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

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 performance. ...

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

Its ambition is to train groups of students, young researchers and professionals from different backgrounds, in creative thinking, innovation in Climate Friendly Healthy Convenient Food Solutions and entrepreneurship, with the...

REPAK -  entrepreneurial summer school in packaging sustainability

This is an urgent need that requires tremendous collaborative efforts, in an environment still very fragmented, from municipalities recycling policies, to consumer demands, to technical challenges in supply chain and...

Future Food Ventures: Creating sustainable value propositions

This programme inspires and engages nascent and aspiring entrepreneurs in exploring the creation of such ventures. It is based on the human centred Design Thinking Approach and established tools that...

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....

Venture creation as part of food related trade and scientific events III 2020

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

Transparent Food Supply Chains – Entrepreneurial Summer School

This entrepreneurial Summer/ Winter School aims to educate students and young professionals from different backgrounds to bring novel perspectives into the discussion. The focus lies on the challenge of making...

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...

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

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...