All EIT Food projects
There are many different EIT Food activities helping us build a better food system for Europe. Browse our projects to find out more!
EWA- Empowering Women in Agrifood
Up to 50 women entrepreneurs from countries with modest to moderate innovation rates (check countries here) will participate, during 6 months, in an educational programme…
EIT Food Government Executive Academy
Overview of EIT Food Government Executive Academy EIT Food Government Executive Academy brings together public sector representatives from 28 RIS countries, researchers working in the…
Food System Master of Science Programme
The programme is based on a combination of essential entrepreneurial skills, which will help you to become an effective innovator, and key technical skills that…
PASS
Several studies suggested that coronaviruses can survive on material surfaces such as metals, glass and plastic. This project will develop plasma-assisted sanitation systems for packaging…
Healthtricous
The more COVID-19 is studied, the more it becomes clear that there is a link between the impact of the virus and the health state…
Mtching COVID
Covid-19 has infected millions of people all around the world. A large number of them have been hospitalised and a long recovery awaits after being…
Safelivery
Safelivery will develop innovative food delivery services and protocols to reduce the risk of surface & packaging contamination of “Ready To Eat" foods by the…
ImmunoBoost
The Covid-19 pandemic has shown the world that microbial infections can have devastating effects. In parallel, in the last years, the medical world has started…
Smart-ET
The Grana Padano and Parmigiano Reggiano areas have been highly affected by the current pandemic. Smart-ET will use COVID-19 data from farms and existing models…
CovidX
Aqueous Spirulina extract is already approved for use in food in the US and EU with no toxicity limitations or known allergens. It also has…
SPIN
The Covid-19 epidemic has evoked a need to prevent new waves of contagion able to overload the health system and the adoption of further restrictive…
FRIENDS Reduce Food Waste
FRIENDS Reduce Food Waste will develop an end-to-end pricing solution that is expected to reduce food waste by more than 40%. The solution will be…
COVID19 BAEMitup
This project will build a diagnostic platform that: Meets specific requirements of the food industry (low cost and low limit of detection); Is not subject…
COVICOAT
Manipulation of contaminated food surfaces of fresh food such as fruit and some vegetables might represent a serious risk of spreading coronavirus during postharvest handling…
MeDiCo-Health
Micronutrient deficiencies are a frequent condition in the general population of the EU and worldwide. Due to soil erosion and depletion of minerals like selenium,…
Connecting agrifood experts across Europe and beyond
The EIT Food Experts Community is an exclusive group for experts with years of experience and knowledge in the agrifood sector interested in increasing their…
Robin Food
The recent pandemic has resulted in enormous amounts of surplus leftovers such as vegetables and fresh fruits, causing difficulties for farmers. Secondly, a growing number…
Innovation Prizes
Innovation Prizes Online Finals Watch online country finals and meet the most innovative agrifood startups in Southern and eastern Europe! In June-July 2020 EIT Food…
Understanding Mediterranean and Okinawa Diets
Your diet can make a big difference to your health. That’s why it’s so important to consider the value of different diets from around the…
Challenge Labs
Challenge Labs are designed to tackle the big problems facing the food sector by bringing together diverse groups of people. It is hoped that Challenge…
Understanding Food Supply Chains in a Time of Crisis
On this free online course, you’ll learn how the pandemic is challenging food supply chains and explore the steps taken by the industry to ensure…
Revolutionising the Food Chain with Technology
Explore how technology and digitalisation can change how the food system operates, reducing waste and environmental pressures. Food quality and safety is increasingly under threat…
From Waste to Value: How to Tackle Food Waste
Explore how combatting food waste and food loss can help the environment. The significant contribution the food system makes to climate change is widely recognised,…
Science Communication and Public Engagement
The course focuses on: Why is science communication important? Defining a message and the intended audience Going from the message to a story Small-scale public…
WE Lead Food
The WE Lead Food Programme is designed to equip you with the tools to make that difference and achieve results. The network is open to…
Professional Development Framework
