Inventory of long and short term needs of the food sector
1. Science & Technology for Food & Manufacturing – Working Group 3.A
Short Term Needs
S/L
term
need
Needs / challanges of the food sector
Template 1
Keywords
A01T1 - Over processing in food factories
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non thermal processing
PEF
mild processing,
HPP
A03T1 - Mouldiness of the surface of bakery
products
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Infrared light
mouldiness
bakery industry
shelf life
A04T1 - Uneven cutting surface
 ultrasound cutting
 meat industry
 cutting surface
A06T1 - Cleaning in open areas
 cost reduction,
 sustainability
 disinfectant
A07T1 - Intelligent use of disinfectants
 Sustainability
 disinfectant
A09T1 - Food safety and hygiene problems at
industrial cutting
 cross contamination
 ultrasound cutting
A10T1 - Recovery of (latent) heat from dust loaded
gas streams
 heat exchanger
 heat recovery
 energy recovery
A15T1 - On-spot detection of the nutrients in the
final product
 fast detection
A16T1 - Difficulties on detection of foreign bodies
 foreign body detection
 X-ray detectors
A22T1 - Research in nutrition
 micronutrients benefits
A23T1 - Effective decontamination of all food
ingredients including powders and fresh produce
 decontamination
 powder
 dry products
Long Term Needs
A24T1 -Non-fouling or easy to clean surfaces
 food processing
 contamination reduction
 new surface structures
A25T1 - High level of hygiene and food safety
Cleanroom and Zoning Technology
 food hygiene
 market expansion
 clean label
A21T1 - Automatization of counting of food
products
 food processing
 quality control
A02T1 - Shelf-life-elongation by production
technique
 distribution
 shelf life,
A05T1 - Maintaining shelf-life through global
distribution chains
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A08T1 - Need for improved shelf life of food
products
 shelf life
 waste reduction
 PEF
A11T1 - Decontamination of factory surfaces
without water use
 dry cleaning
 non-aqueous
decontamination
 pulsed light
 cold plasmas
A12T1 - ICT enabled intelligent manufacturing
 consumer’s information
 ICT
A13T1 - By-products technology
 waste reduction
A14T1 - Technological water wastes - membrane
sieving
 waste water reduction
 membrane
A17T1 - Nanotechnology for improving cleaning
efficiency
 surface, cleaning
 nanotechnology
A18T1 - Novel packaging materials prevent the
weight loss for traditional salamis
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A19T1 - Novel packaging materials to be applied in
HPTS
 packaging
 HPTS
A20T1 -Biodegradable/compostable packaging
materials suitable for long-life ambient stable
thermally processed foods
 packaging,
 barrier properties
shelf life,
waste reduction
transport
enhanced quality
shelf life
weight loss
packaging,
salami
2. Industry, Knowledge Transfer and Education – Working Group 3.B
S/L
term
need
Needs / challanges of the food sector
Template 1
B18T1 - Packaging - Use within the supply chain
Short Term Needs
B15T1 - Smart storage and commission/depot
systems
Keywords
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food safety
food quality
packaging systems
process control
process optimalisation
optical sensors
RFID-tags
B14T1 - Multifunctional and flexible foreign body
detection system
 not satisfactory sensitivity
 automatic calibration
B11T1 – Man-machine interface
 visual oriented system
 effective process control
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B13T1 - Process control based on weight checking 
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B16T1 -100% compliance in hygiene procedures
process control
cost-effectiveness
reliable weight checking
increasing the compliance
ratio of the best practice
 personnel hygiene
 training
B19T1 - Safe manufacture of powdered food
ingredients
B21T1 - Validation of allergen cross-contamination
 allergen cross-contamination
 cheap and reliable detection
method
B05T1 - Technology transfer management
B06T1 - Trademark management
 Technology Transfer
 Competitiveness
 Dialogue Platform
B07T1 - Accessing knowledge and trademark skills
B12T1 - New training method based on 3D virtual
design
B20T1 - Networking of SMEs oriented to finding
solutions for common technological threats and
problems
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virtual design
meat industry
minimizing waste
optimal yield
cost-effective training
B10T1 - Membrane technologies, BAT (Best
Avalable Technologies)
B09T1 - Increased efficiency in food production
processes
Long Term Needs
B17T1 - Complete elimination of fouling
development in heat exchangers
B01T1 - The Innovation Factory
B02T1 - The virtual business
B03T1 - The value integrator
B04T1 - Cooperation food processors, machine
builders and RTD institutes
B08T1 - Food nutritional quality management
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efficiency
food production
CO2 footprint
water usage
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Latent heat recovery
Condensation
fouling insensitive
self-cleaning
Product functionality
Cost efficiency
Time to market
Improved quality of food
Wider food variety
Increased flexibility and
sustainability
Network of suppliers
Competences
Integration of knowledge
about market, methods,
materials and technology
break through
innovation
cooperation
manufacturers
equipment producers
research institutes
Communication
Technology and Nutrition
Knowledge
Training programmes.
