A more sustainable food system in Europe?

Pubblicato su Science on the Net

Tell me what you eat and I will tell you what you are. On November 12th-15th 2013, Bologna (Italy) hosted the Annual Meeting of the European Federation of Food Science & Technology (EFFoST). The conference was especially focused on two topics: the bio-based scientific approaches for food-human well-being interaction and the bio-based technologies for industry competitiveness. EFFoST federates several organizations in Europe and it is also a member of the International Union of Food Science & Technology (IUFoST). Several esteemed speakers, many from Italian universities, discussed on the bio-based technologies in the context of European food innovation systems.

Presently, as reported by Marco Dalla Rosa (Conference Chair), there is a big interest in correlated topics such as food consumption, public health, well-being, healthy ageing, sustainability and resource efficiency. From this point of view, the new Draft in the area of food security, sustainable agriculture and forestry, marine and maritime and inland water research and the bioeconomy (Horizon 2020 Work Programme 2014-2015) includes all the developments in food research areas and bio-based technologies. Overall, the 2014-2020 EU Framework Programme for Research and Innovation will be structured around three main cores: Excellent Science to boost top-level research (~€24.4bn), Industrial Leadership to support key technologies as well as SMEs (~€17bn) and Societal Challenges (~€29.7bn), which includes important fields such as bioeconomy, climate, energy, health and transport.

(Continua su Science on the Net)

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