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!
PASS
As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. Several studies suggested that coronaviruses...
COVID19 BAEMitup
As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. This project will build a...
Innovation Prizes
RIS Innovation Prizes is one of the largest startup competitions in the agrifood vertical in Southern and Eastern Europe. Prizes are awarded to entrepreneurs and early stage startups ...
Challenge Labs
Challenge Labs are designed to tackle the big problems facing the food sector by bringing together diverse groups of people. It is hoped that Challenge Labs will spark co-founder relationships,...
Revolutionising the Food Chain with Technology
Explore how technology and digitalisation can change how the food system operates, reducing waste and environmental pressures. Food quality and safety is increasingly under threat as natural resources are stretched...
Circular Business Models for Sustainable Urban Food Systems
Discover how circular business models transform urban food systems to tackle grand challenges through innovative solutions. In a scenario where the world’s population will reach 9 billion people...
ALGAL BIOTECHNOLOGY 2020 – TECHNIQUES AND OPPORTUNITIES FOR THE SUSTAINABLE BIOECONOMY
The aim of this 2020 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...
REPAK - entrepreneurial summer school in packaging sustainability
Do you want to innovate with sustainable packaging concepts? APPLICATIONS OPEN FROM MONDAY APRIL 6TH TO TUESDAY 30TH JUNE 2020 The purpose of the summer school is to discuss the...
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. In this project a new DouxMatok sugar-based technology ...
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 to meet its climate change...
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 a novel and innovative way...
PHENOILS. New technologies implementation in RIS regions’ olive oil mills for healthier olive oil extraction
Nowadays, there is a growing global demand of olive oil thanks to the last studies about the benefits of Mediterranean Diet and the global trend toward the adoption of healthier...
ONCOFOOD: New food solutions for cancer patients
One of the main challenges for cancer patients undergoing treatment is to prevent or mitigate malnutrition. They often experience adverse side-effects (i.e. taste loss, bad taste in mouth, metallic...
TRACOD – Model-based Tracking of Cod and Other Fish Value Chain for Consumer Confidence Boosting and Food Engineers Education
We propose to use model-based systems engineering (MBSE) and conceptual modeling for two purposes: model the function, structure, and behavior of the entire “farm-to-fork” food value chain, ultimately...
Innovation in Arable Farming: Technologies for Sustainable Farming Systems
Explore how innovative, digital technologies can help achieve sustainable intensification of arable farming systems. Intensification of arable farming systems can be achieved through the adoption of innovative technologies, without negatively...
Sugar- Out, Prote- In: Application of microencapsulated sweet proteins as sugar substitutes
Sugar reduction is a major focus of the food and beverage industry. Innovative sugar substitutes are urgently needed. Sweet proteins originating from exotic fruit offer an exciting solution, but their...
TriboTec: Protein enrichment and fractionation of side streams by dry tribo-electrostatic separation technology
It is an environmentally friendly process that consumes low energy and no water and is available at a high capacity. The potential for food/feed applications for the fractionation of...
HPHC - Development and application of hydrocolloids functionalized by dynamic high pressure
A new physical method to improve the functionality of selected hydrocolloids with respect to a better texture of food, as well as easier handling in different applications is suggested....
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). Moreover, low-sugar food products are not widely...
Energy-to-Feed (E2F)
E2F will develop a sustainable source of protein & lipid from omega-3 rich microalgae cultivated using clean power sources (Geothermal/Hydro) & natural CO₂. This first commercial facility will...
Innovator Fellowship 2020
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...
Test Farms
Need help with testing your agritech solution? Apply for Test Farms and validate your product with farmers! Test Farms links agricultural startups with farmers and testing-land. Through enabling...
Seedbed Incubator
SEEDBED APPLICATIONS OPEN FROM MONDAY 13TH JANUARY - SUNDAY 22ND MARCH This multi-location Launch programme trains and supports teams over a six-month period to help them better understand the needs...
Food System Master of Science Programme
The programme is based on a combination of essential entrepreneurial skills, which will help you to become an effective innovator, and key technical skills that are tailored to...
EIT Food TrustTracker®
EIT Food TrustTracker® The EIT Food TrustTracker® is an evidenced-based questionnaire which has been developed to measuring consumer trust in the food industry and is an...
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. A substantial portion of sweet...
Interplay between different wheat cultivars and novel biostimulants to increase quality and yield in different agroclimatic conditions
Improving European farmers' competitiveness through technology transfer and innovation integration is essential to address future challenges in the sector. Increasing wheat grain quality and yield and enabling sustainable intensification...
inPaper: Innovative paper-based packaging technology and pack styles for food products
China is restricting plastic waste imports. Some countries have raised taxes on plastic bags or a complete ban. Within the food and packaging industry, there is an uncertainty about sustainable...