This activity will roll out the framework developed in 2019, and establish the certification basis for the food sector. In addition, the activity will develop…
End-to-end digitised production test beds
This drives the digitization of manufacturing by leveraging digital technologies such as AI and 5G. The demonstration of the benefits of digital transformation will allow…
Finding innovative solutions for water scarcity in Southern Europe
There is no denying that more innovation is needed to reduce and optimize water use - a challenge that covers mutiple facets-, produce food in…
VALOCAKE, Valorization of rapeseed press cake as multi-functional food ingredients and tasty food
Protein is perhaps the most challenging macronutrient when it comes to sustainable production. Currently, animal-origin products are still the main protein and food ingredient sources.…
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…
Cook Clever: a gamified solution to tackle household food waste habits
Consumers have a growing awareness of food waste concerns yet lack the know-how and motivation to change food related behaviors that can make a real…
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…
Summer School on “Entrepreneurship for food product and innovation”: An entrepreneurial perspective on Climate Friendly Convenient Food
APPLICATIONS OPEN FROM MONDAY 6th APRIL - TO JUNE 30 Do you want to develop a business idea together with other brilliant minds and qualified…
ALGAL BIOTECHNOLOGY – TECHNIQUES AND OPPORTUNITIES FOR THE SUSTAINABLE BIOECONOMY
The workshop in 2020 will run for two days at the University of Cambridge Algal Innovation Centre (AIC) followed by courses at Iceland, Germany and…
PERSONALIZED and connected FOOD service providers (PERSFO)
The worldwide prevalence of obesity has tripled between 1975-2016 (WHO). We conclude that awareness and intentions do not always lead to corresponding behaviour. More consumers…
Building a business model to enhance consumer trust and influence decision making using a sustainability transparency labelling system
The proposal is centred on an EIT-Food Communications platform on sustainability and transparency, a communication system co-created with consumers with a central focus on increasing…
EIT Food RIS Fellowships
Develop your talent with top agri-food players during a paid internship in EU! MSc students and graduates with different educational backgrounds as well as Ph.D.…
The V-PLACE – Enabling consumer choice in Vegan or Vegetarian Food Products
For many consumers wanting to replace products of animal origin partly or completely, the search for the right information including the avoidance of nutritional deficits…
Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste
Present machinery in bakeries is used to optimize the production process. The reduction of make span and idle time of machines, but also combinations thereof…
REPAK - entrepreneurial summer school in packaging sustainability
Do you want to innovate with sustainable packaging concepts? APPLICATIONS OPEN FROM MONDAY APRIL 6TH TO TUESDAY 30TH JUNE 2020 The purpose of the summer…
An Introduction to Food Science
Food and health information is often oversimplified by the media, and recommendations can be inaccurately reported and contradictory to current recommendations. By understanding and learning…
SuReBar: Integrating innovative sugar and fibre technologies to produce clean label sugar reduced products, demonstrated through cereal bars
Cereal bars are considered by many consumers to be a healthy snacking alternative, but in reality they often contain between 13% and 40 % sugar.…
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…
WeValueFood 2020
#WeValueFood will engage with students from primary, secondary and tertiary education all over Europe, as well as parents, educators, and representatives from the European agri-food…
‘SEE & EAT’: Communicating the benefits of visual familiarity as a strategy for introducing healthy foods into children’s diets 2020
Children’s food preferences depend on food familiarity and liking, and research shows that visually familiarizing children with foods before they taste them (e.g. by looking…
The Regenerative Agriculture Revolution
Reports from leading organisations, such as FAO, IPCC, and EAT Forum, state the fundamental importance of transitioning to more regenerative agriculture methods if Europe is…
ThermoBlue
This proposal addresses that need, and brings together a highly competent collection of partners, each with capabilities that will deliver a technology to market. The…
Summer school on new product development for the food industry 2020
Overview of EIT Food Summer School on New Product Development EIT Food Summer School on New Product Development brings together 40 participants from different backgrounds…
MAKE-IT! An infrastructure to hack simpler and smarter food value chains 2020
