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Over 46% of all meat consumed in the EU is pork, with the figure surpassing 50% in some Member States. In fact, the EU produces over a fifth of the world's pork. The high demand has also increased consumer interest in where it comes from. This, in turn, has led to an interest in concepts such as sustainable and organic methods of farming. Q-PORKCHAINS is completely revitalising the pork industry by focusing its efforts on exploring the development potential of the industry, taking into consideration both the production and consumer point of view.


The pork industry is a highly competitive market with countries such as China and America eager to overtake the EU in terms of production. The total amount consumed in the EU makes it a lucrative market. It also means that quality and safety are of the utmost importance. The research conducted by Q-PORKCHAINS has a strong focus on innovationrelated aspects that take into consideration consumer demands regarding the products and sustainability of the production system.

The 'fork-to-farm' methodology takes a holistic approach by including a multitude of disciplines that cuts across several research areas. This, in effect, brings together the latest advances in genomics and biology and combines it with a better understanding of consumer behaviour and socioeconomic factors.
This last objective of combining the demands of the consumer with those of industry is a complex process but one that needs tackling. By focusing on sustainability, the project is able to take into account the economic, social and environmental aspects in one research project. Q-PORKCHAINS evaluates the many perspectives in anticipation of a broad definition of sustainability in the future.

With SMEs representing a majority of business concerns in the EU, it was imperative that they formed a part of the research consortium. Therefore, five to ten partners are expected to be active participants during the lifetime of the project. In short, Q-Porkchains helps to elevate pork production and consumption while simultaneously improving the environment.

List of Partners

  • University of Copenhagen (Denmark)
  • MAPP Centre, Aarhus School of Business (Denmark)
  • Wageningen University (The Netherlands)
  • University of Bonn (Germany)
  • Swedish University of Agricultural Sciences (Sweden)
  • Agricultural University of Athens (Greece)
  • Ghent University (Belgium)
  • University of Newcastle (UK)
  • Technical University of Lodz (Poland)
  • Politechnic University of Madrid (Spain)
  • Institut Polytechnique LaSalle Beauvais (France)
  • University of Helsinki (Finland)
  • Royal Veterinary College (UK)
  • Polish Academy of Science (Poland)
  • University College Dublin (Ireland)
  • University of Naples (Italy)
  • French National Institute for Agricultural Research (France)
  • Institute for Food and Agricultural Research and Technology (Spain)
  • University of Aarhus (Denmark)
  • Ashtown Food Research Centre (Ireland)
  • Norwegian Food Research Institute (Norway)
  • ASG Veehouderij BV (The Netherlands)
  • Danish Meat Research Institute (Denmark)
  • Central Food Research Institute (Hungary)
  • Agrotechnology & Food Sciences Group (The Netherlands)
  • RIKILT - Institute of Food Safety (The Netherlands)
  • Grenzüberschreitende Integrierte Qualitätssicherung (Germany)
  • Agri Chain Competence Centre (The Netherlands)
  • Zentralverband der Deutschen Schweineproduction (Germany)
  • Association of Meat Processors in Bulgaria (Bulgaria)
  • Institut de la Filière Porcine (France)
  • Chambre Régionale d'Agriculture de Bretagne (France)
  • The Danish Meat Trade College (Denmark)
  • Danish Crown (Denmark)
  • Vion Food Group (The Netherlands)
  • Nutreco, Swine Research Centre (The Netherlands)
  • Pigchamp Pro (Spain)
  • PIC. (UK)
  • Casademont (Spain)
  • Esteban Espuña (Spain)
  • Glon Group (France)
  • Erzeugergemeinschaft Osnabrueck (Germany)
  • France Hybrides (France)
  • Chainfood (The Netherlands)
  • Plato (Germany)
  • Qualitype (Germany)
  • r-biopharm (Germany)
  • Nanjing Agricultural University (China)
  • University of Pretoria (South Africa)
  • Fundacao para Pesquisa e Desenvolvimento da Administracao, Contabilidade e Economia (Brazil)
  • Institute of Animal Science/Chinese Academy of Ag. Science (China)
  • Kansas State University (USA)
  • Scottish Agricultural College (UK)
Full title:
Improving the quality of pork and pork products for the consumer: development of innovative, integrated, and sustainable food production chains of high quality pork products matching consumer demands
Contract n°:
Project co-ordinator:
Anders H. Karlsson, The Royal Veterinary and Agricultural University (KVL),
EC Scientific Officer:
Danièle Tissot,
EU contribution:
€ 14.5M
Integrated project

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Last update: 06 December 2007 | Top