Knowledge Based Bio-Economy

Safe Food & Healthy Diet

Consumers need to have access to safe, healthy, high quality and affordable food. In addition, food consumption and food and feed production, impact on human health, the environment and the global ecosystem. The challenge is how to ensure that these basic human needs are met for optimal health and well-being, while protecting the environment and ensuring that the European food and drink industry is able to develop its full growth potential, provide new jobs, and remain competitive in the global market place.

This programme aims to generate new knowledge and innovation through activities that will address the following issues:

  1. Promoting informed consumer choices: Research focuses on the preferences, attitudes, needs, behaviour, lifestyle and education of consumers. The activities aim at investigating diet related diseases (obesity, anorexia) and promoting sustainable eating choices through social Innovation, innovative models and methodologies. Moreover, the activities aim at enhancing communication between consumers, the food industry and the research community so that gaps in transfer of knowledge can be filled and the concerns of citizens addressed by new an innovative means.
  2. Delivering strategic solutions for healthy and safe foods and diets for all. Research on healthy foods and diets focuses on the nutritional needs and the impact of food on physiological functions and physical and mental performance. The activities aim at studying the links between diet, ageing, chronic disease and disorders and dietary patterns and aim to identify dietary solutions and innovations leading to improvements in health and well-being. Research on safe foods and diets focuses on chemical and biological hazards throughout the total food, feed and drinking water supply chains with regard to risk and exposure assessment, monitoring, control and tracing. Moreover, to meet international challenges in trade, the activities also focus on the development of improved food safety standards.
  3. Creating opportunities for a sustainable and competitive agri-food industry, through innovation in food processing. Research includes all stages: food design, packaging, process design and control, waste reduction and by-product valorisation. It addresses critical issues such as affordable and high quality foods, traceability, logistics and services, socio-economic factors, and the limitation of negative impacts on the environment and climate change. In particular, it addresses sustainability concerns linked to social, environmental, and economic change. This approach will contribute to achieving healthy diets, food safety and security for all Europeans and ultimately aim to help eradicate f hunger in the world.

Read more