food biotechnology and food process engineering

Food Biotechnology and Food Process Engineering


(German et al 2004)

Preferences, Acceptance and Needs

(PAN)

Tailored Packaging

Sensory perception

Tailored food products

Structure / Formulation

Translational Process Design

Choice for processing:

Integrative process design

Miniaturised / Distributed

Raw materials from:

Bioprocessing

Separation of metabolites

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Food Quality & Manufacturing

Food Quality & Manufacturing

Value-added innovative food products will be manufactured fulfilling consumer requirements for superior product quality, convenience, availability

and affordabilityKey success factors• Improved innovation system: deliver real products faster;

– Impact on lifestyle changes: “providing what you need”

– From product to diet • Preference, Acceptance and Needs of the consumer

(pleasure, health, performance) at the heart of the SRA: Directs all steps in the food production process. Reverse engineering.

• Robustness of new technologies: applicable to various commodities. SMEs can use local biodiversity to produce and possibly export a diversity of niche products.

• Re(de)fine food technology curriculum at educationalinstituttions, including nutrition, integrating food properties and process, etc.

Key success factors FQ&M

• Improved innovation system: deliver real products faster; what of our ideas now, will be at the consumer at the targeted time?

• Use of road mapping focussing on spin-off and utilisation• Integrated approach of food production: interact with and involve

other themes and science areas (Innovation management, Materials science, GMO, Nano-tech),

• Re(de)fine food technology curriculum at educational institutions, including nutrition, integrating food properties and process, etc.

• Needs, preference and acceptance of the consumer (pleasure, health, performance) at the heart of the SRA: Directs all steps in the food production process. Reversed engineering.

• Impact on lifestyle changes: “providing what you need”• From product to diet• Robustness of new technologies: applicable to various

commodities. So that SME’s can use local biodiversity to produce and possibly export a diversity of niche products.

• Increase environment for start-ups including sustainability for this group.

Key success factors FQ&M� Build consumer trust

� Change perception of science and technology by European consumers / policy makers in Agrifood area; Create vectors of science into society

� Increase education of medical doctors in nutrition: from curative to

preventive

� Better integration of European and National funding systems

� Adapt funding system in EU to improve innovation climate (Venture capitalists)

� Training and education of SME’s to change vision on food science and to enable them to pick up and translate knowledge from science.

� Define training and education areas per theme. Bring them together in CTTT.


Challenge 4. Delivering food products that meet

consumer’s interest in foods of improved quality,

and variety at an affordable price

The concept of ‘Food Quality’ in Europe has changed significantly

over the years and will continue to do so. From the basic

availability of food, via uniformity, food safety, and production

circumstances, food is now increasingly associated with

enjoyment, health and anticipated well-being. Continuous

changes in society and demographic development, such as

increasing participation of women in the workforce, decreasing

family sizes and increasing number of households, the ageing

society and increases in proportion and integration of ethnic

groups in many EU Member States, will all impact significantly on

the ways in which food will be prepared and where it is consumed

in 2020.


Goal 1. Producing tailor made food products

The creation of tailor made food products that entail all consumer

preferences, acceptance and nutritional needs, requires a complete redesign

of the way food is produced. Food in 2020 will be tailor made to specific

Preference, Acceptance and Needs (PAN) of consumers. Consumer science

will deliver reliable data on consumer preferences and acceptances, based

on which new product development can build. Nutritional science will deliver

the needs with respect to energy intake, but also the necessity to fortify foods

with e.g. bioingredients.


�Bridging the gap between consumer definition of quality and the physical / chemical definition of quality (2010).

�New physical methods to assess sensory attributes (2010).

�In-mouth measurement and breath analysis of flavour and taste release from products (2010).

�Meaningful physical methodology for describing and understanding the mechanics of chewing and structure degradation (2010).

�New ingredients / products to deliver bioactives (2010).

�In vitro assays and biomarkers to predict in vivo functionality of bioactives (2010).

�Models for the PAN patterns as a function of quality factors to diversify to specific consumer groups (2015).

�New ingredients (metabolites from biotechnology, nanotechnology etc.) identified with beneficial properties in human nutrition (2015).

�Targeted delivery of bioactives (2015).

�Modelling of physiological and neural impact of structure and composition of a product (2015).

�Non-invasive methods to assess structural changes in-situ and in real time during digestion (e.g. degradation of structures in gastrointestinal

tract) (2015).

