Events and dissemination activities
- Agri Innovation Expo 2023: Smart Agro Hub. Throughout this dynamic three-day event, enriching dialogues took place with various stakeholders in the agri-food industry. Collaborations were fostered with distinguished researchers from the Agricultural University of Athens and other European institutions, Greek authorities, and fruit farmers.
- Excel4Med at 9th International Conference on ‘Chemical Reactions in Food’: Showcasing research and innovations led by Prof. Marilena Dasenaki from National & Kapodistrian University of Athens, contributing to sustainable food practices.
- Excel4med was featured at the Science in the City Event in Vallencia, Malta, led by Georgios Psakis from the University of Malta. The initiative aims to bridge the gap between scientists and the public.
- At the 37th EFFoST International Conference 2023 in Valencia, Spain, Vasilis Valdramidis, the Project Coordinator, and the ELGO DΙΜITRA team represented Excel4Med, showcasing cutting-edge food science technologies for sustainable solutions.
- An outreach event was arranged by the Malta Food Agency at the Farmers Market Ta’ Qali Market on November 18th. The objective was to engage with consumers and provide information about EXCEL4MED.
- The 10th International Conference Mikrobiokosmos! Vasilis Valdramidis, the EXCEL4MED Coordinator, engaging in a fruitful discussion with Giorgos Markou, the AquaTech4Feed Coordinator.
First Living lab in Greece
On July 4th, 2023, the first living lab at the
University of Athens, Greece was organized. The
primary goal was to foster dynamic discussions
focused on promoting nutritious food products
and extracting value from food industrial byproducts.
This event brought together a diverse community
comprising of farmers, researchers, policymakers,
and representatives from the Mediterranean fruit
processing sector. Participants seized the
opportunity to collaborate, brainstorm, and
exchange ideas pertaining to sustainable
processing methods for innovative and healthier
products. The collective dedication and
enthusiasm witnessed during the event were truly
inspiring, signifying a shared vision for shaping a
more sustainable future for the Mediterranean
fruit processing industry. The valuable insights and feedback gathered during this occasion carry
significant weight and will be integral in guiding
our future initiatives towards a more sustainable
path.
Consumer survey
As part of Work Package 2, a comprehensive and
representative consumer survey was conducted
across Malta, Greece, and France. The survey
aimed to assess consumers’ acceptance and their
willingness to purchase agricultural products and
foodstuffs currently being produced thanks to the
project’s research, as well as their willingness to
pay a premium for these items. Bioactive
substances extracted from the waste of citrus and
pomegranate fruits will enhance various
traditional food items, elevating their nutritional
content, contributing to disease prevention or
control, and extending their shelf life.
Based on the outcome of the three-nation survey,
the main barriers to adopting novel food products
are consumers’ reservations and negative
perceptions regarding food additives (even if
vitamins), reflecting consumers’ general
preference for wholesome food. The survey
highlights that naturalness, tradition, healthiness,
and locally produced food items significantly
influence consumer preferences. Additionally,
there is a reluctance among consumers to pay
extra for smoothies, juices and cheese in brine
with additional bioactive enrichments. Despite a
considerable interest in trying out these new food
products, consumers typically showed a
reluctance to exceed a 5% additional cost for any
of the proposed products.
Incoming Events
The second consortium meeAng is scheduled to take place on the 26th of January 2024 at the Malta Chamber of Commerce, Enterprise & Industry in Vallencia, Malta.
Stay tuned for more exciting updates in the next edition of our newsletter and follow our progress as we continue to shape a sustainable and innovative future for Mediterranean food practices.
