National Food R&D and Innovation Strategy.

The National Food R&D and Innovation Strategy is a national policy with a cross-sectoral approach. The goal of this Strategy is to produce high value added, innovative and branding food products with environmental-friendly technologies. The Strategy further develops six strategic targets, production of raw materials, industrial R&D and innovation activities, local capabilities and innovative products, food consumption and health, mission-oriented prioritized R&D projects, and sustainability and environment-friendly technologies.
Access to affordable and quality food will be provided for all through an increase in quantity and quality in national food production in the agriculture, livestock and fisheries sectors. New food storage technologies will be developed to prevent food losses and contribute to the economy. R&D and innovation studies will be conducted to increase the quality of products in order to ensure a balanced and healthy diet of the society and improve the quality of life. Sustainable food production will be ensured through sustainable use of natural resources.
Food industry will be developed to increase the employment opportunities and create socio-economic benefits for all.
The quantity and quality of agricultural products will be increased through R&D and innovation activities to contribute to the competitiveness of the food industry. The technology development studies aimed at increasing productivity and effectiveness in the food sector will be increased in order to support smallholders and micro- and small-scale enterprises. In order to prevent the dependency on import and improve the import-export balance, the quality of existing products will be increased and their costs will be reduced by increasing the R&D activities of the industry. The participation in international R&D activities and the competitiveness will be increased to encourage the widespread use of innovation and technology. Food exports and the competitiveness in the international will be increased by ensuring sustainability in the food chain with a farm-to-fork approach. The contribution of local competencies to the product diversification and competitiveness of the food industry will be enhanced by developing the technologies necessary for the use of traditional food production methods in our country in the food industry. Food quality controls and market inspections will be strengthened through the development of fast, reliable, economic and multiple analysis methods to protect human and environmental health. A national database will be established for monitoring the frequency of occurrence of food-borne diseases and nutritional diseases in order to serve as a basis for R&D studies conducted within the scope of protecting consumer health. An inventory of local and traditional food will be conducted for their registration, identification of those that can be registered as geographical signs, and determining their economic potential in domestic and international markets. The cooperation with relevant academic departments will be ensured in order to train qualified personnel needed by the food industry in the technology development process.
R&D and innovation will be promoted in the food industry to cope with the negative impacts of climate change, urbanization and erosion. The studies will be conducted for the development of the "Climate Friendly Product" Certificate in order to encourage local low carbon technologies in production processes.