Presentations

Articles published in the popular press 

• 01/09/2012: TeRiFiQ - Améliorer les aliments au quotidien, BioFutur 335:55-57 - FR - Target(s): Scientific community (higher education, Research) - Civil society
• 01/04/2013: Des industriels qui nous veulent du bien? - Sciences et Avenir, Special Issue, Apr-May 2013 - Target(s): Civil society
• 23/04/2013: Short publication about TeRiFiQ project in INDUSTRIACARNII.RO - INDUSTRIACARNII.RO, a Romanian magazine related to Meat Industry and not only - Target(s): Industry

Exhibitions

• 23/02/2013: Salon international de l'agriculture - Paris, FR - Target(s): Civil society - Medias
• 23/01/2014: Hvordan oppfatter vi smak? (Product presentation and testing) - NO - Target(s): Industry

Flyers

• 07/05/2012: CIBUS International Fair - Parma, IT - Target(s): Scientific community (higher education, Research) - Industry - Policy makers
• 11/07/2012: ESOF 2012 (CommNet stand) - Dublin, IE - Target(s): Scientific community (higher education, Research) - Civil society - Policy makers
• 01/10/2012: Newsletter Valorial (Food Cluster) - FR - Target(s): Industry
• 21/10/2012: IPA 2012 (HighTechEurope NoE stand) - FR - Target(s): Industry
• 07/04/2013: 254th National Meeting of the American Chemical Society - New Orleans, USA - Target(s): Scientific community (higher education, Research)
• 16/05/2013: CIBUS Global Forum - Parma, IT - Target(s): Industry
• 17/05/2014: Open Doors Day of the European Institutions in Brussels, Belgium - Brussels, BE - Target(s): Civil society
• 22/05/2014: "Forschungs- und Innovationsförderung für den Mittelstand: Horizon 2020 Mechatronik-Tag - DE - Target(s): Scientific community (higher education, Research) - Industry
• 18/06/2014: Health & Food days (JAS) organized by the cluster « CRITT Agro-Alimentaire » of La Rochelle, France - La Rochelle, FR - Target(s): Scientific community (higher education, Research) - Industry
• 18/06/2014: 1st International PLEASURE Conference organized by the EU Pleasure Project in LA ROCHELLE, France - La Rochelle, FR - Target(s): Scientific community (higher education, Research) - Industry
• 21/10/2014: SIAL  the world's largest food innovation marketplace - PAris, FR - Target(s): Industry - Civil society
• 05/12/2014: EU Project Pleasure: Final Conference - Brussels, BE - Target(s): Scientific community (higher education, Research) - Industry

Media briefiengs

• 01/09/2012: Interviews on TeRiFiQ project for local newspapers and media - FR - Target(s): Civil society - Medias

