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…
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…
IValueFood
Novel approaches will be used to engage with next generation audiences: students from primary to tertiary education. Following a pan-European inventory of current tools and…
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…
Bilateral Innovation call in collaboration with EIT Health: Food for Health
A nutritionally balanced diet helps to maintain a healthy mind and body. Yet, making healthy food choices is not always as easy as it seems.…
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
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…
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
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…
MIDSA - MIcroencapsulated Diets for Sustainable Aquaculture 2020
This feed promises to increase bivalve hatchery production rates through uplift in the quality of broodstock and higher survival and growth of juveniles. By using…
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.…
Developing a Digital Toolkit to Enhance the Communication of Scientific Health Claims 2020
The results of the first year of this activity revealed that this is because most EU-approved health claims are expressed in language that is often…
Our Nutritious Protein 2020
The population growth together with the changes in the food consumption patterns away from animal derived proteins further increases the demand for new plant based…
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
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…
An Introduction to Food Science
In addition, there is currently 3.5 billion people suffering from malnutrition, whilst the worldwide numbers of overweight (approx. 2 billion) and obese (over 500 million)…
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
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…
EIT Food Regional Innovation Scheme (RIS) 2020
EIT Food RIS is intended to stimulate their innovative and entrepreneurial potential and to promote their international exposure. It includes a network of EIT Food…
WeValueFood 2020
The Challenge With society facing major problems in terms of obesity, food waste and the environment, the need for next generation consumers to make improved…
‘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…
Fermented seaweed based novel feed additives - SEAFEED 2020
The aim of the project is to develop microbes andanaerobic microbial processes applying marine macroalgae feedstock for production of health promoting bioactive ingredients in feed.…
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
However, studies indicate that nutrition labels may be misunderstood or not used. Through this MOOC, using concise, factual and engaging information, consumers will be able…
Citizen Science to build consumer trust in the food system
Food integrity related problems are impacting society and business: companies are losing credibility and money, and consumers are losing trust food. The main goal of…
The Classroom as a Platform for Community Engagement with Food Production and Science
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…
MyFoodPortal 2020
However, trust in food technologies can be increased by emphasising benefits and safety, and through the use of trusted [personal] voices. In addition, people are…
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 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…
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…
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 (testing…
Food and Nutrition: Truth behind the headlines
This free Massive Open Online Course (MOOC) will be developed and led by the University of Reading (UoR), working with researchers at the Technical University…
Consumers and Environmental Safety: Food Packaging and Kitchenware
The course aims to build knowledge and raise awareness on chemical contaminants potentially present in food and drinks, derived from food-contact material, and their impact…
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…
New technologies implementation in RIS regions’ olive oil mills for healthier olive oil extraction
Virgin olive oil, mainly due to their minor components, is one of the most powerful weapons to prevent prevalent modern diseases in RIS regions, such…