All EIT Food projects

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.

EU Skills for Future

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

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. 

EIT Food RIS Solutions

EIT Food RIS Solutions is aimed at engaging student groups with multi-disciplinary backgrounds, from RIS countries and of all educational levels, to work jointly on problem cases responding to agrifood challenges in RIS countries.

From waste to worth: use of plant residues

Students can make use of scientific and educational toolbox to create solutions for the practice along the food chain and possibilities for sustainable waste management.

EcoPack: Finding solutions to enable consumers and retailers to pack on-the-go items in grocery stores ecologically

EcoPack is a competition challenging 24 Master and PhD students of 3 Universities to develop new and innovative solutions.

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.

FOODMIO

The objective of FOODMIO is to generate a multidisciplinary, challenge-based learning program for bachelor, master and doctoral students, young researchers, and professionals.

Food Innovation Lab - EIT Summer School 2019

Innovative solutions are required to tackle the global food challenges of today and identify opportunities along the entire food value chain.

INNOFOOD - Innovating Food Value Chain Innovations: Novel Management Perspectives on New Product Development - From Simulation to Reality

The one-week intensive INNOFOOD course for master- and doctoral students, young researchers and professionals provides novel managerial perspectives and tools for successfully managing product development projects in food value chains. 

Future Food Ventures: Creating sustainable value propositions

Future Food Ventures must be innovative, consumer-centric and create value that is truly sustainable. 

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. 

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 foster innovators ready to respond to global food challenges.

MICROBIOME-PUSH: Into the Microbiome Exploitation in Food Systems

In the Food Solutions "MICROBIOME-PUSH: Into Microbiome Exploitation in Food Systems" we will focus on the applications of microbiomes in different segments of the food chain. 

Product Concepts For Less Refined Ingredients (aka “Less is More”)

A new class of plant-based ingredients produced by a combination of an air milling, classification and electro-separation process has recently been developed and become available. 

REPAK -  entrepreneurial summer school in packaging sustainability

We have an urgent need to deliver innovative food packaging solutions that will be more sustainable. 

Summer School on “Entrepreneurship for food product and innovation”: An entrepreneurial perspective on Climate Friendly Convenient Food

A summer school program on Food Products Entrepreneurship and Process Innovation focus on delivering Climate Friendly, Healthy Food Soultions. 

Sustainable Food Systems - Entrepreneurial Summer School 2019

The ‘Transitions to Sustainable Food Systems’ Summer School aims to address current and future sustainability challenges of the food system.

Transparent Food Supply Chains – Entrepreneurial Summer School

Challenges in today’s Food System are complex and interconnected – to address them, innovative solutions along the entire value chain are required. 

Venture creation as part of food related trade and scientific events

Matis, University of Cambridge, IARFR PAS and VTT will run a venture creation workshop connected to a scientific event or fair Finland in 2020. 

Summer Schools 2020

We need new ideas to help solve some of the toughest global challenges and to help transform the food system. Students are great creative thinkers, often giving different insights into possible solutions. That's why our programmes are designed to help them do just that.

Inspire programmes are 1-2 week long courses on entrepreneurship, the co-creation of entrepreneurial ideas, innovation and business creation principles and skills. Programmes are aimed at giving you a taste of entrepreneurship or to help accelerate your idea.