Corona-Maßnahmen: Das GIQS-Team arbeitet bis auf Weiteres aus dem Homeoffice. Damit befolgen wir die Empfehlungen von Bundesregierung und Robert Koch Institut. Für die nächsten Wochen geplante Veranstaltungen werden auf die zweite Jahreshälfte 2020 verschoben. Bleiben Sie gesund, achten Sie auf einander und sprechen Sie uns gerne an, wenn Sie Fragen zu den laufenden Projekten bzw. weiteren GIQS-Aktivitäten haben! Kontaktdaten Team

GIQS organised FOOD2020 steering group meeting

GIQS organised FOOD2020 steering group meeting
Teilnehmer des Lenkungsgruppenmeetings an der deutsch-niederländischen Grenze

The FOOD2020 lead partner DIL had invited representatives from the provinces and federal states financing the project at the beginning of November 2019 to report on the project results and progress to date and to take a joint look at the coming INTERREG phase. The meeting was organised by GIQS as the responsible FOOD2020 regional partner for North Rhine-Westphalia at the GIQS location in Gronau.

Representatives of the FOOD2020 steering committee as well as representatives of the FOOD2020 lead partner DIL and the six regional partners met in the rooms of the Euregio on the German-Dutch border between Gronau and Enschede to discuss the results and steps achieved so far in the project. For this purpose, GIQS produced posters for all 19 ongoing innovation projects and issued them during the meeting. At the poster presentation, the members of the steering committee who were present were able to get an impression of the activities in the development of product and process innovations in the food sector that have been carried out in FOOD2020 so far.

In addition to the posters, one project from each of the five FOOD2020 regions was also presented as a presentation. For the innovation projects supported by GIQS, this was the Cook.3D project, in which an innovative kitchen robot with 3D printing function was created. GIQS is also involved in the support of the AllerGoFree project, in which a new method for treating fruit is being developed to make it tolerable for allergy sufferers. In addition, representatives of the consortium from the Burning Bernd project had the opportunity over lunch to present the flammable ketchup from the bottle they had developed – the first samples of the product were offered for tasting over lunch.

In some impressive ways, the representatives of the donors were able to see and try out the first results of the current FOOD2020 project phase first hand, before the second part of the event was about daring to look ahead and to look forward to the coming INTERREG period together with representatives of the steering committee. Project representatives and the members of the steering committee exchanged views on the current status of planning for the new INTERREG programme. In addition, initial ideas for a new food project were presented, discussed and jointly further developed.

FOOD2020 is implemented within the INTERREG programme Deutschland-Nederland and is co-financed by the European Union, the Ministerium für Wirtschaft, Innovation, Digitalisierung und Energie of North Rhine-Westphalia, the Ministerium für Bundes- und Europaangelegenheiten und Regionale Entwicklung of Lower Saxony, the Dutch Ministerie van Economische Zaken en Klimaat and the provinces of Drenthe, Fryslân, Gelderland, Groningen, Limburg, Noord-Brabant and Overijssel. It is supported by the programme management of the Ems Dollart Region. Lead partner is the DIL Deutsches Institut für Lebensmitteltechnik e.V. in Quakenbrück.