1. INNOVATION KEY TO THE FUTURE FOOD
THE FOOD VALUE CHAIN AS A SOURCE OF OPPORTUNITY
LEIRE BARAÑANO
Neiker- Tecnalia General Manager
Euskalduna, 20/11/2018

2. HOW ARE WE CREATING THIS IN THE BASQUE COUNTRY?
PLAN FOR SCIENCE, TECHNOLOGY AND INNOVATION: SMART SPECIALISATION

3. 7 FIELDS OF SPECIALISATION
FOOD
ECO-SYSTEMS.
RESOURCE EFFICIENCY
AND THE ENVIRONMENT
BIOSCIENCE/HEALTH
SMART
SPECIALISATION
STRATEGY
ENERGY
URBAN HABITAT
BASQUE COUNTRY
ADVANCED MANUFACTURING
(Ris3)
CULTURAL AND CREATIVE IND.

4. FOOD
THE FOOD VALUE CHAIN AS A SOURCE OF OPPORTUNITY

5. FOOD VALUE CHAIN PRODUCTION INDUSTRY RETAIL RESTAURANTS TOURISM
ADVICE
R+D
KNOWLEDGE
CERTIFIED R+D
SERVICES
KNOWLEDGE
KNOWLEDGE
R+D+i
SERVICES
PRODUCTION
INDUSTRY
RETAIL
RESTAURANTS
TOURISM
LOGISTICS / TRANSPORT
INDUSTRY
BRAND
COMMUNICATION
INDUSTRY
PRODUCTS
INFRASTRUCTURE
EVENTS
RAW MATERIAL
SPECIALISED PROD.
MACHINERY
TOOLS
PACKAGING
RETAIL /SHOPS
INDUSTRY
VEHICLES …

6. 10.6% 96,000 DID YOU KNOW...? DIRECT JOBS
OF THE GDP
THAT THE ENTREPRENEURIAL SKILLS OF
96,000
THE FOOD VALUE CHAIN
CAN BE QUANTIFIED AS …
DIRECT JOBS

7. PRIORITIES IN THE FIELD OF FOOD
TO INCREASE FOOD PRODUCTION
TO STRENGTHEN THE WEIGHT OF THE INDUSTRY IN THE BASQUE ECONOMY
TO REDUCE THE BALANCE OF TRADE
TO ATTRACT INVESTMENT
MORE COMPETITIVE COMPANIES AND OPERATIONS
COMPLETE FOOD CHAINS
QUALITY FOODSTUFFS
FOR HEALTHY AGEING
MORE INNOVATIVE COMPANIES
TO RAISE SCIENTIFIC- TECHNOLOGICAL EXCELLENCE
DEVELOPMENT OF HUMAN CAPITAL AND SOCIAL WELFARE
SUSTAINABLE DEVELOPMENT
OF THE TERRITORY
MORE INNOVATIVE COMPANIES
TO RAISE SCIENTIFIC-TECHNOLOGICAL EXCELLENCE
DEVELOPMENT OF HUMAN CAPITAL AND SOCIAL WELFARE

8. PRIORITY LINES OF RESEARCH

9. TEAM WORK (PUBLIC-PRIVATE CONSORTIUM)

10. ENTREPRENEURIAL SKILLS
TECHNOLOGICAL SKILLS
MAJOR
MARKET OPPORTUNITIES

11. 6 PRIORITY LINES OF RESEARCH
HEALTHY EATING PERSONALISED DIET
NEW SYSTEMS
OF FOOD PRODUCTION (plant, animal, …) one health focus
NEW CULINARY DEVELOPMENTS FOR CHILDREN AND SENIORS
SAFE AND HEALTHY EATING. NEW CONSERVATION TECHNOLOGIES
INTEGRATION OF ICT IN THE FOOD VALUE CHAIN PROCESSES
FOOD WITH NEW USABILITY FEATURES

12. 2 1 HEALTHY EATING - PERSONALISED DIET
OBJECTIVE
TO CONTRIBUTE TO HEALTHY GROWTH (PSYCHOLOGICAL AND BIOLOGICAL) AND TO HAVE SOLUTIONS FOR ACTIVE AGEING.

