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This project has received funding from the European Union's Seventh Framework Programme for research, technological development and demonstration under grant agreement no 613688

Introduction to the Food Integrity Project

Comprising 60 participants from 18 European countries and one from China and one from Argentina, FoodIntegrity’s key focus will be to consolidate, harmonise and mobilise the European capability on food authentication to ensure consumer confidence and protect European added value. The 5 year (2014 – 2018) €12M project will reduce the current barriers to data sharing and utilisation that is crucial to combating food fraud by supplying methods and tools that will address both enforcement and industry needs. The project will not only seek to enhance early warning capabilities, but working with industry, will develop methods, systems and processes that will assure the quality, authenticity and safety of the food chain so that:

1) consumer confidence is enhanced with respect to the integrity of food they purchase and
2) fraudulent products in the market place are more easily detected.

Jump to a work package

WP1       WP2       WP3       WP4       WP5       WP6       WP7       WP8       WP9       WP10     WP11     WP12     WP13     WP14     WP15     WP16     WP17     WP18     WP19     WP20     WP21    

WP1. Food Integrity Network

WP1. Food Integrity Network

Food Integrity (FI) Network is a platform for stakeholders and experts to exchange knowledge and expertise in food authenticity, safety and quality; and to rapidly share information and intelligence about suspected and actual incidents to protect consumers and food products from damaging effects of food misdescription. The overall objectives of FI Network is to bring together producers, distributors, proccessors, retailers, regulators, researchers enforcers and consumers to assure the integrity of the food chain.

If you are interested in food integrity issues you can register as:

FI stakeholder - a person, group or organisation that has interest or concern in the food integrity area. They can affect or be affected by FI project outcomes, objectives or actions. FI stakeholders can be contacted for advice and/or contribution.

FI expert - a person with extensive knowledge or skills based on research, experience, or occupation in the area of food integrity. FI experts can be called in for advice and/or contribution, but they do not always have to agree on particulars of food integrity issues.

The stakeholder/expert database allows you to search for people with expertise in certain commodities, techniques or regions and initiate a discussion on any relevant topic.

The secure forum aims to facilitate sharing intelligence on incidence of food fraud, food adulteration, counterfeiting, detection methodology, etc. that is not for open public communications. The outcomes of forum discussions are confidential, unless, agreed otherwise, and could be used to help WP2 (Knowledge Base), WP3 (Prioritisation), WP8 (Food Fraud Early Warning System) and other intelligence gathering agencies such as the DG SANCO, UK Food Standards Agency, Food Fraud team.

FI Network is also facilitating publications of scientific opinions with the first paper focusing on “Application of Stable Isotope Mass Spectrometry (SIRMS) for determining geographical origin in legal cases”

Please register at https://secure.fera.defra.gov.uk/foodintegrity/expertdb/index.cfm to access the stakeholder/expert database.

WP1 Partners

Fera logo
 BfR logo
 QUB logo
 Ecocert logo
 FEM-CRI logo
 FFCUL logo
 MAGRAMA logo
 Agro-isolab logo
 Isolab logo
 FAO logo
 AZTI logo
 FF logo
 NVRI logo
 SWRI logo

WP1 Food Integrity Network & WP 12 Management - Leader: Paul Brereton

WP1 Food Integrity Network & WP 12 Management - Leader: Paul Brereton

Paul is Co-ordinator of Agri-food Research at Fera based in York, UK. A scientist working at science-policy interface, he has over 30 years experience of applied research in the area of food safety and quality. As well as leading numerous national activities, Paul has co-ordinated two of the world’s largest research projects in the area of food authenticity and traceability: the €20M TRACE project (Tracing the origin of food) and currently FOODINTEGRITY. He has published over 70 peer reviewed papers on food safety and quality and recently edited the book “New analytical approaches for verifying the origin of food” (Woodhead/Elsevier). He and has close links with the food industry, UK Public sector, academia and the European Commission.


WP2. Knowledge Base

WP2. Knowledge Base

The main aim of Work Package 2 is to build a comprehensive Knowledge Base linking each food product and its potential fraud or integrity issues to appropriate analytical strategies that can be used for food fraud detection or authenticity testing. The output is a Web-based tool for use by industry and regulatory authorities to identify, easily and rapidly, potential threats to a given food product or ingredient and the existing solutions. The Knowledge Base will contain a wealth of information including the type, frequency, and impact of the fraudulent practice, the analytical methods available, their use, cost and performance criteria, and the availability of reference data with links to literature and open-access databases.

The first year of the FoodIntegrity project has been largely devoted to establishing the overall structure of the Knowledge Base. A series of online meetings between the partners involved in the Work Package resulted in a preliminary set of suitable fields for recording food fraud information and an agreement on the terminology and definitions to be used. The structure was further refined after a presentation to the FoodIntegrity Management Committee and the Advisory board in June, and again by taking into account feedback from discussions with industry representatives. The final structure was adopted in November 2014, making it possible to start the development of the web tool which is being undertaken by FERA’s Knowledge Management department.

In parallel to designing its backbone, the WP partners have also started the lengthy task of inventorying available information that will be used to populate the Knowledge Base. Several lines of action are being pursued. The first has involved contacts between the FoodIntegrity Project and the US Pharmacopeia who have provided full access to their current USP Food Fraud Database. On the European side, a thorough investigation of CORDIS, the European Commission’s public repository of EU-funded research projects, has led to the identification of 95 projects related to food authenticity and traceability. Scientific reports have been obtained for most of these projects and the information will be included in the Knowledge Base.

However one of the main sources of information will be through the FoodIntegrity project itself. WP 10 on Industry Integration, led by Michele Suman of Barilla, has already collated a selection of strategic food chain vulnerabilities together with current methods and technologies in an “Industry-perspective-matrix”, which will be included in the Knowledge Base. Further information will come from the available expertise within WP2 which involves 19 partners* and a wide range of know-how. Expert groups have been set up for each main food commodity and analytical cluster, and they will be tasked with providing and validating data going into the Knowledge Base.

WP 2 is on schedule to meet its objective of a searchable on-line database by the end of the second year of the project. An initial version, limited to one or two commodities, will be available for demonstration at the 2ndFood Integrity Conference and Consortium Meeting in Bilbao in March 2015.

WP2 Partners

Fera logo
 Eurofins logo
 JRC logo
 BfR logo
 SITEIA-UNIPR logo
 CRA-W logo
 FiBL logo
 UCPH logo
 DLO logo
 vscht logo
 fem logo
 UCLM logo
 Barilla logo
 teagasc logo
 Isolab logo
 CSIC logo
 FAO logo
 SOLTUB logo
 SWRI logo

WP2 - Leader: Jean-François Morin

WP2 - Leader: Jean-François Morin

Jean-François Morin is in charge of Collaborative Research at the Nantes Food Laboratory of the Eurofins Group. Today his work involves the development of new analytical techniques for the detection of food fraud. In the Food Integrity project, he is leading the group whose role will be to develop a “Knowledge Base” bringing together available information on suitable analytical tools and associated reference data for the detection of food fraud.


