1 Project Objectives
Sabrina Bandini, Eike Dall
CRA Montecatini Spa, Ravenna, Italy

1.1 General context
The development of productive systems of large and small enterprises (SME) in the nutrition field seems to depend on their anticipate and to influence the evolution of the complex Euro international legal policies and to adapt their organisations to them. ur necessary technological innovations and structural transformations are caused by legal changes. The enterprises have to work in a common market where competition and commercial exchanges deal with the evolution of European and international laws that can have an impact on the market demand too. The laws related to the safety of food challenge the producers to avoid any risk to the public health in the production and commercialisation of food and become a strategically important point in which both enterprises and consumers feel particularly involved. There can be several reasons for food not to meet hygiene criteria: for example the modification of chemical composition, the presence of germs or of parasites. However, as we describe later, the food industries have faced several evolutions on the field of hygiene control proofed by the involvement of scientific competence and sophisticated technologies implemented for the production. The modem productive process is obliged both for marketing and legal reasons, to reach a sophisticated level of control to reduce the risks for consumers. "Science for Food", our project, firstly wants to underline this trend of involvement of scientific competence in the process of food preparation. Secondly, it intends to understand how the competence already existing in a company can be enriched in order to maintain competitiveness and meet the demand of the consumers. The third aim is to provide suggestions of a guideline for training,