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: 24
Food Foresight on the impact of COVID-19
Future-proof or future ready? Learn how COVID-19 will transform the agrifood sector in Central, Eastern and South Europe!
Challenge Labs
Creative workshops designed to find solutions to current and future challenges in the food and agriculture system
EIT Food TrustTracker®
Research has shown that consumers do not understand or trust in the food industry. This is thought to be driven by the gap between what consumers want and what the food industry provides.
Water Scarcity in South
EIT Climate-KIC, EIT Digital, EIT Food, EIT Manufacturing, Athena Research Centre and BioAzul joint forces to face the real challenges around water scarcity.
Lab on a chip - Early-warning platform for food safety
Developing technology to improve food safety
Innovator Fellowship 2021
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.
TRACOD – Model-based Tracking of Cod and Other Fish Value Chain for Consumer Confidence Boosting and Food Engineers Education
TRACOD – short for TRAck the COD fish, is an EIT Food project aimed at improving the ability of producers and consumers to track freshness and nutritional values of fresh fish, including cod, salmon, and other white fish species. TRACOD uses models implemented in an app for interacting with stakeholders and includes an education component for endowing food engineers with a systems approach. TRACOD also engages future food engineers in conceptual modeling as part of model-based systems engineering of food production and supply systems.
Authenticity of food with ethic and religious perspective: increasing trust in European supply system (EThichain)
Using technology to fight food fraud
C-SNIPER: Campylobacter-Specific Nullification via Innovative Phage-mediated Enteropathogen Reduction
Campylobacteriosis is the most frequently reported food-borne illness in the EU.
Food System Master of Science Programme
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.
ThermoBlue
Developing a natural blue food colouring
COVID19 BEAMitup
COVID-19 BEAMitup will develop a diagnostic tool to improve on-site testing capacities of surfaces for the food industries to detect contamination or absence thereof, contributing to the security and resilience of the European agrifood system.
Understanding Food Supply Chains in a Time of Crisis
Learn how agri-food supply chains deal with crises and get practical advice on how you can minimise disruption during COVID-19.
Understanding Food Labels
Learn how to interpret food labels so you can make informed food choices and buy food that supports your health and wellbeing.
Animal Feed Production: Feed Quality & Safety
Explore animal feed manufacturing, and learn the best processes and systems for optimising animal feed quality and safety.
Safelivery
Safelivery will develop innovative food delivery services and protocols to reduce the risk of surface and packaging contamination of “Ready To Eat Foods” with the COVID-19 virus and other agents.
CleanFruit - Standardisation of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce
Fruit crop protection is heavily dependent on chemical pesticides but consumers and fruit processors are increasingly interested in residue-free fruit.
COVICOAT
COVICOAT aims to develop an edible antiviral coating for fresh fruits and vegetables and assess its performance in a real scenario.
PASS
PASS will design plasma-assisted sanitation systems for packaging, equipment and tools used in the processing and handling of food products as a barrier to viruses and bacteria.
FRIENDS Reduce Food Waste
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.
How the corona crisis affects consumer behaviour and consumer demand for food products and services
The project will provide information on how the corona crisis will lead to changes in consumer behaviour.
From Leaf to Root – Holistic Use of Vegetables
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.
HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)
Iodine (I) deficiency is the greatest single cause of preventable brain damage, resulting in impaired intellectual ability and reduced school/work performance globally.
CHAMPP: Contemporary challenges and issues of the poultry production sector
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.