This document summarizes a presentation given by Ayşem Batur on international collaboration for food technology R&D. It discusses Turkey's TUBITAK Marmara Research Center Food Institute and its areas of research. It then describes an FP7 funding opportunity for a proposed project sharing food technology R&D between EU countries, associated countries, and international cooperation partner countries. The proposed project would identify and characterize traditional foods in developing countries and find solutions to challenges facing their production and commercialization.

1. Ayşem Batur 2 nd – 3 rd December, 2008 Astana/Kazakhstan T Ü B İ TAK MARMARA RESEARCH CENTER FOOD INSTITUTE TURKEY INTERNATIONAL COLLABORATION ON FOOD TECHNOLOGY R&D FOR COMMON ACCESS TO THE BENEFITS OF “TRADITIONAL” INNOVATE4TRADITION KBBE-2009-2-3-02: Sharing food technology research and development by means of international collaboration – SICA

3. TÜBİTAK GEBZE SETTLEMENT TÜBİTAK GEBZE SETTLEMENT R&D UNITS TECHNOLOGICAL SUPPORT UNIT MARMARA RESEARCH CENTER (MRC) NATIONAL RESEARCH INSTITUTE OF ELECTRONICS AND CRYPTOLOGY NATIONAL METROLOGY INSTITUTE TURKISH INSTITUTE OF INDUSTRIAL MANAGEMENT MARMARA TEKNOKENT A.Ş. (MARTEK)

4. INSTITUTES OF MRC

5. TÜBİTAK MRC Food Institute VISION To be one of the leading research institutes of the Europe in the area of food science and technology in its key activities within next 10 years. MISSION To carry out R&D studies and industrial services to contribute to the food industry to improve its technological ability and to strengthen the competitiveness in local and international markets.

6. EMPLOYEE PROFILE Female (Total): 40% Female (Researchers): 50%

10. INVOLVEMENT IN FP6 AND FP7 PROJECTS 36 23.2.2007 90.099* 2.959359 Dr. Sena Ayyıldız The Harmonısatıon Of Analytıcal Methods Regardıng Monıtorıng The Hazards For Monıtorıng Food Qualıty And Safety In The Food Supply Chaın MONIQA NOE 36 1.8.2006 35.000 360.000 Dr. Mehlika Borcaklı Food Safety and Hygiene Networking with new Eu Member States and Associated Candidate Countries SAFEFOODNET SSA 24 15.9.2005 140.000 1.900.000 Dr. Mehlika Borcaklı Improving the processing of four fermented beverages from Eastern European Countries FERBEV CRAFT 60 01.01.2005 53.643* 770.760* Gül Biringen Löker European Food Information Resource Network EuroFIR NOE 18 15.04.2005 15.500 200.000 Dr. Mehlika Borcaklı Linking ACC and EU MS food sectors with a view to higher level of participation in the FP6 projects FOODLINK SSA 36 2004 - 320.000 Doç. Dr. Güner Özay Integration of Mycotoxins and Toxic Moulds in the Global System for Food safety MYCOGLOBE SSA 36 01.11.2003 176.500 4.199.915 Dr. Hülya Ölmez Heat Generated Food Toxicans Identification, Characterisation and Risk Minimisation HEATOX STREP 48 01.08.2004 30.600 3.740.691 Doç. Dr. Güner Özay Food Safety-Forming a European Platform for Protecting Consumers Against Health Risks SAFEFOODERA CA 48 01.03.2004 215.150 12.444.696 Dr. Hülya Ölmez Improving Quality and Safety and Reduction of Cost in the European Organic and "Low Input" Food Supply Chains QUALITYLOWINPUTFOOD IP Time (Month) Start Budget (Euro) Total budget (Euro) Leader in TÜBİTAK MRC FI Project Title Acronym Instrument

12. FOOD, AGRICULTURE AND FISHERIES, AND BIOTECHNOLOGY FP7 – KBBE – 2009 – 3

17. KBBE-2009-2-3-02: Sharing food technology research and development by means of international collaboration – SICA INTERNATIONAL COLLABORATION ON FOOD TECHNOLOGY R&D FOR COMMON ACCESS TO THE BENEFITS OF “TRADITIONAL” INNOVATE4TRADITION

23. Approach for Preparing the Proposal RESEARCH INST I TUTES/UN I VERS I T I ES I N SICA COUNTR I ES “ T heoretical S cientific K nowledge" SME s PRODUC I NG TRAD I T I ONAL FOODS I N SICA COUNTR I ES “ Practical Knowledge " TRADITIONAL FOOD PRODUCTS OF THE REGION TRADITIONAL FOOD PRODUCTS TO BE STUDIED IN THE PROJECT INNOVATION NEED

24. PERT Diagram

31. Why Collaboration with Kazakhstan ? Rich in Traditional Foods and Technologies Neighbouring Country SICA Call

34. http://www.tubitak-food2009.org