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

2. 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
>
(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

3. 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…..

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

5. 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.

6. ….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

7. 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 …. …

8. 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

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

10. 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

11. Department of Pharmacy and Biotechnology
Patrizia Brigidi
Department of Pharmacy and Biotechnology