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3. Management Systems and Business Models – Working Group 3.C
S/L
term
need
Needs / challanges of the food sector
Template 1
C01T1 - Transfer of Process excellence method to
food industry
C02T1 - Collaborative chain pricing
C03T1 - Open innovation/Co-innovation
C04T1 - Addressing differences in agribusiness
chain stakeholders’ interest for optimal
transparency systems
C05T1 - Proper problem definition and goal setting
for optimal transparency systems
C06T1 - Intelligent network of equipment within a
processing line and along the food supply chain
C07T1 - Problem of capacity utilisation sourced
from seasonal nature of production
C08T1 - Business models exploiting the potential
of new technologies
Long Term Needs
C09T1 - 0 km supply chain management
C10T1 - Shelf-life-elongation by production
technique
C11T1 - Interoperability infrastructure for supply
chain integration
Keywords
 Trans-industry methods
transfer
 Food Manufacturing
processes optimization
 Cost efficiency
 Lead time reduction
 Collaborative pricing
 Value pricing
 Open innovation
 Collaborative innovation
 Diverging interests in food
supply chain
 Supply chain coordination
 Supply chain transparency
 Diverging interests in food
supply chain
 Supply chain coordination
 Supply chain transparency
 Supply chain traceability
 Supply chain dynamic
adjustment
 Networked equipment
 Internet of Things
 Network coordination
 Seasonality
 Capacity unsaturation
 Investments sustainability
 Supply chain traceability
 Supply chain dynamic
adjustment
 Network coordination
 Business exploitation of new
technologies
 0 km supply chain
 short supply chain
management
 food freshness guarantee
 Local food districts
 Hygiene control
 Increasing shelf life
 Integrated productionlogistics optimization
 food freshness guarantee
 Interoperability
 Supply chain traceability
 Supply chain dynamic
adjustment
 Network coordination
 interoperability
C12T1 - Business models enhancing local districts
(international) markets
 Local food districts and
niches
 Internationalization
 Glocal strategies
4. Economic, Social and Environmental Sustainability – Working Group 3.D
S/L
term
need
Needs / challanges of the food sector
Template 1
D01.3T1 - Development of aggregate indicators
D01.4 T1 - Rebound effects of food price changes
Short Term Needs
D01.5T1 - Indirect land use change (ILUC)
D01.6T1 - Reducing food waste and hence
increasing sustainability during processing by
using a carbon footprint methodology
D01.7T1 - Carbon footprint
D01.9T1 - Simplified tools for sustainability
assessment
D03T1 - Communication of sustainability
performance along the food chain
D05T1 - Improved food safety in clean rooms
D 06.1 T1 - Ergonomics techniques for food
industry for healthy employees
D 06.2 T1 - Collaborative chain pricing
Long Term Needs
D 06.3 T1 - Valorising manufacturing solutions
through the anticipation of consumer needs
D01.1T1 - Sustainability assessment based on a
life cycle approach
D01.2T1 - Methods, indicators and tools for
environmental, social and economic sustainability
analysis
D01.8T1 - Tools for the assessment of the
sustainability
D01.10T1 - Life-Cycle based approaches to the
evaluation of social aspects in the food sector
Keywords