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!
Total Results: 71
Promoting entrepreneurship in the agrifood sector
EIT Food’s flagship Global Food Venture programme is a dedicated offering to Doctoral Students across Europe working on food system challenges.
Where brilliant co-founders team up and create impactful agrifood startups.
EIT Climate-KIC, EIT Digital, EIT Food, EIT Manufacturing, Athena Research Centre and BioAzul joint forces to face the real challenges around water scarcity.
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 a step further, and foster innovators ready to respond to global food challenges.
Explore the relationship between nutrition, health and sustainability and understand how healthy eating can prevent disease.
The European Food Systems Education and Training (EFSET) programme addresses the increasingly challenging array of food-related problems, such as food waste or malnutrition.
EIT Food Community will be part of projects that address urban food challenges and include local governance
EIT Food’s Professional Development Framework aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
Develop in-depth knowledge about food systems through studying consecutively at three distinct European academic institutions and use your knowledge to drive the future transformation of the food system.
EIT Food Government Executive Academy brings together public sector representatives from 28 RIS countries, researchers working in the field of agrifood innovations from industry, academia and European institutions.
The Action Line is divided into 2 complementary programmes – RIS Fellowships dedicated to Master of Science students and graduates and RIS Talents dedicated to Ph.D. students and postdocs from 28 EIT RIS countries which both aim to promote brain circulation, contributing to enhancing the innovativeness of personnel and development of scientific impact by supporting the creation and diffusion of high-quality new knowledge, skills, competences and solutions to food system challenges.
Learn how agri-food supply chains deal with crises and get practical advice on how you can minimise disruption during COVID-19.
Discover how innovative technologies could revolutionise the food sector
Discover the causes and impact of food waste, and learn how you can tackle it on a personal, community, and national level.
Explore how circular economy can foster sustainable urban food systems
Discover the fascinating world of food science and feel empowered to make safe, healthy, and sustainable food choices.
Learn how to interpret food labels so you can make informed food choices and buy food that supports your health and wellbeing.
Rebuild your trust in nutrition science and look beyond the media headlines
Discover the importance of kitchenware and packaging that is safe for people and the environment alike.
A massive on line open course will be designed and deliver in year 2020 focusing on the human microbiome and its impact on human health.
Consider ways arable farmers in the EU can use agri-tech to benefit business
Gain an understanding of sustainable food production and the challenges that farmers face to offer a sustainable food supply.
Become more confident in making informed decisions about the food you eat by exploring different food controversies.
Build your knowledge of food production challenges and technology
Have you ever wondered how your food is processed before it reaches your plate? Find out with this online course.
Global food supply chains are increasingly encountering considerable problems impacting on safety and sustainability affecting the food industry and reducing consumer trust.
Explore animal feed manufacturing, and learn the best processes and systems for optimising animal feed quality and safety.
What is a 'superfood'? What foods are 'superfoods'? What effect do they have on the body and society?
How much do you trust your food? Learn about food supply systems, safety, sustainability and nutrition and quality.
Learn the principles, science and health benefits of the Mediterranean and the Okinawa diets.
Find out how your diet affects your brain, and your brain affects your diet
Intellectual Property Management in the Food Sector: Safeguarding Your Trademarks in the Global Marketplace
Intellectual property is your company’s lifeblood. Learn what you need to do to safeguard it
EIT Food Alumni is the community that brings together the learners & startups from the EIT Food programmes to connect, share and learn from each other.
MPowerBio: online platform to help SMEs in the bio-based industry ovecome the challenge to find investment
MPowerBIO is an initiative that will empower 90 clusters within the bio-based industry across Europe to be better equipped to help SMEs overcome the challenge of finding sufficient investment to get from idea to business.
EU Skills for Future, commonly name Skills4Future (S4F) is a Cross-KIC project.
WeValueFood (2-year project) has educated, engaged and advanced the young Europeans’ knowledge of and appreciation of food, thereby empowering the next generations to make the best choices about the food that they eat.
Do you want to make a real difference?
Now, more than ever, is an ideal time. We are creating a network of women leaders who wish to drive change, innovation and sustainability within the food sector as we face supply chain challenges. All you need to be is a woman who is passionate and committed about driving change within the food sector.
Smash glass ceilings. Take the leap and let’s soar together.
Agricultural technologies and innovations offer significant opportunities to improve the efficiency and effectiveness of farm businesses, through optimised yields, reduced environmental impact and increased profitability.
