BaSeFood activities from October 2009 to March 2010

Transcription

1 NEWSLETTER Issue 2, 30 April 2010 Individual Highlights Introduction BaSeFood second general Consortium meeting EFSA's work on health claims and nutrient profiling: an update Dietary Patterns of the BSAC based on Food Balance Sheets List of the selected traditional foods Sampling plan and sample handling of primary and composite Traditional Foods of BSAC BaSeFood Food Indexing Training Course Survey missions about leafy kales Turkey Portugal Italy Basefood dissemination Forthcoming BaSeFood events BaSeFood activities from October 2009 to March 2010 During the period October 2009 to March 2010 BaSeFood activities entered into an important phase, including: the selection of prioritised traditional foods; the recording of the recipes of selected traditional foods; and the subsequent preparation of the foods to be analysed at INSA; the training of participants in the use of food databases and the Langual food indexing thesaurus; and the beginning of activities of The meeting was preceded by an intensive preparative phase of the core part of the meeting itself, the workshop for traditional food prioritisation and choice. This part is critical for some of the BaSeFood activities since it is preliminary to: the recipe recording of the selected traditional foods; the preparation of the selected traditional foods and their nutritional analysis; the final compilation of integrated reports for the selected traditional foods. Wednesday, October 28 The meeting was opened by the convener, Prof. Iordanka Alexieva, from UFT, Plovdiv. Then, a general introduction to the meeting topics was provided by L. Filippo D'Antuono (UNIBO, BaSeFood project coordinator), followed by a reminder of the overall goals and structure of BaSeFood. Introduction within Workpackages 3,4 and 5. Two important events were held in the initial part of the reporting period: The second Consortium general meeting, Plovdiv, Bulgaria, October 2009, hosted by the University of food Technologies (UFT, Plovdiv) BaSeFood Food Indexing Training Course, Belgrade 9-11 November 2009, jointly organised by Institute of Medical Research (IMR, Belgrade) and Institute of Food Research (IFR, Norwich). BaSeFood second general Consortium meeting Plovdiv, Bulgaria, October 28-30, 2009 During the morning session, each of the work-package leaders updated the consortium on their progress against objectives, especially with respect to milestones and deliverables. In addition, the project manager reviewed administrative and financial issues. The afternoon session was devoted to the Project Management Board meeting. Thursday, October 29 The second day started with the contribution of the two external advisors: Liisa Valsta - EFSA, Parma, Italy. EFSA's work on health claims and nutrient profiling: An update. Barbara Burlingame, FAO, Rome, Italy. Food biodiversity and food composition: sustainable healthy diet(s) of the Black Sea countries. A summary of the first presentation is reported in the boxed section of next page.

2 2 BASEFOOD NEWSLETTER - ISSUE 2, APRIL 2010 EFSA's work on health claims and nutrient profiling: an update by Liisa Valsta (EFSA, Parma, Italy) Liisa Valsta (European Food Safety Authority, EFSA, Data Collection and Exposure, DATEX), external advisor, presented the background and definitions of health claims and nutrient profiles with references to the current European regulations. Regulation on nutrition and health claims (1924/EC/2006) made on foods were developed in order to: protect consumers from misleading claims, encourage innovation in the food industry and to harmonise rules on claims in the EU allowing free trade. This regulation covers any messages or representation including pictures and symbols. It came into force in the EU in Before this regulation, there was no legal control of nutrition or health claims in the EU. Nutrition claims are any claims that state, suggest or imply that a food has particular beneficial nutritional properties due to 1) the energy and/ or 2) the nutrients it provides, provides at a reduced or increased rate, or does not provide. Health claims are claims that state, suggest or imply that a relationship exists between a food category, a food or one of its constituents, and