Food Sciences Field EvaluationPublishing Seminar17.3.2006Kaisa Immonen

You are holding the report !!

Why Evaluation?

Not carried out previously

Field deserves national and international recognition

First specific funding program upcoming

Evaluation material

Participating units (23) were asked to

provide data on staff (FTE), output and fundingdescribe main research lines and activitiesprovide copies of best publicationslist dissertations, degrees and present employment of doctorateslist awards, honours, invited presentations, expert tasks, membershipslist visits in and out of the unitlist important collaborators, and evaluate the outcomeconduct a self-assessment exercise

SWOT-analysisbenchmarkingresearch strategy 2006-2008societal impactneed for doctoral training

Evaluation criteria

Panel received the Terms of Reference. Evaluation was based on the written material submitted by the units and the general additional material provided by the Academy, and complemented with discussions during site visits.

Panel was asked to provide

Statement of the quality of research, achieved results, scientific contribution as well as doctoral trainingStatement of the quality and efficiency of research environment and organization Feedback on the interaction between research and society, and the impact of it, as well asRecommendations for the future of the field

Evaluation process

March 2005 (week 13), Board of the Academy of Finland decided to carry out the evaluation.Units received Submission Forms on May (wk 20).Submissions were due August 30 (wk 35).Panelists received written material in September (wk 38).Panel visited units in October (24.–28., wk 43).Panel decided to split, and each unit was assigned adequate and representative team.Recommendations (1-13) were well set by the end of week.Report draft was circulated among panelists (Nov–Jan), and the version submitted for press was nr. 24.

Composition of Panel

G. Harvey Anderson, Professor, Canada, Chair University of Toronto

Dietrich Knorr, Professor, Germany Berlin University of Technology

Alice H. Lichtenstein, Stanley N. Gershoff Professor, USA Tufts University, Boston

John Prescott, Associate Professor, Australia James Cook University, Cairns

Catherine Stanton, Principal Investigator, Ireland Moorepark Food Research Center, Teagasc

Willem M. de Vos, Professor, the Netherlands Wageningen University and Wageningen Center for Food Sciences

Content of Evaluation ReportPanel devided the field into three subfields

Food Bioprocessing and TechnologyFood Safety, Microbiology and DiagnosticsNutrition and Consumer Sciences

Units were asked to place their research activities (portfolio of 100%) into the three subfields

Evaluation of Scientific Quality of Research (6.1) is reported for the entire field as well as separately for each subfield

Evaluation of Research Environment and Organization (6.2) is reported for the entire field, as is Societal Impact (6.3)

13 Recommendations are given (7)

Appendices A-G

Then what…??!!

Dietrich Knorr and Willem de Vos

will now present the Recommendations.