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: 52
The Action Line is divided into 2 complementary programmes – RIS Fellowships dedicated to Master of Science students and graduates and RIS Talents dedicated to Ph.D. students and postdocs from 28 EIT RIS countries which both aim to promote brain circulation, contributing to enhancing the innovativeness of personnel and development of scientific impact by supporting the creation and diffusion of high-quality new knowledge, skills, competences and solutions to food system challenges.
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.
EIT Food's flagship Global Food Venture programme is a dedicated offering to Doctoral Students across Europe working on food system challenges.
Discover the fascinating world of food science and feel empowered to make safe, healthy, and sustainable food choices.
Rebuild your trust in nutrition science and look beyond the media headlines
Discover the importance of kitchenware and packaging that is safe for people and the environment alike.
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.
Gain an understanding of sustainable food production and the challenges that farmers face to offer a sustainable food supply.
Become more confident in making informed decisions about the food you eat by exploring different food controversies.
Explore animal feed manufacturing, and learn the best processes and systems for optimising animal feed quality and safety.
EIT Food Alumni is the community that brings together the learners & startups from the EIT Food programmes to connect, share and learn from each other.
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.
Inspire summer schools of EIT food will enable talented individuals to become European food leaders. Use your entrepreneurial spirit to solve the challenges of our food system.
Training, mentoring, business coaching and networking opportunities for women entrepreneurs in the agrifood sector
The objective of this programme is to motivate early stage female entrepreneurs to harness their power, understand their innate ability to succeed and overcome any obstacles, equip them with the appropriate knowledge,confidence and networks to successfully start and develop sustainable businesses.
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.
Creative workshops designed to find solutions to current and future challenges in the food and agriculture system
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, commonly name Skills4Future (S4F) is a Cross-KIC project.
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.
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.
Do you want to make a real difference?
Now, more than ever, is an ideal time. We are creating a network of women leaders who wish to drive change, innovation and sustainability within the food sector as we face supply chain challenges. All you need to be is a woman who is passionate and committed about driving change within the food sector.
Smash glass ceilings. Take the leap and let’s soar together.
To create smarter and simpler food value chains across Europe we need to develop both infrastructure and capacity which stimulate and supports innovation and entrepreneurship.
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.
Households contribute to 53% of total food waste produced.
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.
The aim of the SME workshops is to identify contemporary challenges and solutions in the poultry industry dedicated to feed manufacturers, advisors, farmers and employees in poultry factories, as well as managers responsible for the strategy and profitability of fodder and poultry production, all from RIS-eligible regions.
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.
EIT Food’s Professional Development Framework aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
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.
The objective of FOODMIO is to generate a multidisciplinary, challenge-based learning program for bachelor, master and doctoral students, young researchers, and professionals.
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 must be innovative, consumer-centric and create value that is truly sustainable.
A substantial part of the food industries' produce ends up to now as waste.
The European Food Systems Education and Training (EFSET) programme addresses the increasingly challenging array of food-related problems, such as food waste or malnutrition.
The EIT FoodScienceClass is a collaborative project that aims to bring students closer to food systems by helping them understand the role of food production and technology in food safety and security.
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.
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.
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.
EIT Food's Professional Development Framework aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
Our objective is to produce a set of activities (summer schools, focus groups, professional workshops, stakeholders and community meetings, business creation support).
The main objectives of the SME workshops are an innovation process around “sustainable food production” to identify challenges and solutions in an accelerated innovation process building on the experiences of a previous project.
The aim of our project is to support the regional development and to provide solutions to sustainable dairy industry.
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.
The training brings together 40 professionals from different backgrounds and countries, who will have an opportunity to gain knowledge of the tools, techniques, and methodologies used in the process of new product development in the food industry.
The ‘Transitions to Sustainable Food Systems’ Summer School aims to address current and future sustainability challenges of the food system.
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.
Challenges in today’s Food System are complex and interconnected – to address them, innovative solutions along the entire value chain are required.
Matis, University of Cambridge, IARFR PAS and VTT will run a venture creation workshop connected to a scientific event or fair Finland in 2020.
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