Consortium
Partners in Detail
INRA (Institut National de la Recherche Agronomique)
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INRA is a large French public research organization. Its research fields are in agriculture, environmental, animal and food sciences. Its division for science and process engineering of agricultural products conducts its research in the sectors of food, biotechnologies and in the green chemistry. The dual research goal of this division is to understand and control the quality construction of products and foods, and to develop the use of renewable resources. The jointed research unit "Food and behaviour Research Centre" (CSGA) will be involved in the project. INRA-CSGA group is more particularly interested in searching for and understand mechanisms at the origin of active, aroma, taste and trigeminal compound releases in mouth during food mastication, taking into account the influence of physiological parameters, bolus composition and structure, then reflex mechanisms. In particular, the group developed several predictive tools to study in vitro flavour release and food breakdown in mouth conditions (chewing simulator, saliva reactor). |
| Address 17 rue Sully BP86510 F21065 Dijon Cedex France |
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| Scientific Contact Dr. Christian Salles Email This email address is being protected from spambots. You need JavaScript enabled to view it. |
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| Type of Organisation Public (Research) |
ACTIA (Asso. de Coordination Technique pour l'Industrie Agroalimentaire)
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ACTIA, the French Association of Technical Centres is gathering and supporting 27 French member providing services for industrial food and drink companies, especially SMEs regarding technical needs and problems on a daily basis. The role of the ACTIA umbrella is to promote and support research and development capacity of technical centres members in order to increase the quality of services available for industry. The 27 technical centres members of ACTIA umbrella are involved in Regional, National and European programmes performing R&D and demonstration activities covering all sectors and all technologies. ACTIA members have a good knowledge and expertise in processed food. |
| Address 16, Rue Claude-Bernard, 75231 Paris Cedex 05, France |
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| Scientific Contact Dr. Christophe Cotillon This email address is being protected from spambots. You need JavaScript enabled to view it. |
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| Type of Organisation Private |
| Technical Centres Associated with ACTIA | |
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Dr. Jean-René KERJEAN 65, rue de St-Brieuc 35000 Rennes France This email address is being protected from spambots. You need JavaScript enabled to view it. |
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Dr. Valérie SCISLOWSKI ZAC des Gravanches 10, rue Jacqueline Auriol 63 039 Clermont-Ferrand Cedex 02 France This email address is being protected from spambots. You need JavaScript enabled to view it. |
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Dr. Didier PINTORI 11, rue Monge Parc Industriel Bersol 2 33600 Pessac France This email address is being protected from spambots. You need JavaScript enabled to view it. |
WUR (Wageningen University)
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Wageningen University was founded in 1918. In recent decades it has evolved into one of the world's leading education and research centres in the plant, animal, environmental, agrotechnological, food and social sciences. Its mission is stated as: "Wageningen University wishes to develop and disseminate the scientific knowledge needed to sustainably supply society's demand for sufficient, healthy food and a good environment for humans, animals and plants". The research of the Food Technology and Sensory Science Groups is focused on assessment of sensory properties, eating behaviour and product quality and the changes of those properties occurring within foods during storage, processing and reformulation |
| Address P.O. Box 9101 6700 HB Wageningen The Netherlands |
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| Scientific Contact Prof. Markus Stieger This email address is being protected from spambots. You need JavaScript enabled to view it. |
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| Type of Organisation Public (University) |
NOFIMA (NOFIMA AS)
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Nofima Mat is a food research institute based in Ås, Norway. Nofima Mat's mission is to contribute to creating value, innovation and improved competitive strength in the food industry by providing research and advisory services of excellence within food, processing and consumer behaviour. Furthermore, through extensive knowledge transfer, Nofima Mat shall contribute to improved food quality, added nutritional value and better utilisation of raw materials, and through consumer insight and state-of-the-art technology, contribute to the food of tomorrow. The core areas of expertise are raw materials quality and process optimisation, safe and long lasting food, consumer and sensory sciences, food and health, industrial gastronomy, and innovation. |
| Address Nofima Osloveien 1 NO-1430 Ås Norway |
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| Scientific Contact Dr. Eva Veiseth-Kent/ Dr. Oddvin Sorheim This email address is being protected from spambots. You need JavaScript enabled to view it. / This email address is being protected from spambots. You need JavaScript enabled to view it. |
