Interactive workshops/meetings are the kernel of FFNet and they serve a dual function: (i) presentations are made by experts on recent developments in functional foods, and (ii) the companies have an excellent opportunity to interact with each other and to form new business associations/joint ventures.
Experience from the FLAIR-FLOW EUROPE dissemination project (1991-2003) indicated that workshops are an excellent route for information and technology transfer to companies, especially when results are presented in a user-friendly fashion.

FFNet functional food workshops in five Central European States:
The National co-workers of the FunctionalFood Net project organized workshops in Poland, Romania, Czech Republic, Hungary and Slovakia between November 2007 and February 2008. In each country the invitees/participants were from SMEs, research organisations, education, and public organisations. For the outcomes click here-

Nutrition and Health Claims Congress: This International Congress took place in Naantali, Finland on 8-9 November 2007-see outputs- It was hosted by the Functional Food Forum in Finland in collaboration with the Finnish Centre of Expertise Programme and was also supported by the FunctionalFoodNet (FFNet project). For the outcomes click here.

VALENCIA workshop: (Valencia, Spain, 23-24 October 2007---see outputs---). There were over 100 participants including many SMEs and larger companies engaged in functional foods in Spain and elsewhere. A wide range of functional food topics was presented and discussions took place re finalising and submitting SME functional food project proposals for to the EU 7th Framework Programme.

BUDAPEST workshop: (Budapest, Hungary, 26-27 March 2007---see outputs--). There were over 125 participants including many SMEs and persons from the Central European Countries. A wide range of functional food topics was presented and discussions took place re framing SME functional food project proposals for submission to the EU 7th Framework Programme.


LIVERPOOL Workshop: (Liverpool, UK on 19-20 September 2006-- see outputs--). The workshop embraced plenary sessions (all companies) and also sessions in product specific areas, i.e. (a) cereals/baking, (b) dairy products, (c) oils/emulsions and (d) beverages. There was ample opportunity for company interaction and the development of new business contacts in functional foods and ingredients.


Freising Workshop: (Freising, Germany on 22-23 May 2006-- see outputs--). Topics included (i) food components and gut pathogenesis, (ii) procedures for identifying novel bioactive components, (iii) functional beverages,(iv) antioxidants and lignans, (v) dietary phytochemicals, and (vi) regulatory aspects. There was ample opportunity for company interaction and the development of new business contacts in functional foods and ingredients.  


Turku Workshop: (Turku, Finland on 9-10 March 2006 -- see outputs--) and information on a wide range of functional food topics was presented and discussed. The consensus among participants was that the workshop/meeting was highly successful with many inter-company contacts established.