Many vegetables including sweet corn, artichokes, potato and cabbage (e.g. Brussels sprouts) are not holistically used in food production although they are safe to consume (without or with further processing). In some cases, more than 50% of the nutritional valuable material is left in the fields or not further valorized.
The aim of the SME workshops is to identify contemporary challenges and solutions in the poultry industry dedicated to feed manufacturers, advisors, farmers and employees in poultry factories, as well as managers responsible for the strategy and profitability of fodder and poultry production, all from RIS-eligible regions.
EIT Food RIS Solutions is aimed at engaging student groups with multi-disciplinary backgrounds, from RIS countries and of all educational levels, to work jointly on problem cases responding to agrifood challenges in RIS countries.
Students can make use of scientific and educational toolbox to create solutions for the practice along the food chain and possibilities for sustainable waste management.
EcoPack: Finding solutions to enable consumers and retailers to pack on-the-go items in grocery stores ecologically
EcoPack is a competition challenging 24 Master and PhD students of 3 Universities to develop new and innovative solutions.
The Food Tech Transition Summer School 2019 is the outcome of an academic partnership between Universität Hohenheim as main partner, and Queen's University Belfast and University of Cambridge, together with industrial partner Energy Pulse.
The objective of FOODMIO is to generate a multidisciplinary, challenge-based learning program for bachelor, master and doctoral students, young researchers, and professionals.
Innovative solutions are required to tackle the global food challenges of today and identify opportunities along the entire food value chain.
INNOFOOD - Innovating Food Value Chain Innovations: Novel Management Perspectives on New Product Development - From Simulation to Reality
The one-week intensive INNOFOOD course for master- and doctoral students, young researchers and professionals provides novel managerial perspectives and tools for successfully managing product development projects in food value chains.
Future Food Ventures must be innovative, consumer-centric and create value that is truly sustainable.
The Curating Citizen Engagement project will revolutionise our way of solving grand societal challenges by creating a platform for massive public involvement and knowledge generation, specifically targeting food-related issues.
In the Food Solutions "MICROBIOME-PUSH: Into Microbiome Exploitation in Food Systems" we will focus on the applications of microbiomes in different segments of the food chain.
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.
We have an urgent need to deliver innovative food packaging solutions that will be more sustainable.
Discover the importance of public engagement in science and learn techniques to share and raise awareness of your research.
The main objectives of the SME workshops are an innovation process around “sustainable food production” to identify challenges and solutions in an accelerated innovation process building on the experiences of a previous project.
Summer School on “Entrepreneurship for food product and innovation”: An entrepreneurial perspective on Climate Friendly Convenient Food
A summer school program on Food Products Entrepreneurship and Process Innovation focus on delivering Climate Friendly, Healthy Food Soultions.
The training brings together 40 professionals from different backgrounds and countries, who will have an opportunity to gain knowledge of the tools, techniques, and methodologies used in the process of new product development in the food industry.
The ‘Transitions to Sustainable Food Systems’ Summer School aims to address current and future sustainability challenges of the food system.
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.
Challenges in today’s Food System are complex and interconnected – to address them, innovative solutions along the entire value chain are required.
Matis, University of Cambridge, IARFR PAS and VTT will run a venture creation workshop connected to a scientific event or fair Finland in 2020.
REGISTRATION CLOSED! we are now full
The aim of this online professional development course is to provide introductory training and theory in algal biology, culturing, growth and biotechnology under laboratory and small scale pilot facilities.
The course will also offer insights and examples from an industrial and entrepreneurial perspective, that can help the participants to found or improve their own algal-based business.
The workshop will run for two days hosted virtually by the University of Cambridge Algal Innovation Centre (AIC) UK, Fraunhofer IGB, Germany and Matís, Iceland
We need new ideas to help solve some of the toughest global challenges and to help transform the food system. Students are great creative thinkers, often giving different insights into possible solutions. That's why our programmes are designed to help them do just that.
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 giving you a taste of entrepreneurship or to help accelerate your idea.
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 Belfast, Technical University of Munich and University of Cambridge will come together to host an EIT Food Entrepreneurship Summer School this September in Belfast.
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 reducing environmental impacts.
Building Student skills in micro-algae processing, component characterization and innovative product development
This project will train graduate students in 3 leading Universities in methods for processing, fractionation and characterization of algal components, with emphasis on proteins.
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 of production facilities and retail activities.
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 that will lead to sustainable utilisation of marine resources.
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 way of teaching by creating together.
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 system.