This project aims to develop these through: Using existing information and industrial challenges to inform the hackathons around specific food industry chains. Designing and delivering…
Integrating Precision Farming in Computer Game
In spite of these benefits, its adoption by farmers remains low. The co-creation of a new precision farming module for a farming simulator game is…
Consumer attitudes towards healthier processed meat products
The countries investigated will be UK, Spain and Denmark, countries with high meat consumption rates (> 80 kg per person/year in UK and Denmark and…
Understanding Food Labels
Get the facts you need to put your trust in the food system. Huge amounts of information are provided on food product labels, but surveys…
Citizen Science to build consumer trust in the food system
Food safety is one of several equally important factors for Europeans when buying food, and citizens have a high level of awareness of food safety…
EIT FoodScienceClass
This is a collaborative multidisciplinary research project that will be centered around student led research into the origins of their commonly consumed industrialized food items…
VITAL: Validation of Innovative Tools to Assess and to improve microbioLogical safety in the food chain
Rapid methods solve this problem, but they need to be proven to work as well as the standard microbiological methods that they replace. Proving these…
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…
The Future of Protein & the Protein of the Future in Europe
This project will bring together key stakeholders in Europe (from academia, industry, safety authorities, policy makers and consumers) to debate about the protein challenge from…
Venture creation as part of food related trade and scientific events
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…
SUDAPS - Support for Dairy Production Sector in RIS Region
The aim of our project is to support the regional development and to provide solutions to sustainable dairy industry, addressing farmers in diary production, feed…
Food and Nutrition: The Truth Behind Food Headlines
Learn how to find reliable, scientific information about food and nutrition and identify the truth behind food headlines. Due to conflicting messages from the media,…
Consumers and Environmental Safety: Food Packaging and Kitchenware
Food safety is highly regulated. Yet, one blind spot is the migration of molecules from contact materials in kitchenware into food. Particular attention needs to…
Sustained Energy Release Starchy Food Products
The advantage of slowly digestible starch (SDS) is that it is a source of sustained glucose release and stabilizes blood glucose levels. Benefits of this…
Professional Development Advanced
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…
PHENOILS. New technologies implementation in RIS regions’ olive oil mills for healthier olive oil extraction
Extra Virgin Olive Oil, mainly due to their minor components, is one of the most powerful weapons to prevent prevalent modern diseases in RIS regions,…
“LINKDAPA”: Linking multi-source data for adoption of precision agriculture
This project will use multi-source data to co-create with farmers and their advisers, crop management zones for precision agriculture (PA) solutions. The zones will be…
CleanFruit - Standardisation of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce
Fruit crop protection is heavily reliant on synthetic chemical pesticides, which can have unwanted side effects on the environment and can leave residues that are…
Increasing consumer trust and support for the food supply chain and for food companies
This consumer-focused project will work with consumers, food companies and other stakeholders (industry bodies, non-governmental organisations, regulatory authorities and policy makers, media) across 6 countries…
Growing Consciousness: RIS Challenge project aimed at revitalizing agro-food chains in rural areas through sustainable innovation
Our objective is to produce a set of activities (summer schools, focus groups, professional workshops, stakeholders and community meetings, business creation support), which will foster…
DACWEED: Detection and ACtuation system for WEED management
Site Specific Weed Management (SSWM) can be achieved by applying a treatment only on the weed patches. Agricultural sprayers are already separating the boom into…
ONCOFOOD: New food solutions for cancer patients
One of the main challenges for cancer patients undergoing treatment is to prevent or mitigate malnutrition. They often experience adverse side-effects (i.e. taste loss, bad…
The EIT Food School Network: Integrating solutions to improve eating habits and reduce food wastage 2020
The EIT Food School Network is a collaboration working towards improving dietary choices and reducing food wastage in preschool, primary school and secondary school pupils…