WP3. Prioritisation

WP3. Prioritisation

Considerable efforts have been made to underpin food integrity, in general, through scientific efforts, however gaps still exist. This hampers the optimal use of scientific knowledge for the benefit of the food industry, official food control, and consumers world-wide. Therefore, Work package 3 ‘Prioritisation’ of the EU project Food Integrity (www.foodintegrity.eu) aims to determine and prioritise present and future food integrity gaps with regard to the application of analytical methodologies as well as traceability uptake and implementation, consumer and other issues. The identified gaps will be transferred into research topics for procurement of new research projects for which competitive calls will be launched by the Food Integrity project in 2015.

WP3 Partners

JRC logo
 BfR logo
 UCD logo
 Eutema logo
 FiBL logo
 UCPH logo
 DLO logo
 NOFIMA logo
 UoN logo

WP3 - Leader: Prof. Saskia van Ruth

WP3 - Leader: Prof. Saskia van Ruth

Saskia heads the Food Authenticity research at RIKILT Wageningen UR in the Netherlands since 2012, which doubles with her position as professor Food Authenticity and Integrity at the Wageningen University. She received her PhD in Food Chemistry from the Wageningen University in 1995 and subsequently carried out research on lipid and volatiles chemistry as post-doctoral researcher for Unilever. From 1998 till 2005 she joined the Nutritional Sciences Department of University College Cork in Ireland, after which she moved to RIKILT Wageningen UR. Her present research interests concern complex authentication issues with regard to composition, production systems (organic, sustainable, halal), geographical origin, processing, and typicality with application of state-of-the-art analytical methodology in combination with chemometrics. Furthermore, she is involved in research on factors determining food fraud vulnerability. She has published 180+ scientific papers, and participated in numerous national, EU and global projects/committees/networks.


WP4. Core Projects-Olive Oil

WP4. Core Projects-Olive Oil

The research on olive oil, which is one of the three commodities selected in FoodIntegrity project, will benefit olive oil industry with concentrated knowledge and new procedures that allows avoiding adulteration and improving traceability. The specific objectives are to reorganize existing information from olive oil actors and identify problems and potential solutions, reinforce rapid methods to solve current safety/quality demands from producer countries, and identify problems in the validation of qualitative methods. To accomplish these objectives, tasks are focused in doing a survey to collect information from all the olive oil actors and to identify and prioritize the challenges in olive oil safety and quality assessment. Eventual relationships between product characteristics and analytical features will be examined to propose rapid methods for geographical provenance, and to identify markers for sensory analysis. A critical review of trade standards inside and outside EU will be addressed to understand better the demanded improvements in olive oil analysis. The selected methods for controlling olive oil quality and authenticity will be compared with standard methods. Finally, the problems and solutions for validation procedures of qualitative methods will be analysed and a guide will be provided. A series of stakeholders are involved in WP4 tasks.

WP4 Partners

FERA logo
 EUROFINS logo
 JRC logo
 SITEIA-UNIPR logo
 CRA-W logo
 RIKILT logo
 FEM-CRI logo
 TEAGASC logo
 CSIC logo
 UNIROMA logo

WP4 - Leader: Diego L. García-González

WP4 - Leader: Diego L. García-González

Diego graduated in Pharmacy at the University of Sevilla (Spain), obtained his Ph.D. degree in 2006. He has been affiliated to Instituto de la Grasa, Spanish Council for Scientific Research (CSIC), since 2000, and he did his postdoctoral training at McGill University (Montreal, Canada). He has participated in several national and European funded projects. His research interests are centered on chemical characterization and sensory quality of fat foods such as virgin olive oil and dry cured hams, covering aspects as authentication, traceability, and the identification of chemical compounds responsible for sensory attributes. He is staff member of the Division of Olive Oil of the European Federation of Lipid and he is a national representative member in the Chemist working group of International Olive Oil Council.


WP5. Core Projects-Spirit Drinks

WP5. Core Projects-Spirit Drinks

The FoodIntegrity Spirit Drink Work Package

Within the FoodIntegrity Project are three work packages focussing of three key European food and drink commodities. Work Package 5 deals exclusively with European spirit drinks and is led by the Scotch Whisky Research Institute. The three other partners in this Work Package are: D.D. Williamson, Ocean Optics and spiritsEUROPE.

Background to the Spirit Drink Work Package

The spirit drinks sector is important for consumers, producers and the agricultural sector within the European Community. In 2011, European spirit drinks producers together produced 37.5 million hectolitres of spirit drinks valued at over €23 billion, approximately two-thirds of which is exported. The spirits drink sector constantly strives to ensure a high level of consumer protection by the prevention of deceptive practices that impact negatively on the consumer perception and health. By so doing, the sector aims to safeguard the reputation which Community spirit drinks have achieved in the world market.
Analytical methods that can ensure the safety and authenticity of spirit drinks have been developed to meet sector requirements. These are principally laboratory based, requiring skilled operators to return results. A particular requirement of the sector is to provide in-field technologies that will allow counterfeit samples to be quickly identified at point of sale or distribution (i.e. at customs), ideally without having to sample the liquid from the bottle. Such in-field screening will better target sources of counterfeit and potentially harmful products. The detection of undesirable contaminants such as methanol, provides a universal means of counterfeit detection across all spirit categories.
Inferior products can be substituted for well-known brands without being unfit for consumption. Generic counterfeits, whereby products illegitimately claim the description of a spirit category, PGI or PDO, also defraud the consumer. A number of technologies claim to be suitable for application of in-field spirit authentication. The most promising technologies need to be identified, tested and comprehensively evaluated so that advances can be made in the authentication of spirit products in the market place.
Considerable expertise in spirit drink analysis resides within the spirit drink sector. However, analysis for spirit authentication and safety by laboratories outside the spirit sector can often be compromised by a lack of knowledge. A lack of informed and skilled independent spirit analysis laboratories in certain markets can make effective enforcement of spirit quality and authenticity difficult. Improved communication between producers and enforcers, without compromising issues of company confidentiality, would advance the ability of the spirit sector to protect its interests as well as those of the consumer.
Provision of guidance on analytical methods and authentication protocols, training of analytical laboratories, and the certification of laboratories using proficiency schemes have all been employed to some extent by the sector.
It is recognised however, that improvements could still be made and that a co-ordinated approach to such initiatives would be of benefit to the sector.

