Modern technologies save nations’ culinary heritage | SIVECO Romania

Modern technologies save nations’ culinary heritage

Wednesday, February 5, 2014
Specialists for the food products industry in Romania, Spain and Portugal have carried out a mutual transfer of knowhow and good practices regarding the authenticity of traditional recipes and ingredients, with support from the eLearning collaborative platform developed by SIVECO Romania

TOL4FOODThe process of registering the traditional food products contributes to the continuity of the nations’ culinary heritage. 

The European project TOL4FOOD, developed between January 2012 and December 2013, ensured the transfer of knowhow between Portugal, Spain and Romania, regarding European rules and procedures in the field of traditional food products. 

A data base in English was created within the project, comprising of 170 traditional food products carefully selected, from Romania, Spain and Portugal, with specific information on each product. The region, age of recipe, authentic recipe, the specific sensorial properties and the product’s story were the main selection criteria.

A continuous challenge for the production of traditional foodstuffs is represented by increasing the competitiveness through identifying those innovations guaranteeing the products’ safety and, at the same time, the general requirements and consumers’ specific expectations regarding the traditional food products, as well. 

The aim of TOL4FOOD project was to develop and implement an integrated system for training and lifelong learning regarding promoting cooperation and mobility between researchers and small and medium entrepreneurs. The specialists from the traditional food products industry in Romania, Spain and Portugal shared knowhow and good practices, while the authenticity of traditional recipes and ingredients was evaluated.

The methodology for educational training, as well as the collaborative platform for online courses was developed by SIVECO Romania. The platform allows users to learn about the rules and procedures in the field of traditional food products.

The users may find complete information on these topics, on the project web site, in four languages: Romanian, English, Spanish and Portuguese.

The project was implemented by a consortium formed of four partners in three countries, being coordinated by the National Research & Development Institute for Food Bio-resources (IBA Bucharest, Romania).

IBA Bucharest is a public research institution in the field of foodstuff technology, foodstuff quality and safety and food products’ packaging.

The consortium members are: SIVECO (Romania), National Technological Centre for the Tinned Food and Foodstuff Industry (CTC, Spain) and the Portuguese Catholic University – Higher Biotechnology School (UCP-ESB, Portugal).

The project was funded by the European Commission through the National Agency for Community Programs in the Field of Education and Professional Training (ANPCDEFP, Bucharest, Romania), belonging to the "Lifelong training" program, sub-program: "Leonardo da Vinci", action: "Leonardo da Vinci – Innovation Transfer".