Newsletter #02  February 2016
TRAINING WORKSHOP IN CORK
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From the 14 to the 15 of May 2015 the University College Cork organized the training workshop, as part of the
Trafoon project, with the title “Creating value in wheat and gluten-free based bakery production chain” in Cork.
The first day was focused on wheat product processing, while the second day covered gluten-free baking. The
combination of both topics into one event allowed reaching a broad international audience. The workshop was
attended by 96 people from 11 countries, representing universities, companies, associations and more. The
workshop was held in English and focused on the target group: SMEs (SME‟s support association, bakery and
pasta producing companies), RTD providers, consumer support association, policy makers, millers – and bakery
ingredients suppliers. As part of the workshop attendees were able to visit the food processing facilities of the
School of Food and Nutritional Sciences of the University College Cork. The venue of the TW was the Kingsley
Hotel. The overall feedback from the attendees was very positive, since they got the information they were
hoping to get from this workshop.
Prof. Elke Arendt, Head of the Cereal and Beverage
Science Research Team at UCC, welcomes the
attendees on May 14th.
Stefan Horstmann, PhD student at UCC, reports on
various impacts on gluten-free bread production as
Susanne Braun, Coordinator of the Trafoon project,
introduces the project.
Pilot plant brewery from the Food and Nutritional
Sciences Department of UCC.
part of the Trafoon project.
This project has received funding from the
European Union's Seventh Framework
Programme for research, technological
development and demonstration under grant
agreement no. 613912
1
Newsletter #02  February 2016
IN SEARCH FOR THE CRUCIAL ELEMENTS TO DEVELOP AN
AUTHENTIC AND TASTY SOURDOUGH BREAD
Successful practical sourdough workshop was held in October 2015 at the Dutch Bakery Centre in Wageningen,
Netherlands. In recent years Sourdough and Sourdough bread became a trendy and well appreciated, but
discussed product category in the Netherlands. The demand for a high quality sourdough bread is rapidly
increasing year-on-year and is growing to interesting levels.
How does a baker act on this trend? Are they using the advice, methods and ingredients from their suppliers or
are they developing “mother doughs” and preparation methods themselves?
In search of the crucial elements and factors to develop authentic and tasty sourdough bread, a practical
workshop has been organized to inform SME‟s about the latest methods and ingredient combinations.
Hans Som (Coach of the Dutch BoulangerieTeam) and Peter Bienefelt (Master Boulanger and member of the
BoulangerieTeam) took the participants through various process steps including the development of a mother
dough / starter and the preparation of different bread types made from several ancient grains such as Spelt and
Emmer but also Bucket wheat and regular wheat.
They also focused on the fermentation process, the dough processing and the baking process.
At the end Hans and Peter showed the participants the different product characteristics and handed over some
recipe‟s as a start for the SME‟s to create their own home-made artisanal sourdough bread.
This project has received funding from the
European Union's Seventh Framework
Programme for research, technological
development and demonstration under grant
agreement no. 613912
2
Newsletter #02  February 2016
„TRADITION AND INNOVATION IN THE BAKING INDUSTRY – BAKING
WITH ANCIENT GRAIN”
The potential “trade-off” between tradition and innovation in the small and medium sized bakery sector on the first
sight was the topic of the training workshop “Tradition and Innovation in the Baking Industry – Baking with ancient
grain“ – organised by Steinbeis-Europa-Zentrum of the Steinbeis Innovation gGmbH as a representative of the
EU project TraFooN and the Landesinnungsverband für das Württembergische Bäckerhandwerk e.V., supported
by Bioland e.V. held at 10./11. November 2015 in Stuttgart (Germany).
The workshop aimed to support especially the traditional bakery sector, to preserve their traditions in the field of
grain processing and to facilitate innovations along the value chain, in order to be prepared for the increasing
competition, especially from the industry. 63 participants (of which 95% were bakeries) from Baden-Württemberg,
Germany and Europe - mainly small and medium-sized bakeries, but also marketing managers and
representatives from universities as well as multipliers – attended the two-day workshop. All participants had the
opportunity to gain information and receive practical knowledge concerning the topic „Tradition and innovation in
the baking industry – baking with ancient grain“. The first workshop day finished with a joined dinner where
everyone could exchange ideas and experiences in an informal atmosphere.
The discussion showed that the following 3 success factors of handicraft baking: (1) „real quality craftsmanship
and brand products“, (2) „confidence and sustainability“, (3) „information and communication“ should be applied
for alternative grains, too. In addition the sale of ancient grains only pays off if a clear mark-up on the cost of
sales is done, due to the low flour yield of ancient grain as well as the complex and time intensive processing. In
this sense an adequate marketing strategy has to be run in order to transparently inform the consumer about the
benefits.
