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All EIT Food completed projects

Browse our completed projects

PROVE - Functionalisation and valorisation of PROteins of VEgetable sources
Innovation

PROVE - Functionalisation and valorisation of PROteins of VEgetable sources

In 2012, FAO estimated that food production needs to increase with 60-70% to feed ±9.2 bio people by 2050. The growing demand for food cannot be covered only by increased production...

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

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

Innovative ingredients (insects and fruit pomace) and new feeding strategies (probiotics) will be used to allow sustainable productions, to reduce pathogens and antibiotic resistance in the gastrointestinal tract resulting in...

Separating MycOtoxin-contaminated Wheat grains using Precision Farming technologies
Innovation

Separating MycOtoxin-contaminated Wheat grains using Precision Farming technologies

Fusarium graminearum and F. culmorum are the major origins of mycotoxin contamination. Producers, so far have no methodology to determine mycotoxin contamination of grains before harvest. Imaging sensor technologies including...

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

WHO recommendations are being enforced through government guidelines and taxes. Reducing sugar in food matrices is not just simply replacing sweetness, it has functional properties too which impact on the...

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

The former is a chronic carcinogen and the latter is a causative agent for obesity & diabetes in high rice consumers. The innovative objectives here using simple changes...

SmartBreakfast: New Food Products for Innovative Home Appliances
Innovation

SmartBreakfast: New Food Products for Innovative Home Appliances

As suggested by a nutritionist, breakfast may vary from the stage in life, but in general, breakfast is essential to get the “first shot” of energy for the...

Increasing nutritional value (bio-stimulated) of selected performant tomato varieties to be cultivated in areas with temperate climate
Innovation

Increasing nutritional value (bio-stimulated) of selected performant tomato varieties to be cultivated in areas with temperate climate

In temperate climate, the average yield/ha of tomato is significantly lower than international standards. The major objectives are to look for, evaluate and to select processing tomato cultivars best...