FRAUNHOFER
Profile
Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. is the leading organisation for applied research in Europe, with a staff of 26,600 at 72 institutes and research units in Germany and subsidiaries in Europe, North and South America as well as Representive Offices in Asia, the Middle East and Africa. As an innovation driver we lead strategic initiatives to master future challenges and thus more than 70 percent of revenues is from contract research.
Competences & Capabilities
Our core competencies with respect to EIT Food are:
- Food and packaging technology
- Multi-sensory product perception and consumer preference
- Food quality and safety including visual inspection systems
- New technologies for the protection of crop plants and food sources
- Environmental biotechnology and bioprocess engineering
- Resource efficient processing in Industry 4.0 environment
- New solutions for material flow and logistics
Our capabilities cover also pilot plant facilities.
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Partner in the following EIT Food projects
View all EIT Food projects-
projectDevelop skills related to novel food processing technologies focusing on technical aspects, as well as the related soft skills
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projectDon't miss this learning opportunity!
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projectMaking meat substitutes more palatable
Become a partner
Be part of the world’s largest and most dynamic food innovation community.
Related
project
Using rapeseed protein to produce dairy alternatives
Professional Development Framework
2020 > 2022
project
EIT Food’s Professional Development Framework aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
project
REGISTRATION CLOSED! we are now full
The aim of this online professional development course is to provide introductory training and theory in algal biology, culturing, growth and biotechnology under laboratory and small scale pilot…
FUNGITIME
2020
project
Application of fungi protein in the development of sustainable and healthy food products.
project
Creating an innovative food antioxidant from Olive oil by-products
project
Excessive sugar consumption is a contributing factor for a variety of non-communicable diseases (e.g. Type 2 diabetes, that currently affects 9% of the global population).
project
Spreads are very popular. However, they consist of a high percentage of saturated fatty acids, often based on palm fat, sometimes also including trans-fat.
project
Consumers are increasingly demanding healthier products to fulfil their personalised nutrition needs and more natural foods (clean label) in which they can put their trust. Both are nowadays key and challenge drivers for the food industry.
Digital Twin Management
2018 > 2019
project
Food safety is one of the major concerns in food production. Improving tracking & tracing especially for the management of food safety events can lead to a faster reaction time and elimination of potentially hazardous products, thus…
project
The organic food supply system in Europe must rank among one of the most important in terms of trust. Our citizens make purchasing choices around organic food based on a wide range of issues which include sustainability, ethics, food…
Constituent sensing of small grains
2019 > 2020
project
Knowledge of the food constituents (e.g. protein, carbohydrates) is important for consumers as indicators of nutritional value as well as for the food producers concerning processing quality.
PACK4SENSE: Paper packaging for SENSitivE foods
2021 > 2022
project
Making paper packaging more recyclable and versatile
project
Based on an increasing global demand for protein and that the resulting pressure on traditional animal sources is nowadays considered unsustainable, there is an urgent need of new sustainable protein alternatives with a high nutritional…
project
project
This programme incorporates new physical technologies in the extraction of the virgin olive oil process in order to produce oils with a higher amount of minor components with higher preventive effects such as polyphenols and tocopherols.
project
We aim to design innovation led packaging for red meat, fish & poultry made from material derived from agrifood waste. The issue of waste plastic in the food industry has led to strong consumer demand for producers & retailers to…
project
Packaging needs to become more sustainable!
news
EIT Food and Mars Petcare have announced the launch of an Open Innovation Challenge to identify innovative solutions to transform fibre into protein and sugar, with the aim of developing more sustainable pet food ingredients.
blog
Ageing is a natural part of life, but who says ageing can’t be healthy? Food and nutrition play a key role in ensuring health and wellbeing extends to all ages, and here we spotlight some of the key solutions across Europe.
regional blog
From discussions about sustainable packaging, to the future of the EU-Green Deal, and not forgetting the newest topic of pet food, EIT Food’s community dived into multiple conversations across their Edinburgh conference.
regional news
An EIT Food funded project adapted recirculating aquaculture systems (RAS) technology for fish production to create a water treatment solution that cleans and recycles water. It does this with zero-discharge to maintain the welfare and…
regional news
An EIT Food funded project utilised a novel cutting-edge technology to harness the power of clean energy sources and natural carbon dioxide (CO₂) for the cultivation of microalgae as a sustainable source of ingredients for the aquafeed…
Call for Delivery Partner - TeamUp Programme
February 21, 2023
regional news
EIT Food is looking for a partner to help us deliver TeamUp - a Startup Team Builder programme of EIT Food.
Welcome to our new partners to the EIT Food South Community!
April 20, 2020
news
We send a warm welcome to our new partners who are now joining the EIT Food Community: 6 Core Partners, 4 Network Partners and 2 associate partners. Each of these organisations brings considerable expertise and experience to support our…