Key Objectives
Development of field devices to detect harmful/non-potable constituents in spirit drinks
Further development of field devices to authenticate branded spirits and/or specific spirit categories
Construction of recommended protocols for assessing safety/authenticity of spirit drink products
Provision of guidance/training in appropriate spirit drinks analysis and compliance testing/certification of external laboratories

WP5 Partners

SWRI logo
DDW logo
OOBV logo
SpiritsE logo

WP5 - Leader: Ian Goodall

WP5 - Leader: Ian Goodall

Ian gained a degree in Natural Sciences at Cambridge, and followed this with a PhD in Chemistry at the University of East Anglia. His PhD looked at how the analytical profiles of carbohydrates could be used in food authentication, particularly that of orange juice, and was based at the MAFF Food Science Laboratory. From non-alcoholic beverage research, Ian progressed to spirit drinks, with a move to the Scotch Whisky Research Institute (SWRI) in 1996. The Institute is sponsored by most of the major whisky distilling companies in Scotland and carries out non-competitive research on behalf of its members. Ian was initially involved in distillation research, studying the effect of whisky still design on the flavour of the final spirit. However, with the development of the information provision that the SWRI offers its members, he became involved in developing its technical Infoline and communication resources. Ian is now the Senior Scientist at the Institute responsible for Product Protection research, which includes spirit drink authentication.


WP6. Reduce Product Misdescription in the Seafood Sector

WP6. Reduce Product Misdescription in the Seafood Sector

Objectives:
• To design, create and begin to populate a database suitable for documenting the degree and scope of seafood misdescription in Europe
• To do spot checks for selected products and analyse to what degree analytically verifiable claims about seafood products are true
• To develop a coherent and integrated toolbox, linking seafood product claims to analytical and paper-trail methods, to facilitate authenticity of seafood products

Tasks:
• Data collection of misdescription incidents
• Design and create a seafood misdescription database
• Seafood sampling and analysis
• Develop a seafood claims ontology
• Develop toolbox linking seafood claims to analytical and paper trail methods

Deliverables:
• Seafood claims ontology
• Seafood sampling and analysis report
• Seafood misdescription database
• Toolbox linking seafood claims to analytical and paper trail methods

FoodIntegrity WP6 will have particular focus on (sea)food misdescription that cannot be verified analytically (origin, ownership, nationality, price, sustainability, eco-label status, etc.) and look into what methods can be used to identify misdescription by studying and comparing recordings in the supply chain. This means adapting and extending methods related to input-output analysis (study of material flow in and between companies, regions and sectors; detection of anomalies) and also mass balance accounting (establish norms for optimal yield; detection of anomalies). This type of misdescription is unfortunately not uncommon in the seafood sector, and improved methods of this type could be very useful also in other food sectors.

WP6 Partners

Matis logo
 Nofima logo
 AZTI logo

WP6 - Leader: Petter Olsen

WP6 - Leader: Petter Olsen

M.Sc. in software engineering, applied mathematics and operational research from University of Strathclyde, Glasgow, 1986. Senior scientist at NOFIMA Market since 1993, working with applications of ICT especially related to traceability, production management, simulation, sustainability and decision support systems. Serves as an adviser to the EU, to several EU-funded projects, to the Nordic Council of Ministers and to the Nordic Industrial Fund on these subjects. Co-ordinator of the EU 5FP TraceFish project, the EU 7FP WhiteFish project, and several Nordic and national projects. WP leader in numerous other national and international projects including EU 6FP Seafood Plus, EU 6FP TRACE, EU 7FP EcoFishMan and EU 7FP FoodIntegrity. Author or co-author of 3 European standards (CWAs), 2 ISO standards (ISO 12875 and 12877) and more than 15 peer-refereed scientific publications.


WP7. Consumer Awareness

WP7. Consumer Awareness

The central objective of WP7 is to investigate consumer’ attitudes and perceptions on food authenticity and traceability of a few selected products coming from Europe (infant formula milk, Scotch whisky and Olive oil) and to formulate recommendations to European companies which export food products regarding authenticity and traceability. The goal is to better understand the expectations and attitudes of consumers with regards to European food products and to identify future market potential and niche markets for European products. The case study for the WP is the Chinese market and the Chinese consumer.
The WP takes a mixed-method approach and is divided into 5 main tasks:
Task 7.1 ‘supply chain interviews’, n=20 interviews (n=10 in exporters in Europe and n=10 in importers in China) will focus on product labelling and investigate industry needs to be taken up in the consumer survey.
Informed by Task 7.1, Task 7.2 ‘exploratory consumer study in China’ aims to identify Chinese consumer perceptions and attitudes towards selected food products from Europe, in particular in relation to attitudes related to authenticity and traceability. Using focus group methodology, 6 groups (n=6) in three cities, Beijing, Guangzhou and Chengdu. In an additional stage, a sub-sample of focus group participants (n=20) will participate in rep-grid and laddering interviews, conducted to better understand the psychological factors underpinning attitudes towards the 3 product groups. Task 7.2 will deliver information directly relevant to the quantitative consumer survey.
Task 7.3 ‘quantitative consumer survey and choice experiments in China’ will identify consumer’s preferences and willingness to pay for high quality and authentic EU products and identify promising communication strategies regarding the authenticity of EU products. N=1000 participants from three Chinese cities (Beijing, Guangzhou and Chengdu) will be surveyed by computer aided telephone interviews (CATI) and as a comparator n=1000 consumers in other areas across China will be polled via online survey.
Task 7.4 ‘Interpretation of results’ will verify the interpretation of the consumer survey results through expert group discussion (n=10). The experts will include representatives from companies importing to China, companies exporting to China, consumer researchers in China and a small sub-sample of participants from the quantitative survey.
Task 7.5 ‘stakeholder recommendations’ will draw together the outcomes of the empirical work and provide marketing recommendations aimed at improving consumer information and trust in high quality and sustainable products tailored to the Chinese market.

WP7 Partners

QUB logo
 FiBL logo
 UoN logo
 CNRIFFI logo

WP7 - Leader: Prof Lynn Frewer

WP7 - Leader: Prof Lynn Frewer

Lynn is Professor of Food and Society at Newcastle University. Previously she was Professor of Food Safety and Consumer Behaviour at Wageningen University in the Netherlands and Head of Consumer Science at the Institute of Food research at Norwich in the UK. Research interests focus on understanding and measuring societal and individual responses to risks and benefits associated with food, health, sustainability and safety, methodological innovation regarding the application of systematic reviews in the social science, and agrifood governance and associated policy issues, including policy translation of scientific results and foresight. Lynn has had extensive involvement in EU and nationally funded projects, primarily in the area of social science and the (agri) food sector. She has published over 165 refereed journal articles and edited 5 books). She has also been involved in national and European research funding and strategy committees.


WP8. Food Fraud Early Warning System

A Predictive Modelling of food Fraud Incidents

New and challenging risks have emerged as food supply systems have become increasingly global and complex. Global food supply chains have changed from shorter, independent transfers to more unified relationships between producers, manufacturers, processors and retailers across countries and continents. Whilst in the past, the food systems of different countries were only weakly connected, today they are linked at all levels, from the trade in raw materials through to processed products(Foresight. The Future of Food and Farming, 2011). This new globalised food system provides the consumer with access to a great variety of foods to choose from, at relatively low prices. The complexity of the supply chain has, however, increased health risks and opportunities for food fraud.

