INNOFOOD - Innovating Food Value Chain Innovations: Novel Management Perspectives on New Product Development - From Simulation to Reality

Overview Focusing on both the individual manager and product development teams, INNOFOOD guides participants to avoid costly mistakes, blind alleys and the loss of employee motivation that often impedes innovation...

From Leaf to Root – Holistic Use of Vegetables

This is due to several reasons including harvesting procedures having been designed for conventional products, consumer unawareness, and a lack of holistic product concepts. The idea of “From Leaf...

Summer School on “Entrepreneurship for food product and innovation”: An entrepreneurial perspective on Climate Friendly Convenient Food

APPLICATIONS OPEN FROM MONDAY 6th APRIL - SUNDAY 31st of MAY 2020 Do you want to develop a business idea together with other brilliant minds and qualified mentors from the industry? ...

REPAK -  entrepreneurial summer school in packaging sustainability

Do you want to innovate with sustainable packaging concepts? APPLICATIONS OPEN FROM MONDAY APRIL 6TH TO MONDAY 1ST JUNE 2020 The purpose of the summer school is to discuss the latest...

Future Food Ventures: Creating sustainable value propositions

Are you an aspiring or current entrepreneur? Are you passionate about improving the food sector and building a future that is truly sustainable?  The Future Food Ventures programme, commencing ...

MICROBIOME-PUSH: Into the Microbiome Exploitation in Food Systems

Students recruited at the four universities within the consortium will be exposed to unique opportunities to interact with academics, entrepreneurs and researchers, experts in different segments of the food chain....

Transparent Food Supply Chains – Entrepreneurial Summer School

APPLICATIONS OPEN FROM MONDAY 6TH APRIL - MONDAY JUNE 1ST, 2020 Do you want to create innovative digital solutions that meet Consumer  & Industry demand for food production transparency, and...

Curating citizen engagement: Food solutions for future generations

Through a university course developed by partners representing different aspects of the food ecosystem (from sensory perception to nutrition to food policy), we will educate the next generation of students...

Product Concepts For Less Refined Ingredients (aka “Less is More”)

A new class of plant-based ingredients produced by a combination of an air milling, classification and electro-separation process has recently been developed and become available. The manufacture of these &bdquo...

Summer Schools 2020

Inspire programmes are 1-2 week long courses on entrepreneurship, the co-creation of entrepreneurial ideas, innovation and business creation principles and skills. Programmes are aimed at giving you a taste...

Innovator Fellowship 2020

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...

EU Skills for Future

EU Skills for Future, commonly name Skills4Future (S4F) is a Cross-KIC project with EIT RawMaterials and Climate-KIC which target students between 16-19 year old in RIS countries. The...

EIT Food RIS Solutions

Venture creation as part of food related trade and scientific events II

The participants will learn the art of creation by building and testing their own strategy instead of listening to theory as well as the opportunity to find others to launch...

European Food Systems Education and Training (EFSET) Programme

The aim of the European Food Systems Education and Training (EFSET) Programme is to help address this need by providing postgraduate students with unique and exciting opportunities to tackle real-world...

From waste to worth: use of plant residues

Programme description The students teams built up an extendible prototype of a database including (1) occurrence of plant waste material (e.g. production site, trade level), (2) list plus calculation of the...

EcoPack: Finding solutions to enable consumers and retailers to pack on-the-go items in grocery stores ecologically

The solutions include Reducing the amount of plastic bags used by consumers in supermarkets to pack on-the-go items (e.g. fruits, vegetables, breads); Replacing shrink-wrappings that are usually applied...

Food tech transitions: reconnecting agrifood, technology, and society

Funded in collaboration with EIT Food, the Summer School is the outcome of the partnership between both academic and industrial partners: Universität Hohenheim, Queens' University Belfast and Cambridge...

Sustainable Food Systems - Entrepreneurial Summer School 2019

Participants will take on a production, consumption, and socio-economic angle to tackle issues such as environmental footprint, biodiversity, and food waste. The Entrepreneurship Summer School encourages citizens - university students,...

FOODMIO

FOODMIO will serve as a catalyst for the creation of sustainable and tangible solutions to real-life product development challenges by eclectic and creative food professionals. The focus of the program...

Food Innovation Lab - EIT Summer School 2019

The “Food Innovation Lab” aims at guiding interdisciplinary teams of students and young professionals through an innovation process – from identifying challenges, developing consumer-centric solutions to prototyping in...