About inprofood

Towards sustainable research

Food and health is a highly complex societal challenge and public engagement in research requires ever more focus. Over the past decade, most EU Member States have identified food and health as key priorities. This is in response to increases in obesity and diet-related chronic diseases such as diabetes and cardiovascular diseases amongst their populations.


Attempts to increase public awareness of appropriate ways to eat more healthily though do not seem to have led to significant changes in patterns of food purchase and consumption. It has become obvious that the development of effective measures for improvement is a demanding task and requires further systematic research and innovative approaches.


INPROFOOD is determined to tackle this hugely ambitious task during 3 years of intensive activities. Their aim is to foster dialogue and mutual learning between

  • industry,
  • academia and
  • civil society 

already in the earliest stages of the research processes directed towards developing innovative approaches (technical and social) for dealing with the food and health challenge.  


INPROFOOD was materialized with the basis that social discourse among research institutions, industry and civil society is therefore to be considered as a basic pre-requisite for moving towards a more reliable and achievable vision. read more ...


18 Partners are involved in the project, which took off on 1st of November 2011 and will run for a total of three years, concluding in November 2014.


In the process this website will be updated regularly with upcoming events, reports, documentation of numerous workshops, and pictures of various project activities. Stakeholders interested in the project are welcome to be part of it.

Aims and objectives

INPROFOOD aims to find new ways to establish dialogue and mutual learning between industry, academia and civil society and achieves it through workpackages aimed at:

  • promoting bottom-up development of concepts (processes and structure) of societal engagement in food and health research;
  • investigating current processes and structures in the area of food and health in both private and public research sectors and the role ‘Public Engagement in Research’ takes in these sectors;
  • developing stakeholder engagement programs both at national and European levels,
  • stimulate the adoption of concrete initiatives of societal engagement in food and health research already in the course of the project by forming an action plan that draws insights from various workshops;
  • improving the current methodology used in Science in Society (SiS) projects through evaluation of the methodology implemented during the planned project in relation to its objectives and expected impacts;
  • keeping the target audience and wider audience informed regarding the advances of the project by continuously disseminating relevant information using various communication tools and channels; and
  • additionally supporting and complementing existing FP7 programmes KBBE and HEALTH through establishing cooperations with approved projects and implementing joint activities.

Expected Impacts

INPROFOOD will contribute to adapting the governance of research and technological development in the area of food and health to facilitate sustainable and inclusive solutions

INPROFOOD’s processes of knowledge sharing, dialogue and networking and the joint initiatives resulting from these processes will help to further incorporate science in society issues into the systems of research

INPROFOOD will contribute to an improved transnational cooperation

INPROFOOD will provide experiential feedback to underpin the policy debate on a “new social contract” between science and society by providing evidence on societal demands to support practical guidelines for inclusive, sustainable research designs

INPROFOOD is tackling the challenge of the “food dilemma” also in supporting and taking into account relevant projects in KBBE and HEALTH


 Priority environmental contaminants in seafood: safety assessment, impact and public perception
Priority environmental contaminants in seafood: safety assessment, impact and public perception

INPROFOOD is happy to support the GHI Working Group 'Nutrition'