TRAFOON EU Project: Overview
TRAFOON – FooD-STA Entrepreneurship Workshop,05 July 2016, Vienna, Austria
Susanne Braun| Managing Director, Research Center forBioeconomyUniversity of Hohenheim, Stuttgart, Germany
TRADITIONAL FOOD NETWORK TO IMPROVE THE
TRANSFER OF KNOWLEDGE FOR INNOVATION
TRAFOON project is funded by the European Community'sSeventh Framework Programme (FP7/2007-2013) undergrant agreement no. 613912
University of Hohenheim
Founding of the University of Hohenheim
• The eruption of the Indonesian volcano Mount
Tambora in 1815 triggered a global climate
change
• Leading to a massive famine in the Kingdom of
Württemberg
• In 1818 King William I of Württemberg set up an
Agricultural Academy in Hohenheim to improve
general nutrition through teaching and
experimentation
University of Hohenheim
World-class research and modern
teaching
• Stuttgart’s oldest University
• 10,000 students in 51 study programs
• 120 professors
• Internationality, innovation and multidisciplinarity
• Networking in the region, Germany, Europe and
worldwide
Agricultural Sciences Natural SciencesBusiness, Economics
and Social Sciences
Sustainable Land-use
Resource Management
Market and Politics
Society
Food and Nutrition
Bio-based Resorces
Bioenergy
Environment and Climate
Resource Management
Market and Politics
Society
Services
The University of Hohenheim - three faculties
Our Fields of Bioeconomy
Bioeconomy in Hohenheim
General Information
• Name: TRAFOON
“Traditional Food Network to improve the transfer of knowledge for innovation”
• Period: 01.11.2013 – 31.10.2016
• Project duration: 36 months
• Consortium: 30 partners from 14
European countries
Scope
• TRAFOON is a network of research institutions, technology transfer agencies and SME associations and covers the value chain of four groups of traditional food products based on:
• Grain
• Fish
• Vegetables and Mushrooms
• Fruits and olives
Main Objectives
1. Improvements in technology transfer to SMEs producing and processing traditional foods:
• For improved food quality, safety and environmental performance
• Stabilized production protocols
• Correct use of IPR, European food law, use of labels, marketing, product development strategies
2. Development of strategic research and innovation agenda for traditional foods responding to the needs of all stakeholders.
3. Stimulation of entrepreneurship among food researchers, commercial take-up of food R&D results, and entrepreneurial networking.
Barriers preventing knowledge
transfer
Donor
• Assumed benefits of processing knowledge exclusively
• Lack of ability to transfer knowledge to a non-specialist
• Lack of face-to-face conctact to industry partner
• Language and culture barriers
Mediator
• Knowledge of cultural structure and language
• Guidance through innovation cycles
• Enhancing communication
Receiver
• Lack of trust
• Lack of structures for knowledge processing
• Lack of knowledge concerning the know-how transfer process
• Language and culture barriers
TRAFOON Work Plan
Performance of inventory of needs (IoNs)
(questionnaires and interviews with identified SMEs)Acquisition
Qualitative analysis of IoNs in multi-stakeholder
workshopsAnalysis
Training Workshops for SMEs 2015 answering the
identified needsTraining
Feedback Analysis
Analysis
Training Workshops for SMEs 2016
Training
Strategic research and innovation agenda
Strategy
TRAFOON training workshops
for SMEs (2015)
Table olives and olive oil
2 Workshops
Sweet fruits
10 Workshops
Vegetable & mushrooms
6 Workshops
Fish (aquaculture)
6 Workshops
Grain and grain products
7 Workshops
Food safety & quality
1 Workshop
TRAFOON training workshops
for SMEs (2016)
Table olives and olive oil
2 Workshops
Sweet fruits
4 Workshops
Vegetable & mushrooms
6 Workshops
Fish (aquaculture)
4 Workshops
Grain and grain products
5 Workshops
Fostering
Entrepreneurship
2 Workshops
Second round TRAFOON
training workshops based on
the feedback from the SMEs
SRIA concept
EU Commission
Product Groups
Specific
Needs
Common Needs National policy
makers
Communication
via mediator
Communication
via mediator
SRIA at European
level
SRIAs at National
level
SRIA at national level
• Many collected needs and knowledge gaps of traditional food SMEs do
not have available innovations or it is needed further research
• TRAFOON has already identified these needs = basis of the future food
specifics SRIAs at national level
• The list of topics/needs to be included in the SRIAs will be presented to
the SMEs during the second round of Training Workshops (2016):
• Confirmation of selected topics/needs
• Addition of missing topics/needs
SRIA at European level
• Based on the analysis of the identified common needs/topics of the
different food categories, a general SRIA for traditional foods at
European level will be developed
• This SRIA will be communicated to European Commission and policy
decision makers at European level to influence future research-funding
programs in Europe.
What does TRAFOON offer?
Website Training Workshops, Webinars,
News & Events
www.trafoon.eu @TrafoonProject
What does TRAFOON offer?
Information Shop
• provides information about innovations
in production and marketing of traditional
food, using regional raw materials
• fosters entrepreneurship in the sector of
traditional food producers and researchers
• develops strategic research and
innovation agendas for the traditional
food sectors to be competitive on future
markets
www.trafoon.org
Contact
Contact:
University of Hohenheim
Susanne Braun:
Tel.: + 49 (0) 711 459 24026
Any questions, comments?
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