1. DG ResearchEuropean Commission 1 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 The Sixth Framework Programme Research on Food Quality and Safety

2. DG ResearchEuropean Commission 2 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Overview General Remarks

3. DG ResearchEuropean Commission 3 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Strengthening the foundations of ERA Structuring the ERA Research & Innovation Training & Mobility Research Infrastructures Science & Society Priority Thematic Areas Life Sciences, genomics & biotechnology for health Nanotechnologies... Food quality and safety Sustainable development... Anticipating S/T Needs Scientific support to policies New and emerging S/T needs SME activities international cooperation JRC Integrating European Research Citizens & governance Aeronautics and space Information society technol. Food Quality and Safety

4. DG ResearchEuropean Commission 4 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 20% of European household’s disposable income is spent on food and drink. About 2.3 million persons are employed by the European food and drink processing industries. The market of functional foods is estimated at € 2 billion and forecasted to reach € 5-10 billion by 2005. Out of 2.8 millions of deaths in the EU, 1.9 millions are due to potentially mutable chronic diseases (e.g. cancer 750.000). Out of the current total EU-population of 375 million, 78 million are living with chronic diseases => EU health costs increase by 53% up to € 600 billion. => Consumer health damage to be avoided. Trade, economic and job losses to be avoided. Rationale

5. DG ResearchEuropean Commission 5 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Epidemio- logy of food- related diseases Environ- mental health risks Impact of food on health Trace- ability processes Methods of analysis, detection, control Production methods/ healthier foodstuffs Impact of animal feed on human health ConsumerFood Raw materials Animal feed Food Quality and Safety

6. DG ResearchEuropean Commission 6 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Traceability processes Environ- mental health risks Impact of food on health Methods of analysis, detection, control Food Quality and Safety Epidemio- logy of food- related diseases Production methods/ healthier foodstuffs Impact of animal feed on human health Consumer health and well-being

7. DG ResearchEuropean Commission 7 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Food Quality and Safety Production systems: Agriculture Fisheries Aquaculture Processing Safe, high-quality foods Health and well-being of consumers Food intake Environ- mental factors From Farm to Fork From Fork to Farm € 685 million

8. DG ResearchEuropean Commission 8 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Food Quality and Safety Human Being Food/Diet Environmental Factors Agriculture Fisheries ‘From Farm to Fork’  ‘From Fork to Farm’ e.g. chemicals, water, allergens Food Chain

9. DG ResearchEuropean Commission 9 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Food Safety and Risk Management Epidemiology, combined and chronic exposure Risk assessment methodologies Chemical and microbiological safety (contaminants, pathogens) Food biochemistry, biophysics and biotechnology Multi-disciplinarity Improved Consumer Confidence European Food Authority Health Benefits Competitiveness of the EU Agro-Food System European Policies Traceability along the food chain Safe crop/animal production Animal feed Food Quality and Safety

10. DG ResearchEuropean Commission 10 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Policy support, anticipating S/T needs Food quality and safety Nanotechnologies, multifunctional materials, new processes Manufacturing, management of waste Sustainable development Energy savings, water cycle Information society technologies Traceability, databases Genomics and biotechnology for health Diseases, nutrients and gene expression Links with Other Activities

11. DG ResearchEuropean Commission 11 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Fisheries Food and nutrition scientists in universities and research institutes Analytical laboratories Medical doctors; public health authorities Policy §§ Agriculture Food industry esp. SMEs Consumers Food suppliers/ preparation Players along the Chain

12. DG ResearchEuropean Commission 12 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Food with improved nutritional value - functional foods - foods for population groups Foodnutrition Food nutrition Biotechnology - breeding - probiotics Medical - gut metabolism - epidemiology - diseases/disorders Molecular biology - gut flora - cell metabolismGenome - genetic predisposition - expression Raw material improvement - - breeding - production Process technologies Social Sciences - psychology - choice - consumption patterns Risk Assessment - health claims - labelling Blending of Disciplines

13. DG ResearchEuropean Commission 13 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Consumer Demands on Food Quality Safety Disease prevention Taste Convenience Price Choice, diversity Tradition Ethical acceptance of new products and processing technologies Environmental impact

14. DG ResearchEuropean Commission 14 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Policy Needs Concerning Food

15. DG ResearchEuropean Commission 15 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Industry Needs Concerning Food Socio-economic importance of the food industry Safety Traceability Price of raw materials, energy, processing Environmental impact

16. DG ResearchEuropean Commission 16 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Initial Priorities l Modernisation and sustainability of agriculture and forestry l Tools and assessment methods for sustainable agriculture l Modernisation and sustainability of fisheries policy including aquaculture-based production systems l New and more environmental friendly production methods to improve animal health and welfare l Public health issues including epidemiology, allergy, non-animal test methods l Impact of environmental issues on health Scientific Support to Policies

