Ga verder naar de inhoud

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 close

Partner in the following EIT Food projects

View all EIT Food projects

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.
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
project
Learn the principles, science and health benefits of the Mediterranean and the Okinawa diets.
project
Learn how agri-food supply chains deal with crises and get practical advice on how you can minimise disruption during COVID-19.
project
Explore how circular economy can foster sustainable urban food systems
project
Discover the importance of public engagement in science and learn techniques to share and raise awareness of your research.
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
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%…
project
A summer school program on Food Products Entrepreneurship and Process Innovation focus on delivering Climate Friendly, Healthy Food Soultions.
project
Challenges in today’s Food System are complex and interconnected – to address them, digital innovative solutions along the entire value chain are required.
project
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.
project
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.
project
The European Food Systems Education and Training (EFSET) programme addresses the increasingly challenging array of food-related problems, such as food waste or malnutrition.
project
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…
project
For PhDs who want to unlock their entrepreneurial potential and shape the future of our Food System
project
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…
project
How much do you trust your food? Learn about food supply systems, safety, sustainability and nutrition and quality.
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…
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
Explore animal feed manufacturing, and learn the best processes and systems for optimising animal feed quality and safety.
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.
project
Become more confident in making informed decisions about the food you eat by exploring different food controversies.
project
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.
project
Global food supply chains are increasingly encountering considerable problems impacting on safety and sustainability affecting the food industry and reducing consumer trust.
project
Enhancing vegetable crop yields for sustainable food production
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.
project
Explore the relationship between nutrition, health and sustainability and understand how healthy eating can prevent disease.
project
Boost your skills, drive change and do business in the agrifood sector!
project
The demand for vegan and vegetarian food products including alternatives to meat, milk, or eggs, has expanded considerably during recent years in Europe.
project
We have an urgent need to deliver innovative sustainable food packaging solutions.
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.
project
Healthy eating in childhood tracks into adulthood, so promoting dietary variety should begin early.
project
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.
project
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.
project
The aim of our project is to support the regional development and to provide solutions to sustainable dairy industry.
project
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.
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
Fruit crop protection is heavily dependent on chemical pesticides but consumers and fruit processors are increasingly interested in residue-free fruit.
project
Co-creating initiatives to increase consumer trust in food
project
Our objective is to produce a set of activities (summer schools, focus groups, professional workshops, stakeholders and community meetings, business creation support).
project
What is a ‘superfood’? What foods are ‘superfoods’? What effect do they have on the body and society?
project
Find out how your diet affects your brain, and your brain affects your diet
project
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…
project
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.
project
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…
project
Campylobacteriosis is the most frequently reported food-borne illness in the EU.
project
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.
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.
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.
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.
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…
project
Europe’s central hub for consumer insights on agrifood topics.