Food fraud conducted for economic gain has come to the attention of governments, industry and consumers around the world (HM Goverment, 2013, NAO, 2013, Spink and Moyer, 2011, Spink and Moyer, 2013). Food fraud is a collective term used to encompass deliberate and intentional substitution, addition, or misrepresentation of food, food ingredient or packaging; or misleading claims about a product for economic gain (Spink and Moyer, 2013). The purpose of these fraudulent activities is often either to increase the apparent value of the product by intentionally misleading buyers or reduce production costs by using cheaper substitutes or even non-food grade ingredients, to undercut competitors (Moore et al., 2012).

The economically motivated food fraud is currently a major concern for both industry and regulators in Europe. Food fraud can pose public health risks, cause industry losses and reputational damage, as result in loss of consumer confidence(HM Goverment, 2013). Increased recent trend in food fraud incidents and resulting media attention in particular poses new challenges for EU regulators and food industry. The traditional food safety approaches to controls may not be the most effective option for detecting or deterring food fraud. Hence, there is a need for research to develop more effective approaches(Marvin et al., 2009,van der Spiegel et al., 2012).

The overall goal of this work package is to develop an early warning tool intended to help direct and prioritise industry monitoring and regulatory enforcement activities against food fraud. The tool will integrate data on known drivers of food fraud with expert knowledge of risk associated EU food supply chains and products across main food sectors. This tool, which accounts for uncertainties associated with drivers and their effect on industry and regulatory decision-makings, involves four main analytical stages: collection data on drivers of food fraud and vulnerability of supply chains to fraud, analysis of the data, integration of data, and risk-ranking of products susceptible to fraud and tailoring of output to different end-users of the tool. The diagram X provided an overview of this process and analytical steps involved in each stage.

WP8 Partners

Fera logo
 JRC logo
 FiBL logo
 RIKILT logo
 UTRECHT logo

WP8 - Leader: Dr. Vahid Mojtahed

WP8 - Leader: Dr. Vahid Mojtahed

Vahid is an Economist in Land-Use and Sustainability team at Fera Science Ltd. He has a broad interests in interdisciplinary research concerning socio-economic, climate change, and environmental studies and modelling. He has previously worked on economic appraisal, resilience assessment, decision support systems, and risk and uncertainty modeling and assessment in national and FP7 European projects. He is an elected Fellow of the Society of Decision Making Under Deep Uncertainty since 2016.
Vahid has a M.A in Economics of International Trade (Erasmus-Mundus Program), and a Ph.D in Economics at the Ca’Foscari University of Venice where he studied models of firms’ competition with boundedly rational consumers.


WP9. Procurement

To launch a competitive call, evaluate and select the best consortiums to address the research topics identified in workpackage 3 and complete all the necessary legal, financial and administrative actions required.

WP9 Partners

Fera logo
 QUB logo

WP9 - Leader: Chris Elliott

WP9 - Leader: Chris Elliott

Chris is currently Professor of Food Safety and founder of the Institute for Global Food Security at Queen’s University Belfast. He serves as Pro Vice Chancellor for the university and is responsible for the Medical and Life Sciences Faculty. He has published more than 350 peer review articles, many of them relating to the detection and control of agriculture, food and environmental related contaminants. His main research interests are in the development of innovative techniques to provide early warning of toxin threats across complex food supply systems. Protecting the integrity of the food supply chain from fraud is also a key research topic and Chris led the independent review of Britain’s food system following the 2013 horsemeat scandal. Over the years Chris has developed a high level network of collaborators across Europe, the United States and Asia. He is a visiting Professor at the China Agriculture University in Beijing and the Chinese Academy of Sciences, a recipient of a Winston Churchill Fellowship and is an elected Fellow of the Royal Society of Chemistry, Royal Society of Biology and the Institute of Food Science and Technology.


WP10. Industrial Integration

WP10. Industrial Integration

An extremely important aspect of the FOODINTEGRITY project is the interaction with the food industry and ensuring that the project outcome has a lasting and sustainable impact on key stakeholders.
The FOODINTEGRITY project will provide the European food industry with practical tools to avoid safety and security risks arising from food adulteration, which could disrupt the supply chain, negatively affecting cost-effective and timely shipment of products at the global level.
In this context, Work Package 10 has a specific role in contributing to provide and integrate databases & mapped system/method/validated data from the industrial perspective.
Further tasks are related to the exploration of the potential of profiling/fingerprinting/targeted or non-targeted methods and, in a parallel way, to the performance/reliability of rapid screening high-throughput technologies. The final planned goal is the development and dissemination of guidelines and toolboxes for the industry.

WP10 Partners

FERA logo
 Eurofins logo
 QUB logo
 SITEIA-UNIPR logo
 CRA-W logo
 FiBL logo
 UCPH logo
 DLO logo
 FEM-CRI logo
 BARILLA logo
 FAO logo
 AZTI logo

WP10 - Leader: Michele Suman

WP10 - Leader: Michele Suman

Analytical Chemistry Degree, Summa Cum Laude (University of Ferrara,1997); National Prize for Young Researchers (Italian Chemistry Federation, 1998); Master in Science-Technology & Management working also at the Natta Research Center (Shell-Montell Polyolefins, Ferrara, Italy); PhD in Materials Science (University of Parma, 2005).
He is Vice-Chair of the ILSI Process Related Compounds & Natural Toxins Task Force and member of: Board of the European Technology Platform (Italian Section) "Food for Life"; Board of the Italian Chemistry Society – Mass Spectrometry Division,; Working Groups within European Committee for Standardization (CEN); Editorial Advisory Boards of Food Additives and Contaminants Journal and World Mycotoxin Journal, Scientific Committees of International Events (e.g. World Mycotoxin Forum (WMF), Rapid Methods Europe (RME), Recent Advances in Food Analysis (RAFA). His scientific production is documented by 96 presentations at national and international conferences and 58 papers on peer-reviewed international journals.
Since 2006 he is the head of Food Chemistry & Safety Research Department within the Food Research Labs of Barilla SpA (Parma, Italy), working on research projects about food safety-quality-authenticity, food contact materials, sensors, mass spectrometry.


WP11. Dissemination & Knowledge Transfer

WP11. Dissemination & Knowledge Transfer

The FOODINTEGRITY will ensure that a cohesive, well-structured dissemination and communication system will be in place enabling successful integration of research-centred and industry-focused activities, including comprehensive horizon scanning activities. The FOODINTEGRITY results will be made accessible and usable to different kinds of stakeholder groups, SMEs and industry in the agro-food sector, national and European risk assessors, policy makers, public authorities, EU (in general), in order to optimize the mechanisms and strategies with regard to food quality and safety and risk assessment. Additionally, the scientific community will also be addressed by the exploitation activities to transmit the scientific knowledge generated in the project. Thus the project will deliver a widespread dissemination and training program across the EU to ensure effective knowledge transfer where implementation of the project results is appropriate, needed and wanted.