�Biomechanical models of the mouth and its processes of mastication and swallowing (2015).

�Understanding of cross-modal interactions (2015).

�Direct mechanistic understanding between the composition and structure of a product on its physiological and neural impact (2020).

�Understanding of satiety and satiation as mutual brain – intestine neural feedback system and the possibility to integrate this knowledge in

product development (2020).

�Knowledge in the individual variation of sensory perception on composition and structure (2020).

�Toolbox for PAN patterns (2020).

�PAN relationship to physical / chemical properties and structure (either nano-, micro- and molecular) of products, and packaging concepts

(2020).

�Expression of quality in terms of PAN profiles, to be used in communication to consumers (2020).

�Personalised quality foods aimed at individual consumers (2020).

�Toolbox for understanding impact of food bioactives on human health (2020).

�An understanding of the effect of food matrix formulation (structure, components) on the activity, delivery and transfer of bioactive compounds

(2020).


Goal 2. Process and packaging design and process control

Process design

In order to improve the competitiveness of the European food industry innovations in process design

and process control are required. In addition, the request for convenience foods with a long shelf life and a fresh appearance will sustain and grow. Mild preservation technologies in conjunction with appropriate packaging concepts will enable industry to comply with this demand. It will improve the exporting possibilities of traditional, regional products, and hence will contribute to the growth of the European economy.

Novel, emerging or future food technologies are required for development of foods to meet demands of consumers due to their changing lifestyles and expectations for fresher, more natural foods topromote human health. In addition to sustained attention to lean manufacturing, this will require:

1. The development of new products, based on a completely new processing route, using new components from plants (and animal resources) and from biotechnology and -processing;

2. New and efficient processes will be designed that deliver personalised quality products, not based on cascades of existing unit processes, but based on the output demands. These processing routes will be environmentally friendly, thereby will not interfere with the environment (lower use of drinking water, zero waste, etc);

3. Not only the processing but also logistics is redesigned: use of miniaturised processing and distributed manufacturing (making processing more flexible, and making it possible to produce product at location, especially of interest to SMEs). This enables more flexibility in processing and reduced product development time.



Packaging design

With the rising demands of consumers for quality, health, security, convenience, and also environmental protection along with regulation trends, huge needs and opportunities for novel packaging concepts are emerging. Considering the future of the packaging sector, optimisation and improvement of conventional packaging is still a main stake in order to reduce over-dimensioned (i.e. expensive and waste-production) packaging and packaging materials. Development of new recyclable or biodegradable packaging materials is also expected in order to propose new environmental-friendly packaging solutions. Simultaneously, new concepts such as active and intelligent (A&I) packaging are expected to play an increasingly important role by offering numerous innovative solutions for extending shelf life, to maintain, improve or monitor food quality and safety. A&I packaging deliberately incorporates active or intelligent components intended to release or to absorb substances into, onto or from the packaged food or the environment surrounding the food, or to provide the intended information, with their conditions of use. Active packaging is appointed to modify technological itineraries of foods as new mild preservation methods to be combined with others for an optimal pathway to reach targeted food quality improvement, but also to be adapted to increasing in-package processing and in-home preparation of foods (e.g. susceptors, valves).



Process control

Robust and reliable quality sensing systems have to be researched and

developed, working on different lengths and time scales for assessing the

given quality throughout the life-history of a product. In-line, preferably non-

destructive, and integrative quality sensors are a prerequisite for a modern

process control. It will be very important to adapt the read-outs of such quality

sensing system to generate useful parameters for the design of new processes

and for the creation of new food systems. An important new area will be the

development of quality sensing being used by the consumer. The quality

communication towards the consumer has to be achieved through integrated

sensing systems within the packaging.


Deliverables

�Mild preservation technologies to deliver products with long shelf life and a fresh appearance (2010).

�New ingredients from biotechnology, and plant and animal extract (2010).

�Developing direct freshness indicators on packaging (2010).

�Development and production of new packaging materials with optimised functionality and controlled biodegradability (2010).

�Improvement of properties, potentialities and usage of currently existing A&I packaging concepts (oxygen absorber, antimicrobial materials,

indicators etc.) (2010).

�Knowledge built of optimal way to combine active packaging with others preservation technologies (hurdles technology) (2010).

�Design of new processing routes based on output demands, with minimal impact on environment (2015).

�Decoupling of processing steps (distributed processing) (2015).