17. DG ResearchEuropean Commission 17 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Nanobiotechnologies Clean bioprocesses Biomaterials PRIORITY 3 Food crops Food bioprocesses Nutrigenomics PRIORITY 5 Biodiversity Bioenergy PRIORITY 6 Functional Genomics in all organisms ProteomicsStructural Genomics Comparative Genomics Bioinformatics Multidisciplinary Approaches Genomics & biotech for health PRIORITY 1 Combating major diseases Fundamental / Applied Biotechnologies

18. DG ResearchEuropean Commission 18 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 7 Areas (FP5: QoL KA1-4) Epidemiology of Food-Related Diseases and Allergies Impact of Food on Health Traceability Processes Methods of Analysis, Detection and Control Safer and Environmentally Friendly Production Methods and Healthier Foodstuffs Impact of Animal Feed on Human Health Environmental Health Risks

19. DG ResearchEuropean Commission 19 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Food intake Food metabolism Immune system Environment Genetic background Identification of key risk factors Development of databases Epidemiology of Food-Related Diseases and Allergies Effect of diet, food composition and lifestyle factors, on health of consumers and specific population groups such as children Prevention or development of specific diseases, allergies and disorders Methodologies for measuring and analysing food composition and dietary intake Risk assessment, epidemiological and intervention models Influences of genetic variability using advances in functional genomics

20. DG ResearchEuropean Commission 20 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Relationship between diet and health, food components Health promoting and disease prevention properties of foods Effects of food components, pathogens, chemical contaminants and new agents of prion type on health Nutrient requirements and health promoting intervention strategies Determinants of consumer attitudes towards food products/production Methodologies for risk/benefit assessment of nutrients and of bioactive compounds Specificities of different population groups, particularly the elderly and children Improved understanding of food metabolism Harnessing the opportunities of proteomics and biotechnology Scientific basis for improving health through diet Development of new health-promoting foods Impact of Food on Health

21. DG ResearchEuropean Commission 21 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Complete traceability from raw material to purchased food Stronger scientific and technological basis Increased consumer confidence in the food supply Traceability Processes Development, validation and harmonisation of technologies and methodologies to ensure complete traceability throughout the food chain Scale-up, implementation and validation of methods in whole food chains Assurance of authenticity Validity of labelling Application of HACCP to the whole food chain

22. DG ResearchEuropean Commission 22 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Methods of Analysis, Detection and Control Methods/standards for analysing and detecting food-borne pathogens and chemical contaminants, including pre-normative aspects Modelling and approaches to improve existing prevention and control strategies Detection tests and geographical mapping of prions Transfer and longevity of prions Controlling the food and feed supply Accurate data for risk analysis Reliable and cost-effective sampling/ measurement strategies Improvement Development Validation Harmonisation Pathogens Contam- inants

23. DG ResearchEuropean Commission 23 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Safe and healthier food and feed Lower input farming systems Improved transformation processes Innovative technologies Safer and Environmentally Friendly Production Methods and Healthier Foodstuffs Development of improved integrated production systems, lower-input farming, organic farming and GMO-based production Processing/distribution methods, innovative technologies for safer, nutritious and higher quality food and feed Assessment of safety, quality, environmental impact and competitiveness aspects of different production methods and foodstuffs Improvement of animal husbandry, waste-management and animal welfare from housing to slaughter Application of plant/animal sciences and biotechnologies for the development of higher quality food raw materials and nutritious foods

24. DG ResearchEuropean Commission 24 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Improved understanding of the role of animal feed in food safety Reduction in the use of undesirable raw materials Alternative new animal feed sources Impact of Animal Feed on Human Health Epidemiological studies of animal-feed induced food-borne diseases Influence of raw materials, including waste and by-products of different origins, processing methods, additives and veterinary drugs used in animal feed on animal and human health Improved waste management to ensure exclusion of specified high-risk and condemned materials from the feed chain Novel protein, fat and energy sources for optimal animal growth, reproductive potential and food product quality

25. DG ResearchEuropean Commission 25 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Environmental Health Risks Identification of causal agents including contaminants, and physiological mechanisms, of environmental, and food-linked environmental hazards Understanding of exposure pathways, estimation of cumulative, low-dose and combined exposures Long-term effects Definition and protection of susceptible sub-groups Environmental causes and mechanisms responsible for the allergy increase Impact of endocrine disrupters Chronic chemical pollution and combined environmental exposures, transmission of illnesses linked to water (parasites, viruses, bacteria, etc). Understanding the mechanisms involved Identification of detrimental environmental factors Determination of how to prevent or minimise these effects and risks

