All EIT Food projects

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.

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.

Nutrition: Health and Sustainability

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

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.

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.

EU Skills for Future

EU Skills for Future, commonly name Skills4Future (S4F) is a Cross-KIC project.

The FutureKitchen Virtual Reality and EatingHealthy Video Infotainment Series 2020

Creative infotaining is the future of knowledge transfer and co-creation among young generations.  

EcoD: Bringing new life to cod waste by turning it into food

The Covid-19 pandemic has disrupted the seafood industry worldwide as well as food security on a global scale. Many food producing companies have been forced to explore possibilities to fully utilise all raw materials available, reduce waste and create value from surplus food stocks to compensate for the loss in revenues caused by the pandemic.

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.

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.

The Future of Protein & the Protein of the Future in Europe

Based on an increasing global demand for protein and that the resulting pressure on traditional animal sources is nowadays considered unsustainable, there is an urgent need of new sustainable protein alternatives with a high nutritional quality, safe and with technological functionalities that satisfy the consumer needs and expectations. 

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!

MeDiCo-Health

This project will conduct research at hospitals in Italy and Germany into whether deficiencies in micronutrients such as zinc, selenium and vitamin D have a correlation with the severity of disease in COVID-19 patients

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.

SPIN

This project is developing a nutritional supplement to support the immune system in the fight against infection by SARS-CoV-2.

Mtching COVID

Mtching COVID will launch a platform connecting recovering COVID-19 patients with dietitians and health coaches to motivate them, follow-up and provide inspiring recipes.

CovidX

CovidX aspires to investigate whether a food supplement based on a novel Spirulina-extract can strengthen the immune system and help reduce infection risk of SARS-CoV-2 infection. The supplement will not be a replacement for SARS-CoV-2 vaccinations.

Healthtricous

Healthricous will introduce a digital solution that makes shopping, cooking and keeping track of the daily food intake easy and accessible. 

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. 

PERSONALIZED and connected FOOD service providers (PERSFO)

European consumers are ever more aware that eating healthy is important (IRI, 2017), meanwhile obesity is still increasingly prevalent in almost all countries. 

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.

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

Over 65 years citizens represent the single fastest growing demographic group in Europe (30% of people will be over 65 in 2030), a challenge for the food industry as healthy ageing is affected by daily diet choice: we want to live longer and with a better quality of life. 

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. 

Impact on sustainability, shelf life and nutritional value by vertically farmed leafy greens via a new local supply chain

Access to fresh produce is and will continue to be an issue in the densely populated European cities. Due to the long and complex supply chain up to 40% of the products ends as waste and the nutrient value of the remaining ones is often degenerated at time of consumption. 

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. 

EATrends & food fashion week

EATrends and food fashion week is raising awareness of the key trends that are shaping food innovation today, and empowering people to influence the way they eat.

Games of Food

Games of Food is increasing public awareness around balanced nutrition and a healthy lifestyle through the use of Escape games.

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.

Dairy products with reduced saturated fatty acids

Saturated fat intake in most EU states still exceed the guidelines for reducing cardiovascular disease risk.

Favuleux: Developing Fava bean as a sustainable source of high quality protein for food, through optimized genetics, farming & processing

Demand is increasing for sustainably-grown protein sources for human nutrition.

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.

Digital Twin Management

Food safety is one of the major concerns in food production. Improving tracking & tracing especially for the management of food safety events can lead to a faster reaction time and elimination of potentially hazardous products, thus prevention of food borne illnesses and loss of lives.

Better for the environment, better for my health

The starting point is the clear link between the dietary pattern of consumers and the environmental footprint of these patterns.

Consumer attitudes towards healthier processed meat products

This project tests the acceptability of novel healthy processed meat products incorporating plant-based ingredients among European consumers. 

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).

Animal Feed Production: Feed Quality & Safety

Explore animal feed manufacturing, and learn the best processes and systems for optimising animal feed quality and safety.

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.