health. Potential health claims are being assessed by the scientific experts on EFSA s Panel on Dietetic Products, Nutrition and Allergies (NDA). After assessment by EFSA, opinions are published on the list of Art 13 general accepted function health claims and are sent to the European Commission and to Member States which will ultimately decide whether to authorise these claims or not. EFSA expects to complete this work by 2011 depending on the final number of claims received. Function claims based on newly developed scientific evidence and/or which include a request for the protection of proprietary data (Art 13.5) and claims on disease risk reduction or claims on children s development related health claims (Art 14) are subject to an authorisation procedure with dossier submission. Human data are central for substantiation of health claims. Studies in animals or in vitro may provide supportive evidence. During the preparation of dossier submission for Art 13.5 and Art 14 claims the applicants are encouraged to carefully check out the legislative texts, follow the guidance documents available on the Internet, prepare carefully the application to the National Competent Authority of the Member State. In addition, it is worthwhile to remember also the possibilities of use of Nutrition Claims. Nutrient profiles are nutritional requirements that foods must respect in order to bear nutrition and health claims. Nutrient profiles are established by the European Commission and Member States. The implementation of the nutrient profiles is at the moment unclear. EFSA s units involved in the work on nutrient profiles are the NDA Unit and the DATEX Unit.. The remaining part of the morning was entirely devoted to a "Workshop to agree on a priority list of traditional foods to be investigated in the subsequent phases of the program and to identify the priority survey areas for further traditional food exploration", chaired by Antonia Trichopoulou. The contributions to this workshop were as follows: Antonia Trichopoulou (HHF). Dietary patterns of the BSAC based on HBS data. Ana Sanches-Silva, Helena Soares Costa (INSA) and Paul Finglas (IFR). Dietary patterns of the BSAC based on FBS data (summary in the box below). Alexandra Konic-Ristic (IMR). Mortality patterns of the BSAC based on WHO data. Paul Kroon (IFR). Target bioactive compounds with putative health effects. Sergiy Fedosov (ONAFT). Technological criteria for traditional food selection. Melek Us (SPES-GEIE / SETBIR). Marketing potential for traditional food selection. Filippo D'Antuono (UNIBO). Possible additional inputs in relation to task 1.3. Dietary Patterns of the BSAC based on Food Balance Sheets by Ana Sanches Silva, Helena Soares Costa, Tânia G. Albuquerque (INSA) and Paul Finglas (IFR) During the first year of the BaSeFood project, INSA has carried out an analysis of food supply data from Food Balance Sheets (FBS) among Black Sea Area Countries (BSAC), in order to compare dietary patterns in the region. The following countries were considered in this study: Bulgaria, Romania, Turkey, Georgia, Russian Federation and Ukraine. Food Balance Sheets (FBS) from the Food and Agriculture Organization of the United Nations (FAO) provided the data for the comparisons. Three time-points were selected (1980, 1990 and 2000) in order to allow a comparison of data across three consecutive decades. In addition, a final period was added in this study, the year 2003, which corresponds to the most recent data available. In summary, the comparison of food supply, energy supply, and nutrient supply among these countries led to the conclusion that although they belong to the same area, some countries have significant differences in their food patterns, which will probably be reflected in the selection of the traditional foods for the European Project BaSeFood. The food groups mostly consumed are cereals, fruit and vegetables and milk and eggs. Cereals are essential sources of energy and protein in most countries. Animal protein is mostly provided through the consumption of meat, milk and eggs and fat through vegetable oils. A detailed description of this study can be found in WP1 deliverable D 1.2 Report based on FBS, HBS and WHO data describing the dietary habits and the mortality patterns of the BSAC.

