University of Turin
Profile
The University of Torino (UniTo) is one of the largest Italian Universities, with about 74,000 students, 3,900 employees, 1,800 postgraduate and post-doctoral research fellows. UniTo manages roughly 500 projects per year, both at the national and international level, with a long record of participation of UniTo in the EU strategic research agenda. Under H2020, 118 projects have been funded so far, among which 27 coordinated projects and 9 Research Infrastructure grants.
Competences & Capabilities
UniTo's main areas of specialisation and technological expertise are:
- Food safety
- Diets & behaviours
- Food engineering for health
- Food and ingredient traceability
- Personalised nutrition
- Precision farming
- Sustainable crop protection
- Packaging
- Organic waste valorisation
more
Partner in the following EIT Food projects
View all EIT Food projects-
projectConnecting students and young professionals from different backgrounds to provide insights into sustainable production and consumption towards healthier diets.
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projectWe work with leading higher education institutions and food companies to develop and offer exciting programmes to help individuals with their career in the food system.
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projectDiscover how circular business models transform urban food systems to tackle grand challenges through innovative solutions.
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projectDiscover the fascinating world of food science and feel empowered to make safe, healthy, and sustainable food choices.
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projectDiscover the importance of public engagement in science, and learn techniques to share and raise awareness of your research.
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projectWhat is a ‘superfood’? What foods are ‘superfoods’? What effect do they have on the body and society? Find out with this course.
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projectBecome more confident in making informed decisions about the food you eat by exploring different food controversies.
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projectUnderstand how food goes from farm to fork: explore food security, supply chains, food production and agriculture.
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projectHow much do you trust your food? Learn about food supply systems, safety, sustainability and nutrition and quality
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projectLearn the principles, science and health benefits of the Mediterranean and the Okinawa diets
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Food Solutions
2021 > 2023projectFood Solutions brings together multi-disciplinary teams to tackle real-life industry challenges and develop innovative new solutions for the food system -
projectMaking meat substitutes more palatable
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projectProofs of concepts help to determine whether an idea, a specific concept or approach when turned into reality would bring societal impact as envisioned.
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Become a partner
Be part of the world’s largest and most dynamic food innovation community.
Related
project
EIT Food will be part of projects that address urban food challenges and include local governance
project
Proofs of concepts help to determine whether an idea, a specific concept or approach when turned into reality would bring societal impact as envisioned.
MeDiCo-Health
2020
project
This project will conduct research at hospitals in Italy and Germany into whether deficiencies in micronutrients such as zinc, selenium and vitamin D have a correlation with the severity of disease in COVID-19 patients
Understanding Mediterranean and Okinawa Diets
2021 > 2023
project
Learn the principles, science and health benefits of the Mediterranean and the Okinawa diets.
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Learn how agri-food supply chains deal with crises and get practical advice on how you can minimise disruption during COVID-19.
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Explore how circular economy can foster sustainable urban food systems
Science Communication and Public Engagement
2019 > 2023
project
Discover the importance of public engagement in science and learn techniques to share and raise awareness of your research.
Professional Development Framework
2020 > 2022
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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.
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Many vegetables including sweet corn, artichokes, potato and cabbage (e.g. Brussels sprouts) are not holistically used in food production although they are safe to consume (without or with further processing). In some cases, more than 50%…
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A summer school program on Food Products Entrepreneurship and Process Innovation focus on delivering Climate Friendly, Healthy Food Soultions.
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Challenges in today’s Food System are complex and interconnected – to address them, digital innovative solutions along the entire value chain are required.
The Human Microbiome
2020 > 2023
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A massive on line open course will be designed and deliver in year 2020 focusing on the human microbiome and its impact on human health.
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The Curating Citizen Engagement project will revolutionise our way of solving grand societal challenges by creating a platform for massive public involvement and knowledge generation, specifically targeting food-related issues.
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The European Food Systems Education and Training (EFSET) programme addresses the increasingly challenging array of food-related problems, such as food waste or malnutrition.
