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Mednarodni projekti vir: SICRIS

Traditional United Europe Food

Uredi
Raziskovalci (4)
št. Evidenčna št. Ime in priimek Razisk. področje Vloga Obdobje Štev. publikacij
1.  11233  dr. Marjeta Čandek Potokar  Živalska produkcija in predelava  Vodja  2006 - 2010  782 
2.  14231  dr. Matevž Pompe  Kemija  Raziskovalec  2006 - 2010  274 
3.  08857  dr. Irena Rogelj  Živalska produkcija in predelava  Raziskovalec  2006 - 2010  706 
4.  10035  dr. Jože Verbič  Živalska produkcija in predelava  Raziskovalec  2006 - 2010  996 
Organizacije (3)
št. Evidenčna št. Razisk. organizacija Kraj Matična številka Štev. publikacij
1.  0103  Univerza v Ljubljani, Fakulteta za kemijo in kemijsko tehnologijo  Ljubljana  1626990  23.072 
2.  0401  Kmetijski inštitut Slovenije  Ljubljana  5055431  20.018 
3.  0481  Univerza v Ljubljani, Biotehniška fakulteta  Ljubljana  1626914  66.279 
Povzetek
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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