3 BASEFOOD NEWSLETTER - ISSUE 2, APRIL In the afternoon, individual Black Sea Area BaSeFood partners illustrated their national traditional food files, with special respect to the foods proposed for final selection. At the end of the presentations and the articulated discussion that followed, a List of the selected traditional foods provisional final decision about the selected traditional foods was taken, and this selection was finalised within a few weeks of the meeting once the required additional information was in place. As a result, the list of the selected traditional foods to be entered in the phase of recipe recording and food preparation and sampling for nutritional analyses was produced. The box below reports the final list. Ukraine Sour rye bread: a bread made with a variable percentage of rye flour, widespread throughout Ukraine and Russia. Ukrainian borshch: a typical vegetable soup. Prepared according to many recipe variations, with red beet root and cabbage leaves being its characteristic ingredients. Transkarpathian green borshch: a vegetable soup with sorrel as its characteristic ingredient, which in addition includes pieces of smoked ham. Uzvar: a fruit compote made from assorted dried fruits. Roasted sunflower seeds: traditional food of Ukraine and Russia; the toasted seeds are largely consumed as a snack. Pomazanka: a cottage cheese with dill and garlic. Sauerkraut: fermented cabbage leaves. Russia Buckwheat porridge crumby: a porridge of boiled buckwheat seeds, that can be seasoned with different ingredients. Very typical of Russia and other Eastern European countries. Vegetable okroshka (soup): a cold vegetable soup with turnip, radish, cucumbers, and characterised by bread kvass and sour cream as ingredients. Watermelon juice: juice and coarse pulp of watermelon, obtained by finely sieving the fruit pulp. Preserved frozen, and consumed after thawing. Mustard oil: pressed oil from mustard seeds. Kvass southern: a fermented beverage obtained from dried rye bread, with addition of sugar and juniper berries. Romania Cornmeal mush (mamaliga): a national Romanian dish, made of cooked boiled corn semolina. Mamaliga accompanies several meat, cheese, fish or vegetable main courses. Nettle sour soup: a soup made of young nettle leaves and fermented wheat bran. Plum jam (magiun): a condensed plum paste, generally produced using local varieties, without the addition of sugar. Herbal dish: a dish from onions, tomato paste and several aromatic herbs. Elderberry soft drink (socata): a drink prepared from dried elderberry flowers, sugar and water. Georgia Tsiteli Doli bread with Makhobeli: a bread made from the flour of a local wheat variety, with the addition of the grinded seeds of the weed, Cephalaria syriaca. Nettle with walnut: a vegetable dish made of stinging nettle seasoned with walnut. Churchkhela: dish made of walnuts dipped in thickened grape juice, then dried in the shape of a sausage. Flax oil: oil from flax seeds; this was historically used widely, and its use is experiencing something of a comeback. Wild plum sauce: a sweet-spiced sauce, generally from local plum varieties, used to accompany several dishes. Turkey Bulgur pilaf: a sort of pilaf made with bulgur; seasoned with tomato, onion and green pepper. Kale soup: a traditional soup with a local variety of leafy kale as its characteristic ingredient. Fruit of the evergreen cherry laurel: the fruit of Prunus laurocerasus, consumed either fresh or dried. Black tea: black tea is a typical production of the eastern Black Sea area of Turkey. Sautéed pickled green beans: pickled snapbeans prepared with butter and onion. Bulgarian foods will be reported in the next Newsletter. Friday, October 30 The first part of the morning was devoted to the planning and explanation of activities connected to the recording of recipes of selected foods, and food preparation and sampling, for nutritional analyses, with the following contributions: Vardis Dilis (HHF). Guidelines for the recording of traditional recipes. Helena Soares Costa (INSA) and Paul Finglas (IFR). Selection of laboratories and Guidelines for the collection, preparation and distribution of laboratory samples (summary in the box at page 4). In the second part of the morning, criteria for broader food characterisation and the documentation and description of additional traditional foods of the Black Sea countries, besides the selected ones, were discussed with the following contributions: Filippo D Antuono (UNIBO):- Revision of task 1.3 and relevance for BaSeFood. Action plans on the basis of BSA partner documentation and proposals. Contributions of Sergiy Fedosov (ONAFT), Mariya Mudryk (UZHNU) and Dmitry Karpenko (MSUFP) regarding Southern and Western Ukraine, and Russia. In the afternoon, a visit to UFT buildings and facilities was organised by the convener, Iordanka Alexieva (UFT).

