Lund University
Profile
Lund University, established in 1666, is a full-scale university ranked as one of the top 100 in the world with education and research in eight faculties and three campuses in Southern Sweden. Lund University host 42,000 students (6,000 international) and 7,680 employees in an international environment collaborating with 600 partner universities in over 70 countries. One of its strengths is food studies along the whole food chain – from plants to consumer.
Competences and capabilities
LU has a unique breadth in fields of expertise:
- Analytical chemistry
- Biosafety and biotechnology
- Climate and environment
- Cognitive science
- Consumption and retail
- Nutrition, diabetes and gut microbiome
- Food technology and packaging
- Materials science and nanotechnology
Infrastructure:
- Food Engineering Pilot Hall
- Humanities lab
- Laboratories for Virtual Reality
- Mass spectrometry centre
more
Partner in the following EIT Food projects
View all EIT Food projects-
projectSummer school for Master and PhD students in Bornholm
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projectMaking meat substitutes more palatable
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projectEIT Food presents GROW, a project that gives farmers an active voice and makes them leaders in shaping a sustainable and resilient food system.
Become a partner
Be part of the world’s largest and most dynamic food innovation community.
Related
EIT Food launches policy recommendations on protein diversification
October 26, 2023
news
EIT Food has launched a new policy brief on protein diversification, presenting a series of policy recommendations aimed at accelerating progress towards a transformative shift in how we produce and consume protein.
regional news
Biotech Heights is a new research hub, aiming to establish an open innovation environment focused on bioprocessing technologies. This represents the shared ambition of Tetra Pak and Lund University for bioprocessing to provide new avenues…
project
Converting waste from oat processing into a valuable product
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
Improving the functionality, stability and quality of hydrocolloids
project
Bringing precision fermentation to the mass market
Master in Food Systems
2019 > 2024
project
Develop in-depth knowledge about food systems through studying consecutively at three distinct European academic institutions and use your knowledge to drive the future transformation of the food system.
Inspire Programme
2021 > 2024
project
Boost your skills, drive change and do business in the agrifood sector!
PASS
2020
project
PASS will design plasma-assisted sanitation systems for packaging, equipment and tools used in the processing and handling of food products as a barrier to viruses and bacteria
project
Making baking more efficient
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.
Regenerative Agriculture Guidebook for Dairy Farms
June 17, 2024
report
Welcome to the ultimate resource for regenerative agriculture on dairy farms! Whether you're an experienced farmer or just starting out, our comprehensive guidebook is your key to transforming your farming practices and ensuring a…
blog
Ultra-processed foods (UPFs) have become a contentious topic in nutritional science and public health, igniting debates due to varying definitions, advice, and information. Here we explore the impacts of UPFs, consumer perceptions,…
news
Study of 19,642 consumers across 18 European countries shows a decline in trust in food sector actors such as manufacturers, authorities, retailers and farmersOnly a third of consumers believe the food they eat is sustainable.
news
New study of nearly 10,000 consumers across 17 European countries finds the majority of consumers think ultra-processed foods are bad for their health.
regional news
An EIT Food funded project transformed organic waste streams into, a valuable, next generation sustainable aquaculture feed ingredient called METAFEED Alpha.
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…
regional news
An EIT Food funded project converted aquaculture organic waste streams into sustainable, algal-based microencapsulated feeds for bivalve shellfish.
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…
Consumer Observatory
2023 > 2024
project
Europe’s central hub for consumer insights on agrifood topics.