13. 1 HEALTHY EATING - PERSONALISED DIET LINES OF RESEARCH
THE BIOLOGICAL AND METABOLIC FUNCTIONALITY OF THE COMPONENTS, AND THEIR EFFECTS WITH RISK FACTORS (HIGH BLOOD PRESSURE, LOW BLOOD SUGAR,....).
NEW SOURCES OF HEALTHY INGREDIENTS, AS WELL AS ENCAPSULATION TECHNOLOGIES WITH AN IMPACT ON HEALTH.
NEW TECHNOLOGIES THAT FACILITATE HEALTHIER FOOD TRANSFORMATION AND PRESERVE THE FOOD'S NATURAL PROPERTIES.
REFORMULATION OF EXISTING PRODUCTS FOR GREATER FUNCTIONALITY FROM A PREVENTIVE HEALTH PERSPECTIVE.

14. 2 2 NEW FOOD PRODUCTION SYSTEMS OBJECTIVES
1. TO MEET SOCIETY'S GROWING DEMAND FOR MORE SUSTAINABLE PRODUCTION SYSTEMS
2. TO INCREASE THE COMPETITIVENESS AND ECONOMIC PROFITABILITY OF THE FARMING AND FISHING PRODUCTION TO ENSURE THEIR CONTINUITY

15. 2 NEW FOOD PRODUCTION SYSTEMS LINES OF RESEARCH
NEW PRODUCTION SYSTEMS: INTEGRATED, ECOLOGICAL PRODUCTION, SMART AGRICULTURE, OFFSHORE AQUACULTURE, ETC.
INTRODUCTION OF INNOVATIVE TECHNOLOGIES TO IMPROVE EFFICIENCY: ICT FOR PROCESS CONTROL AND MONITORING, AUTOMATED PROCESSES, ADVANCED MANUFACTURING
MORE EFFICIENT, PRODUCTIVE AND RESILIENT PRODUCTION SYSTEMS THAT REDUCE DEPENDENCE ON EXTERNAL INPUT, REDUCE EMISSIONS, AND ARE BETTER ADAPTED TO CLIMATE CHANGE SCENARIOS.

16. 2 3
NEW CULINARY DEVELOPMENTS FOR PARTICUARLY SENSITIVE SECTIONS OF THE POPULATION: CHILDREN AND SENIORS
OBJECTIVES
1. TO OFFER SOLUTIONS THAT APPEAL TO THE SENSES FOR THESE TWO SEGMENTS OF THE POPULATION
2. TO FIND A BETTER NUTRITIONAL PROFILE OF FOOD AIMED AT THESE TWO POPULATION NICHES (TO PREVENT CHILDHOOD OBESITY AND TO OFFER NEW SOLUTIONS FOR SENIORS).

17. 3
NEW CULINARY DEVELOPMENTS FOR PARTICUARLY SENSITIVE SECTIONS OF THE POPULATION: CHILDREN AND SENIORS
LINES OF RESEARCH
NEW TECHNOLOGIES FOR PREPARING IMPULSE PURCHASE PRODUCTS THAT ARE LOW IN SUGAR, FAT AND SALT, OR SUGAR, FAT AND SALT-FREE, AS WELL AS INCLUDING INGREDIENTS THAT BOOST COGNITIVE DEVELOPMENT.
NEW COATINGS AND THE USE OF HEALTHY CULINARY TECHNIQUES THAT CAN IMPROVE THE ORGANOLEPTIC QUALITY OF FOOD, PARTICULARLY AS REGARDS COATING FORMULATIONS THAT DO NOT NEED TO BE FRIED IN OIL, OR WHICH INVOLVE A SIGNIFICANT REDUCTION IN FAT- ABSORPTION.
DEVELOPMENT OF NEW FOODSTUFFS WITH ADAPTED TEXTURES THAT ARE EASY TO CHEW AND WHICH ARE NUTRITIONALLY SUITED TO THE SPECIFIC REQUIREMENTS OF ELDERLY PEOPLE.

18. 2 4
SAFE, HIGH-QUALITY FOOD: NEW DETECTION AND CONSERVATION TECHNOLOGIES
OBJECTIVE
TO INCLUDE NEW EARLY DETECTION TECHNOLOGIES FOR CONTAMINANTS AND FOOD RISKS, AS WELL AS NEW CONSERVATION AND PACKAGING TECHNOLOGIES THAT ENSURE SAFER, MORE NATURAL FOOD, WHILE MAINTAINING THE FOOD'S HIGH NUTRITIONAL AND SENSORY QUALITY.

