The initial application for project funding determined the following key objectives:
Health and Food Service Curriculum Development
The France-England Interreg region is home to two institutions with an international reputation in the fields of Food and Health, Food Service and Culinary Arts. The project enables the two partners to work together through the creation of a cross-border bilingual master curriculum in order to provide the food service sector with highly trained young professionals. This will foster the scientific background of these new curricula through partner peer review exchange and sharing of expertise at all stages of the project.
Research Project “Novel Health and Food Service Technologies for Disadvantaged Communities”
This aimed at providing innovative technical procedures to produce affordable meals with an enhanced nutritional value. Research was based on soups, casseroles, Irish stews, hot pots, fish, meat patties, vegetables, liquid products and pastries utilising affordable raw ingredients (e.g. low grade meat cuts). It focused on new processes for traditional dishes and on new novel meals. This cross-border research program used advanced engineering and food safety expertise to take advantage of latest developments in minimally processing technologies.
Health and Food Business Services
A Business and Technology Supporting Program was planned for small and medium sized enterprises (SME) in the Health and Food service sector in South England and the Picardie region of France and in the regions along the Channel French coast. A series of seminars and workshops in both regions were settled in order to support the management skills and to disseminate food science and techniques to the appropriate need of SME and the participants business.
Communications Strategy - public and social engagement activities
A communications strategy was also developed at this stage to promote and disseminate the activities of the project through a joint website, periodic newsletters and a series of events to include both a mid-project and an end of project conference.
At a later stage of the application, at the request of ERDF and Interreg, a fourth element was added to the proposal to incorporate a series of public and social engagement activities to promote both the findings of the project research and to encourage a more healthy diet in the populations of the regions concerned.