4 4 BASEFOOD NEWSLETTER - ISSUE 2, APRIL 2010 Sampling plan and sample handling of primary and composite Traditional Foods of BSAC by Helena Soares Costa, Ana Sanches Silva, Tânia G. Albuquerque (INSA) and Paul Finglas (IFR) In the context of WP2, INSA has prepared written guidelines for the collection, preparation and distribution of primary and composite Traditional Foods of BSAC. Part of the work presented in these guidelines has been developed by NKUA (Greece) and INSA (Portugal) under the EuroFIR Network of Excellence. The description of the collection and sampling plan is of vital importance for the correct characterization of the selected traditional foods, which are part of the culture of each BSAC, and to have documented and reliable data to include in Food Composition Databases. Therefore, BSAC partners were provided with a file with instructions for the collection and sampling of selected traditional foods. A protocol has also been prepared for partners to follow including a form to fill out and collect information on the traditional recipes and primary foods, including details of their preparation and distribution of laboratory samples. A list of proposed laboratories to perform the chemical analysis of the selected bioactive compounds and for the nutritional composition of the selected BSAC traditional foods, according to quality requirements (technical competence and methodology to analyze each component) has been provided at the Second Consortium meeting. BaSeFood Food Indexing Training Course Belgrade, Serbia 9-11 th November 2009 by Marija Ranic, Maria Glibetic and Paul Finglas A BaSeFood Indexing Training Course was held in Belgrade, Serbia 9-11 th November The meeting was a multi-project workshop involving EuroFIR, BaSeFood, MoniQA, and the Central European Network in Capacity Development. Serbian traditional foods, Food Indexing Course dinner, Belgrade, November The course was carried out as part of BaSeFood Workpackage 1 and organised by the Institute of Medical Research, Belgrade and Institute of Food Research, Norwich, UK. The aims of the workshop were to: a) Provide an introduction to food nomenclature, classification systems and identification of foods in food databases, and show how LanguaL food indexing can enhance data quality and exchange between databases. b) Provide a practical guide to using LanguaL for indexing traditional foods to be collected in BaSeFood project and supporting more accurate recipe calculations. c) Provide a practical guide to using EuroFIR ebasis bioactive databases and show how these can be used for investigating information on both the composition and biological effects of bioactive compounds in traditional foods. d) Provide a practical guide to using the EuroFIR recipe calculation approach and show the importance of LanguaL food indexing to ensure recipe calculations are correctly performed. e) Introduce data quality assessment systems for assessing the quality of data on nutrients and bioactive compounds in traditional foods. The course was specifically tailor-made for the participants of the BaSeFood project and consisted of a series of talks by leading experts with questions and answer sessions. It was highly interactive including practical sessions in small working teams and providing feedback on all activities. Future support on food indexing will be provided to BaSeFood partners via DFI/EuroFIR. The course tutors were: Anders Møller & Jayne Ireland (DFI/EuroFIR), Helena Costa (INSA/EuroFIR), Simone Bell (ETH/EuroFIR), and Paul Finglas & Jenny Plumb (IFR/EuroFIR). The contributions were the following: Introduction to course and course structure [Anders Møller (DFI) & Paul Finglas (IFR)]; Food nomenclature in food databases (Anders Møller); Food classification and identification in food databases (Jayne Ireland); Describing a food using LanguaL (Jayne Ireland and Anders Møller) Introduction to Food Product Indexing software (Jayne Ireland); Practical online guide to using the EuroFIR BASIS bioactive database selecting bioactive compounds for BaSeFood (Jenny Plumb and Paul Finglas); Data quality evaluation of published values for nutrients and bioactive compounds from literature/existing data (Simone Bell & Paul Finglas); Indexing traditional foods for BaSeFoods (Helena Costa); A short guide to recipe calculations (Simone Bell); EuroFIR esearch facility (Anders Møller). The participants were very satisfied with the content of the workshop and commented that the knowledge and skills learned could be very well applied to activities related to food composition data in their countries and the BaSeFood project. Participants and tutors of the BaSeFood Langual Training Course.

