All EIT Food completed projects

Browse our completed projects

EIT Food Government Executive Academy
Education

EIT Food Government Executive Academy -2018

EIT Food Government Executive Academy brought together 39 government representatives from 13 RIS countries with experts working in the field of agri-food innovations from industry, academia and European institutions

MyFoodPortal
Public Engagement

MyFoodPortal -2018

MyFoodPortal is an upcoming online platform designed to familiarise the public with food technology, building understanding through relevant topics like health, safety and sustainability

Cultivating Engagement: a citizen participation forum on vertical farming
Public Engagement

Cultivating Engagement: a citizen participation forum on vertical farming -2018

This project puts citizens at the centre of shaping high-tech innovations in food production to become healthier and more sustainable

Don’t be a food waster
Public Engagement

Don’t be a food waster -2018

The social awareness campaign ‘Don’t be a food waster’ wants to make all audiences proud to say ‘I am not a food waster’ with the ultimate goal of reducing food waste at all levels in the food system

PROVE - Functionalisation and valorisation of PROteins of VEgetable sources
Innovation

PROVE - Functionalisation and valorisation of PROteins of VEgetable sources -2018

In 2012, FAO estimated that food production needs to increase with 60-70% to feed ±9

INNOPOULTRY. The poultry food chain: tackling old problems with innovative approaches
Innovation

INNOPOULTRY. The poultry food chain: tackling old problems with innovative approaches -2018

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

Separating MycOtoxin-contaminated Wheat grains using Precision Farming technologies
Innovation

Separating MycOtoxin-contaminated Wheat grains using Precision Farming technologies -2018

Mycotoxins can significantly reduce food quality, especially in wheat production

SuReBiC: Sugar reduced biscuits and cakes that meet consumer sensory, naturalness and cost expectations
Innovation

SuReBiC: Sugar reduced biscuits and cakes that meet consumer sensory, naturalness and cost expectations -2018

Reducing sugar consumption is essential for health but a huge challenge for the food industry

Optimising rice processing & cooking to remove arsenic & starch from its life-cycle
Innovation

Optimising rice processing & cooking to remove arsenic & starch from its life-cycle -2018

Rice is a primary carbohydrate staple, but is high in carcinogen inorganic arsenic (Asi) & soluble starch, the former is a chronic carcinogen & the latter is a causative agent for obesity & diabetes in high rice consumers