FUNGITIME
Context Due to the world’s increasing population and the growing awareness of the food chain’s environmental impact, developing new food ingredients from alternative sources has…
TRACOD – Model-based Tracking of Cod and Other Fish Value Chain for Consumer Confidence Boosting and Food Engineers Education
We propose to use model-based systems engineering (MBSE) and conceptual modeling for two purposes: model the function, structure, and behavior of the entire “farm-to-fork” food…
Lab on a chip - Early-warning platform for food safety
Food contaminations are mostly monitored in plants using time consuming methods with analysis time of up to a week. By that time, some of the…
REIMS-based analysis platform for improved traceability and consumer purchase intention of high-end food products
In the last decades, a number of food crises, have threatened consumer confidence in the food industry, driving food business operators to go beyond mandatory…
Transparent Food Supply Chains – Entrepreneurial Summer School
APPLICATIONS CLOSE AUG 15 2020 Do you want to create innovative digital solutions that meet Consumer & Industry demand for food production transparency, and develop…
The FutureKitchen Virtual Reality and EatingHealthy Video Infotainment Series 2020
The FutureKitchen Series, launched on FoodUnfolded in 2019, sets out in 2020 to further encourage and inspire a food system connection, increased consumer trust, and…
The Human Microbiome
Learn how a healthy microbiome can combat disease. The microbiome, i,e the microbes that live within the human body can have a huge impact on…
FOOD4SENIOR High nutritional and sensory quality Food innovations for the promotion of Senior Health
It is also important to highlight the impact of the demographic change on public health and its costs. Seafood and meat are food protein sources…
Innovation in Arable Farming: Technologies for Sustainable Farming Systems
Explore how innovative, digital technologies can help achieve sustainable intensification of arable farming systems. Intensification of arable farming systems can be achieved through the adoption…
Innovative tools to produce legume-based foods for increased consumer acceptance (LeguComf)
Legumes such as peas and beans are rich in protein and can thus replace animal proteins in human diet. However, the use of legumes is…
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…
HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)
Iodised salt and milk are the main sources of I in human diets. However, organic milk is typically low in I and organic salt is…
EFSET - European Food Systems Education and Training
Through multidisciplinary and collaborative approaches that simultaneously target different parts of the food system, the course gives postgraduate students the confidence and skills necessary to…
BLINK: BeefLink - Traceability within the beef value chain using rapid DNA fingerprinting
Food fraud is in many aspects an appealing activity because the profit margins of this activity can be quite large but the risk of being…
Smart Tags for Improving Consumer Interaction in Food Value Chain
The Smart Tags communication project is set to increase consumer trust towards food products by sharing information about the food product value chain during the…
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.…
Sugar- Out, Prote- In: Application of microencapsulated sweet proteins as sugar substitutes
Sugar reduction is a major focus of the food and beverage industry. Innovative sugar substitutes are urgently needed. Sweet proteins originating from exotic fruit offer…
PHENOLIVA: Treatment and valorisation of olive mill wastes - Application of olive polyphenols to food
Only 20% of the olive fruit result in Extra-Virgin Oil, the remaining 80% are waste (olive pomace). Most Mediterranean countries face serious environmental and economic…
EIT Food Digital Marketplace for Side Streams
The goal of this project is to enable companies worldwide to easily identify candidate side streams for valorisation to catalyse match-making between suppliers and buyers…
TriboTec: Protein enrichment and fractionation of side streams by dry tribo-electrostatic separation technology
It is an environmentally friendly process that consumes low energy and no water and is available at a high capacity. The potential for food/feed applications…
Towards a smarter shopping list
The platform will also give users the ability to interact with the online-content, receive expert-based recommendations and access educational resources about food and nutrition in…
Impact on sustainability, shelf life and nutritional value by vertically farmed leafy greens via a new local supply chain
Access to fresh produce is and will continue to be an issue in the densely populated European cities. Due to the long and complex supply…
