BaSeFood
BaSeFood (Sustainable exploitation of bioactive components from the Black Sea Area traditional foods) is a collaborative research program funded by the European Commission within Theme 2: Food, agriculture and fisheries, and biotechnology of the Seventh Framework Programme.
The BaSeFood research Consortium consists of 13 partners. Six are from all the coastal nations of the Black Sea Area: Russia, Ukraine (2), Romania, Bulgaria, Turkey and Georgia. The others are from Italy (2), United Kingdom, Greece, Portugal and Serbia. Full list of partners is available for download.
The project is coordinated by the University of Bologna, Cesena Campus Branch, Italy, for the two aspects of management and finances and scientific coordination.
BaSeFood was launched on April 1st, 2009, and will last three years.
Website: www.BaSeFood-fp7.eu/
Contact: adriana.dascultu@unibo.it; dantuono@agrsci.unibo.it
Objectives of the Project
The general objectives of BaSeFood are to contribute in establishing a rationale for integrating the concepts of health promoting foods and traditional foods, in order to create the knowledge base for a sustainable economic development in the area of production and processing of tradition-based healthy foods.
The medium-term strategic lines within which BaSeFood will operate are:
- Create opportunities. These will be attained through RTD activities, generating a base of knowledge from which SMEs and other stakeholders can derive transferable information for product development in a European regulatory context.
- Create trust. Especially in consumers, in order to enforce the synergy between the health promoting and the traditional food characteristics, and support direct perception of food value, also by addressing environmental, conservation and equity issues.
Specific final objectives are:
- to produce integrated specific reports of selected traditional foods, which may contribute to proprietary claims at a national or European level, or health and nutritional claims;
- to produce additional documentation and reports on a larger number of foods and describe all aspects of present available knowledge (main raw materials, other ingredients, ways of preparation, historical and folkloric features), which may prove useful for future proprietary or health claims, or to stimulate the interest of stakeholders;
- to produce analytical data of the overall nutritional and characteristic bioactive content of selected foods, and compare it with the results available in Food composition databases, with special reference to EuroFIR-BASIS;
- to produce the documentation of key micro-organisms for both food processing, with special respect to the effect on bioactive retention, and food safety;
- to generate experimental data from in vitro, in vivo and clinical trials, adequate for health claim substantiation;
- to generate data about bioactive retention in relation to processing;
- to generate improved flow charts for traditional foods;
- produce a list of priority traditional foods with attached health claims on the basis of stakeholders responses;
- produce survey-based reports on the attitude of various categories of consumers towards Black Sea area traditional foods;
- to involve a wide range of stakeholders, with special respect to SMEs and local interest groups in the development of the project;
- to enlarge the knowledge base necessary for a sustainable development of health promoting traditional foods;
- to establish an interaction with current running initiatives about plant food biodiversity characterisation in relation to food differentiation and food security.
List of Partners
1. UNIBO - Alma Mater Studiorum - Università di Bologna, Polo Scientifico-didattico di Cesena, Italy
Contact person: L. Filippo D'Antuono
2. IFR - Institute of Food Research, Norwich, United Kingdom
Contact persons: Paul Finglas, Paul Kroon
3. HHF - Hellenic Health Foundation, Athens, Greece
Contact person: Antonia Trichopoulou
4. INSA . Instituto Nacional de Saúde Doutor Ricardo Jorge, Lisbon, Portugal
Contact person: Helena Soares Costa
5. ONAFT - Odessa National Academy of Food Technologies, Odessa, Ukraine
Contact person: Sergiy Fedosov
6. UZHNU - Uzhhorod National University, Uzhhorod, Ukraine
Contact person: Nadiya Boyko
7. MSUFP - State educational institution of the high professional education “Moscow State University of Food Productions”, Moscow, Russian Federation
Contact person: Dmitry Karpenko
8. SPES-GEIE - Spread European Safety - European Economic Interest Grouping; Rome, Italy
Contact person: Daniele Rossi
9. ASE - Bucharest University of Economics, Bucharest, Romania
Contact person: Carmen Costea
10. ELKANA - Biological Farming Association, Tbilisi, Georgia
Contact person: Marjam Jorjadze
11. IMR - Institute for Medical Research; Belgrade, Serbia
Contact person: Maria Glibetic or personal home page.
12. UFT - University of Food Technologies. Plovdiv, Bulgaria
Contact person: Iordanka Alexeva
13. YEDITEPE - T C Yeditepe University; Istanbul, Turkey
Contact person: Bike Koçaoglu