A short discussion was lanced concerning glutenfree grains like quinoa, amaranth and under certain condition as
well oat etc. There is already a huge quantity of products on the market using diverse communication and
This project has received funding from the
European Union's Seventh Framework
Programme for research, technological
development and demonstration under grant
agreement no. 613912
3
Newsletter #02  February 2016
marketing tools. It was also discussed that this hype has also negative aspects as many consumers not suffering
under “celiac disease” are consuming these products, too which have less or even negative health benefits for
“healthy” people.
Due to the positive response from the participants in the workshop and similar workshops and topics held in
Holland and France there will be a set of cross-border training workshops around the topic ancient grains and
marketing for the bakery sector starting in Holland in April, in France in May and in July in Germany.
DURUM WHEAT TRAINING WORKSHOPS IN FRANCE: BETWEEN
TRADITION AND INNOVATION
As a cereal and staple food of our diet, durum wheat is largely consumed worldwide through a large variety of
food products (pasta, couscous, bulgur, etc.). In France, traditional producers and processors of durum wheat
have to face numerous challenges due to the opening of new markets, global competition, an increasing demand
of standardized and price competitive food products by the consumers, the rising importance of large retailers,
and the challenges of conforming to governmental regulations. To face these challenges, all the stakeholders of
the French durum wheat sector (academic research and higher education, technical institutes, breeding
companies, collectors, semolina and pasta factories) recently gathered themselves in a “durum wheat platform”,
notably aiming at fostering research and innovation in this sector. In parallel, to support these traditional SMEs a
knowledge transfer network has been established in the framework of the European TRAFOON project. This
knowledge transfer network connects French and international researchers, SMEs and associations. First, an
inventory of training and innovation needs was conducted thanks to 19 interviews of SMEs of the French durum
wheat sector. Second, based on the collected needs and in order to give an impulse to the traditional French
durum wheat sector, the network offers two dedicated workshops (in 2015 and 2016) and specific training on
regulations, process management, etc. The first workshop “Durum wheat and Pasta : innovation and tradition” on
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19 November 2015 aimed to especially support the traditional pasta manufacturers to stick to their traditions
while improving and facilitating innovations along the entire value chain. Experts and researchers presented
lectures on durum wheat grain processing, pasta processing, labelling, marketing, etc. 41 participants (including
49% of SMEs, 37% of academic stakeholders and 15% of economic stakeholders) and 9 speakers attended the
training workshop which took place at the Campus La Gaillarde in Montpellier (France). This workshop
demonstrated the possibility to conciliate innovation and tradition in order to improve SMEs competitiveness. A
second workshop (seminaire.inra.fr/ble-dur-trafoon) will be organized March 10th 2016 at the plant agroresources processing platform of the joint research unit on Agropolymer Engineering and Emerging Technologies
(umr-iate.cirad.fr/en) in Montpellier (France). Dedicated to SMEs, it will consist in 4 practical sessions relative to
processing of durum wheat (characterization of grains of durum wheat, milling, pasta manufacturing and
characterization of dried pasta).
This project has received funding from the
European Union's Seventh Framework
Programme for research, technological
development and demonstration under grant
agreement no. 613912
4
Newsletter #02  February 2016
"IMPRESIONS OF THE SECOND ANNUAL TRAFOON CONSORTIUM
MEETING (ATHENS, 12-13 NOVEMBER 2015)"
Second Trafoon Annual consortium meeting took place in Athens, Greece, coindicing with the EFFoST
International Conference 2015. The first part of the meeting was dedidated to Joint TRAFOON-TRADEIT
Workshop attended by more than 80 people. The Trafoon consortium meeting gathered all project partners in
order to discuss project results from training workshops held during 2015 (identified innovation needs and
demands for traditional food SMEs in Europe) and development of the Strategic Research and Innovation
Agenda (SRIA).
This project has received funding from the
European Union's Seventh Framework
Programme for research, technological
development and demonstration under grant
agreement no. 613912
5
Newsletter #02  February 2016
This project has received funding from the
European Union's Seventh Framework
Programme for research, technological
development and demonstration under grant
agreement no. 613912
6
Newsletter #02  February 2016
TRAFOON WORKSHOPS IN 2016
To support traditional food SMEs, TRAFOON organized more than 30 Training Workshops for SMEs in 13
European countries on six food category (Vegetables, Mushrooms, Fish, Grain, Olives and Sweet Fruits) during
2015. Additionally, one workshop on "Food safety and quality" was also held. In 2016, a second round of
Training Workshops will be held, as well as two “Entrepreneurial” Workshops and two Stakeholders Workshops.
Target groups for the Workshops are mainly SMEs but also food industry, SME associations and food