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| Type of Organisation Public (Research) |
IFR (Institute of Food Research)
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Institute of Food Research (IFR) is situated within the Norwich Research Park which possesses the largest number (>1000) of biological scientists in the UK and one of the largest in Europe. IFR is a leading national resource for basic and strategic research on Food Safety, Quality and Nutrition and the only integrated basic science provider in this area sponsored by the Biotechnology and Biological Sciences Research Council (BBSRC) with 200 staff and 70 visiting scientists and students. The Food Structure & Health Programme brings together expertise in food biopolymers, colloid and interface science with those of protein biochemistry, NMR/MRI spectroscopy, molecular modelling and gut epithelial biology, and has the overall aim of understanding how food structures behave in the gut and affect the breakdown and availability of macro- and micro-nutrients in food. |
| Address Food Structure & Health Programme Institute of Food Research Norwich Research Park Norwich NR4 7UA. UK |
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| Scientific Contact Scientific Contact Prof. Peter Wilde Email This email address is being protected from spambots. You need JavaScript enabled to view it. |
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| Type of Organisation Public (Research) |
NIZO (NIZO Food Research BV)
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NIZO food research is one of the most advanced, independent contract research companies in the world. HQ is based in Food Valley, The Netherlands with offices in the USA, France, UK, and Japan. Our 200 employees successfully assists food and ingredient companies to be more profitable by developing and applying competitive technologies to support: innovation (flavour, texture, health), cost reduction (process efficiency, ingredient replacement, test productions), and responsible entrepreneurship (food safety & quality, sustainable processing, evidence based health claims). NIZO serves the international dairy, food & beverage, ingredients and biotech industries with confidential and well scoped projects. In addition to R&D projects, our food-grade Pilot Plant – one of the world's largest – is available for test productions. NIZO is ISO 9001:2008 certified NIZO has an extensive track record in salt, sugar and fat reduction in a variety of food products. Depending on the product group NIZO has worked with different strategies in the area of health, texture and flavour improvement. Among the main techniques employed are :
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| Address P.O. Box 20, 6710 BA EDE, The Netherlands Kernhemseweg 2, 6718 ZB EDE, The Netherlands |
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| Scientific Contact Janny Van Gijssel This email address is being protected from spambots. You need JavaScript enabled to view it. |
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| Type of Organisation Private (Research) |
HERVE (Heritage 1466)
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HERITAGE 1466 SA (and its subsidiary HERVE-SOCIETE) is a dairy located in the heart of the Pays de Herve. The company was founded in 1981 by the CABAY family. Originally having specialized in the manufacture of Herve cheese PDO (Protected Designation of Origin), the company has since expanded to incorporate several other activities in the dairy sector. Today, HERITAGE 1466 is the leader in terms of production of soft cheeses in Belgium. Although small in size, HERITAGE 1466 is also the largest producer of cheese in Wallonia. Its flagship product is the Herve cheese, which is the only Belgian PDO. Its range is very diverse as it covers almost all types of cheeses made from cow's milk : • Soft cheeses and washed rind • Soft cheese and rind: Bouquet des Moines • Soft cheese and mixed crust: Trou d’Sottai • Blue-veined cheese: Beu des Moines, • Cheese, semi-hard: Val-Dieu Abbey cheese, Snacks Besides its traditional cheeses, the company has recently developed, innovative cheeses corresponding to new market trends: cooking cheese, cheese-like snaking. Fifty people process about 10 million liters of milk per year and treat about 1,400 tons of cheese per year. Quality assurance is a priority for the company which is certified BRC, IFS and SAC. |
| Address Herve Société S.A. Rue de Charneux, 32 - 4650 Herve - BELGIQUE |
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| Scientific Contact Christelle Cape Email This email address is being protected from spambots. You need JavaScript enabled to view it. |
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| Type of Organisation Private (SME) |
IT (INRA Transfert SA)
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INRA Transfert is a fully-owned subsidiary of INRA founded in 2001 as part of its effort to exploit research results and innovative technologies, and develop them into concrete business opportunities. IT is originally a technology transfer company specialised in the field of innovating technologies arising from agriculture-related research. The Europe Department of INRA was additionally created in 2004 with the purpose of strengthening the participation of INRA in the European Research Area. Its mission is to help INRA researchers and beneficiaries set up projects in response to EC calls and to manage them once selected by the EC. Thanks to a team combining scientific background, project management skills and good knowledge of EC programmes, the Europe department of INRA Transfert has a strong expertise in :
