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International projects source: SICRIS

Traditional United Europe Food

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Researchers (4)
no. Code Name and surname Research area Role Period No. of publications
1.  11233  PhD Marjeta Čandek Potokar  Animal production  Head  2006 - 2010  782 
2.  14231  PhD Matevž Pompe  Chemistry  Researcher  2006 - 2010  274 
3.  08857  PhD Irena Rogelj  Animal production  Researcher  2006 - 2010  706 
4.  10035  PhD Jože Verbič  Animal production  Researcher  2006 - 2010  996 
Organisations (3)
no. Code Research organisation City Registration number No. of publications
1.  0103  University of Ljubljana, Faculty of Chemistry and Chemical Technology  Ljubljana  1626990  23,092 
2.  0401  Agricultural institute of Slovenia  Ljubljana  5055431  20,024 
3.  0481  University of Ljubljana, Biotechnical Faculty  Ljubljana  1626914  66,322 
Abstract
The proposed Integrated Project (IP) aims to improve quality and safety and introduce innovation into Traditional European Food production systems through research, demonstration, dissemination and training activities. It focuses on increasing value to both consumers and producers and on supporting the development of realistic business plans for all components of the food chain, using a fork to farm approach. The proposed project has 5 main objectives: (i) Identify and quantify consumer perceptions, expectations and attitudes with respect to (a) safety and quality characteristics of traditional foods and (b) innovations that could be introduced into the traditional food industry. (5 % of project effort) (ii) Identify, evaluate and transfer into the industry innovations which guarantee food safety, especially with respect to microbiological and chemical hazards (20% of effort). (iii) Identify, evaluate and transfer into the industry innovations which improve the nutritional quality, while at the same time maintaining or improving other quality characteristics (e.g. sensory, environmental, ethical) and recognised by traditional food consumers (35% of effort) (iv) Support the marketing and supply chain development of traditional food products (10% of effort) (v) Facilitate effective technology transfer of innovations (those developed within the TRUEFOOD projects and in other EU, national and industry funded R&D projects) into traditional food industry (30% of effort)...
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