TRUEFOOD introduces innovation into the traditional European Food Production systems. Traditional Food Products means for us all regional and national products in cooking traditions.
 
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Partnership


Project Coordinator: The overall Project Coordinator is SPES GEIE – Spread European Safety - European Economic Interest Grouping. Mr. Daniele Rossi is the SPES GEIE Administrator and responsible for the overall coordination of TRUEFOOD project. SPES GEIE associates 11 European Food and Drink National Federations representing a total of 35.000 European small and medium size enterprises:

  • ANIA – Association Nationale des Industries Alimentaires (France)
  • FEDERALIMENTARE – Federazione Italiana dell’Industria Alimentare (Italy)
  • FEVIA – Fédération de l’Industrie Alimentaire (Belgium)
  • FFDI – Federation of the Food and Drink Industries (Czech Republic)
  • FHFI – Federation of Hungarian Food Industries (Hungary)
  • FI – Foedevareindustrien (Denmark)
  • FIAA/LVA – Fachverband Lebensmittelindustrie/Lebensmittelversuchsanstalt (Austria)
  • FIAB – Federación Espańola de la Alimentación y Bebidas (Spain)
  • FIPA – Federaçâo das Indústrias Portuguesas Agro-Alimentares (Portugal)
  • SETBIR – Union of Dairy, Meat, Food Industrialists and Manufacturers (Turkey)
  • SEVT – Federation of Hellenic Food Industries (Greece)

Project Partners: Project partners are “centres of excellence” in food related R&D, with strong technology transfer units or cooperating with the traditional food sector:

  • Institute National de la Recherche Agronomique (France)
  • Ente per le Nuove Tecnologie, l’Energia e l’Ambiente (Italy)
  • Matforks AS, Norwegian Food Research Institute (Norway)
  • Agricultural University of Athens (Greece)
  • Ghent University (Belgium)
  • Association de Coordination Technique pour l’Industrie Alimentaire (France)
  • Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione (Italy)
  • Institut de Recerca i Tecnologia Agroalimentŕries (Spain)
  • Warsaw Agricultural University, Faculty of Human Nutrition and Consumer Sciences (Poland)
  • National Agricultural Research Foundation (Greece)
  • Technische Universität München (Germany)
  • Institute of Chemical Technology Prague (Czech Republic)
  • Universitŕ degli Studi di Perugia (Italy)
  • Universidade Católica Portuguesa Escola Superior de Biotecnologia (Portugal)
  • Progetto Europa Regions S.r.l. (Italy)
  • Karadeniz Technical University (Turkey)
  • Campden & Chorleywood Food Industry Development Institute Hungary Kht. (Hungary)
  • Agricultural Institute of Slovenia (Slovenia)
  • Technological Educational Institution of Ionian Islands (Greece)
  • University of Applied Sciences of Weihenstephan (Germany)
  • Universitŕ degli Studi di Milano (Italy)
  • Food Industrial Research and Technological Development Company SA (Greece)
  • Istituto Superiore di Sanitŕ (Italy)
  • University of Ljubljana (Slovenia)
  • Confédération des Industries Agro-Alimentaires de l’UE (Belgium)
  • Centre National Interprofessionnel de l’Economie Laitičre (France)
  • Agriconsulting S.p.A. (Italy)
  • Genus plc. – Pic (Great Britain)
  • Adour Bio Conseil (France)
  • Norwegian University of life Sciences (Norway)
  • Research Institute of Plant Production Grassland and Mountain Agriculture Institute Banská Bystrica (Slovakia)
 
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  TRUEFOOD - Traditional United Europe Food SPES GEIE / SPES EEIG - Spread European Safety - European Economic Interest Grouping