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| Address 28 rue du Docteur Finlay 75015 PARIS, FRANCE |
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| Project Manager Yohan Lecuona Email This email address is being protected from spambots. You need JavaScript enabled to view it. |
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| Type of Organisation Private (Subsidiary of INRA) |
MILBA (MILLBA AS)
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Millba AS was established in 1999, and is the most modern bakery for American style cakes of premium quality in northern Europe. All products are frozen prior to packaging and remain frozen through the value chain, but is thawed prior to sale to consumers. The main reasons why Millba has become a market leader within this product category in the region are :
Millba has since the establishment in 1999 completed several comprehensive product and processing development projects in collaboration with Nofima Mat. |
| Address Luksefjellveien 217 3721 Skien, NORWAY |
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| Scientific Contact Dr. Bernt Ove Søvik This email address is being protected from spambots. You need JavaScript enabled to view it. |
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| Type of Organisation Private (SME) |
ADRIA (Asso. pour le Développement de la Recherche et de l'Innovation Agroalimentaire)
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ADRIA is a leading agro-food technical institute in food quality. ADRIA provides services to food industries and their suppliers, improving innovation transfer to practical benefits. Innovation and transfer activities in food quality focus on:
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| Address ADRIA Développement - ZA Créach Gwen - 29196 QUIMPER CEDEX France |
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| Scientific Contact Dr. Anne-Emmanuelle Le Minous Email This email address is being protected from spambots. You need JavaScript enabled to view it. |
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| Type of Organisation Private (SME) |
LEIV VIDAR (LEIV VIDAR AS)
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Leiv Vidar put their souls into making the "hotdogs you never forget", through this they have for several years been the most- winning in National Championship for meat. Leiv Vidar started out as a small butcher's shop on the 23rd of November 1950 in Hønefoss. Then in the 1970s Arne Vidar, Leiv Vidar's son, took over the company, and since then the company has had an enormous growth. In the 1990s Leiv Vidar started to cooperate with gas- stations and kiosks all over the country. The "Sausage School" also started this decade, where salesmen of the sausages are educated. In 2002 the first packages of sausages arrived in the grocery stores in Norway. They were made in special packages, with several chambers so that you can open it and still maintain a long durability for the sausages you do not eat. We are experts in making quality sausages. |
| Address Leiv Vidar AS, Postboks 254, 3502 Hønefoss, NORWAY |
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| Scientific Contact Dr. Asbjørn Koller Email This email address is being protected from spambots. You need JavaScript enabled to view it. |
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| Type of Organisation Private (SME) |
ORVAL (Brasserie d'Orval SA)
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"Brasserie d'Orval s.a." is a small enterprise for production of Trappist beer and Trappist cheese and its particular situation is located in the Abbey Orval. The enterprise is the property of the Abbey and 3 monks are administrators of the brewery and the cheese factory. The project concerns the cheese factory and is a study to reduce the salt content in the cheese |
| Address Brasserie d'Orval S.A. B-6823 Villers-devant-Orval BELGIUM |
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| Scientific Contact Dr. Anne-Françoise Pypaert This email address is being protected from spambots. You need JavaScript enabled to view it. |
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| Type of Organisation Private (SME) |
CHAZAL (Groupe Chazal)
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Founded in 1976, by Alain Chazal, our enterprise is a SME specialised in fabrication and commercialisation of delicatessen meat products (pâté de campagne...). Our production site is located at "Nuit Saint Georges" in Burgundy. Our four commercial agencies provide the food product delivery on around 60 departments in France. The diversity of our range of products allows us delivering traditional commerce (butchery, delicatessen meat products...), local markets and supermarkets. |
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| Scientific Contact David BERNING This email address is being protected from spambots. You need JavaScript enabled to view it. |
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| Type of Organisation Private (SME) |
CENTIV (CENTIV GMBH)
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The Centre for innovative process engineering (CENTIV) was founded in 2005 in the northern part of Germany and is a multi disciplinary research organization with the objective to support the competitiveness of small and medium-sized enterprises (SMEs) through technological innovations. CENTIV has also developed their own innovative products and processes in the area of food additives for sick, elderly and sportive people. Through their intensive project activities - on national level (BMBF, DBU, AiF etc) as well as on international level (EU FP6/FP7) - CENTIV has created a network of contacts with SMEs around Europe. Currently CENTIV is involved in two other European and one national project related to food and food technologies. TRACEBACK (FP6) (www.traceback.org) and HighTech Europe (FP7) (www.heightecheurope.eu) |
