Challenges and opportunities for agrofood sector in South East Europe: innovation & research

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Loraine Rose Brown
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1 Challenges and opportunities for agrofood sector in South East Europe: innovation & research Innofood SEE final conference March 2014 Bari University of Bari Aldo Moro Salone degli Affreschi Piazza Umberto 1 organized by Round Table & meeting report 1

2 Round table FOOD CHAIN ROUND TABLE MAIZE & WHEAT, FOOD & FEED Participants Organization Country Notes Francesca Valerio ISPA-CNR Mariaelena Di Biase ISPA-CNR Annalisa De Girolamo ISPA-CNR Veronica Lattanzio ISPA-CNR Antonella Susca ISPA-CNR main key experties -bioingredients for cereal products -use of LAB in food processing -monitoring of bacterial spores in raw materials (Bacillus spp.) Predictive microbiology for food shelflife Study of food shelf-life (challenge tests) Mycotoxin analysis/rapid detection from field products throughout the food processing Genetic characterization of fungi contaminating cereals, focusing on est_eu samples Monitoring of mycotoxigenic fungal contamination in cereals. Gabriela Mohan Denisa Eglantina Duta Gabriela Mohan Carlotta Balconi Chiara Lanzanova Daniela Trono The Romanian Milling & Bakery Specialists Association ASMP National Institute of Research & Development for Food Bioresources (IBA)- CRA Maize research unit CRA Maize research unit CRA- cereal Research Centre Romania Romania Sensorial analysis and technological properties of bakery products (textural, etc.) Accredited laboratories for analyses of food (physico-chemical quality, sensory evaluation, mycotoxins,...) Pilot plants for food processing Evaluation of maize quality (nutraceutical, chemical compounds, microbiological,... ) and safety (mycotoxins). Antifungal compounds from cereals Evaluation of maize genetic tolerance to the infection by Diabrotica virgifera virgifera Effect of biotic/abiotic stresses on cereal quality (nutraceutical/technological) by agronomical/metabolomic/genomic 2

3 approaches Yordanka Kartalska Nevin Lyutvi Emin Aliki Kapazoglou AUP- Agricultural University of Plovdiv AUP- Agricultural University of Plovdiv Institute of Applied Bioscences (INAB), CERTH Thermi-Thessaloniki Bulgaria Bulgaria Greece -Bacterial pathogen detection in food (mainly fresh vegetable) during shelf-life. - Mycotoxin content in raw materials during storage Genetic and epigenetic molecular mechanisms towards developing molecular markers associated with nutrional value, abiotic stress and malting/brewing suitability 1. Need to survey the nutritional quality (content of particular nutraceutical compounds), microbiological quality (presence of microorganisms which can compromise food quality after processing), safety (presence of mycotoxins and/or mycotoxin producing moulds). 2. Need to prolong shelf-life of bakery products (bread, pastries, biscuits,...) and warranties its safety by using natural ingredients obtained by microorganisms or selected raw materials containing antimicrobial compounds as preservatives or included in the food packaging instead of chemical additives. Occurrence of ropy spoilage in bread (caused by Bacillus spp. spores) and of mycotoxins in raw materials. 3. Industries of wheat/maize food chain are moving towards the production of foods with added value, mainly using selected high quality raw materials containing bioactive compounds (nutraceutical/antimicrobial) and need to revaluate milling by-products (improved nutritional value or containing bioactive compounds) Emerging Topics 4. Technological quality of pasta: use of selected cereal varieties to and/or lactic acid bacteria in food processing (bakery products and pasta) to improve flavor, technological and nutritional quality of final products. 5. Healthy food products for specific consumers (different age, women,...) Expertise presented by each participant: Gabriela Mohan/Denisa Eglantina Duta (IBA/ASMP): contacts with several SMEs involved in the production of cereal foods and with mills; pilot scale plants for food production (mainly bakery products); quality analysis of food products (sensorial, technological, ); sharing of raw materials from several mills to study the level of contaminants (mycotoxins, microorganisms, ) Francesca Valerio/ Di Biase M (ISPA CNR): use of LAB (lactic acid bacteria) in food processing to prolong shelf-life, overall quality, nutritional and functional quality of foods (mainly bakery products and vegetables); development of LAB-based bioingredients to be used directly in bread and other bakery products to prolong shelf life (microbiological and textural) and to reduce the microbial spoilage (as rope spoilage in bread); production of selected antimicrobial compounds by LAB and their quantification; revaluation of food industries by-products by development of specific bioingredients; use of LAB as probiotics in food and effect on the nutritional value; use of the predictive microbiology 3

