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: 54
Promoting entrepreneurship in the agrifood sector
Regenerative agriculture offers one of the greatest opportunities to help Europe address human and climate health, along with the financial well-being of farmers.
The Regenerative Agriculture Revolution is a series of activities whose overall aim is to help farmers and agrifood businesses adopt more regenerative farming practices and raise public awareness about the important health, environmental and economic benefits of eating regeneratively produced food.
Where brilliant co-founders team up and create impactful agrifood startups.
A 6-month programme that aims to transform innovative ideas and research breakthroughs into market-validated business propositions.
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
Developing rapid low-cost technology to monitor food quality
Preventing malnutrition in patients undergoing treatment for cancer
Using innovative technology to develop a healthy sugar substitute
Improving the functionality, stability and quality of thickening agents
Communicating the benefits of precision farming
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.
Project with the German Federal Ministry of Research and Education
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.
PHENOILS. New technologies implementation in RIS regions’ olive oil mills for healthier olive oil extraction
This programme incorporates new physical technologies in the extraction of the virgin olive oil process in order to produce oils with a higher amount of minor components with higher preventive eﬀects such as polyphenols and tocopherols.
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.
TriboTec: Protein enrichment and fractionation of side streams by dry tribo-electrostatic separation technology
Triboelectric separation is a technology which is so far used in mineral processing. The water-free separation is based on the induced electrical contact charge of particle surfaces.
Discover how innovative technologies could revolutionise the food sector
Explore how circular economy can foster sustainable urban food systems
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.
Have you ever wondered how your food is processed before it reaches your plate? Find out with this online course.
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
Do you have an idea that could transform the agriculture, fisheries and food sector? Apply for RIS Innovation Prizes and receive up to €25,000 of equity-free funding.
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.
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.
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.
E2F will develop a sustainable source of protein & lipid from omega-3 rich microalgae cultivated using clean power sources (Geothermal/Hydro) & natural CO₂.
Packaging needs to become more sustainable!
Seaweed biomass is a promising, abundant but underutilized resource for industrial bioconversions.
The purpose of this activity is to support healthy eating by developing a new food manufacturing technology and B2C business concept for at-site customised production of healthy snacks.
C-SNIPER: Campylobacter-Specific Nullification via Innovative Phage-mediated Enteropathogen Reduction
Campylobacteriosis is the most frequently reported food-borne illness in the EU.
Saturated fat intake in most EU states still exceed the guidelines for reducing cardiovascular disease risk.
SeaCH4NGE aims to reduce methane (CH4) emission from cattle and increase product quality.
Marine and/or terrestrial transportation and storage of live seafood is an inevitable step in the food producer-consumer chain.
The aim of this project is to make tuber or root-based snacks healthier to meet demand for healthier snacks in developed markets and deliver needed nutrients through commonly consumed foods in developing countries.
Improving trust on fish chain: Rapid and portable monitoring tools for a better control of whitefish
Fish is a healthy nutritional food. The increasing global market demand coupled with fish-food scandals, has generated a high level of safety concerns around fish consumption.
Knowledge of the food constituents (e.g. protein, carbohydrates) is important for consumers as indicators of nutritional value as well as for the food producers concerning processing quality.
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.
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).
Temperature fluctuations during storage of frozen foods result in big chunks of ice causing major quality defects of the product. A controlled deceleration of recrystallization processes can be achieved by specific ice structuring proteins (ISP). So far, the only food-grade available ISP are based on animal or GMO sources.
Low-Energy Electron Beam (LEEB) to inactivate viruses and microorganisms on heat sensitive raw materials without affecting quality
Fruits, berries, vegetables, grains, herbs and spices are promoted as healthy foods that are consumed fresh or as part, for example snack bars, breakfast cereals or ready-to-eat meals.
This project will develop an analytical service to authenticate organic milk and enhance transparency throughout the dairy supply chain. This responds to an increasing consumer demand for strong commitment of the food industry to robust authentication of organic food across the EU.
Spreads are very popular. However, they consist of a high percentage of saturated fatty acids, often based on palm fat, sometimes also including trans-fat.
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.
Consumers are increasingly demanding healthier products to fulfil their personalised nutrition needs and more natural foods (clean label) in which they can put their trust. Both are nowadays key and challenge drivers for the food industry.
We have an urgent need to deliver innovative food packaging solutions that will be more sustainable.
SuReBar: Integrating innovative sugar and fibre technologies to produce clean label sugar reduced products, demonstrated through cereal bars
Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also the physical properties and cost that have to be matched.
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
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.