| Address Villinger Weg 10 D-28816 Stuhr Germany |
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| Scientific Contact Dr. Monica Trif Email This email address is being protected from spambots. You need JavaScript enabled to view it. |
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| Type of Organisation Private (SME) |
FEDERSERV (Federalimentaire Servizi SRL)
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Federalimentare Servizi s.r.l. was established in Rome on 13th September 1985. It is a limited liability company. The activity of Federalimentare Servizi s.r.l. is mainly targeted at services performance, assistance and consulting to companies, companies associations, business associations and other organisations operating in the food sector. Federalimentare Servizi s.r.l. actively collaborates with the most important Italian Universities and Research Centres, such as INRAN, Istituto Superiore di Sanità, ENEA, University of Bologna, University of Napoli Federico II, University of Milano and University of Perugia. These are the main stakeholders involved in the projects in which Federalimentare Servizi srl participates. Federalimentare Servizi s.r.l. is in charge of the Secretariat of the Italian Technology Platform - ITP "Italian Food For Life", that can be considered as an output of the fruitful and crucial activities of the European Technology Platform - ETP "European Food for Life". Therefore Federalimentare Servizi s.r.l. collaborates with the prestigious partners of the ITP. |
| Address FEDERALIMENTARE Viale Pasteur 10, 00144 Roma, ITALY |
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| Scientific Contact Maurizio Notarfonso This email address is being protected from spambots. You need JavaScript enabled to view it. |
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| Type of Organisation Private (SME) |
SATIVA (Sativa-Product SRL)
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In 2010 Sativa-Product LTD company started its activity with bakery products, sponge cakes, birthday cakes, pound cakes, pizza slices. This is a new company. The objective is to produce high quality and not just high quantity. The company is using sauces (prepared by company) for pizza slices; for this sauce it would be possible to optimize the salt and sugar content. For sponge cakes we should optimize or decrease the sugar content, and for croissants the fat content. The fat content and sugar content should be decreased at pound cakes, also. Creams used for these cakes are with high sugar and vegetable fat content. She will use all of her knowledge and experiences to produce high quality and healthy products at company, and to use in practice her experiments, trials during her PhD, Master and University studies. |
| Address Strada Cechesti 46 Cristuru Secuiesc 535400 Romania |
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| Scientific Contact Dr. Eva Csutak This email address is being protected from spambots. You need JavaScript enabled to view it. |
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| Type of Organisation Private (SME) |
BOADAS (BOADAS 1880, S.A.)
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Boadas 1880, S.A. is a familiar company founded in 1880 by Mr. Pedro Boadas Xifra and nowadays driven by his great-grandson Mr. Vicenç Boadas Hernandez-Sonseca following all prestigious tradition the company has always being known for. Since 2008 Boadas has a new factory in Guijuelo (Salamanca) where, in addition to Serrano ham production, they have started production of Iberian ham as well. The plant of Girona has been more focused on slicing purposes, RTD and traditional products production. Both factories are fitting major retailer certificates as BRC and IFS. Today Boadas 1880 is specialist in sliced cured meat products as Serrano ham, cured sausages (chorizo, salchichón and salami), cured loin, coppa... Their products are present in the all major distribution chains of the continent and the aim is to increase this presence with new ideas and products. Boadas 1880 has long experience (130 years) elaborating cured meat products. During these years Boadas 1880 has adapted its products to the market tendencies. Among the leading manufacturers of sliced meat products in Spain, Boadas 1880 took the fifteenth position and ranks fourth among the leading Spanish manufacturers of sliced Serrano ham (Alimarket, September 2009). A few numbers about Boadas 1880: Staff: 102 persons; Sales 2013: 27 M€ Factory Girona: Production surface: 7.320 m2, Production capacity: 150.000 sliced packs/day Factory Salamanca: Production surface: 27.000 m2, Production capacity: 1.500.000 hams/year |
| Address P/ Sant Joan Bosco, 51 17007 Girona Spain |
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| Scientific Contact Jordi Buxeda Email This email address is being protected from spambots. You need JavaScript enabled to view it. |
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| Type of Organisation Private (SME) |
News
TeRiFiQ Final Conference, 27th October 2015 at Milan EXPO, Italy. Presentations are online
Project results in a nutshell: TeRiFiQ Infosheets, available in English and many other languages
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This project has received funding from the European Union’s Seventh Framework Programme
for research, technological development and demonstration
for research, technological development and demonstration