4 to predict food shelf-life; characterization of bacterial strains (spoiling or protechnological); characterization of microbiological food quality; potential application of biomolecules in food packaging (other CNR institutes) Annalisa De Girolamo/Veronica Lattanzio (ISPA CNR): monitoring of mycotoxins in raw materials in preharvest and post harvest; development and validation of rapid methods to detect and quantify mycotoxins in raw materials and along the food production chain; study of the fate of mycotoxins during food processing Antonia Susca/Antonio Moretti (ISPA CNR): fungal molecular typing, biodiversity and phylogenetics, mycotoxin biosynthetic genes characterization, development of diagnostic molecular assays for detection of four mycotoxigenic fungi in agrifood products. Fusarium taxonomy, mycotoxins, plant pathology and genetics. Carlotta Balconi / Chiara Lanzanova (CRA Maize): detection and quantification of mycotoxins (fumonisins and aflatoxins) in crops; influence of the preharvest and post-harvest conditions on the content of mycotoxins; study of the genetic variability of maize. Selection of maize on the base of their mycotoxins content, nutraceutical compounds, nitrogen content, protein content,... Entomological studies: what conditions have to be used to obtain a healthy and safety plant. Selection of maize varieties and genotypes resistant to the infestation by Diabrotica virgifera virgifera and to the contamination by fungal pathogens. Use of NIR to evaluate the chemical and biochemical composition of maize. Daniela Troma (CRA cereal): 1) selection of different cereal (mainly durum wheat) resistant to abiotic and biotic stresses and with improved nutritional and technological quality by: agronomical approach (by cultivating the cereal in the presence of different bioactive precursors); metabolomic approach (study of the metabolic pathway to identify the key enzymes responsible for accumulation of these substances); and genomic approach (for the breeding program). 2) Technological experiments for pasta production: effect of different milling processes on the final pasta products, mix of flours and legume (beans) to study the technological performance of the product. 3) Use of LAB (lactic acid bacteria) with semolina to study the final flavor of pasta. 4) Effect of antioxidant compounds contained in pasta made with selected cereals on human blood (collaboration with? Foggia) Aliki Kapazoglou (INAB): Evaluation and genotyping of local barley varieties in relation to seed nutritional value, abiotic and biotic stress and suitability for brewing. Epigenetic regulatory mechanisms in barley towards developing molecular markers associated with important agronomical traits. Yordanka Kartalska /Nevin Lyutvi Emin (AUP): study on microbial quality and safety of food products (mainly vegetables) during shelf-life; detection of mycotoxins in cereals during storage. No analytical methods available.. 4

5 Problems to be jointly addressed 1) Research to be developed on crop and raw materials Raw material quality and safety - Survey of raw materials deriving from different EU regions and sharing of databases from each partner; Study the influence of climate and regions on the quality of raw materials (mycotoxins, fungi and bacterial spores). - Effect of biotic and abiotic environmental stresses and genotype on resistance of cereals/maize/barley against fungal contamination and mycotoxin production to finally improve the safety of the plant and obtain high quality raw materials. - Role of the epigenetic on the cereal tolerance to biological infests and contaminants and on mycotoxin biosynthesis in fungi. - Develop innovative and specific assay to monitor the quality and nutritional values of raw materials: new rapid methods to monitor mycotoxins and other molecules/ and biological contaminants (moulds / bacterial spores) to produce safe foods. - Monitoring and molecular typing of fungal strains isolated from cereal samples to evaluate their biodiversity and mycotoxins' production abilities and their safety for food production. Research program 1): Partecipants: INAB; AUP; CRA Maize; CRA cereal; ISPA CNR; IBA IBA, ASMP, CRA cereal, CRA Maize, CNR-ISPA, AUP CRA Cereal, CRA Maize, INAB, CNR-ISPA INAB, CNR-ISPA CNR-ISPA, CNR-ISPA 2) Research to be developed in food processing Healthy products/natural ingredients - Selection of high nutritional quality and safety raw materials/by-products to be used in cereal products (bakery products: bread, biscuits; pasta,..). - Development/application of Bioingredients/biopreservatives obtained by LAB fermentation of milling by-products (i.e. maize with high carotenoid content) to be applied in bakery product processing or pasta production to improve shelf-life (texture/microbiological), sensorial properties (flavour), safety (mycotoxins/spores), nutritional value (bioactive molecules) technological quality and overall quality. - Effect of food processing on mycotoxins content. Research program 2): Partecipants: CRA Maize; CRA cereal; ISPA CNR; IBA; other CNR institutes CNR-ISPA, IBA, CRA Cereal, CRA Maize, CNR-ISPA, IBA, CNR-ISPA 5

6 - Application of active packaging and/or biosustainable packaging (use of maize starch). CNR-ISPA, (CNR-ICTP) COOPERATION (object) Research project: 1: horizon 2020 SFS : networking, territorial cooperation, eurostars FUNDING SCHEME Research Cooperation We are looking for current funding opportunities obtaining the following information for IBA Romania-CNR ISPA cooperation: TO DO LIST There will be a call in September (11 th ) in Eurostars ( where our countries have not yet declared their participation but we have to monitor about this in the next weeks. Eurostars is aimed to helping SMEs to innovate (only for SMEs having already developed innovative activities). 50% of costs have to be supported by the proposing SME, and the participation of research entities is foreseen (remaining 49%). Following the IBA indication that rope spoilage is a relevant topic for Romanian bakery industries (which could be the proposer SME), and considering our experience in this field, a project could be developed within this funding scheme (if the respective countries will participate) If you can check for other funding opportunities we can consider it. CNR ISPA Via Amendola 122/O Bari 6

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