A wide range of appropriate channels and activities will be exploited, such as e-communication (internet/intranet), flyers, posters, brochures, booklets, e-newsletters, press releases, publications in professional and trade journals, organisation of public workshops, information / open days (linked to the project or relevant meetings / events) and annual international conferences. The project advisory board also represents an important dissemination platform.
The main scientific outputs (including research findings, methods, strategies, sample libraries, databases, consumer studies, standards etc.) will be disseminated through well-established and respected channels, such as presentations at international conferences, publications in peer-reviewed journals, and lectures at universities and graduate courses.

For the efficient knowledge transfer on developed technologies and other information generated within the project framework, training network will be established, consisting of comprehensive training program, young scientist mobility program, establishing a training school, organisation a series of the workshops.

Objectives:
• The knowledge transfer of project results to all interested stakeholders through the website www.FOODINTEGRITY.eu, e-Newsletter, publications and presentations at scientific and other events. In particular, the dissemination activities will feed back into the Food Integrity Network (WP1) and its forums to complete the “knowledge circle” and inform the widest possible international stakeholder audience.
• There will also be close links to the Industrial Integration activities (WP10) with short- and long-term training / mobility activities in advanced analytical technologies and other specific knowledge developed / generated within the project framework to the project consortium members and external end-users.
• Effective technology transfer and training to all interested end-users (academia, scientists, official authorities, policy makers, consumers and other potential end-users) through various training tools and events.
All FOODINTEGRITY consortium members are involved in WP11 to accomplish these objectives. Each WP leader is responsible for coordinating the dissemination activities of his/her WP in the form of e.g. publications, workshops, lectures or patents agreed upon between the participating partners.

WP11 Partners

FERA logo
 VSCHT logo
 BARILLA logo

WP11 - Leader: Prof Jana Hajslova

WP11 - Leader: Prof Jana Hajslova

Prof. Jana Hajslova is the Head of the Department of Food Analysis and Nutrition, University of Chemistry and Technology (UCT Prague), Prague, Czech Republic, and chairs accredited (ISO17025) Laboratory ´Food Quality and Safety´. She is a widely recognized expert in the field of food / environmental chemistry and analysis; she has published more than 250 original papers on development of advanced analytical strategies of contaminants, residues, natural toxins and other biologically active compounds, authentication and metabolomics. Her research team has participated in many international and national projects at both research and management levels, including the EC 5th - 7th Framework Programme, H2020, COSTs and EEA grants. Prof Hajslova together with her PhD students has been involved in various bilateral international research activities; under her supervision, close collaboration with many world-renowned institutions, such as WHO, FAO, USDA and the European Commission’s Joint Research Centre has been established. Currently, she is the national delegate for EU HORIZON 2020 Program Committee ´Food Security, Sustainable Agriculture and Forestry, Marine, Maritime and Inland Water Research and the Bioeconomy´. As the chairwomen, she had a key input in establishing a series of highly reputable international symposia ´Recent Advances in Food Analysis´ (www.rafa2015.eu). In 2016 (Dallas, USA), Prof. Hajslova obtained from Association of Official Analytical Chemists (AOAC Int.) prestigious scientific Harvey W. Wiley Award for her excellent scientific work.


WP12. Management

• Assess progress and ensure that it is aligned with the project work plan.
• Act as liaison with the DG Research Project Officer.
• Use the risk management framework to make necessary revisions to theproject plan to achieve the project objectives and outcomes.
• Achieve effective financial and administrative management.
• Ensure stakeholders are fully informed of project outcomes through the mechanism described in section 2.1.
• Manage the procurement process described in detail in WP 9.
• Ensure effective management of any IPR issues.
• Resolve appropriately any gender issues.


WP13. Consumer and Brand Protection in Complex Foods from Protein Signatures Using Mass Spectrometry

We propose to analyse the protein component of complex foods using different mass spectrometry techniques, to identify and specifically detect peptide markers that can be exploited to allow food authentication at the consumer level, or as a brand protection device that can be used to detect counterfeit foods. Central to our approach is the recognition that exploring food proteomes gives access to a wide range of food components.

Taking pizza as a classic complex model food, we will develop an authenticity test to distinguish ‘buffalo mozzarella’ from mozzarella from cow’s milk using specific peptide markers for both products. This is an instance of a consumer protection device. In addition, we will explore the variation of the tomato proteome in different ecotypes to create two varieties of tomato paste having distinct peptide fingerprints. These pastes could then be used
as a food ingredient ‘tomato paste’ that contains hidden peptide markers useful as a novel
counterfeit detection brand protection device.

We will derive a test for meat species in mixtures, including an example chilled ready meal
(‘beef lasagne’), and we will also demonstrate quantitation of the meats in the mixture. The
methodology will be validated in a study of cured sausage products (e.g. salami) which are of
interest to retailers as a potential authenticity threat and represent an additional analytical
challenge due to processing. Finally, the methodology will also be exported to canned sausages in beans in a test of another processing scenario.

A final thread is to combine relative quantitation with a ‘universal’ peptide marker present in
all animal and birds and extract from this a classification model capable of reporting ‘pure’
versus ‘not pure’ for a given target meat. This is a novel quasi-untargeted approach.
Our proposal will benefit from interaction with and samples from major food and beverage
producer Kraft Heinz and family-run sausage company Kummer.

WP13 Partners

FC-GUT logo
 unistutt logo

WP 13. Leader: Kate Kemsley

WP 13. Leader: Kate Kemsley

Kate Kemsley read Physics at Oxford University. After graduating, she worked for some years as a Patent Examiner at the European Patent Office before returning to the UK and to academia. Her PhD and early career was in applied molecular spectroscopy (infrared, Raman) and the design of novel sensors, including a patented probe head for infrared sensing using attenuated total reflectance. Subsequently she began to focus on quantitation using spectral data, and the emerging discipline of chemometrics – a branch of statistics particularly useful for handling the large datasets produced by modern analytical techniques. Applications of these methods have included several important food authentication issues – detection of adulteration in edible oils; processed fruits; meat products; coffee.

The arrival of ‘omics technologies in recent years has opened up new opportunities for the chemometrics specialist. Kate’s interests have expanded to include the application of multivariate statistics to many more high-dimensional data types. These include a wide range of spectral data types, especially those used in connection with metabolomics (NMR, GC-, LC-MS) and electrophoresis image data. She also has a long-standing interest in electromyography and the processing of digital waveforms. Most recently, her research has concentrated on treatments of data collected using low-field NMR spectroscopy. Kate is author or co-author of over 80 peer-reviewed articles, as well as numerous conference proceedings, posters, book chapters and a textbook. She is a Senior Lecturer (Hon.) in the School of Chemistry at the University of East Anglia.


