Quadruple helix innovation for food system transformation: the Italian perspective Prof. Patrizia Brigidi Rector's Delegate for EU Research Department of Pharmacy and Biotechnology

Source:: food drink EU 2017 ; XV Rapporto ISMEA FACTS & FIGURES – OUTLOOK 2017 THE ITALIAN FOOD AND DRINK INDUSTRY 2nd MANUFACTURING SECTOR IN IT 1st engineering) IT 2nd EU largest producer (by turnover) It purchases and processes 72% of the NATIONAL AGRICULTURAL RAW MATERIALS TURNOVER €132 bln VALUE ADDED 25 bln Italian Food Industry EMPLOYEES >385.000 (850k incl. agriculture) BUSINESSES ≃58.000 (12% >9 employees) CONSUMPTION 240 bln EXPORT 32.1 bln EU quality logos 818 PDO - PGI – TSG products (out of the total 3.005) Source:: food drink EU 2017 ; XV Rapporto ISMEA

to produce more and better, preserving environmental resources QUALITY AS A BRAND AMBASSADOR OF MADE IN ITALY IN THE WORLD: almost 80% of the Italian agro-food export is represented by high quality industry brands made in Italy made with Italy Foodstuff of excellence, history, tradition, connection with the territory, innovation and know-how MADE in Italy, REQUESTED all over the world Italian agri-food productive model, efficient and sustainable, to win the global challenge to produce more and better, preserving environmental resources BUT…..

DIET & LIFESTYLE: IMPACT ON HEALTH MALNUTRITION diet-related non-communicable diseases Unhealthy ageing ….

TOWARDS A MODEL OF QUADRUPLE HELIX NATIONAL TECHNOLOGY CLUSTER (CTN) LOCAL GOVERMENTS innovative collaborative projects implementing regional/national S3 to rise to the social challenges of modern communities 3 years Action Plan (to be updated yearly) on 3 strategic areas: SUSTAINABILITY QUALITY AND SAFETY (focus on traceability and Made in Italy) NUTRITION AND HEALTH PRIVATE COMPANIES RESEARCH ORGANISATIONS Source: Cl.A.N.

….TOWARDS QUADRUPLE HELIX APPROCH FROM TRIPLE HELIX ….. ….TOWARDS QUADRUPLE HELIX APPROCH INDUSTRY RESEARCH PUBLIC ADMINISTATION CL.A.N.: a multi-stakeholder network (companies, research centers and institutions) of the key national players of the entire agrifood chain to promote sustainable economic growth, based on research and innovation in the industry FOOD SYSTEM CONSUMERS INDUSTRY PUBLIC ADMINISTATION RESEARCH A QUADRUPLE HELIX APPROCH… to increase the competitiveness of the food system by fostering innovation, access and enhanced outcomes of S&T research, collaboration of research bodies, businesses, institutions and public administration and CONSUMERS

HOW TO MEET THE CONSUMERS NEEDS: CURRENT CHALLENGES…… Enhancement of the nutraceutical value of Made in Italy agro-food products (Mediterranean diet) Development of calibrated and healthy food products targeted to new specific needs of consumers (prevention of DRD) Development of new products to meet specific nutritional needs of population groups (proxy-personalized) Production and processing techniques aimed at obtaining specific health characteristics of the products New knowledge and products for combating obesity and ageing Taste, pleasure, fun Authenticity, combating counterfeiting and imitations Wide variety of products Convenience in price/quality ratio Attention to specific ethical needs: religious/ethnic/natural Attention to the environment and sustainability Sustainable business models Multicultural, global perspective Improvement of foodstuff nutritional value Nutritional transparency and information in food labeling Adoption of advertising self-regulatory codes Health education initiatives …. …

Traditional evolved food and novel products HOW TO MEET THE CONSUMERS NEEDS: …… AND OPPORTUNITIES Traditional evolved food and novel products e.g. Ingredients and bioactive elements of the Mediterranean diet for developing health-giving foods

SOME EXAMPLES OPEN FIELD LABS Fiber Iron Salt reduction Vitamins   Vitamins Iron Salt reduction Antioxidants Probiotics

PERSPECTIVES FOR INNOVATION IN THE FOOD SYSTEM Social acceptance of FOOD INNOVATION RULES, LAWS and REGULATION (EU and national) Innovation in the food chain iin terms of sustainability and climate change Products safety Enhancement of nutritional values of traditional foods Innovation in quality and market value of traditional products E.G. Biotec to valorize traditional products, to innovate value and local quality, to meet new consumers’ needs Gene editing to enrich nutritional value in primary production

Department of Pharmacy and Biotechnology Patrizia Brigidi Department of Pharmacy and Biotechnology patrizia.brigidi@unibo.it