Improved traditional foods for the next century
28 October 1999 - 28 October 1999
An international congress presenting the latest developments in projects researching the nutritional properties of traditional foods, is being held in Valencia, Spain on 28 and 29 October 1999.
The aim of the congress is to build links between the new programme, Quality of Life and Management of Living Resources, and its Key Action 'Food, nutrition and health' in particular within the EU's Fifth Frmaework Programme, and the FAIR programme (Fisheries, agriculture and agro-industrial research) from the Fourth Framework Programme.
The long history and diverse cultures of Europe have produced a melting pot of traditional foods, many of which provide a high variety of flavours, colours and textures which contribute to enriching not only our diet, but also our health. Research efforts aim to understand these processes to improve processing technologies, especially the safety, quality and nutritional properties of these foods.
The transfer of knowledge between scientists, technical staff in food industries and consumers should 'contribute to better addressing consumer needs, to enhancing competitiveness of the European food and drink industry and to understanding the role of traditional foods in health and well-being'.
Congress chairman Fidel Toldra added a further incentive to attend the conference: 'The land of Valencia has important culinary delights including its world-famous paella and delicious fruits like oranges. I hope that the ancient recipes, still available on the region's menus today, will help you to enjoy your stay with us and contribute to holding fruitful discussions on the improvement of traditional foods for the next century.'
For further information please contact:
Ms M Angeles Garcia
Instituto de Agroquimica y Technologia de Alimentos (CSIC)
PO Box 73
E-41600 Bujassot
Tel. +34-96-3900022, Fax +34-96-3636301
E-mail: traditional.foods@iata.csis.es
URL: http://www.iata.csis.es/tradfoods(opens in new window)
The aim of the congress is to build links between the new programme, Quality of Life and Management of Living Resources, and its Key Action 'Food, nutrition and health' in particular within the EU's Fifth Frmaework Programme, and the FAIR programme (Fisheries, agriculture and agro-industrial research) from the Fourth Framework Programme.
The long history and diverse cultures of Europe have produced a melting pot of traditional foods, many of which provide a high variety of flavours, colours and textures which contribute to enriching not only our diet, but also our health. Research efforts aim to understand these processes to improve processing technologies, especially the safety, quality and nutritional properties of these foods.
The transfer of knowledge between scientists, technical staff in food industries and consumers should 'contribute to better addressing consumer needs, to enhancing competitiveness of the European food and drink industry and to understanding the role of traditional foods in health and well-being'.
Congress chairman Fidel Toldra added a further incentive to attend the conference: 'The land of Valencia has important culinary delights including its world-famous paella and delicious fruits like oranges. I hope that the ancient recipes, still available on the region's menus today, will help you to enjoy your stay with us and contribute to holding fruitful discussions on the improvement of traditional foods for the next century.'
For further information please contact:
Ms M Angeles Garcia
Instituto de Agroquimica y Technologia de Alimentos (CSIC)
PO Box 73
E-41600 Bujassot
Tel. +34-96-3900022, Fax +34-96-3636301
E-mail: traditional.foods@iata.csis.es
URL: http://www.iata.csis.es/tradfoods(opens in new window)