WP14. From seeds to complex foods: Composition and stability of bioactive compounds along the food-production chain. Case study: Chia (Salvia hispanica L.) and products containing chia.

During last years considerable efforts have been made to improve scientific tools to ensure food quality, food authenticity, food traceability and, mainly, food safety. However, most research efforts have been focused on food commodities or simple foods. Thus, there is a gap in the available scientific information to evaluate food attributes for complex foods. In so far, it is worthy to dedicate new research efforts to develop novel and feasible methods to evaluate both food safety and food integrity, taking into account changes occurring with a particular ingredient along the productive chain and the digestive process as well. Increasing the knowledge on chemical, biochemical and biological processing of food ingredients would allow more confidence from consumers and some support for nutritional claims from producers.

The main goal of this project is to develop state of the art tools to ensure both food integrity and nutritional characteristics of foods. The proposal is focused on an ancient grain (chia, Salvia hispanica L.), presenting remarkable nutritional quality from its unique proportion of essential fatty acids (ω-3/ ω- 6), but also from its protein quality in addition to the presence of numerous antioxidants (polyphenols and others). Chia is considered a super-food, normally used as nutritional supplement. When chia is used in combination with other components to produce complex foods, like bakery products, it is important to guarantee its presence and integrity along the baking process and the stability and bioavailability of their main bioactive compounds as well. Thus, we propose the use of combined tools, including DNA analysis, and foodomics (i.e., the comprehensive monitoring of chemical and biochemical food composition?, here mainly by metabolomics profiling) to verify the presence of chia in bakery products, to assess changes in the stability of polyunsaturated fatty acids (ω-3/ ω-6), and bioactive compounds (aminoacids, polyphenols, etc.), including changes along a simulated digestive processes. Expected deliverables from this project include: a) genetic tools to verify the presence of chia in bakery products, b) chemical markers as a complementary tool for genetics, c) evaluation of changes in the amount and bioavailability of bioactive compounds occurring along productive and digestive processes. An extension of this tool-kit to other complex foods is expected, enabling their use in a wide range of products.

WP14 Partners

conicet logo
MPIMP logo

WP 14 Leader: Prof. Dr. Daniel A. Wunderlin

WP 14 Leader: Prof. Dr. Daniel A. Wunderlin

• Full Professor Universidad Nacional de Córdoba (Argentina).
• Principal Member of the National Research Council (Argentina).
• Assoc. Editor Science of the Total Environment.

Prof. Dr. Wunderlin obtained his PhD in Organic Chemistry in 1987 at the National University of Córdoba (Argentina). Afterwards, he completed his post-doctoral work at the University of Dortmund (Germany) with a fellow of the Alexander von Humboldt Foundation. He is currently full professor at the National University of Córdoba (Argentina) and principal researcher from the National Research Council (Argentina). He is in charge of graduate and postgraduate courses of food chemistry and Food Technology. He supervised thirteen PhD, six Masters in Science, twelve post-doctoral works, and ten research assistants. Grants from several research agencies (national and international). He has over 100 peer-reviewed publications in international journals and over 200 presentations in scientific meetings. He is associated editor for Science of the Total Environment. Contact here


WP15. F.I.S.HUB - Fish Identification Software Hub

Selling a fish species different from that declared on the label is the most frequent fraud in seafood. This fraud can have strong economical, health, and ecological implications. Currently the two most used countermeasures are visual inspection by experts and DNA analysis. Although the first method has the advantage of being performed directly at selling points, it requires experienced personnel and it heavily relies on a subjective judgement. DNA analysis, on the other hand, is a very accurate method for species identification, but it is expensive and can interfere with the production line.

Objective of the F.I.S.HUB project is to overcome the limitations of both methods by creating an objective fraud detection software usable on the field by trained personnel as well as un-experienced end users. The F.I.S.HUB software will be based on image analysis and machine learning technologies, able to identify the species of a fish from its photo. The use of image recognition in food fraud is innovative because it will allow to take into account morphological features that would be extremely difficult to detect with the naked eye (e.g. colour textures, geometrical ratios between fish measures, etc…). To enable the widest possible use of the software, its access will be open and available through a mobile app designed for the most common mobile platforms.

The work plan of the project is organised in tasks and can be synthesized in the following points: 1) the creation of the photo database that will be used to train the fish identification classifiers; 2) the design and development of the server-side classification software, ad-hoc for each of the selected fish families; 3) the design and development of the mobile multi-platform App to interface with the Server-side classifier; 4) the validation of the technology.

The software could be used by food industries and auditing bodies, but also by any consumer, given its easiness of use. The software released through F.I.S.HUB will be a cost-effective, rapid, on site method, that can be used by non-scientific personnel, fit for purpose in deterring species substitution frauds in fish.

WP15 Partners

IZSPLV logo
 POLITO logo
 uos logo

WP 15 Leader: Dr Pier Luigi ACUTIS

WP 15 Leader: Dr Pier Luigi ACUTIS

Dr Pier Luigi ACUTIS is a Senior veterinarian at IZSPLVA. Since 2010 is Head of the Genetics and Immunobiochemistry Laboratory, in which DNA analysis, proteomics and mass spectrometry are carried out. He set up in his laboratory DNA analysis for species identification for routine official controls. He actually was involved in the European coordinated monitoring plans for horse meat and frauds in seafood. He has knowledge about laws and regulations regarding food frauds and he has contacts with the Ministry of Health, with which is part of a national project on frauds in seafood. He has collaborations and contacts with other European and Italian groups dealing with food authenticity. He is responsible, or involved as partner, of Italian research projects on food authenticity. He promoted initiatives for information of consumers and for education of veterinarian officers, e.g. conferences, brochures. He also has contacts with some food producers with which he collaborates in research projects.


WP16. Check X - Improving Supply Chain Integrity through Data Sharing

Organic Services GmbH (“Organic Services”) will deliver an implementable vision of its supply chain integrity tool, Check X. The aim of Check X is to bring greater traceability to the food supply chain to provide consumers with authentic and safe products. Based on a supply chain integrity tool developed by Organic Services, Check X will build on the experience and knowledge that Organic Services has already and continues to accumulate as it rolls out Check Organic on a global scale. With a strong emphasis on qualitative methods, actors from along the food supply chain will take part in a workshop, interviews, and site visits to provide input and feedback as to how Check X should be built to provide the greatest benefit to the food industry, while still considering cost constraints. This meaningful stakeholder participation will be used to develop recommendations for the Check X concept. Organic Services has already received commitments from 15 highly relevant stakeholders to this topic to take part in this feasibility study. Organic Services will develop conceptual ideas for Check X with its information technology partners, Intact Consult GmbH and datamints GmbH, in order to:

• Specify the technological steps to theoretically integrate the prioritized risk control mechanisms, including information sharing needs, into Check X
• Specify the costs to achieve this
• Specify the necessary change management steps to achieve this
• Specify the barriers to this achievement

Check X will produce a new approach to supply chain integrity in the food industry. The combined efforts of highly progressive organizations in this field will lead to an implementable vision of Check X, which will become an important tool in the fight against food fraud. Organic Services’ strong expertise in the area of supply chain integrity and its employment of state-of-the-art and cutting edge technology and approaches will contribute to a rigorous validation of the Check X platform.