Our Nutritious Protein
To date, minimally processed plant -proteins are hampered as alternatives to animal -proteins due to the presence of usually called “antinutritional factors” (ANFs), decreasing their nutritional value. Enzyme...
Fermented seaweed based novel feed additives - SEAFEED
The aim of the project is to develop microbes and anaerobic microbial processes applying marine microalgae feedstock for production of health promoting bioactive ingredients in feed. In previous and ongoing...
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 is in an important role in...
C-SNIPER: Campylobacter-Specific Nullification via Innovative Phage-mediated Enteropathogen Reduction
Consumption of poultry, especially chicken meat, is considered the most common route for human infection. Colonization of broiler chickens at farm level leads to transmission of Campylobacter along the production...
Dairy products with reduced saturated fatty acids
Dairy foods are major sources of saturated fatty acids (SFA) in many EU diets but are also crucial sources of key nutrients, and have other functions. Replacing traditional dairy foods...
Low-Energy Electron Beam (LEEB) to inactivate viruses and microorganisms on heat sensitive raw materials without affecting quality
However, the safety of these food ingredients can be an issue as they are vector carriers for pathogenic bacteria and viruses. Well-documented outbreaks of foodborne diseases (e.g. Norovirus...
Seaweed supplementation to mitigate methane (CH4) emissions by cattle (SeaCH4NGE)
There is a gap in the market for products with lower environmental impact as consciousness among consumers rapidly increases. We will investigate the potential of different forms of seaweed as...
Development and implementation of new technology for transportation and storage of live seafood
Current technologies are not sufficiently sustainable as they suffer from high mortality, low stocking densities and quality losses of the food upon prolonged transportation and storage periods, that makes live...
Healthier Tuber Snacks with Infused Nutrients
The intention is to innovate in the area of “savory snacks” by expanding the types of vegetable crisps. Roots and tubers will be used as base material...
OLEOGELS – healthy and sustainable replacement for saturated fat and palm oil in spreads
Their base fat systems show a great potential for optimization regarding their nutritional and sustainability value. In the current activity, spreads with improved fatty acid profiles shall be developed. Therefore,...
Pressure for healthier and more natural fat-based foods (underPRESSURE)
underPRESSURE project will scale-up a technological solution for producing “high” viscosity fat-based products addressing these consumer demands. Safe foods with lower fat content (fat reduction >30%) and reduced...
ISP - Isolation and Application of Plant-based Ice Structuring Proteins in Frozen Foods
In this project, we focus on the upscaled isolation of ISP from plant materials and their application in ice cream and bakery products. The following objectives will be accomplished with...
Advanced technologies for beef & lamb composition, imaging & sorting
The project will expand, adapt & implement 3-D CT scanning technologies to digitise the beef & lamb food chain into a new Connected Food System. It will enable accurate...
NMR-based MetabolomIcs foR orgAniC miLk authEntication (NMR-MIRACLE)
The project will evolve existing nuclear magnetic resonance (NMR) technology to foster the development of a testing service that distinguishes organic from conventional milk, at all supply chain levels ...
Improving trust on fish chain: Rapid and portable monitoring tools for a better control of whitefish
This project provides three rapid, hand-held tools for enhancing the trust in fish products. The objective of this collaboration is to generate real-time, reliable, portable and friendly-to-use monitoring devices that...
Food Fortress for raw materials and ingredients in Europe – Gaining Consumer trust through transparency
This project aims at gaining consumer trust through improving the transparency of the supply chain using rapid-reactive and proactive risk management using a combination of technologies such as predictive...
Constituent sensing of small grains
Additionally, food safety requires the full traceability of crop constituents in the complete food value chain. This includes correct and seamless documentation of all production steps. One missing piece is...
Explore How Farmers Produce Food Sustainably
The course focuses on: What ‘sustainability’ means and how it applies to farming; How crops are grown in the EU - both arable and horticultural; How livestock...
Focus on Farmers
However, farmer adoption of these technologies is often limited and therefore the benefits are not realised. This project builds on the 2018 EIT Food Educating for Technology Take-off (ETTO) project. The 2019...
Food tech transitions: reconnecting agrifood, technology, and society
Funded in collaboration with EIT Food, the Summer School is the outcome of the partnership between both academic and industrial partners: Universität Hohenheim, Queens' University Belfast and Cambridge...
How Food is Made? Understanding Food Processing Technologies
The course focuses on: The history of food processing – why it emerged and why it is important; Examples of the major traditional and more advanced food processing technologies and...