HPHC - Development and application of hydrocolloids functionalized by dynamic high pressure
A new physical method to improve the functionality of selected hydrocolloids with respect to a better texture of food, as well as easier handling in…
PERFECT - Plant Extract for Reduced-sugar Foods, including Extruded Cereals, bars & biscuits, using innovative processing Technologies
Excessive sugar consumption is a contributing factor for a variety of non-communicable diseases (e.g. diabetes, that currently affects 9% of the global population). Moreover, low-sugar…
Energy-to-Feed (E2F)
E2F will develop a sustainable source of protein & lipid from omega-3 rich microalgae cultivated using clean power sources (Geothermal/Hydro) & natural CO₂. This first…
Global Food Venture Programme 2020
We´re excited to announce that the Global Food Venture Programme of EIT Food will support once again highly-qualified PhD students from across Europe to transform…
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…
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…
Test Farms
Need help with testing your agritech solution? Apply for Test Farms and validate your product with farmers! Test Farms links agricultural startups with farmers 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…
Trust in Our Food: Understanding Food Supply System
This online course explore the challenges and responsibilities of different people in the food system, including the role of the consumer. Participants assess the information…
Superfoods: Myths and Truths
The course focuses on the relationship between food, brain and mind: What is a superfood? What separates them from functional foods and similar food items…
Food for Thought: The Relationship Between Food, Gut and Brain
The course focuses on the relationship between food, brain and mind: How does the brain work? How do emotions and thoughts affect our food choices?…
Food4Health
A nutritionally balanced diet is integral to maintaining a healthy mind and body. Yet, making healthy food choices is not always as easy as it…
RisingFoodStars
The RisingFoodStars Network allows successful, impactful agrifood scaleups to scale to the next level in becoming the international gamechangers of the future.
EIT Food Accelerator Network
Once you have applied for FAN, you will go through a rigorous selection process where you will be judged by a series of experts including…
Seedbed Incubator
SEEDBED APPLICATIONS OPEN FROM MONDAY 13TH JANUARY - SUNDAY 22ND MARCH This multi-location Launch programme trains and supports teams over a six-month period to help…
Change Makers
The EIT Food Change Makers Programme is a new, collaborative initiative which gives diverse talent the chance to become agrifood-tech innovators or entrepreneurs through a…
MAKEit
We will achieve this by: Convening a network of ‘maker spaces’, providing collaborative spaces to make, learn, explore and share, for MAKEathons and further prototyping…
Legal and Accounting Support for Early Stage Entrepreneurs
EIT Food knows that the legal and financial hurdles of startup life can be very challenging. In fact, recent statistics demonstrate that a failure to…
EIT Food Regional Innovation Scheme (RIS)
It also encompasses a portfolio of instruments dedicated to beneficiaries from EIT RIS countries and intended to stimulate their innovative and entrepreneurial potential and to…
CHAMPP: Contemporary challenges and issues of the poultry production sector
There is a need to highlight at the national and international level current challenges in this sector by providing support to SMEs through knowledge transfer…
RIS Consumer Engagement Labs
Unlike typical sensory panels and consumer surveys, they will not involve testing of sample products but creation of innovative, non-yet-existing combinations of product features and…
EIT Food RIS Innovation Grants
This includes Innovation Scouting (the identification and support of early-stage entrepreneurial talents), RIS Innovation Grants (awarded in an open competition to entrepreneurs from 15 targeted…
EIT Food TrustTracker®
EIT Food TrustTracker® The EIT Food TrustTracker® is an evidenced-based questionnaire which has been developed to measuring consumer trust in the food industry and is…
The #AnnualFoodAgenda
It encompasses a series of interactive events, which provide a space to explore food topics with large numbers of people across Europe. Events taking place…
EATrends & food fashion week
Events will take place in Spain and Belgium during 2019, engaging members of the public in food trends and innovations, enabling them to have a…
Influencer marketing for EIT Food: the EIT Food Ambassadors Programme
Launching a new sustainable product doesn’t necessarily create new consumer eating habits. So, how do we encourage uptake of new products, technologies or ideas? In…
