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: 53
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.
TeamUp
Where brilliant co-founders team up and create impactful agrifood startups.
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.
The Regenerative Agriculture Revolution
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.
Seedbed Incubator
A 6-month programme that aims to transform innovative ideas and research breakthroughs into market-validated business propositions.
Challenge Labs
Creative workshops designed to find solutions to current and future challenges in the food and agriculture system
Inspire
Inspire summer schools of EIT food will enable talanted individuals to become European food leaders. Use your entrepreneurial spirit to solve the challanges of our food system.
Innovation Prizes
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
EU Skills for Future, commonly name Skills4Future (S4F) is a Cross-KIC project.
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.
The FutureKitchen Virtual Reality and EatingHealthy Video Infotainment Series 2020
Creative infotaining is the future of knowledge transfer and co-creation among young generations.
ONCOFOOD: New food solutions for cancer patients
According to the World Health Organization, in 2016 there were around 7.1 million patients who were diagnosed with cancer or were undergoing treatment for cancer in Europe. Close to 70% of patients undergoing treatments experience side-effects that may have a large impact on the daily food intake.
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!
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.
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.
Focus on Farmers
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.
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.
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.
inPaper: Innovative paper-based packaging technology and pack styles for food products
Packaging needs to become more sustainable!
Fermented seaweed based novel feed additives - SEAFEED
Seaweed biomass is a promising, abundant but underutilized resource for industrial bioconversions.
Health SnaP
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.
Dairy products with reduced saturated fatty acids
Saturated fat intake in most EU states still exceed the guidelines for reducing cardiovascular disease risk.
Seaweed supplementation to mitigate methane (CH4) emissions by cattle (SeaCH4NGE)
SeaCH4NGE aims to reduce methane (CH4) emission from cattle and increase product quality.
Development and implementation of new technology for transportation and storage of live seafood
Marine and/or terrestrial transportation and storage of live seafood is an inevitable step in the food producer-consumer chain.
Healthier Tuber Snacks with Infused Nutrients
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.
Constituent sensing of small grains
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.
Food tech transitions: reconnecting agrifood, technology, and society
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.
HPHC - Development and application of hydrocolloids functionalized by dynamic high pressure
Improving functionality of hydrocolloids in respect to better texture of food and easier handling in different applications using ultra high pressure
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).
How Food is Made? Understanding Food Processing Technologies
Have you ever wondered how your food is processed before it reaches your plate? Find out with this online course.
Integrating Precision Farming in Computer Game
Precision agriculture has a high potential to improve farming practices leading to increased technical efficiency, better use of inputs, and therefore diminished environmental footprint.
Innovation in Arable Farming: Technologies for Sustainable Farming Systems
Consider ways arable farmers in the EU can use agri-tech to benefit business
Circular Business Models for Sustainable Urban Food Systems
Explore how circular economy can foster sustainable urban food systems
Explore How Farmers Produce Food Sustainably
Gain an understanding of sustainable food production and the challenges that farmers face to offer a sustainable food supply.
ISP - Isolation and Application of Plant-based Ice Structuring Proteins in Frozen Foods
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.
NMR-based MetabolomIcs foR orgAniC miLk authEntication (NMR-MIRACLE)
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.
OLEOGELS – healthy and sustainable replacement for saturated fat and palm oil in spreads
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.
Our Nutritious Protein
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.
Pressure for healthier and more natural fat-based foods (underPRESSURE)
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.
REPAK - entrepreneurial summer school in packaging sustainability
We have an urgent need to deliver innovative food packaging solutions that will be more sustainable.
Revolutionising the Food Chain with Technology
Discover how innovative technologies could revolutionise the food sector
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.
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.
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.
ALGAL BIOTECHNOLOGY 2020 – TECHNIQUES AND OPPORTUNITIES FOR THE SUSTAINABLE BIOECONOMY
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
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.
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.