Oral presentation to a scientific event

• 10/04/2012: Presentation of TeRiFiQ at the Salt Group of DGAL (French Food Authority) - Paris, FR - Target(s): Scientific community (higher education, Research) - Policy makers
• 14/06/2012: Presentation of TeRiFiQ at the JPI A healthy diet for a healthy life - The Hague, NL - Target(s): Scientific community (higher education, Research)
• 05/03/2013: 6th National congress on Nutrition, The Netherlands - NL - Target(s): Scientific community (higher education, Research) - Industry
• 04/04/2013: ITERG: Diversity of Lipids within the scope of bio economy (Scientific seminar) - Paris, FR - Target(s): Scientific community (higher education, Research) - Industry
• 19/06/2013: Scientific and Technical Council of ACTIA - Paris, FR - Target(s): Scientific community (higher education, Research) - Industry
• 02/09/2013: Nutritional improvement of bakery products - FR - Target(s): Scientific community (higher education, Research)
• 08/10/2013: Food Structure and Health - Melbourne, AU - Target(s): Scientific community (higher education, Research)
• 16/10/2013: Food Colloids and Emulsions - Melbourne, AU - Target(s): Scientific community (higher education, Research)
• 21/10/2013: 2nd International Conference on Food Structure, Digestion and Health - Melbourne, AU - Target(s): Scientific community (higher education, Research) - Industry
• 21/01/2014: Nutrition and Health in EU and Italy: from the research to the market - Naples, IT - Target(s): Scientific community (higher education, Research) - Industry
• 29/01/2014: Food industry and perspectives of the RTD - Pisa, IT - Target(s): Scientific community (higher education, Research) - Industry
• 04/02/2014: Presentation of TeRiFiQ project at Qualiment meeting - Nantes, FR - Target(s): Scientific community (higher education, Research) - Industry
• 06/02/2014: Hva gjøres for å få mer og bedre norsk kjøtt? (Project presentation to Representatives from the Norwegian food industry) - NO - Target(s): Industry
• 12/02/2014: Forskning for å redusere salt (natrium), fett og sukker i matvarer (Project presentation to The Norwegian Ministry of Agriculture and Food) - NO - Target(s): Policy makers
• 11/03/2014: NTPs Food For Life annual meeting + SPES working group - Athens, GR - Target(s): Scientific community (higher education, Research) - Industry
• 19/03/2014: Enhancing the consumer perception of reduced fat foods - UK - Target(s): Industry
• 25/03/2014: Forskning for å redusere salt (natrium), fett og sukker i matvarer (Project presentation to National platform Food for life) - NO - Target(s): Scientific community (higher education, Research) - Industry - Policy makers
• 26/03/2014: Aroma compensation strategies for fat/sugar-reduced muffins - NO - Target(s): Scientific community (higher education, Research) - Industry
• 27/03/2014: Formation and stability of Multiple emulsions - NO - Target(s): Scientific community (higher education, Research) - Industry
• 31/03/2014: Food Structure and Functionality Symposium - Amsterdam, NL - Target(s): Scientific community (higher education, Research) - Industry
• 03/04/2014: 9th International Taste, Nutrition, Health Congress - Dijon, FR - Target(s): Scientific community (higher education, Research) - Industry
• 13/04/2014: Food Colloids 2014 - Karlsruhe, DE - Target(s): Scientific community (higher education, Research) - Industry
• 04/05/2014: Nutritional improvement of products - FR - Target(s): Industry
• 07/05/2014: Colloids, interfaces, emulsions and fat digestion - Dublin, IE - Target(s): Scientific community (higher education, Research)
• 11/05/2014: Reducing salt and fat while maintaining taste: An approach using cross-modal sensory compensation - Singapore - Target(s): Scientific community (higher education, Research)
• 21/05/2014: R&D Group FoodDrinkEurope - Brussels, BE - Target(s): Industry - Policy makers
• 18/06/2014: Reduction of salt and fat improvement in cheeses (ACTALIA) - La Rochelle, FR - Target(s): Scientific community (higher education, Research) - Industry
• 18/06/2014: Use of multiple emulsions to reduce fat in foods containing emulsified fat - La Rochelle, FR - Target(s): Scientific community (higher education, Research) - Industry
