- Dimitris Tsaltas, Associate Professor in Agricultural Microbiology and Biotechnology, Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology.
dimitris [dot] tsaltas [AT] cut [dot] ac [dot] cy
- Susanne Braun, Hohenheim Research Center for Bioeconomy, University of Hohenheim
susanne [dot] braun [AT] uni-hohenheim [dot] de
- F. Javier Casado Hebrard, Hohenheim Research Center for Bioeconomy, University of Hohenheim
fjavier [dot] casado [AT] uni-hohenheim [dot] de
This Special Interest Group is a network under the umbrella of ISEKI-Food Association in the field of Traditional Foods. The SIG will build networks between the stakeholders along the value chain aiming to disseminate knowledge, develop common projects and provide training for its members.
It hosts also the TRAFOON network, managed by Susanne Braun and F. Javier Casado Hebrard.
Goals of the SIG Traditional Food
- Grow a reference group about traditional food in view of preparation of projects and network proposals
- Exchange ideas and best practice within the network
- Networking to foster cooperation with other organisations already existing for traditional foods
- Implement education and research in the field of traditional food offering new opportunities for the food and agricultural industry in the frame of funded projects
- Provide training activities on the several aspects of traditional foods applied to food and all biological systems in the frame of funded projects
- Building up a dedicated web-site and social media presence, to be used as a platform for sharing information between the members and interest groups in the frame of funded projects
Traditional food term refers to foods produced and consumed over a long term period in the long duration of civilizations and through generations. Traditional and regional foods are considered a legacy passed down within communities, and consumers expect a particular sensory experience with high nutritional value. Traditional foods produced are often the product of agricultural practices that preserve and enhance rural environments, and are not extensively processed with only low preservative content. Traditional foods and drinks may be produced as homemade, small manufacturers or large food processors.
The European food and drink industry is characterized by a predominance of Traditional Small and Medium Enterprises (SMEs). These companies are increasingly under pressure due to new developing markets, increasing demand of standardized and price competitive food products by the consumers, rising importance of large retailers, and challenges in obeying governmental regulations. A significant challenge for traditional food production is to improve its competitiveness by identifying innovations that guarantee the safety and sustainability of the products. At the same time, meeting general consumer demands, specific consumer expectations and attitudes towards traditional food is essential for the European traditional food sector.
The SIG is open to all interested people that would like to actively contribute and collaborate.
Links and Downloads:
- Pavlos Georgiades http://bit.ly/2fE8ygg