University of Novi Sad INSTITUT E O F FOOD TECHNOLOGY
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University of Novi Sad INSTITUTE OF FOOD TECHNOLOGY Researc h Knowledg e transfer Servic es
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University of Novi Sad INSTITUT E O F FOOD TECHNOLOGY. Services. Knowledge transfer. Research. FINS. Administration. fins ORGANIZATION. Activities in FINS. RESEARCHE r S. Energy, ecology, tradition, consumers …. Raw materials for food production. EXPERTIse. Who is financing the R&D?. - PowerPoint PPT Presentation
Transcript of University of Novi Sad INSTITUT E O F FOOD TECHNOLOGY
University of Novi Sad
INSTITUTE OF FOOD TECHNOLOGY
Research
Knowledge transfer
Services
Administration
Reinforcement of Feed To Food Research Centerat Institute for Food Technology of The University of Novi Sad
FP7-REGPOT-2007-3 – Coordinator dr Jovanka Lević
COST Action• Feed for Health, COST Action FA 0802, 2009.-2013. • INFO Gest, COST Action
FP7 -KBBE: 2010-4Low cost technologies and traditional ingredients for the production of affordable, nutritionally correct foods improving health in population groups at risk of poverty - CHANCE
South East Europe programme (SEE)Setting up the innovation support mechanisms and increasing awareness on the potential of food innovation and RTD in the South- East Europe area
FP7-KBBE-2010-4; KBBE.2010.2.6-01Safe food for Europe (CSA) - coordination of research activities and dissemination of research results on food safety, EC funded . FOODSEG
Bilateral cooperation
Croatia, Greece, Russia, Siria, Ukraine, Romania, Bulgaria, France, Spain
• Low cost technologies and traditional ingredients for the production of affordable, nutritionally correct foods improving health in population
groups at risk of poverty – CHANCE
• Project Coordinator Prof. Dr. Francesco Capozzi University of Bologna
Feed for Health, COST Action FA 0802, 2009.-2013.
• Project Coordinator Dr. Luciano Pinotti University of Milan
FEED-PRO-FOODResearch cooperation on developing innovative fish feed for promotion of healthy food in the region
IPA – HUSRB/1002
IPA – HUSRB/1002/122/062
ToxFreeFeed Improvement of safety of corn-based feedstuffs through using more resistant hybrids and management of corn processing
Food and feed quality and safety
Structure and rheological properties
Nutrients and antinutrients, food safety
Sensory analyses and consumer science
TRENDSTRENDS – – NEW NEW TECHNOLOGYTECHNOLOGY• extrusionextrusion• supercritical extractionsupercritical extraction• mimiccroenroencapsulation ...capsulation ...
Cereal trade quality
Reology
Thank you for your attention
