System (Agrisystem). UCSC has a long and relevant experience in the participation in international and European research projects, both as a coordinator and as a partner. Furthermore it
has strong connections at local, national, and international level, in the industry and academia domains. It enjoys strong ties (research contracts and PhD fellowships) with important Food industries (Ferrero, Barilla, Danone, etc.), P.D.O. Consortia (Parmigiano Reggiano,Grana Padano Protection, Provolone), and Food supplement companies (Sanofi-Aventis, Bayer, etc.). In the last years, the Faculty has created three different spin-off companies, AAT (Advanced Analytical Technologies), Aeiforia (Sustainable and safe ecosystems), and Horta (Technological innovation for practical agriculture), founded by new graduates.UCSC won the bronze Award at the 2013 ECOTROPHELIA European final.
UNIVERSIT AT POLITÈCNICA DE VALÈNCIA (UPV)
Represented by Francisco José Mora MAS, Rector at Universitat Politècnica de València
The Universitat Politècnica de València (UPV) is a public HEI offering modern degrees, according to the Bologna Process, and official postgraduate programmes, subject to educational quality control systems. Main scientific and technological domains are information and communication technologies, food and agricultural technologies, electric, electronic, mechanical and chemical engineering, and business sciences. UPV has three campus sites with a total of over 36,000 students (about 1,100 students on food science, food industry or agronomy), 2,800 members of teaching and research staff, and 2,400 administrative and services staff.
UPV is internationally oriented and repeatedly ranked among the top 5 European Universities in terms of incoming and outgoing students under the Erasmus Programme. UPV has broad experience in the management of European projects and takes part in different actions, both as a coordinator and as a Partner (Tempus, Alfa, Erasmus Mundus Action 1 and 2, etc.).
UPV also takes part in several international networks such as Magalhaes, TIME, ANUIES, COLUMBUS, SEFI, etc.
UPV Food Technology Department participates in Ecotrophelia since 2009. Every year our student teams develop new & innovative food products to apply for Ecotrophelia. The most important result obtained is a patent on “A new process to obtain snacks from tiger nuts”. This patent has been transferred to a UPV spin-off in order to commercialize products with this process.
Ten new products have been developed by students with different levels of success: for instance the product “ginko cookies” has been introduced onto the market.
Represented by Gianni TRIOLI, President of Vinidea Srl
Vinidea is a micro-enterprise founded in 1999, whose main activity is information and innovation brokerage for the wine industry. Its mission is to dentify new knowledge and innovation, relevant for the wine industry, and to transfer it to different stakeholder segments or among peers in different countries.
To perform its activity, the company built a wide network of contacts among research centres, suppliers, vine growers and wine producers, at worldwide level.
The interface role of Vinidea is unrolled through several types of actions:
- International surveys on the main needs and challenges of the wine industry stakeholders
- Projecting and coordination of research programs aimed to exploit into practice new knowledge, promoting collaboration between research centres and SMEs
- Preparation of dissemination and training documents, tailored for different segments of wine professionals (winemakers, agronomists, workers, farmers etc.), and translated in several languages
- Publishing of an internet journal (Infowine - Internet Journal of Enology and Viticulture), edited in 6 languages and read by 50,000 wine professionals worldwide;
- Transfer of information through organization of seminars, workshops, congresses, educational tours. Several hundred events were organized, in Italy and other countries; among then Enoforum, the biggest congress in Europe of the wine industry.
Moreover Vinidea has organized, in the last 15 years, more than 100 technical events in Italy and in other countries. Among these the congress Enoforum, held every 2 years in Italy (the last 8th edition with more than 1000 attendees), the biggest technical event of the wine industry in Europe.