All EIT Food projects

RIS Inspire Summer Schools Programme

Building talent able to tackle the challenges faced by the agrifood sector

Inspire Programme

Promoting entrepreneurship in the agrifood sector

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.

Proof of Concept Societal Impact

Proofs of concepts help to determine whether an idea, a specific concept or approach when turned into reality would bring societal impact as envisioned.

Nutriboot for Business: Back to the Office Challenge

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.

Back to the Office with Nutriboot: Challenge yourself and make a difference for vulnerable school children

EIT Food Journalism Awards

With the aim of disseminating good habits and healthy initiatives to society, generate collaborative relationships with the media and value the objectives for which EIT was created, EIT Food organises a Journalism Award in Agrifood Innovation and Sustainability at national level.

HPHC - Development and application of hydrocolloids functionalised by dynamic high pressure

Improving the functionality, stability and quality of thickening agents

PERsonalised NUtrItion through kitchen Gardens (PERNUG)

Increasing access to more nutritious plant foods

Authenticity of food with ethic and religious perspective: increasing trust in European supply system (EThichain)

Using technology to fight food fraud

ChiLd MicroBes predict how to stay away from Obesity (CLiMB-Out)

Reversing the obesity epidemic by detecting risks in childhood

Food for Thought: The Relationship Between Food, Gut and Brain

Find out how your diet affects your brain, and your brain affects your diet

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.

Minimally-modified AMino Microbiota heALth (MAMMAL)

Ensuring infant formula promotes healthy gut microbiome

FOOD4SENIOR - High nutritional and sensory quality food innovations for the promotion of Senior Health

Developing appealing, nutritious food for healthy ageing

Precision Fermentation: From Biotechnology to Sustainable Nutrition

Bringing precision fermentation to the mass market

Dairy Alternative Drinks & YoGhurt based on rapeseed ingredients (DADYGo)

Using rapeseed protein to produce dairy alternatives

From side streams to tasty meat alternatives and hybrids (TASTE2MEAT)

Using new alternative proteins ingredients to produce high quality meat alternatives

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.

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.

Nutrition for Health and Sustainability

Explore the relationship between nutrition, health and sustainability and understand how healthy eating can prevent disease.

WeValueFood 2020

WeValueFood (2-year project) has educated, engaged and advanced the young Europeans’ knowledge of and appreciation of food, thereby empowering the next generations to make the best choices about the food that they eat.

Innovative tools to produce legume-based foods for increased consumer acceptance (LeguComf)

Producing innovate legume-based foods for all