WP16 Partners

os logo

WP16 Leader: Gerald A. Herrmann

WP16 Leader: Gerald A. Herrmann

Gerald A. Herrmann has pioneered the organic sector. He is a world-wide renowned specialist and organic industry expert and speaker. After gaining his university degree in agriculture in 1985, he spent almost two decades shaping Naturland, a private organic certifying and farmers association, as an organic farm consultant, as its President and finally as its Executive Director. At the same time, he served voluntarily in different capacities at the International Federation of Organic Agriculture Movements (“IFOAM”) for close to 20 years, including as its Vice President (1989-2005) and President (2005-2008). During his time at IFOAM, he worked to develop IFOAM’s Accreditation Program as well as to help IFOAM craft and succeed in its mission.
He founded Organic Services together with 3 other organic experts in 2004 to consult leading organisations in organic food, sustainability and development matters. Organic Services has an interdisciplinary focus with strong expertise in market development and studies, supply chains, certification and accreditation consulting, biogas plant implementation, and knowledge transfer through the organization of trade fairs, conferences and study tours, among other areas.
As experts in software-based audit and quality management systems, Organic Services has developed new solutions for the market with its trusted partners. This includes »Check Organic«, for enhanced supply chain integrity, and »Group Integrity«, for the administration of (internal) control systems for smallholder groups, companies with contract production as well as local certifiers. Organic Services is taking this expertise to other food and beverage sectors to develop solutions for these sectors as well. Organic Services is uniquely positioned to serve actors throughout the supply chain and has lent its expertise in software-based audit and quality management systems to a wide variety of projects at national and international levels.


WP17. Feasibility Study on Information Sharing and Analysis along the Food Chain to identify Emerging Food Integrity Issues

For this study there are two assumptions laid down: (1) there is information that can help identify emerging risks regarding food integrity, and (2) this information (data) could be shared along the food chain and analysed to the extent of early signalling. This study is a feasibility study to assess the feasibility of assumption 2, which can’t be done without addressing the first assumption.

The stress of this study is not on the IT systems allowing data sharing (this is taken for granted) but on two main things: (1) the requirements of such systems and (2) the requirements of partners along the food chain. These two are related and dependent of each other. The requirements of partners include the hurdles of sharing information and the potential role of trusted third parties.

Our study consists of tasks on the requirements and architecture of IT systems and available data (sources), as well as on stakeholder engagement, interaction and consensus building. All will be reported in a position paper

WP17 Partners

tno logo
gu logo

WP 17 Leader: Niels Lucas Luijckx

WP 17 Leader: Niels Lucas Luijckx

Niels Lucas Luijckx is a biologist/toxicologist that has worked for over 25 years in the domain of risk analysis and food safety. He has covered professionally risk assessment, risk management and risk communication. Since 2004 he has been working at TNO as a senior consultant and researcher in risk management food safety with current focus on emerging risk identification including food fraud, risk ranking and allergen cross contamination.
Past positions include the RIVM, Ministry of Health, Ministry of Agriculture and Schuttelaar & partners.


WP18. Improving comprehensive artificial intelligence, validation and harmonization methods, as “functional bridge” between untargeted analytical approaches and tracking/authentication of food within the Food Integrity field (INTELLItrace)

The analytical authentication/traceability of foods, considered in its many forms and directions (species/variety authentication; purity/integrity authentication; geographical traceability), is a complex problem that affects food safety, having a substantial impact on the consumer. Other than targeted methods, untargeted analytical methods (e.g. complex fingerprint profiles generated by NMR, MS analysis, genomic sequencing, chromatography, FTIR and other techniques) can be considered new advanced tools that help to protect the EU consumer. According to the Gap n.1 of the Food Integrity Project, a specific process of validation of untargeted methods is still lacking, and strictly required. Moreover, since untargeted methods deal with large datasets, it is fundamental to have at disposal the most powerful post-analytical data processing tools, by exploring the application of advanced algorithms (e.g. Artificial Intelligence), with the aim of selecting the best performing untargeted approach.

Main goals of the INTELLItrace Project will be:

i) applying advanced data mining techniques on old and new datasets generated by untargeted fingerprinting. Old databases will concern wheat and honey, while the new datasets will derive from the analysis of rice, fish, honey and saffron;

ii) statistically validating the best performing approach, selected from the pool of all the analytical procedures employed during this Project to address the traceability/authentication issue;

iii) drafting a White Paper that will provide a guideline to all the stakeholders for approaching the statistical validation process, potentially opening new scenarios for the certification of international analytical protocols.

A skilled, well inter-connected and interdisciplinary Consortium (formed by public and private Research Centers, as well as private Companies) will work in collaboration with FI Official Partners in order to reach these goals and to respond to the request of the FI Procurement Call.

WP18 Partners

UPO logo
 ICETA logo
 Thermo logo
 mns logo
 cnr logo

WP 18 Leader: Marco ARLORIO

WP 18 Leader: Marco ARLORIO

Marco Arlorio is currently Professor of Food Chemistry at Dipartimento di Scienze del Farmaco, Università del Piemonte Orientale (Novara, Italy); Chair of the Food Chemistry Inter-Divisional Group of Italian Chemical Society (GICA-SCI, Rome, Italy); Chair of the Food Chemistry Division, EuCheMS (Bruxelles, Belgium). Principal Investigator of many national and international Projects, active on teaching at Academic level as well as involved in Continue Medical Education in food sciences and nutrition.
Main research interests are focused on food quality and food safety assessment, particularly regarding the developing of new analytical methods and new strategic approaches dedicated to the food profiling and characterization. Principal fields of interests: food authenticity and analytical traceability; detection/tracking of hidden ingredients in food (mainly allergens); bioactive compounds in food/food ingredients (particularly antioxidant polyphenols); ingredient design (particularly regarding the valorisation of by-products and food wastes); stability of food ingredients and shelf life; thermal impact and neo-formed compounds in foods.


WP19. NIRS microsensors and ICT platforms for ensuring on-site authentication of high added value European foods: Case study Iberian pig ham

NIRS is ideal for food quality and safety control since enables rapid, non-destructive and
environmentally safe assessment of multiple parameters in a variety of products. However,there is a great gap between the many promising scientific reports and the actual use of these methods in the agro-food industry, most of them limited to at-line analysis. Moreover, there has lately been a growing interest to apply the technique on-site for process control and inspections in the whole food chain, together with an increasing demand of low-cost and robust sensors to can be affordable not only for big companies. But this demand requires of close partnership between academia and industry, since each type of industry needs of a specific and dedicated research which can address a number of problems related to the successful application (i.e. selection of the instrument and hardware solutions; critical control points where to take the measurement; data modeling).