Consumers and Environmental Safety: Food Packaging and Kitchenware

Discover the importance of kitchenware and packaging that is safe for people and the environment alike.

Food and Nutrition: The Truth Behind Food Headlines

Rebuild your trust in nutrition science and look beyond the media headlines

FUNGITIME

Application of fungi protein in the development of sustainable and healthy food products.

FoodUnfolded®

FoodUnfolded® is an online platform designed to familiarise the public with food technology, building understanding through relevant topics like health, safety and sustainability.

Curating citizen engagement: Food solutions for future generations

The Curating Citizen Engagement project will revolutionise our way of solving grand societal challenges by creating a platform for massive public involvement and knowledge generation, specifically targeting food-related issues. 

An Introduction to Food Science

Discover the fascinating world of food science and feel empowered to make safe, healthy, and sustainable food choices.

EIT Food Ambassadors Programme: Influencer marketing for EIT Food

FoodAmbassadors is a project that aims to engage food and health Influencers in order to co-create science-based content for their community.

‘SEE & EAT’: Communicating the benefits of visual familiarity as a strategy for introducing healthy foods into children’s diets 2020

Healthy eating in childhood tracks into adulthood, so promoting dietary variety should begin early. 

PHENOLIVA: Treatment and valorisation of olive mill wastes - Application of olive polyphenols to food

Phenoliva aims for full circularity in the olive industry and provides low-cost, highly active olive antioxidants for the food industry.

LeguComf

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

A population-level shift towards more plant-based diets is urgently needed because of environmental reasons, but also due to its health effects.

O-Live: Smart targeting of personalised food advice

The food that consumers buy and eat is influenced by a complex interaction of cognitive, sensory, economic, and health factors that lead to gaps between their intentions and behaviour.

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.

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.

Quality Information Services and Dietary Advice for Personalized Nutrition in Europe

To further develop and test a digital platform as a supporting basis for creating and delivering personalised nutrition (PN) services in Europe via a non-profit organisation with payable services/memberships to cover operational costs. Services are scientifically validated and designed for use by companies, healthcare services, researchers, and professionals wanting to provide consumers with improved personalised nutrition advice and services.

Robin Food

Robin Food includes vulnerable groups in the revalorisation of extra leftovers in the food chain.

SmartFoodLogging (SFL)

In the fight against chronic diet-related diseases it is the EU food and health system organization’s aim to improve consumers’ food literacy. Food education in a form of professional personalised advice is more trusted and accepted by consumers.

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. 

Sustained Energy Release Starchy Food Products

Lowering the rate of starch digestion is a unique opportunity to maintain normal blood glucose and insulin levels. 

Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform

Plant-based foods are growing beyond vegan and vegetarians due to the emerging segment of the flexitarians, who seek to reduce animal protein consumption in their daily diet. Most product developments focus on meat or milk analogues.

The EIT Food School Network: Integrating solutions to improve eating habits and reduce food wastage 2020

The “EIT Food School Network” third year activities are focused on the organisation of four stakeholder workshops (school staff, key organisations involved in regulating schools, academics and policy makers). Due to the current circumstances, these may be virtual. The aim of these workshops is to communicate results of the past two years of research conducted as part of the EIT Food School Network project and involve stakeholders in co-creation of activities and ideas going forward.

The Human Microbiome

A massive on line open course will be designed and deliver in year 2020 focusing on the human microbiome and its impact on human health. 

The V-PLACE – Enabling consumer choice in Vegan or Vegetarian Food Products

The demand for vegan and vegetarian food products including alternatives to meat, milk, or eggs, has expanded considerably during recent years in Europe. 

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.

Understanding Mediterranean and Okinawa Diets

Learn the principles, science and health benefits of the Mediterranean and the Okinawa diets.

ALGAL BIOTECHNOLOGY 2020 – TECHNIQUES AND OPPORTUNITIES FOR THE SUSTAINABLE BIOECONOMY

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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.