�Nanotechnological sensor systems compatible with food systems allowing the direct and in-situ assessments of quality within products (e.g.

local structure assessment, pH measurements, etc.) (2015).

�Conception of eco-friendly packaging (production, use and disposal) (2015).

�Identification of priority new functions that could be provided through A&I packaging concepts to meet the future needs and trends in foods

preservation, processing, retailing and home-use (2015).

�Adjusted bio-processing to obtain optimised viability, activity, and functionality of bioactives in finished foods (2020).

�New in-line non-destructive control systems developed to assess the quality and safety of food through processes (2020).

�Integrated and pervasive sensor networks throughout factories recording quality fluctuation (simultaneously safety) during processing (2020).

�Machine-readable tracing and quality tags on raw materials and ingredients for rejection or acceptance of material in process (2020).

�Robust and reliable sensor system for farmers and ingredient producers to control quality at the source (2020).

�New active packaging concepts acting on different reactions of degradation or as vector of compounds of interest and integrated on the whole

food technology itineraries (synergistic hurdles technologies) for maintaining or improving qualities of food products (2020).

�Intelligent packaging for monitoring various food quality indicators during transport and storage, but also in some cases processing, using tags

as miniaturized analytical tools with wireless communication, from the producer to the consumer (2020).

�Tailored made packaging for perishable, diverse and complex foods such as fresh, living, composite or traditional foods, the most challenged

applications (2020).


Goal 3. Improved understanding of process-structure-property relationships

Microstructure of food can be identified as a ‘generic aspect’ with close functional

relationship to food quality (including sensory/taste, nutritional and health-related

functions), convenience and safety characteristics relevant for the consumer. Knowledge

on process-structure-property relationships will enable us to create the desired tailor

made food products by new processing technologies. During the past decade one has

started to get access to food and other biomaterial microstructure down to the molecular

size scale, based on a set of new methodologies and analytical techniques, including e.g.

genomics, proteomics as well as high resolution spectroscopic, and microscopic

techniques. With this ongoing development we are now able to start understanding the

impact of formulation-based (specific molecule addition based) conventional food-

technology on resulting food quality and safety related functions. This triggers

consequently the development of new processes and processing tools for the

manufacture of food with tailored properties based on tailored microstructure from the

molecular to the macroscopic level.


Goal 3. Improved understanding of process-structure-property relationships

Deliverables

�Laboratory and process analytics developed to quantitatively prove process-structure-property relationships (2010).

�Structure/formulation-property functions and structure-process functions worked out and available for selected PAN quality criteria (2010-2015).

�Highly integrated and robust sensors on the bases of microfluidics and force microscopy (2010).

�Structure/formulation-property functions (SFP) and Structure-ProCess functions (SPC) available and coupled for the major PAN quality criteria (2015).

�Identification of priority new functions that could be provided through A&I packaging concepts to meet the future needs and trends in foods preservation, processing, retailing and home-use (2015).

�Rules for structure/formulation-property functions and structure-processing functions, and Tools for translational and precise process design and processing in order to adjust PAN consumer profiles within processed food systems (2020).

�User-friendly and embedded quality sensors for consumers to assess the quality in-shop, during home-preparation and storage (2020).

Original trans-disciplinary and global approaches crossing physical, chemical, biological, consumers sciences, nanotechnologies, electronic, biosensors etc. for designing breakthrough innovative A&I packaging concepts (2020).


EUROPEAN TECHNOLOGY PLATFORM

WG Food Quality and Manufacturing

Challenge: Delivering food products that meet consumer´s interest in foods of improved quality and variety at an

affordable price

GOAL 1: Tailor made food products

1. Redesigning foods that meet consumer preference, acceptance and need

2. Novel production and targeted delivery of bioactive compounds

3. New approaches for creating personalized quality foods targeted to individual consumer preference, acceptance and

needs

GOAL 2: Process and packaging design and control

1. New strategies for mild preservation and modification of fresh foods

2. Development of gentle, environmentally friendly processes and packaging

3. Development of flexible and robust processes for scale independent manufacturing at location of need

4. Breakthroughs in active and intelligent packaging concepts for quality/freshness improvement and monitoring

GOAL3: Improved understanding of process-structure-property relationships

1. Understanding relationships from molecular to macro food structures on food product properties mechanistic and

dynamic aspects

2. Investigations on new combinations of formulation and processing principles and conditions for structure formation

food biotechnology and food process engineering

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