5 BASEFOOD NEWSLETTER - ISSUE 2, APRIL Survey missions about leafy kales As already illustrated in the first issue of this BaSeFood newsletter, leafy kales are one of the plants that have been identified as suitable for some integrated documentation and research activities. In fact, they have the following characteristics: they are traditional crops in various countries across the BSAC and whole Europe; they are widely recognised and used in traditional growing areas, but are generally less known outside these areas; in the traditional growing areas, they are the ingredients of several traditional foods; they contain glucosinolates, and in particular the glucosinolate glucobrassicin, which is a putative beneficial component. This contribution reports some survey missions, during which the research and documentation activities on these plants have been initiated, in a crosscountry, cross-cultural perspective. Turkey, January 2010 by L. Filippo D'Antuono and Bike Kocaoglu The Turkish central and eastern Black sea area coast is the growing region of Kara lahana, the local type of leafy kale. The basis of the mission was Trabzon, the main city of Turkish eastern Black sea coast. On the morning of January 20 th, the authors visited Mr. Sinan Aydin, Director of project and statistic department of the Ministry of agriculture in Trabzon. He illustrated how leafy kales are grown almost everywhere in home gardens and backyards, and represent a component of daily food, typically eaten during the winter season. People appear to be very devoted to it, probably because of its tradition of use. In contrast with other Brassicas, many of which have experienced some form of commercial Vegetable seller, with kara lahana tops, Giresun market, Turkey, January development, Kara lahana remains a local crop. The afternoon of January 20 th and the morning of January 21 st and 23 rd were devoted to visits to the vegetable markets in Trabzon. On the morning of January 22 nd we visited the central vegetable market of Giresun, a city about 120 km west from Trabzon. Leafy kales are sold there in different forms (individual leaves, tops) depending on the age of the plant, harvest stage, and also the food that will be produced. Kales, together with other vegetables, are mainly sold directly in street markets, by peasant women, from growers' families, and the product is mostly trimmed on the spot from raw bunches obtained directly from the fields. During the visits, preliminary information about growing systems and uses were collected. January 21 st was devoted to field visits in the area of Akcaabat, a resort close to Trabzon. On the hills overlooking the sea, leafy kales are extensively grown. It was interesting to hear how, pushed by demand, leafy kales were reported to change from a mainly winter season crop to a round-the-year product. In fact, plants of several stages and ages were in the fields. A second field visit was carried out on January 22 nd in Kara lahana in the field, adult plants, Dereli, Turkey, January Dereli, a small town in the valley of the Aksu Deresi River, inland from Giresun. Along the valley there were several kale plots, generally of aged plants, with leaves picked from base to top. High level of individual variation was observed. During the stay at the Trabzon hotel, Filippo D'Antuono and Bike Kocaoglu also worked on the planning of future work on kales, including activities related to different WPs and tasks of BaSeFood. Kara lahana laves, Trabzon market, Turkey, January Corn bread and kales, typical staples of the Turkish Black Sea coast, Giresun market, January 2010.

6 6 BASEFOOD NEWSLETTER - ISSUE 2, APRIL 2010 Portugal, February 2010 by L. Filippo D'Antuono, Ana Teresa Sanches Silva, Tânia Albuquerque Northern Portugal is another hot spot for kale growing. The most extensively grown local kale type is Couve galega (Galician kale) also grown in Northern Spain. On February 10th, we visited the area of Barcelos, a village not far from the Atlantic ocean seashore, accompanied by Dr. Luísa Moura (Professor of the Department of Sciences of Plant and Environnent at Escola Superior Agrária of Instituto Politécnico de Viana do Castelo). Couve galega is grown almost Field visit, Couve galega under snow, Meixedo, Portugal, February Couve galega, different age crops, Barcelos, Portugal, February everywhere in the area, either in specialised plots, or as a border crop along the field margins. Kales are planted year-round, but are more frequently sown between June-July for planting in fields in October. They can stay in the field longer than one year: the oldest plants we have seen were planted in October The exploitation of the plants depends a bit on the balance between product availability and demand. The main products are leaves, picked from the base upwards during stem elongation. These are mainly used to prepare "caldo verde", a local soup; for this, the leaves are preliminarily cut in strips. This In the afternoon, we moved inland, to spend the night in Chaves. On Thursday 11th February, we left Chaves, heading to Montalegre, accompanied by Eng. Eloi Pereira, an Engineer at the Associação dos Agricultores das Terras do Barroso e Alto Tâmega. The road climbed up to a mountain pass, and the first stop was at Meixedo, a small ancient village with a lot of kales that were under snow. The uses are the same as reported the day before: the leaves are picked from the base, and used for soups. However, no commercial exploitation is this area, but only home use. Normally kales are sown in May and transplanted in August, following potatoes. But also, in March sowing and planting is reported. Plants can stay up to 3 years in the field. In Montalegre, we found more or less the same situation. Also, Couve Tronchuda was grown: a smaller type, not frost resistant. Local growers showed us a population that was a cross between couve galega x couve tronchuda, good to eat, but also frost resistant. In the late morning, nice kale views on the shore of Albufeira do Alto Rabagão (Pisões), a mountain dam lake in the Montalegre highlands. Couve galega chopped leaves, packed, ready to use, Chaves market, Portugal, February procedure can be done by hand, at home, but it is also carried out at small scale processing, by machine, and the cut product is offered ready to use. Couve galega leaves chopping, Barcelos, Portugal, February 2010.

