Decision 1982/839 - 82/839/EEC: Council Decision of 22 November 1982 adopting a concerted action project of the EEC on the effect of processing on the physical properties of foodstuffs - Main contents

official title

Avis juridique important

|

82/839/EEC: Council Decision of 22 November 1982 adopting a concerted action project of the European Economic Community on the effect of processing on the physical properties of foodstuffs

Official Journal L 353 , 15/12/1982 P. 0025 - 0028

Spanish special edition: Chapter 16 Volume 1 P. 0127

Portuguese special edition Chapter 16 Volume 1 P. 0127

*****

COUNCIL DECISION

of 22 November 1982

adopting a concerted action project of the European Economic Community on the effect of processing on the physical properties of foodstuffs

(82/839/EEC)

THE COUNCIL OF THE EUROPEAN

COMMUNITIES,

Having regard to the Treaty establishing the European Economic Community, and in particular Article 235 thereof,

Having regard to the proposal from the Commission (1),

Having regard to the opinion of the European Parliament (2),

Having regard to the opinion of the Economic and Social Committee (3),

Whereas in its resolution of 14 January 1974 on an initial outline programme of the European Communities in the field of science and technology (4), the Council emphasized that an appropriate approach should be adopted towards the whole range of available ways and means, including joint projects, and that whenever it proves desirable that third States, particularly European ones, should be associated in these projects, steps should be taken to make this possible;

Whereas in its resolution of 14 January 1974 relating in particular to the coordination of national policies in the field of science and technology (5), the Council entrusted the Community institutions with the task of ensuring, with the assistance of the Scientific and Technical Research Committee (CREST) the gradual coordination of national policies in the field of science and technology;

Whereas by Decision 78/177/EEC (6), the Council adopted a first concerted action project on the effect of processing on the physical properties of foodstuffs;

Whereas the abovementioned concerted action project has given extremely encouraging results;

Whereas the coordination of research work initiated under the abovementioned concerted action must be allowed to continue;

Whereas a second project in this field would make it possible to derive the maximum benefit from the effort that has been made;

Whereas the Member States intend, as part of the rules and procedures applicable to their national programmes, to carry out the research described in Annex I and are prepared to integrate it into a process of coordination at Community level over a period of four years;

Whereas the execution of the research work as described in Annex I calls for a financial outlay of some 15 million ECU in the Member States taking part therein;

Whereas on 18 July 1978 the Council agreed on certain procedural arrangements for cooperation under European Cooperation in the field of scientific and technical research (COST);

Whereas, since the specific powers of action required to adopt this Decision have not been provided for in the Treaty, it is necessary to invoke Article 235 thereof;

Whereas CREST has given its opinion on the Commission proposal,

HAS DECIDED AS FOLLOWS:

Article 1

The Community shall implement for a period of four years a concerted action project on the effect of processing on the physical properties of foodstuffs (hereinafter called 'the project').

The project shall consist in the coordination at Community level of the research work which is specified in Annex I and which shall form part of the research programmes of the Member States.

Article 2

The Commission shall be responsible for such coordination.

Article 3

The funds estimated as necessary for the Community contribution to the coordination should be 670 000 ECU, including expenditure on a staff of one.

Article 4

To facilitate the execution of the project a Concerted Action Committee on the Effect of Processing on the Physical Properties of Foodstuffs (hereinafter called...

This text has been adopted from EUR-Lex.

This page is also available in a full version containing the legal context, de Europese rechtsgrond and the related cases of the European Court of Justice.