26. DG ResearchEuropean Commission 26 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Expressions of Interest Publication 20 March 2002 - Deadline 7 June 2002 Response –15.500 EoIs for all thematic priorities – 1.156 EoIs for “Food Quality and Safety” – 519 EoIs eligible Assessment: 85 experts in 12 panels List of selected Top EoIs to be published

27. DG ResearchEuropean Commission 27 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Expressions of Interest Aims: To identify priority topics suited for new instruments To focus the call and avoid over-subscription To assist in consortium building and proposal making Results: http://www.cordis.lu/fp6/eoi-analysis.htm

28. DG ResearchEuropean Commission 28 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Work Programme Topics identified by EoI exercise Project types –Mainly Integrated Projects and Networks of Excellence –Some openings for Specifically Targeted Research Projects and Concertation Actions To be shown in Work Programme: –Priority topics for 2003 –Indicative topics for 2004 Expected dates –Publication of call 17 December 2002 –Call deadline 15 April 2003

29. DG ResearchEuropean Commission 29 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Total Food Chain lFood from low input and organic production systems lQuality seafood for improved consumer health and well-being lPathogen-free production systems Primary production Food industry High-quality and -safety foods with health benefits Inputs Retail sector Quality aspects Safety aspects Consumers New instrument Traditional instr.

30. DG ResearchEuropean Commission 30 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Epidemiology of Food-Related Diseases and Allergies Development of databases Identification of key risk factors Food metabolism Food intake Immune system Genetic background Environ- ment lValidated food information database for Europe lInfluence of nutrition and lifestyle on healthy ageing aimed at preventing adult degenerative disease New instrument Traditional instr.

31. DG ResearchEuropean Commission 31 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Impact of Food on Health Development of new health-promoting foods Scientific basis for improving health through diet Improved understanding of food metabolism Harnessing the opportunities of proteomics and biotechnology lFunctional genomics in relation to food, nutrition and health lLipid metabolism and the metabolic syndrome lFood safety, risk assessment and communication lHealth risks from heat-treated foods and food products New instrument Traditional instr.

32. DG ResearchEuropean Commission 32 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Traceability Processes Increased consumer confidence in the food supply Stronger scientific and technological basis Complete traceability from raw material to purchased food lDevelopment of reliable traceability methods and systems to establish the origin/mode of production of food products New instrument Traditional instr.

33. DG ResearchEuropean Commission 33 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Methods of Analysis, Detection and Control Controlling the food and feed supply Accurate data for risk analysis Improvement Reliable and cost- effective sampling/ measurement strategies Patho- gens Contam- inants Development ValidationHarmonisation lPrevention and control of zoonoses including food borne diseases lPrevention, control and management of prion diseases lDevelopment of quantitative risk assessment strategies based on probabilistic, genomics and profiling approaches including risk-benefit evaluation for novel foods New instrument Traditional instr.

34. DG ResearchEuropean Commission 34 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Safer and Environmentally Friendly Production Methods and Healthier Foodstuffs Safe and healthier food and feed Improved trans- formation processes Lower input farming systems Innovative technologies lHigh throughput analysis of plant composition and metabolism for optimising end-product quality in the plant food chain lImproved strategies in animal welfare for improved food quality lGenomics of host-pathogen interactions in animals New instrument Traditional instr.

35. DG ResearchEuropean Commission 35 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Safer and Environmentally Friendly Production Methods and Healthier Foodstuffs Safe and healthier food and feed Improved trans- formation processes Lower input farming systems Innovative technologies lImproved crop protections systems based on biological control methods for safer low-input production systems lAntibiotic resistance in animals, plants and humans lDisease risk from alternative and enriched cage and free-range systems lSimulation modelling for improved crop establishment in low-input systems New instrument Traditional instr.

36. DG ResearchEuropean Commission 36 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Impact of Animal Feed on Human Health Reduction in the use of undesirable raw materials Alternative new animal feed sources Improved understanding of the role of animal feed in food safety lNew strategies to improve grain legumes for food and feed lAlternatives to antimicrobials in feeds New instrument Traditional instr.

37. DG ResearchEuropean Commission 37 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 Environmental Health Risks Identification of detrimental environmental factors Understanding the mechanisms involved Determination of how to prevent or minimise these effects and risks lHuman health implications of exposure to chemical residues lAllergy and Asthma lNeurotoxic effects of environmental contaminants lEffects of environmental exposure to complex chemical mixtures New instrument Traditional instr.

38. DG ResearchEuropean Commission 38 FOOD QUALITY AND SAFETY DG RTD/E.2/JL - 6/22/2016 For further information CORDIS Web Site: http://www.cordis.lu/fp6/home.html http://www.cordis.lu/fp6/food.htm Research DG Site: http://europa.eu.int/comm/research/index_en.html