The main aim of this project is to evaluate, fine-tune, validate and implement an existing portable miniaturized NIRS spectrometer for on-site applications to meet the rigors of use in food processing plants. The project is intended to cover the Iberian Pig industry, which as producer of Iberian hams - a extremely expensive and high added-value European product - it is under constant threat from fraudulently labelled imitations. To achieve this goal, the work plan include the instrumentation optimisation to the analysis of pork carcasses for authentication of the premium category, the spectral data processing with multivariate analysis, combination of ICTs with the spectral signal and the design of connection protocols with mobile devices through wireless media. The final solution will provide an application for making decision about quality and process control in real-time for the industry and another application for providing better information of the products for consumers.

The consortium represents two universities recognised by theirs expertise in NIRS and multivariate analysis R&D activities; a company offering on-line NIRS services used in over 40 countries; a company leader in the design and fabrication of NIRS micro sensors – willing to customised that sensor to address the specific needs of the project- and a SME representing an innovative Iberian pig industry.

WP19 Partners

uco logo
 ucl logo
 IBESA logo
 aba logo

WP 19 Leader: Prof. Dr. Ana Garrido Varo.

WP 19 Leader: Prof. Dr. Ana Garrido Varo.

PhD in Agriculture Engineering. She has over 25 years of expertise in R & D & Education activities in the use of NIRS for quality/safety and traceability in a whole-food chain approach. Most of her activities have been aimed at the implementation of NIRS in the Iberian pig, compound feed, rendering industries and official inspection laboratories. She has participated as WP coordinator in different NIRS R & D projects supported by the EU. She was the convenor of the International Conference NIR-2003 held in Cordoba and since that time, she became member of the ICNIRS (The International Council for Near Infrared Spectroscopy) Chairman's Advisory Committee (CAC). She was honored with the Tomas Hirschfeld award 2005 and she is the Chair of the ICNIRS for the period 2013-2017. She has been the author/co-author of more than 200 journal papers, book chapters, conference and refereed workshop papers and she has supervised more than 30 MSc and PhD theses related to NIRS, NIRS-microscopy and NIRS-imaging.


WP20. Integrity of complex foods: innovation in analysis and communication

A Consortium of two partners, from Italy and Denmark, is proposing an innovative approach for integrated control and verification in the production chains of two complex, multi-ingredient food products: ready-made sauce and fresh egg stuffed pasta dish. Building upon previous know how, connections with industrial partners, collaborations with FOODINTEGRITY partners, the team will provide a set of innovative strategies built upon three pillars:

1. Benchmarking of existing analytical methodologies applicable to complex multi-ingredient food products, starting with literature/patent mining, followed by experimental testing and optimisation, and final ranking with fuzzy logic approach to identify the most effective solutions to demonstrate their authenticity, safety and quality;

2. Deconvolution and mapping of the two production chains through network analysis, and application of Process Analytical Technology to identify the most critical parameters affecting the integrity of the final complex food products;

3. Improved strategy for communication with consumers based on the most appropriate use of social networks and of QR Codes linked to dedicated websites where all relevant information to testify the authenticity, safety and quality of complex food products is detailed.

The results will be fully integrated with the past and current activities of the FOODINTEGRITY project and contribute to provide concrete solutions to the two main objectives of the call: (i) improving the systems available for verification of food quality, safety, authenticity in the supply chains of complex food products, and (ii) identifying better strategies and tools for achieving communication of positive qualities to consumers.

WP20 Partners

itb logo
 dtu logo

WP 20 Leader: Rolando Lorenzetti

WP 20 Leader: Rolando Lorenzetti

Rolando Lorenzetti, Scientific Director at Consorzio Italbiotec, with near to 40 years of experience in Microbiology, Genetics, Molecular Biology fields and more than 50 publications and papers, he has a strong and consolidated experience in industrial R&D project management.
Nationally (UNI, Farmindustria Scientific Committee on the risks arising from the use of biological agents, the Ministry of Health) and internationally (CEN, the European Community Commission DG XI, ESNBA, EFPIA, ICH), recognized expert in the biotechnology field, biological safety and quality of pharmaceutical products. He was hold expert by Italian Health Ministry to the Commission of European Communities (DGXI) as a member of the “Risk Assessment Group (Dir. 90/219)”, national expert in WG1 Of the Biotechnology Committee of CER (European Standardization Committee), and member of the Working Group II (GILSP) of the OECD on safety in biotechnology.
He was scientific coordinator in over 20 strategic projects of big pharma companies (Sanofi- Aventis, Bioker, Vicuron Pharmaceuticals) and appointed expert from the Ministry of Education, University and Research for the evaluation of industrial R&D projects. He has coordinated the exploitation of research results, focusing on the scientific-academic and industrial IPR, patent protection and the feasibility study in pharmaceutical and biotechnology sectors.
He was appointed as Research and Innovation Director of Milan Municipality from 2006 to 2011. He was also responsible of strategic research planning of Milan and moreover he was involved in the strategy for public engagement and private-public collaboration during the Milan Expo 2015 campaign.


WP21. Demonstration activities linked with WP 15 & WP19

In WP 15 (F.I.S.HUB) a software tool will be developed to be used in the field, by both professionals and inexperienced people, to detect species substitution. The F.I.S.HUB software will be able to identify the species of a fish from its digitised picture; it will be composed of a photo database and a machine-learning server for image analysis and classification, and will be accessible through a user-friendly App for mobile phones and other portable devices.

In WP 21 it will be demonstrated the accuracy of the software in correctly identifying the fish families inserted in the database, making a validation on-site, carried out by people with different levels of experience, analysing possible variables influencing the performances of the software. The tool will be cross validated with the DNA analysis carried out in laboratory.
In WP 19 to implement a portable miniaturised NIRS spectrometer for on–site application to Iberian pork carcasses at the slaughterhouse

WP 21 Leader: Prof. Dr. Dolores Pérez-Marín.

WP 21 Leader: Prof. Dr. Dolores Pérez-Marín.

PhD in Agriculture Engineering. She has over 16 years of expertise working on an ever widening range of NIR applications in food and agriculture using NIRS, alone or combined with other sensors. One of the main topics of this research has been the study of different non-linear approaches for processing large spectral databases. Her research has resulted in well over 180 publications, with 79 of these being peer reviewed papers in top indexed quality journals, invited reviews and presentations at national and international conferences and workshops. She has experience in project management and scientific co-ordination in R&D national and international projects. She is member of the Council Management Committee (2013-2017) and of the Education Group of ICNIRS (International Council for Near Infrared Spectroscopy). She received the International Tomas Hirschfeld Award 2014, in recognition of a significant contribution to the science of near infrared spectroscopy, with a strong link to feed and food products.