7 BASEFOOD NEWSLETTER - ISSUE 2, APRIL 2010 Italy, January and February 2010 by L. Filippo D'Antuono and Manuela A. Manco The visits in Italy were carried out in two areas: the Pratomagno area, in the "cavolo nero"; these words mean "black cabbage" and have exactly the same meaning as the Turkish "kara lahana". The province of Arezzo is the place of origin of the so-called Palm tree kale, a dark green, curly leaf kale type, which 7 recipes at artisanal level. Some of them contain palm tree kale as a main or one of the main ingredients. Kale leaves are also sold as fresh kale to the GAL network (Gruppo di Acquisto Locale Local purchasing group). Several kale fields were still in full production, with an amazing range of individual variation among plants. In February, a visit was organised in the area of Varese Ligure (La Spezia province). Local kales are morphologically quite different from the Palm tree kale. However palm tree kale is also grown in the area. The original local populations are being a bit neglected at present, although they are the basis of an amazing range of traditional dishes. During all the visits the background for a more extensive research on kales, related foods and relevant bioactive substances of the plant that will be developed as a part of BaSeFood activities, has been established. Palm tree kale sampling, Pratomagno mountains, Italy, February Arezzo province, Tuscany region, and the Val di Vara, province of La Spezia, Liguria region. Interestingly, in Italy the typical local kale landraces are called The Ribollita Toscana, a typical soup with palm tree kale, Montevarchi, Italy. An artisanal, ready to eat version of the Ribollita Toscana. name comes from the shape of the plant once the basal leaves have been already harvested. This is the characterising ingredient of a famous soup from Tuscany, the "ribollita Toscana". A first visit was completed in January, at an Agri-tourism farm, whose manager is also a kale grower. General overviews of past and present kale uses and local recipes were collected. A second visit was carried out in February, on the Pratomagno mountains, where kales are extensively grown, even if generally on small plots, mainly for family use. Commercial growing is reported for most of the plains of the Tuscany region. Also in this area, due to an increase of demand, kale growing is starting to be organised as a year-round production, from a previous situation of typical cold-season crop. However, the positive effects of low temperature on product quality are unanimously reported. Mr. Viviano Venturi, the manager of a local biological food production and processing firm showed the production and packaging of local traditional Local black kale plants, Val di Vara, Italy, February We re on the Web! See us at:

8 8 BASEFOOD NEWSLETTER - ISSUE 2, APRIL 2010 Basefood dissemination Mudryk M., Boyko N. Prioritised Transcarpatian food of plant origin: composition, data base, health claims and Langual. Ukrainian-Hungarian days for the extending of the bilateral cooperation, Uzhhorod, Ukraine, 3-4- November D'Antuono L.F. BaSeFood: Sustainable exploitation of bioactive components from the Black Sea Area traditional foods (FP7-KBBE ). The 5th Meeting of the UNU/SCN Network for Capacity Development in Nutrition in Central and Eastern Europe (NCDNCEE). Belgrade, 11-12th November, 2009 ASE (Bucharest University of Economics - Convenor). Bridging Spirituality and Health from Traditional Cuisine during Christmas Fasting. Interactive open workshop during December 2009, Bucharest, Romania Mudryk M., Sakalosh T., Buhyna L., Pauk A., Boyko N. Traditional food: conception, bioactive compounds and its potential influence on human health. Science of Uzhhorod National University, Medicine, Vol P [Мудрик М. Р., Сакалош Т. М., Бугина Л. М., Паук А. М., Бойко Н. В. Традиційна їжа: концепція, біологічно активні компоненти, їх потенційний вплив на здоров я людини. Науковий вісник Ужгородського університету, серія «Медицина». - Випуск