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: 28
Where brilliant co-founders team up and create impactful agrifood startups.
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.
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
Become more confident in making informed decisions about the food you eat by exploring different food controversies.
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.
Future-proof or future ready? Learn how COVID-19 will transform the agrifood sector in Central, Eastern and South Europe!
Creative workshops designed to find solutions to current and future challenges in the food and agriculture system
EU Skills for Future, commonly name Skills4Future (S4F) is a Cross-KIC project.
Creative infotaining is the future of knowledge transfer and co-creation among young generations.
The Covid-19 pandemic has disrupted the seafood industry worldwide as well as food security on a global scale. Many food producing companies have been forced to explore possibilities to fully utilise all raw materials available, reduce waste and create value from surplus food stocks to compensate for the loss in revenues caused by the pandemic.
Smart-ET will use COVID-19 data from farms to predict variations in dairy production and market feed costs, helping to reorganise dairy production and supply during pandemic events or similar market shocks.
This project will implement dynamic pricing technology to reduce food waste by up to 40%, ensure a smoother supply chain of perishable goods and bring fairer prices to customers.
We aim to design innovation led packaging for red meat, fish & poultry made from material derived from agrifood waste. The issue of waste plastic in the food industry has led to strong consumer demand for producers & retailers to remove single use & reduce hard-to-dispose plastic.
The aim of this project is to test the effects of innovative ingredients (insect larvae) in poultry feeding to allow sustainable production, to improve animal welfare and to potentially meet the consumer demand for healthier, more natural and bettertasting products.
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.
A substantial part of the food industries' produce ends up to now as waste.
The European Food Systems Education and Training (EFSET) programme addresses the increasingly challenging array of food-related problems, such as food waste or malnutrition.
PHENOLIVA: Treatment and valorisation of olive mill wastes - Application of olive polyphenols to food
Phenoliva aims for full circularity in the olive industry and provides low-cost, highly active olive antioxidants for the food industry.
There is a global need to sustainably increase aquaculture production to meet the needs of a growing population. Bivalve shellfish aquaculture is highly attractive from a human nutrition, economic, environmental and ecosystem standpoint.
Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste
A prospective production-planning tool for bakeries will be developed in this trans- and interdisciplinary project.
Consumer desire for protein-rich foods and beverages is driving growth and innovation in protein ingredients.The population growth together with the changes in the food consumption patterns away from animal -derived proteins, further increases the demand for new plant -proteins.
We have an urgent need to deliver innovative food packaging solutions that will be more sustainable.
Robin Food includes vulnerable groups in the revalorisation of extra leftovers in the food chain.
The EIT Food School Network: Integrating solutions to improve eating habits and reduce food wastage 2020
The “EIT Food School Network” third year activities are focused on the organisation of four stakeholder workshops (school staff, key organisations involved in regulating schools, academics and policy makers). Due to the current circumstances, these may be virtual. The aim of these workshops is to communicate results of the past two years of research conducted as part of the EIT Food School Network project and involve stakeholders in co-creation of activities and ideas going forward.
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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
Metamorphosis focuses on turning organic waste streams into a valuable, next generation aquaculture feed ingredient.