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The aim of the project will be to develop an interactive platform for families with children from different countries where they will have the opportunity to receive information and advice about how to improve their food habits and choices…
Global Food Venture Programme
2018 > 2023
project
For PhDs who want to unlock their entrepreneurial potential and shape the future of our Food System
Innovator Fellowship 2021
2020 > 2021
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The objective of EIT Food Innovator Fellowship is to empower talents to co-create, address, and gain experiences on excellent ideas capable of bringing their careers a step further, and foster innovators ready to respond to global food…
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How much do you trust your food? Learn about food supply systems, safety, sustainability and nutrition and quality.
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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…
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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.
Animal Feed Production: Feed Quality & Safety
2019 > 2023
project
Explore animal feed manufacturing, and learn the best processes and systems for optimising animal feed quality and safety.
Focus on Farmers
2019
project
Agricultural technologies and innovations offer significant opportunities to improve the efficiency and effectiveness of farm businesses, through optimised yields, reduced environmental impact and increased profitability.
Engaging with Controversies in the Food System
2019 > 2023
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Become more confident in making informed decisions about the food you eat by exploring different food controversies.
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The main objectives of the SME workshops are an innovation process around “sustainable food production” to identify challenges and solutions in an accelerated innovation process building on the experiences of a previous project.
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Global food supply chains are increasingly encountering considerable problems impacting on safety and sustainability affecting the food industry and reducing consumer trust.
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Enhancing vegetable crop yields for sustainable food production
Master in Food Systems
2019 > 2024
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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.
Nutrition for Health and Sustainability
2020 > 2023
project
Explore the relationship between nutrition, health and sustainability and understand how healthy eating can prevent disease.
Inspire Programme
2021 > 2024
project
Boost your skills, drive change and do business in the agrifood sector!
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The demand for vegan and vegetarian food products including alternatives to meat, milk, or eggs, has expanded considerably during recent years in Europe.
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Making baking more efficient
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We have an urgent need to deliver innovative sustainable food packaging solutions.
An Introduction to Food Science
2020 > 2023
project
Discover the fascinating world of food science and feel empowered to make safe, healthy, and sustainable food choices.
WeValueFood 2020
2019 > 2020
project
WeValueFood (2-year project) has educated, engaged and advanced the young Europeans’ knowledge of and appreciation of food, thereby empowering the next generations to make the best choices about the food that they eat.
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Healthy eating in childhood tracks into adulthood, so promoting dietary variety should begin early.
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Conventional microbiological testing takes time to get results. This impacts the supply chain, causing delays to get to market whilst results come back on finished but not shipped goods.
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In the Food Solutions "MICROBIOME-PUSH: Into Microbiome Exploitation in Food Systems" we will focus on the applications of microbiomes in different segments of the food chain.
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The aim of our project is to support the regional development and to provide solutions to sustainable dairy industry.
Professional Development Advanced
2020 > 2022
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EIT Food's Professional Development Framework - Advanced aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
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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.
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Fruit crop protection is heavily dependent on chemical pesticides but consumers and fruit processors are increasingly interested in residue-free fruit.
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Co-creating initiatives to increase consumer trust in food
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Our objective is to produce a set of activities (summer schools, focus groups, professional workshops, stakeholders and community meetings, business creation support).
Superfoods: Myths and Truths
2018 > 2023
project
What is a ‘superfood’? What foods are ‘superfoods’? What effect do they have on the body and society?
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Find out how your diet affects your brain, and your brain affects your diet
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The aim of the SME workshops is to identify contemporary challenges and solutions in the poultry industry dedicated to feed manufacturers, advisors, farmers and employees in poultry factories, as well as managers responsible for the…
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EIT Food RIS Solutions is aimed at engaging student groups with multi-disciplinary backgrounds, from RIS countries and of all educational levels, to work jointly on problem cases responding to agrifood challenges in RIS countries.
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The aim of this project is to test the effects of innovative ingredients (insect larvae) in poultry feeding to allow sustainable production, to improve animal welfare and to potentially meet the consumer demand for healthier, more natural…
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Campylobacteriosis is the most frequently reported food-borne illness in the EU.
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The aim of this project is to test and to promote solutions for the poultry industry in Italy, Poland and Spain in the area of safety risks for public health.
PROSEED PROJECT
2022
project
The PROSEED project on Circular-based alternative PROtein extraction from grape SEEDs, is a European project that aims at the production and commercialisation of a new alternative protein product.
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
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Europe’s central hub for consumer insights on agrifood topics.