Games of Food
Escape games provide an opportunity to share educational messages in an enjoyable way. In such games, groups of 3 to 8 players are locked in…
FoodUnfolded®
The platform aims to engage with citizens through entertaining and educational content, and by connecting citizens with food experts from both academia and industry to…
Developing a Digital Toolkit to Enhance the Communication of Scientific Health Claims
Consumers often neither understand nor trust health claims on food packages, and so are not able to use them to make informed personal nutrition choices.…
SureChoc: Sugar reduced chocolate and chocolate chip cookies to meet consumer sensory, naturalness and cost expectation
Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also physiochemical properties and cost that have to be matched.…
Interplay between different wheat cultivars and novel biostimulants to increase quality and yield in different agroclimatic conditions
Improving European farmers' competitiveness through technology transfer and innovation integration is essential to address future challenges in the sector. Increasing wheat grain quality and yield…
Consumer and Manufacturing Driven Alternative Packaging Solutions from Agrifood Waste Streams
Suitable materials for meat, fish & poultry have constraints such as the need for an oxygen barrier & stability at higher temperatures, so wide-scale use…
inPaper: Innovative paper-based packaging technology and pack styles for food products
China is restricting plastic waste imports. Some countries have raised taxes on plastic bags or a complete ban. Within the food and packaging industry, there…
FROM WASTE TO FARM: insect larvae as tool for welfare improvement in poultry
Insect larvae will be reared on food side streams, allowing the valorization of secondary raw materials produced in excess from food industries, and then used…
Metamorphosis – enhanced insect protein for aquaculture
Metamorphosis will build on foundational work performed in year 1 in regards to conversion of organic waste streams into valuable, next generation functional aquaculture feeds,…
Our Nutritious Protein
To date, minimally processed plant -proteins are hampered as alternatives to animal -proteins due to the presence of usually called “antinutritional factors” (ANFs), decreasing their…
MIDSA - MIcroencapsulated Diets for Sustainable Aquaculture
However, bivalve industry growth is falling behind fish aquaculture due to critical defects in the production process. Feed defects, disease, and quality issues are throttling…
Fermented seaweed based novel feed additives - SEAFEED
The aim of the project is to develop microbes and anaerobic microbial processes applying marine microalgae feedstock for production of health promoting bioactive ingredients in…
Health SnaP
The idea is based on integration of ingredient and instant food manufacturing technologies combined with smart user-interface to support individual choices. Co-creation with consumers is…
GLAD - Green Last Mile Delivery: a more sustainable way for food home delivery tailored to consumer needs
The objective of the GLAD activity (Green last mile delivery) is to develop both a strategy and a platform that helps making the last mile…
C-SNIPER: Campylobacter-Specific Nullification via Innovative Phage-mediated Enteropathogen Reduction
Consumption of poultry, especially chicken meat, is considered the most common route for human infection. Colonization of broiler chickens at farm level leads to transmission…
Dairy products with reduced saturated fatty acids
Dairy foods are major sources of saturated fatty acids (SFA) in many EU diets but are also crucial sources of key nutrients, and have other…
Low-Energy Electron Beam (LEEB) to inactivate viruses and microorganisms on heat sensitive raw materials without affecting quality
However, the safety of these food ingredients can be an issue as they are vector carriers for pathogenic bacteria and viruses. Well-documented outbreaks of foodborne…
Favuleux: Developing Fava bean as a sustainable source of high quality protein for food, through optimized genetics, farming & processing
Fava bean is a grain legume which is welladapted to Northern Europe, and is relatively cheap to grow. Two million tonnes are currently produced across…
Seaweed supplementation to mitigate methane (CH4) emissions by cattle (SeaCH4NGE)
There is a gap in the market for products with lower environmental impact as consciousness among consumers rapidly increases. We will investigate the potential of…
Development and implementation of new technology for transportation and storage of live seafood
Current technologies are not sufficiently sustainable as they suffer from high mortality, low stocking densities and quality losses of the food upon prolonged transportation and…
Healthier Tuber Snacks with Infused Nutrients