researchers. These training workshops improve communication and transfer of innovations between research
and food SMEs. Each TRAFOON training workshop addresses the requirements/gaps/shortfalls of SMEs which
were identified during the first year of TRAFOON project and includes trainings on technical innovations which
are specific to the traditional foods category, as well as generic topics on food processing, food packaging, food
safety, food quality and stabilization of processing protocols, marketing, legal issues, European food law, IPR,
certification and labelling.
The date and location of the first confirmed Workshops in 2016 are shown below:
Training Workshop on Fish
February 1-2 2016, Vodňany, Czech Republic
Training Workshop on Mushrooms
February 23 2016, Bratoszewice, Poland
Training Workshop on Vegetables
March 4 2016, Poland
Training Workshop on Vegetables
April 8 2016, Avignon, France
This project has received funding from the
European Union's Seventh Framework
Programme for research, technological
development and demonstration under grant
agreement no. 613912
7
Newsletter #02  February 2016
Training Workshop onSweet Fruits
February 26 2016, Cacak, Serbia
Training Workshop on Sweet Fruits
March 25 2016, Kraljevo, Serbia
Training Workshop on Grain
March 10 2016, Montpellier, France
Training Workshop on Grain
April 19-20 2016, The Netherlands
Entrepreneurial Workshop
Two TRAFOON entrepreneurial workshops will provide
the stakeholders with innovative tools and motivate
potential entrepreneurs to innovate their business.
April 7 2016, Málaga, Spain
This first workshop will be dedicated to SMEs of fruits
and fish sectors.
July 7 2016, Vienna, Austria
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On the occasion of the 4
International ISEKI food
conference (July 6-8 2016), the workshop will aim at
fostering
entrepreneurship
dedicated
to
food
researchers.
Stakeholder Workshop
May 14-20 2016, Novi Sad, Serbia (International
Agricultural Fair)
To be updated in future Workshops, please visit http://www.trafoon.eu/training-workshops-2016/
This project has received funding from the
European Union's Seventh Framework
Programme for research, technological
development and demonstration under grant
agreement no. 613912
8
Newsletter #02  February 2016
“HAVER IS HIP”
“„Haver is Hip” (Oat is popular) was the title of the HORECAVA stand of the Dutch Bakery Institute (an innovative
bakery education organisation for the SME bakery society in The Netherlands). HORECAVA is the biggest
annual fair in The Netherlands with over 50,000 visitors in four days from all kind of smaller and bigger
enterprises related to hotel, restaurant and cafe activities. In the stand, all kinds of possibilities of oats in bakery
and pastry products were shown in a spectacular way. Products and menus with oats as major ingredient for
each eating moment of the day were shown: breakfast, lunch, diner, and also as smoothie drinks. Oats are more
and more recognised as a super-healthy food, also being very tasteful and versatile in its applications. It is one of
the few food crops on which several official EFSA health claims are applicable.
In addition, speed-presentations were given at the stand amongst others on the oat bakery aspects by the world
champion „boulangerie‟, Francois Brandt, and on health of oats by the scientific oat specialist, Luud Gilissen, who
also gave attention in his presentations to the Trafoon project. See more details in the TV presentation:
http://www.rtvnh.nl/gemist/tv/425/222456/-
SELECTED SCIENTIFIC PUBLICATIONS OF TRAFOON PARTNERS
12th International Congress on Engineering and Food (ICEF12) Québec City, Canada June 14-18, 2015
Temperature-stability of vitamin D2 in UV-B treated mushrooms during hot-air drying Moisture
desorption isotherms and drying kinetics of some wild mushrooms, D. Argyropoulos, N. Noelle, H.K.
Biesalski, J. Müller
Moisture desorption isotherms and drying kinetics of some wild mushrooms, D. Argyropoulos, J. Müller
29th EFFoST International Conference, Food Science Research and Innovation: Delivering sustainable solutions
to the global economy and society, Athens, Greece, 10-12 November, 2015
Analysis of needs for innovation in small scale mushroom enterprises, D. Argyropoulos, A. Sonnenberg, L.
Michalczuk, J. Müller
Book:
Regulating Safety of Traditional and Ethnic Foods. Editors: Prakash & Martin-Belloso
& Keener & Astley & Braun & McMahon & Lelieveld
http://www.sciencedirect.com/science/book/9780128006054
This project has received funding from the
European Union's Seventh Framework
Programme for research, technological
development and demonstration under grant
agreement no. 613912
9
Newsletter #02  February 2016
The ERASMUS+ Knowledge Alliance project (554312-EPP-1-2014-1-AT-EPPKA2-KA) will establish an
independent “EuFooD-STA Center”, a virtual platform with physical hubs), as a legal and organisational frame
for international and sustainable collaborations between industry and academia in the food sector.
Involved are 7 universities, 3 food companies and 10 multiplier organisations and training providers based in
Austria, Belgium, France, Germany, Greece, Italy, Netherlands, Portugal, Spain, Switzerland and UK.
The independent “EuFooD-STA Center” will enhance on the one hand innovative education & training for
students, targeted towards the needs of the industry and thus increasing their employability and on the other
hand innovative continual professional development (CPD) for academic and company staff by facilitating
experience exchange.
These will be achieved by:

work and training experiences through industrial and university placement

promoting of best practices of already existing training materials and methods

joint academic/company tutoring and supervision

joint development of guidelines for the design and implementation of joint “industrial master”
curricula

joint development of a CPD programme and certification scheme for company and university staff

joint development of trainings material, modules, courses, etc. to improve existing academic curricula
and CPD training

development of a digital library consisting of tutorials, recorded webinars, online courses, etc.,
a multilingual database and an e-learning platform
Industry partners can train their staff and make use of placement of researchers who can collect practical
experiences. University partners can train their teaching staff, tune their study programmes, make use of
modules from other Universities or new modules developed in collaboration with Industry and other academic
partners.
The independent “EuFooD-STA Network” is open to other Universities, food companies and multiplier
organisations & training providers.
To be involved, please fill in the https://www.food-sta.eu/efsc-member/register
For more information, please visit https://www.food-sta.eu/
This project has received funding from the
European Union's Seventh Framework
Programme for research, technological
development and demonstration under grant
agreement no. 613912
10
Newsletter #02  February 2016
UPCOMING CONFERENCES
2nd Euro-Mediterranean Symposium on
Fruit and Vegetable Processing
4 – 6 April 2016, Avignon, France
https://colloque.inra.fr/fruitvegprocessing2016
ISEKI_FOOD Conference 2016
6 – 8 July 2016, Vienna, Austria
http://www.isekiconferences.com/vienna2016/index.php
IUFoST 2016 World Congress of Food
Science and Technology
21 – 25 August 2016, Dublin, Ireland
http://www.iufost2016.com/index.html
TRAFOON-TRADEIT Session: Knowledge
Transfer and Innovation in SMEs
24 August 2016, Dublin, Ireland
TRAFOON-TRADEIT Joint Final Conference
18 -19 October 2016, Brussels, Belgium
This project has received funding from the
European Union's Seventh Framework
Programme for research, technological
development and demonstration under grant
agreement no. 613912
11
Newsletter #02  February 2016
INVITATION TO 4TH INTERNATIONAL ISEKI_FOOD CONFERENCE
Dear colleagues,
th
This year the ISEKI-Food Association (IFA) organises the 4 International ISEKI-Food Conference in Vienna,
6-8 July 2016 at the University of Natural Life Sciences (BOKU) (http://www.isekiconferences.com/vienna2016/),
where we expect again 200-300 participants.
Abstracts are welcome to following topics:






Education and Training in the Food sector: trends and developments
Food Technology: process innovation, novel food functionalities and virtualization in food engineering
Food Quality and Safety: new developments
Food by-products: reduction and utilisation
Nutrition: trends and impact of food technology
Responsible Research and Innovation: challenges and practices in the food supply chain
For the best contributions several sponsored awards will be available.
A special session “Technologists meet Nutritionists” will be focusing on “Healthgrain”. Another session will
deal with virtualization as tool for minimizing food and energy waste.
Furthermore there will be several preconference workshops:


A training workshop on “Food Waste Recovery” will present innovative technologies.
In the ISEKI_Food PhD Workshop “Industry meets Academia” invited experts from research and
industry will speak and PhD students could present their work related to a sustainable improvement of
food quality and safety.

In another PhD workshop on “Food & Water” PhD students could present their work related to topics
on drinking water, utility and waste water in the food industry.

The FooD-Studies&Training Alliance project (https://www.food-sta.eu/) will present the “Food-STA
center” to the FooD industry, followed by a training workshop, organized by the FP7 project on
traditional food (http://www.trafoon.eu/) and aiming at fostering entrepreneurship dedicated to food
researchers, will present innovative tools and motivate potential entrepreneurs to innovate their
business.
Besides a book of abstracts with ISBN number, contributions can be published in Special Issues of peer
reviewed journals, e.g. the “Journal of Food Engineering”, in a fast track.
Please be so kind as to disseminate this information within your networks.
Gerhard Schleining (BOKU, IFA, chair of the Organizing Committee)
Paola Pittia, Cristina L.M. Silva (chairs of the Scientific Committee)
Rui Costa (chair of the Industry Advisory Committee)
Anita Habershuber (Conference Secretariat)
Tel: +43-699 19247527, Fax: +43-1-990 9903
email: office [AT] iseki-food [dot] net
web: https://iseki-food.net/
This project has received funding from the
European Union's Seventh Framework
Programme for research, technological
development and demonstration under grant
agreement no. 613912
12