• 20/06/2014: Introduction to TeRiFiQ: Combining Technologies to achieve significant binary Reductions in Sodium, Fat and Sugar content in everyday foods whilst optimising their nutritional Quality - La Rochelle, FR - Target(s): Scientific community (higher education, Research) - Industry
• 20/06/2014: Interactions between sodium ions and food matrices: Effect of composition on the binding, mobility and release of sodium ions - La Rochelle, FR - Target(s): Scientific community (higher education, Research) - Industry
• 20/06/2014: Reducing salt and fat while maintaining taste: An approach using cross-modal sensory compensation - La Rochelle, FR - Target(s): Scientific community (higher education, Research) - Industry
• 27/06/2014: The Italian F&D industry and the initiatives related to innovation and food reformulation SALUX Final Conference - Turin, IT - Target(s): Scientific community (higher education, Research) - Industry - Civil society - Policy makers - Medias
• 29/06/2014: Interactions between Sodium ions and food matrices: Effect of composition on the binding, mobility and release of sodium ions - Wageningen, NL - Target(s): Scientific community (higher education, Research) - Industry - Civil society - Policy makers
• 16/07/2014: Update on lipid formulation - Paris, FR - Target(s): Scientific community (higher education, Research) - Industry
• 09/09/2014: Kjøttfagdagen (Project presentation to Norwegian meat industry) - NO - Target(s): Industry
• 24/09/2014: Les protéases de Lactobacillus helveticus et leur capacité à hydrolyser les caséines as1- et ² selon la teneur en NaCl : des expériences in vitro aux fromages à pâte pressée cuite - Rennes, FR - Target(s): Industry
• 24/09/2014: Presentation of Terifiq at Industry workshop - Rennes, FR - Target(s): Industry
• 24/09/2014: Renforcement de la perception du salé par des arômes dans des produits fromagers à teneur réduite en sel - Rennes, FR - Target(s): Industry
• 24/09/2014: Reduction of salt and fat improvement in cheeses (ACTALIA) - Rennes, FR - Target(s): Industry
• 24/09/2014: Impact of salt on technological floras in cheeses (ACTALIA) - Rennes, FR - Target(s): Industry
• 25/09/2014: Presentation of TeRiFiQ at Meeting of the EU Diet, Physical Activity and Health platform meeting (DG SANCO) - Brussels, BE - Target(s): Scientific community (higher education, Research) - Industry - Civil society - Policy makers
• 01/10/2014: Nutritional improvement of bakery products - FR - Target(s): Scientific community (higher education, Research)
• 07/10/2014: Formation and stability of Multiple emulsions - UK - Target(s): Industry
• 09/10/2014: Presentation of TeRiFiQ at Meeting of the food cluster Wagralim « Réduction du sel, sucre et MG dans les formulations alimentaires: - Mont Saint Guibert, BE - Target(s): Scientific community (higher education, Research) - Industry - Civil society - Policy makers
• 21/10/2014: Effect of reducing sodium chloride and animal fat content on the textural properties of dry-fermented sausages - Valencia, ES - Target(s): Scientific community (higher education, Research)
• 27/10/2014: Colloids, interfaces, emulsions and fat digestion - UK - Target(s): Industry
• 12/11/2014: Impact of salt in cheese mechanisms (ACTALIA) - Cork, IE - Target(s): Scientific community (higher education, Research) - Industry
• 18/11/2014: Strategies to reduce sugar and fat in muffins: reduction by stealth, addition of fibers and aromas - London, UK - Target(s): Scientific community (higher education, Research) - Industry
• 21/11/2014: Opportunities from European projects for processed meat companies - Parma, IT - Target(s): Industry
• 04/12/2014: Formation and stability of Multiple emulsions - Amsterdam, NL - Target(s): Industry
• 05/12/2014: Presentation to staff at KU Leuven - Leuven, BE - Target(s): Scientific community (higher education, Research)
• 18/04/2015: Proteinases of Lactobacillus helveticus and their distinct capability to hydrolyze alpha s1- and beta-caseins at different NaCl concentrations - La Rochelle, FR - Target(s): Scientific community (higher education, Research)