19. 4 SAFE, HIGH-QUALITY FOOD: NEW DETECTION AND CONSERVATION TECHNOLOGIES
LINES OF RESEARCH
DEVELOPMENT OF EARLY, QUICK AND NON-DESTRUCTIVE DETECTION METHODS TO DETECT MICROORGANISMS, OTHER PATHOGENS, ALLERGENS AND CHEMICAL AND PHYSICAL CONTAMINANTS
MICROBIAL BEHAVIOUR IN EXTREME SITUATIONS AND PREVENTIVE MICROBIOLOGY
NEW FOOD PACKAGING SYSTEMS, PROCESSING AND CONSERVATION TECHNOLOGIES TO ENSURE FOOD QUALITY AND SAFETY
IDENTIFICATION AND ANALYSIS OF EMERGING RISKS AND IDENTIFICATION OF THE MOLECULES INVOLVED IN FOOD ALLERGIES
FOOD SAFETY ASSURANCE (CONTAMINATION, TOXICITY, SAFETY OF FOOD COMPONENTS, ETC.)
METHODS FOR FOOD AUTHENTICATION AND TRACEABILITY

20. 2 5 ICT INTEGRATION IN THE PRODUCTION, LOGISTICS AND
MARKETING PROCESSES AND DE CONSUMER IN THE CENTER OF THE DEFINITION
OBJECTIVE
TO IMPROVE THE EFFICIENCY OF THE PRODUCTION AND MARKETING PROCESSES BY APPLYING NEW TECHNOLOGIES THAT ENABLE COST REDUCTIONS, INTEGRAL TRACEABILITY AND INFORMATION FOR THE CONSUMER.
THE CONSUMER THE KING OF THE DEFINITION

21. 5 INTEGRATION OF ICT IN THE PRODUCTION, LOGISTICS AND
MARKETING PROCESSES
LINES OF RESEARCH
PRE-PRODUCTION: FOR DESIGNING PRODUCTS FROM THE MARKET AND FROM THE CONSUMER, ACTIVE MARKET LISTENING,...
PROCESS-IMPROVING PRODUCTION: AUTOMATION: THEY IMPROVE QUALITY AND CONTROLS AS WELL AS COSTS, UNIT TRACEABILITY, LOGISTICS IN THE ENTIRE PRODUCTION PROCESS AND PRODUCT INTELLIGENCE: PACKAGING-ENVIRONMENT
POST-PRODUCTION: NEW WAYS OF USING PRODUCTION SURPLUS AND REMAINS, AREA OF DISTRIBUTOR AND CLIENT ATTENTION... TRUST AND GUARANTEE THAT THE PRODUCTS DO NOT CONTAIN GLUTEN, ETC. (DEPENDING ON THE PATHOLOGY IN QUESTION). ICTs ENABLE CUSTOMISATION.

22. 5 THE CONSUMER THE KING OF THE DEFINITION
Shopper Lab: the virtual supermarket
Gastro Lab: the virtual restaurant

23. 2 6
FOOD WITH NEW USABILITY FEATURES SUITED TO MEET NEW CONSUMER TRENDS
OBJECTIVE
TO INNOVATE IN TECHNOLOGIES AND SOLUTIONS TO DESIGN A NEW GENERATION OF CONVENIENCE FOODS WHERE SENSORY QUALITY MUST ALSO BE A REFERENCE.

24. 6 FOOD WITH NEW USABILITY FEATURES SUITED TO MEET NEW CONSUMER TRENDS
LINES OF RESEARCH
FORMULATION AND DEVELOPMENT OF NEW PRODUCTS AND/OR INGREDIENTS WITH A HIGH SENSORY QUALITY THAT ENABLES THE FINAL REGENERATION OF THE FOODSTUFF OR RECIPE BY THE CONSUMER, MINIMISING PREPARATION TIME AND WASTE GENERATION, WHILST MAXIMISING CLEANLINESS AND APPLICATION OPTIONS.
PROCESSING AND PACKAGING TECHNOLOGIES THAT ENABLE SUITABLE FORMATS AND PORTIONS TO BE MANUFACTURED, OPTIMISING FOOD SAFETY
CONSERVATION TECHNOLOGIES THAT ENABLE A SUITABLE USEFUL LIFE TO BE OBTAINED FOR THE CONSUMER, MAINTAINING ALL THE FOOD'S ORGANOLEPTIC PROPERTIES
NEW PRODUCTS, TECHNOLOGIES AND PACKAGING THAT MEAN MINIMISING GENERATION OF WASTE IN THE PREPARATION AND CONSUMPTION OF FOOD IN THE HOME

25. Neiker- Tecnalia General Manager
THANK YOU
LEIRE BARAÑANO
Neiker- Tecnalia General Manager