The intention is to innovate in the area of “savory snacks” by expanding the types of vegetable crisps. Roots and tubers will be used as…
OLEOGELS – healthy and sustainable replacement for saturated fat and palm oil in spreads
Their base fat systems show a great potential for optimization regarding their nutritional and sustainability value. In the current activity, spreads with improved fatty acid…
Pressure for healthier and more natural fat-based foods (underPRESSURE)
underPRESSURE project will scale-up a technological solution for producing “high” viscosity fat-based products addressing these consumer demands. Safe foods with lower fat content (fat reduction…
ISP - Isolation and Application of Plant-based Ice Structuring Proteins in Frozen Foods
In this project, we focus on the upscaled isolation of ISP from plant materials and their application in ice cream and bakery products. The following…
Advanced technologies for beef & lamb composition, imaging & sorting
The project will expand, adapt & implement 3-D CT scanning technologies to digitise the beef & lamb food chain into a new Connected Food System.…
NMR-based MetabolomIcs foR orgAniC miLk authEntication (NMR-MIRACLE)
The project will evolve existing nuclear magnetic resonance (NMR) technology to foster the development of a testing service that distinguishes organic from conventional milk, at…
Improving trust on fish chain: Rapid and portable monitoring tools for a better control of whitefish
This project provides three rapid, hand-held tools for enhancing the trust in fish products. The objective of this collaboration is to generate real-time, reliable, portable…
Digital Twin Management
An additional advantage is the possible reduction of unnecessary waste. We will extend the infrastructure at Givaudan and Strauss and the digital twin platform set…
The development of organic supply chains that drive fair, transparent and healthy options for the consumer
On a global basis the amount of fraud occurring in the organic supply system is growing rapidly and issues are appearing on a weekly basis.…
Food Fortress for raw materials and ingredients in Europe – Gaining Consumer trust through transparency
This project aims at gaining consumer trust through improving the transparency of the supply chain using rapid-reactive and proactive risk management using a combination of…
Constituent sensing of small grains
Additionally, food safety requires the full traceability of crop constituents in the complete food value chain. This includes correct and seamless documentation of all production…
Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform
We aim to enlarge plant-based food offerings beyond meat analogues by a novel process combination for structuring protein and fibres obtained also from side-stream materials…
O-Live: Smart targeting of personalised food advice
By modelling the complex decision-making processes underlying an individual’s food choices, our tool will identify the unique profile of these factors and provide tailored advice,…
SmartFoodLogging (SFL)
SFL will develop a platform where health coaches and consumers come together to motivate user reaching their goal. The platform features a mirror-like tool where…
Quality Information Services and Dietary Advice for Personalized Nutrition in Europe
The work includes: Programming the platform functionality with additional services (apps, diagnostics) with external business partners; Proof of principle trial in two countries using an…
Better for the environment, better for my health
The objective of the ‘Better for the environment, better for your health’ solution is to raise the consumer’s understanding of the impact of food production…
Advancing careers in the food system
Professional development for a sustainable food system In a world of rapid environmental change, resource depletion, economic instability and social inequality, it is clear that…
Animal Feed Production: Feed Quality & Safety
These 2 online courses will provide you with in-depth information on both Animal Feed Safety and Animal Feed Quality
Explore How Farmers Produce Food Sustainably
The course focuses on: What ‘sustainability’ means and how it applies to farming; How crops are grown in the EU - both arable and horticultural;…
Focus on Farmers
However, farmer adoption of these technologies is often limited and therefore the benefits are not realised. This project builds on the 2018 EIT Food Educating…
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),…
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…
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…
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…
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.…
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…
Engaging with Controversies in the Food System
