Slide 1

University of Novi Sad INSTITUTE OF FOOD TECHNOLOGY Research Knowledge transfer Services Slide 2 Independent scientific institution from 1 st January 2007. Founded on the basis of resources and 50 years of tradition of departments of Faculty of Technology in Novi Sad Background Over 250 successfully completed national and international scientific projects Over 750 projects of food industry plants Over 1000 expert reports, studies, elaborates, analysis Over 10.000 samples of food and feed products tested each year Thousands of published scientific papers and presentation at scientific meetings Hundreds of organized courses, seminars, conferences Dozens of published books and journals Slide 3 Research Center Feed-to-Food Research Center for Plant Based Products FIELD TO FOOD Accredited laboratory Administration Slide 4 Research Projects Collaboration with the Industry Dissemination of Knowledge Slide 5 Slide 6 Technologies (cereal, feed, meat, fruit and vegetables, sugar) Food quality and safety (functional food - antioxidants, contaminants, market value, quality and safety systems, structural properties.) Food testing methods Energy, ecology, tradition, consumers .Raw materials for food production Slide 7 Strategy of Provincial Secretariat for Science and Technogical Development National Strategy for the Development of Science and Technology Serbia European Technology Platform on Food for Life EU Slide 8 Province of Vojvodina Secretary of Science and Technological Development Secretary of Agriculture, Forestry and Water Management Secretary of Economy Republic of Serbia Ministry of Education and Science Ministry of Agriculture, Forestry and Water Management EU FP7 Projects NATO, Science for Peace and Security Programme Slide 9 Reinforcement of Feed To Food Research Center at Institute for Food Technology of The University of Novi Sad FP7-REGPOT-2007-3 Coordinator dr Jovanka Levi COST Action Feed for Health, COST Action FA 0802, 2009.-2013. INFO Gest, COST Action FP7 -KBBE: 2010-4 Low 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.2010.2.6-01 Safe 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 Slide 10 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 Slide 11 Feed for Health, COST Action FA 0802, 2009.- 2013. Project Coordinator Dr. Luciano Pinotti University of Milan Slide 12 FEED-PRO-FOOD Research 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 Slide 13 Investigation of contemporary biotechnological processes in animal feed production aimed at increasing food competitiveness, quality and safety. Development and application of new and traditional technologies in production of competitive added value food for national and world market New cereal and pseudocereal products from the organic production Integrated interdisciplinary research Cereal based functional products created for the people with metabolic disorders Quality valorization and optimization of wheat processing in the light of climate changes Tehnological development Slide 14 Gas chromatography Liquid chromatography LC-MS/MS Food and feed quality and safety Structure and rheological properties Nutrients and antinutrients, food safety Sensory analyses and consumer science Slide 15 TRENDS NEW TECHNOLOGY extrusion extrusion supercritical extraction supercritical extraction microencapsulation... microencapsulation... Cereal trade quality Reology Slide 16 Thank you for your attention