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| European Food Research and Technology Association | |
|---|---|
| Name | European Food Research and Technology Association |
| Established | 20th century |
| Type | Professional association |
| Region | Europe |
| Headquarters | Brussels |
| Fields | Food science; Food technology |
European Food Research and Technology Association
The European Food Research and Technology Association is a professional association focused on food science and food technology, bridging research institutions, universities, and industry stakeholders such as Nestlé, Unilever, Danone, Kraft Foods and Arla Foods. It works alongside organizations including the European Commission, European Food Safety Authority, World Health Organization, Food and Agriculture Organization, and International Union of Nutritional Sciences to advance applied research, innovation, and standards across the continent. The association interacts with universities like University of Copenhagen, Wageningen University and Research, University of Milan, University of Oxford, and ETH Zurich and with research institutes such as Max Planck Society, Fraunhofer Society, INRAE, CSIC, and Aarhus Institute.
Founded in the late 20th century, the association emerged from collaborations among laboratories at Wageningen University and Research, University of Reading, Technical University of Munich, University of Helsinki, and Ghent University that sought coordinated research funding via the European Union and networks like the European Research Council, Horizon 2020, Framework Programme 7, EUREKA, and CORDIS. Early partnerships included industry players such as Cadbury, Heinz, Arla Foods, and regulatory dialogues with European Food Safety Authority, World Health Organization, Food and Agriculture Organization and national agencies like ANSES and Robert Koch Institute. Milestones mirrored activities of institutions like Royal Society, Academia Europaea, Deutsches Museum, and events such as the World Expo 1992 and European Research Night.
The association’s mission aligns with priorities of European Commission agendas, the United Nations Sustainable Development Goals, and strategies from World Health Organization and Food and Agriculture Organization to improve food safety, nutrition, sustainability, and innovation. Objectives include fostering collaborations among Wageningen University and Research, KU Leuven, University of Barcelona, Politecnico di Milano, and University of Copenhagen, promoting translation between basic research from Max Planck Society and applied projects at Fraunhofer Society, and engaging with policy actors like European Parliament, Council of the European Union, European Commission Directorate-General for Health and Food Safety, and European Investment Bank.
Governance typically mirrors structures found at European Chemical Society and Royal Society of Chemistry with an elected board, scientific committees, and secretariat based in cities such as Brussels, Paris, Berlin, Madrid, or Rome. Committees draw experts from institutions including Wageningen University and Research, ETH Zurich, Imperial College London, University of Bologna, and University of Milan as well as representatives from corporations like Nestlé, Unilever, PepsiCo, Mars, Incorporated, and trade associations including FoodDrinkEurope and European Dairy Association. Advisory links include European Food Safety Authority, European Medicines Agency, OECD, and World Bank.
Programs encompass collaborative research consortia aligned with Horizon Europe, training workshops resembling initiatives from European Molecular Biology Laboratory, summer schools with partners like University of Copenhagen and University of Helsinki, and technology transfer modeled on Fraunhofer Society spin-offs. Activities include standard development with CEN and ISO, public outreach similar to European Researchers' Night, and policy briefings for bodies such as the European Commission and European Parliament.
The association disseminates research through journals and conferences, partnering with publishers and societies like Springer Nature, Wiley-Blackwell, Elsevier, Royal Society of Chemistry, and Taylor & Francis. It organizes annual congresses and symposia echoing formats of EuroScience Open Forum, IUFoST World Food Congress, IFT Annual Meeting, and thematic workshops involving Wageningen University and Research, ETH Zurich, Imperial College London, and University of Milan. Proceedings and special issues often feature contributions from researchers associated with Max Planck Society, INRAE, CSIC, and Fraunhofer Society.
Membership spans academic researchers from Wageningen University and Research, University of Copenhagen, KU Leuven, ETH Zurich, and University of Milan; industry scientists from Nestlé, Unilever, Danone, PepsiCo, and Mars, Incorporated; and policy experts from European Commission, European Food Safety Authority, and national ministries such as Ministry of Agriculture (France), Federal Ministry of Food and Agriculture (Germany), and Ministero della Salute (Italy). Strategic partnerships include research networks like EIT Food, funding bodies such as European Research Council, and standardization organizations like CEN and ISO.
The association has influenced research priorities reflected in programs at Wageningen University and Research, INRAE, CSIC, Max Planck Society, and Fraunhofer Society, contributed to policy documents used by European Commission, European Food Safety Authority, World Health Organization, and Food and Agriculture Organization, and supported innovation leading to technologies commercialized by Nestlé, Unilever, Danone, and Arla Foods. Its convening power has connected investigators from ETH Zurich, Imperial College London, University of Oxford, University of Reading, and University of Bologna to advance topics like food preservation, nutrition profiling, and sustainable supply chains.
The association confers awards akin to honors from Royal Society, Academia Europaea, European Research Council, and subject prizes similar to those by IUFoST and Institute of Food Technologists to recognize researchers from institutions such as Wageningen University and Research, ETH Zurich, University of Copenhagen, Max Planck Society, and INRAE and innovators from companies including Nestlé, Unilever, and Danone.
Category:Food science organizations