Oral presentation to a wider public

• 24/05/2012: Annual ACTIA General Assembly - Cesena, IT - Target(s): Scientific community (higher education, Research) - Industry
• 13/06/2012: Stakeholder meeting at German Institute of Food Technologies - Brussels, BE - Target(s): Scientific community (higher education, Research) - Industry
• 27/06/2012: Conference « les managers de linnovation » - Rennes, FR - Target(s): Industry
• 29/06/2012: Presentation of TeRiFiQ at the 1st Global Obesity Forum - New York, USA - Target(s): Scientific community (higher education, Research) - Industry - Civil society - Policy makers
• 01/09/2012: Communications on TeRiFiQ to industrial groups via organized by Vitagora cluster - FR - Target(s): Industry
• 06/09/2012: Lecture to Liver patient interest group - UK - Target(s): Civil society
• 29/09/2012: IFR Open Days. Eating for Life: Designing food to tackle obesity - Norwich, UK - Target(s): Civil society
• 04/10/2012: Traditional Food International (Basefood project) - Cesena, IT - Target(s): Scientific community (higher education, Research) - Industry - Policy makers
• 05/10/2012: Fedima General Assembly Research, Development & Innovation in the Traditional Food - Salzburg, AT - Target(s): Scientific community (higher education, Research) - Industry - Policy makers
• 09/10/2012: Lecture at training course on emulsion technology - UK - Target(s): Industry
• 11/10/2012: Presentation of TeRiFiQ at the 1st FAB Industry Forum - Brussels, BE - Target(s): Scientific community (higher education, Research) - Industry - Policy makers
• 04/01/2013: South-East EU Forum on enhancing innovation in the food processing sector - ETP "Food for Life" - Budapest, HU - Target(s): Scientific community (higher education, Research) - Industry - Policy makers
• 30/01/2013: Workshop ENEA Challenges of the technology transfer and the innovation on the agro-food Italian..." - Rome, IT - Target(s): Scientific community (higher education, Research) - Industry - Policy makers
• 13/03/2013: Agri-Food Open Innovation Day Innovation, needs and expectations of the Italian food industry - Milan, IT - Target(s): Scientific community (higher education, Research) - Industry - Policy makers
• 23/04/2013: Case study: Innovative Solutions for Reducing the Fat and Salt content of Meat Products - Bucharest, RO - Target(s): Scientific community (higher education, Research) - Industry
• 01/05/2013: IFR's Food and Health Network cluster meeting - UK - Target(s): Industry
• 17/05/2013: Effect of Composition of Food Matrices on the Mobility and Release of Salt - Paris, FR - Target(s): Scientific community (higher education, Research) - Industry
• 28/02/2014: Presentation of TeRiFiQ project at Paris International Agricultural Show - Paris, FR - Target(s): Scientific community (higher education, Research) - Industry - Civil society - Medias
• 17/08/2014: Proteinases of Lactobacillus helveticus and their distinct capability to hydrolyze alpha s1- and beta-caseins at different NaCl concentrations: from in vitro experiments to Swiss-type cheeses - Montréal, CA - Target(s): Scientific community (higher education, Research) - Industry - Policy makers

Organisation of Workshops

• 12/06/2013: Workshop/course VLAG - NL - Target(s): Scientific community (higher education, Research) - Industry
• 24/09/2014: Journée "Sel et technologies fromagères" (ACTALIA) - Rennes, FR - Target(s): Industry

Posters

• 20/06/2012: Presentation of TeRiFiQ at JAS 2012 (Food and Health Days) - La Rochelle, FR - Target(s): Scientific community (higher education, Research) - Industry
• 08/04/2013: Presentation of TeRiFiQ at Djazagro 2013 (international fair focusing agrofood sector) - Algiers, DZ - Target(s): Industry
• 03/04/2014: Counterbalancing salt reduction with aromas and consequences - Dijon, FR - Target(s): Scientific community (higher education, Research) - Industry
• 20/10/2014: Proteolytic and oxidative changes in low salt and low fat dry-fermented sausages - Valencie, ES - Target(s): Scientific community (higher education, Research)
• 05/11/2014: Effet de la réduction en chlorure de sodium et en gras sur la protéolyse et la texture de saucissons secs - Clermont-Ferrand, FR - Target(s): Scientific community (higher education, Research) - Industry
• 26/11/2014: Combining in vitro and in vivo approaches to model in-mouth flavour release and perception of dairy products - Uppsala, SE - Target(s): Scientific community (higher education, Research) - Industry - Civil society - Policy makers

Press releases

• 07/02/2012: Improving the quality of everyday food products: launch of the European project TeRiFiQ - FR (released in English and French) - Target(s): Medias
• 01/04/2013: Press release targeting general public - RO - Target(s): Civil society - Medias
• Web sites/Applications
• 01/03/2012: Project presentation and news on institutional website - www.adria.tm.fr - Target(s): Scientific community (higher education, Research) - Industry
• 23/05/2012: TeRiFiQ project website - www.terifiq.eu - Target(s): Scientific community (higher education, Research) - Industry - Civil society - Policy makers - Medias
• 01/06/2012: Presentation and news on TeRiFiQ - ADIV quarterly newsletter and institutional website - Target(s): Industry
• 01/03/2014: News on TeRiFiQ project - FR - Target(s): Scientific community (higher education, Research) - Industry
• 01/07/2014: Improving the quality of everyday food - Website - Target(s): Scientific community (higher education, Research) - Industry - Civil society - Policy makers - Medias