С ]. Dolgih A. Highlights on food consumption, morbidity and mortality in Ukraine. TDK Konferencia, Nyiregyhaza, Hungary, 24 March Pauk A. Concept, Objectives and further investigation of Uzhhorod National University within the BaSeFood Project. TDK Konferencia, Nyiregyhaza, Hungary, 24 March D'Antuono L.F. Sustainable exploitation of bioactive components from the Black Sea Area traditional foods (BaSeFood). Utilising experiences and procedures from EuroFIR. EuroFIR Stakeholder Event. Understanding Food - EuroFIR s success story towards becoming a unique food information provider, Brussels, 25 March Hellenic Health Foundation. The traditional Greek diet and its impact on health. GCARD (Sheet 4), Exhibition MUNDIAMEDITERRA, March, Le Corum, Montpellier. amediterra-exhibition-gcard-2010.php Mudryk M. R., Pauk A. M., Buhyna L. M., Petrov V. O., Boyko N. V. Traditional food of Ukrainians investigation within the framework of FP7 EU project BaSeFood. International Research and Practice Conference Biogeochemical aspects of human health maintenance. Uzhhorod, Ukraine, 8-9 th April Pauk A. M. Basic approach of food indexing by EuroFIR and LanguaL programmes. 8 th International Research and Practice Student and Young Science Conference Scientific Youth Potential is a progress of Future medicine, Uzhhorod, Ukraine, April, [Паук А. М. Основні методичні підходи до індексації їжі за допомогою програм EuroFIR та LanguaL. 8-ма науково-практична конференція з міжнародною участю студентів та молодих вчених «Науковий потенціал молоді True Food meeting in Istanbul by Antonietta Branni and Melek Us прогрес медицини майбутнього», Ужгород, квітня 2010 р.] Mudryk M. R. The BaSeFood Project in Ukraine: the Aims, Perspectives and First Results. 8 th International Research and Practice Student and Young Science Conference Scientific Youth Potential is a progress of Future medicine, Uzhhorod, Ukraine, April, [Мудрик М. Р. Проект BaSeFood в Україні: мета, перспективи і перші результати. 8-ма науково-практична конференція з міжнародною участю студентів та молодих вчених «Науковий потенціал молоді прогрес медицини майбутнього», Ужгород, квітня 2010 р.] In the context of the last meeting of TRUEFOOD Project (8-10 of March 2010, Istanbul, Turkey), Daniele Rossi who is the Chairman of the CIAA Research Group, Director General of Federalimentare - Italy and Administrator of the SPES GEIE and Melek Us Secretary General of SETBIR, made a press meeting at Marmara Hotel on 9th March 2010 (Istanbul). During the press conference, the general objective of the Basefood project has been presented. On 10th March 2010, in the context of a Workshop on TRUEFOOD results held at Istanbul Technical University Food Engineering Department, the Turkish Basefood Partner, Yeditepe University, has been invited to present the Basefood project. The aim of the project and the activities which took place during the first year of this 36 month project was summarized and the partners were introduced by Professor Bike Kocaoglu and Professor Mustafa Ŏzilgen (Yeditepe University). Dr. Daniele Rossi, federealimentare, Director general, and Melek Us; Setbir, Turkey, at the Truefood meeting. Bike Kocaoglu, YEDITEPE University, illustrates BaSeFood at at the Truefood worshop.

9 9 BASEFOOD NEWSLETTER - ISSUE 2, APRIL 2010 Forthcoming BaSeFood events Third BaSeFood general Consortium meeting 29 June - 1 July 2010 Tbilisi, Georgia Convenor: Marjam Jorjadze, ELKANA Itinerant Cluster Workshops for Traditional Recipes Recording and Networking with Stakeholders and Local Facilitators 29 April 2 May 2010, Targu-Jiu, Romania May 2010, Piatra-Neamt, Romania June 2010, Sovata, Romania Convenor: Prof. Carmen Costea, ASE BaSeFood partners Editing Lorenzo Cerretani basefood@gmail.com 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 12. UFT - University of Food Technologies. Plovdiv, Bulgaria contact person: Iordanka Alexieva 13. YEDITEPE - T C Yeditepe University; Istanbul, Turkey contact person: Bike Koçaoglu