Knowledge Based Bio-Economy

EuroFIR-Nexus

The EuroFIR Food Platform: Further integration, refinement and exploitation for its long-term self-sustainability (Activity 4 – Other activities)

Project acronym: EuroFIR-Nexus

Title of project: The EuroFIR Food Platform: Further integration, refinement and exploitation for its long-term self-sustainability

Research area: Activity 4 – Other activities

Contract No: 265967

EU contribution: €999 998

Start date: April 2011

Duration: 24 months

Status: finalised

The goal of EuroFIR Nexus was to forge new links between data on food composition and the wider community. The primary objective is to refine the EuroFIR Food Platform, and support diets and health research in Europe.

To facilitate the further exploitation of food composition data, EuroFIR Nexus looked into its application, developed online resources, and promoted standards and best practice through EuroFIR AISBL. The project addressed six areas of interest: quality standards; certification and thesauri support; system integration and operation support; integration and business development; training and spreading of excellence; dissemination; and communication and management.

The consortium had 35 members, including 18 third-party organisations linked through EuroFIR AISBL. This assures continued high-level institutional commitment. The General Assembly represents all beneficiaries, promoting real and durable integration, whilst the Executive Board worked closely with EuroFIR AISBL to deliver an integrated approach for common research activities and stakeholder engagement. An External Advisory Board, comprising key users and stakeholders globally, ensures that food data, and EuroFIR AISBL products and services, are tailored to user and stakeholder needs, keeping Europe at the forefront of leadership and innovation.

Key strategic objectives include:

  • A coherent quality framework for, and technical approach in, food data collection, storage, sharing and publication, and increased visibility and implementation of CEN standards for food composition data and its application;
  • Food information tools and repositories available via the EuroFIR AISBL portal to facilitate exchange of standardised food information, including composition data, which will empower food information users globally and improve data quality, and thus also the relevance and value of their products and services;
  • Sustained high-level institutional commitment to real and durable integration, expansion of the compiler network to include non-EuroFIR AISBL countries, within and beyond Europe, participation of other users and stakeholders, and robust future income streams from a wide range of sources;
  • Spreading of excellence, including training and skills development, and access to world-class facilities, which will enhance the impact of EuroFIR AISBL globally in the development, management and exploitation of food composition data and new research tools for public health nutrition research;
  • Successful dissemination and communication, and stakeholder engagement, leading to knowledge and technology transfer of targeted resources within the scientific community, and to regulators, policy-makers and the food and beverage industries, as well as the general public, to maximise the impact of European food, diet and health research.

The general objective was to further integrate/refine the EuroFIR Food Platform (EFP), to improve/support the ways research is undertaken into relationships between food, diets and health in Europe. The focus was on extending application and exploitation of validated food data and tools for pan-European nutrition studies and networked usage, implementation of standards and best practice. This is the basis for long-term sustainability through the newly established legal entity EuroFIR AISBL).

Website of project: www.eurofir.eu/

Coordinator: Paul Finglas, paul.finglas@bbsrc.ac.uk

Organisation: Institute of Food Research, UK, www.bbsrc.ac.uk

Partners:

  • EuroFIR AISBL – European Food Information Ressource, Belgium, www.eurofir.org
  • Foodcon, Belgium
  • University College Cork (UCC), Ireland, www.ucc.ie/
  • University of Wageningen, the Netherlands, www.wageningenur.nl/en/
  • British Nutrition Foundation, UK, www.nutrition.org.uk/
  • Danish Food Information (DFI), Denmark, www.danfood.info/
  • Eidgenössische Technische Hochschule Zürich, Switzerland, www.ethz.ch/
  • The Technical University of Denmark (Danmarks Tekniske Universitet), Denmark, www.dtu.dk/
  • The Swedish National Food Agency (NFA) Livsmedelsverket, Sweden, www.slv.se
  • Institute of Medical Research, Serbia, www.imi.bg.ac.rs/
  • The Swedish University of Agricultural Sciences (Sveriges Lantbruksuniversitet) (SLU), Sweden, www.slu.se/
  • Výskumný ústav potravinársky, Slovakia, www.vup.sk/
  • Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (Anses), France, www.anses.fr/
  • Instituto Nacional de Saúde Dr. Ricardo Jorge (INSA), Portugal, www.insa.pt
  • The National Institute for Health and Welfare (THL), Finland, www.thl.fi/
  • L'Istituto nazionale di ricerca per gli alimenti e la nutrizione (INRAN), Italy, www.inran.it/
  • Le Centre international de recherche sur le cancer (CIRC), France, www.iarc.fr
  • Topshare International B.V., the Netherlands, www.topshare.com/