Consumers have never been confronted with so much food choice. Making a decision on what food to eat is affected by many factors, including media…
Improving Food Production with Agricultural Technology and Plant Biotechnology
The course focuses on: Plant biotechnology; Agricultural technology; and Food science; . Who should join the course This course is designed for 16-19 year olds…
How Food is Made? Understanding Food Processing Technologies
The course focuses on: The history of food processing – why it emerged and why it is important; Examples of the major traditional and more…
SME Workshop: Supporting SMEs for new business opportunities-2019
The first step is a creative problem-solving process to identify the challenges and needs of SMEs related to sustainable food production in Europe. The second…
Farm to Fork: Sustainable Food Production in a Changing Environment
This online course focuses on threats to global food security & consider key challenges which need to be overcome in order to maintain healthy &…
Cultivating Engagement: a citizen participation forum on vertical farming
This project puts citizens at the centre of shaping high-tech innovations in food production to become healthier and more sustainable. The project will develop a…
Don’t be a food waster
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…
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. As the world’s population continuously grows,…
INNOPOULTRY. The poultry food chain: tackling old problems with innovative approaches
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…
Separating MycOtoxin-contaminated Wheat grains using Precision Farming technologies
Mycotoxins can significantly reduce food quality, especially in wheat production. Fusarium graminearum and F. culmorum are the major origins of mycotoxin contamination. Producers, so far…
SuReBiC: Sugar reduced biscuits and cakes that meet consumer sensory, naturalness and cost expectations
Reducing sugar consumption is essential for health but a huge challenge for the food industry. WHO recommendations are being enforced through government guidelines and taxes.…
Optimising rice processing & cooking to remove arsenic & starch from its life-cycle
Rice is a primary carbohydrate staple, but is high in carcinogen inorganic arsenic (Asi) & soluble starch, the former is a chronic carcinogen & the…
SmartBreakfast: New Food Products for Innovative Home Appliances
Breakfast gives you a chance to start the day with a customized, tasty, healthy and nutritious meal, so you can perform better during the day.…
My Yogurt
Consumers appreciate yogurt as healthy product. While yogurt is an ancient food “invented” to increase stability and health benefits of milk, product innovations are on…
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…
EIT Food Summer School 2018 on Digital Food Supply Chains
Are you ready to bring your ideas for a sustainable food supply chain to life? Following the success of last year’s Winter School, Queen’s University…
Tasty Macronutrients: How to best use novel plant protein – carbohydrate based ingredients in foods?
A new class of plant-based ingredients based on smart combinations of plant proteins and polysaccharides has been developed by the participating industrial and academic partners.…
Circular Food Generator Track
Food Generator Track is a competition which challenges Master or PhD students of 3 Universities to develop new, innovative solutions for and from food losses…
Educating for Technology Take-off
New technologies and innovations offer significant opportunities to farm businesses to improve the efficiency and effectiveness of operations, enhance yields and outputs, as well as…
Building Student skills in micro-algae processing, component characterization and innovative product development
Rising global population leads to growing food shortage. Algae are a promising renewable source of nutrients, which is yet underutilized. This project will train graduate…
Intellectual Property Management in the Food Sector: Safeguarding Your Trademarks in the Global Marketplace
The course will focus on: Introduction to intellectual property management; Ways to protect intellectual property in relation to food products; Patents, Trademarks & Taste and…
EIT Food Venturing School
30 students from many study backgrounds and many countries will come together to use their scientific expertise to come up with new concepts and products…
Foodio - Food Solutions Master Class
FOODIO was a challenge-based learning programme. It has been a novel way of creation of new food solutions for future innovation and highlights the modern…
EIT Food Winter School
During the EIT Food Entrepreneurship Winter School 30 students from many different study backgrounds and countries came together to tackle the challenges of Europe’s food…
Ciaran Test
sdfsdfsfsd