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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!

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Healthtricous
Consumer Behaviour

Healthtricous

As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. The more COVID-19 is studied,...

Mtching COVID
Consumer Behaviour

Mtching COVID

As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. Covid-19 has infected millions...

ImmunoBoost
Food Production

ImmunoBoost

As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. The Covid-19 pandemic has shown...

CovidX
Health & Nutrition

CovidX

As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. Aqueous Spirulina extract is already...

SPIN
Food Production

SPIN

As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. The Covid-19 epidemic has evoked...

COVICOAT
Consumer Trust

COVICOAT

As part of the EIT’s Crisis Response Initiative, this activity directly contributes to the European Union’s response to the COVID-19 pandemic. Manipulation of contaminated food surfaces...

Innovation Prizes
Entrepreneurship

Innovation Prizes

RIS Innovation Prizes is one of the largest startup competitions in the agrifood vertical in Southern and Eastern Europe. Prizes are awarded to entrepreneurs and early stage startups ...

Challenge Labs
Consumer Behaviour

Challenge Labs

Challenge Labs are designed to tackle the big problems facing the food sector by bringing together diverse groups of people. It is hoped that Challenge Labs will spark co-founder relationships,...

ALGAL BIOTECHNOLOGY 2020 – TECHNIQUES AND OPPORTUNITIES FOR THE SUSTAINABLE BIOECONOMY
Entrepreneurship

ALGAL BIOTECHNOLOGY 2020 – TECHNIQUES AND OPPORTUNITIES FOR THE SUSTAINABLE BIOECONOMY

The aim of this 2020 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...

REPAK  -  entrepreneurial summer school in packaging sustainability
Entrepreneurship

REPAK -  entrepreneurial summer school in packaging sustainability

Do you want to innovate with sustainable packaging concepts? APPLICATIONS OPEN FROM MONDAY APRIL 6TH TO TUESDAY 30TH JUNE 2020 The purpose of the summer school is to discuss the...

Summer school on new product development for the food industry 2020
Entrepreneurship

Summer school on new product development for the food industry 2020

Overview of EIT Food Summer School on New Product Development EIT Food Summer School on New Product Development brings together 40 participants from different backgrounds and countries, who will come together...

VITAL: Validation of Innovative Tools to Assess and to improve microbioLogical safety in the food chain
Digitalisation

VITAL: Validation of Innovative Tools to Assess and to improve microbioLogical safety in the food chain

 Rapid methods solve this problem, but they need to be proven to work as well as the standard microbiological methods that they replace. Proving these rapid methods work just...

Sustained Energy Release Starchy Food Products
Health & Nutrition

Sustained Energy Release Starchy Food Products

The advantage of slowly digestible starch (SDS) is that it is a source of sustained glucose release and stabilizes blood glucose levels. Benefits of this condition are linked to diabetes...

PHENOILS. New technologies implementation in RIS regions’ olive oil mills for healthier olive oil extraction
Food Technology

PHENOILS. New technologies implementation in RIS regions’ olive oil mills for healthier olive oil extraction

Nowadays, there is a growing global demand of olive oil thanks to the last studies about the benefits of Mediterranean Diet and the global trend toward the adoption of healthier...

RIS Growing Consciousness: Revitalizing agrifood value chains in rural areas
Learning & Development

RIS Growing Consciousness: Revitalizing agrifood value chains in rural areas

Our objective is to produce a set of activities (summer schools, focus groups, professional workshops, stakeholders and community meetings, business creation support), which will foster skills, techniques and know-how aimed...

TRACOD – Model-based Tracking of Cod and Other Fish Value Chain for Consumer Confidence Boosting and Food Engineers Education
Consumer Behaviour

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 for two purposes: model the function, structure, and behavior of the entire “farm-to-fork” food value chain, ultimately...

Lab on a chip - Early-warning platform for food safety
Digitalisation

Lab on a chip - Early-warning platform for food safety

Food contaminations are mostly monitored in plants using time consuming methods with analysis time of up to a week. By that time, some of the contaminated products are released to...

The FutureKitchen Virtual Reality and EatingHealthy Video Infotainment Series 2020
Digitalisation

The FutureKitchen Virtual Reality and EatingHealthy Video Infotainment Series 2020

The FutureKitchen Series, launched on FoodUnfolded in 2019, sets out in 2020 to further encourage and inspire a food system connection, increased consumer trust, and greater interest in food careers. New, exciting...

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

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. The manufacture of these &bdquo...

Sugar- Out, Prote- In: Application of microencapsulated sweet proteins as sugar substitutes
Food Technology

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. Sweet proteins originating from exotic fruit offer an exciting solution, but their...

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

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

Phenoliva brings together partners from food industry, research and academia in order to implement an integrated waste management concept for the olive oil industry. Olive antioxidants are extracted from olive...

HPHC - Development and application of hydrocolloids functionalized by dynamic high pressure
Consumer Trust

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

 A new physical method to improve the functionality of selected hydrocolloids with respect to a better texture of food, as well as easier handling in different applications is suggested....

Energy-to-Feed (E2F)
Food Technology

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. This first commercial facility will...

Innovator Fellowship 2020
Consumer Behaviour

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...

RIS Consumer Engagement Labs
Consumer Behaviour

RIS Consumer Engagement Labs

Unlike typical sensory panels and consumer surveys, they will not involve testing of sample products but creation of innovative, non-yet-existing combinations of product features and benefits. The Lab methodology is...

SureChoc: Sugar reduced chocolate and chocolate chip cookies to meet consumer sensory, naturalness and cost expectation
Food Technology

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. A substantial portion of sweet...

Consumer and Manufacturing Driven Alternative Packaging Solutions from Agrifood Waste Streams
Food Loss & Waste

Consumer and Manufacturing Driven Alternative Packaging Solutions from Agrifood Waste Streams

Suitable materials for meat, fish & poultry have constraints such as the need for an oxygen barrier & stability at higher temperatures, so wide-scale use of alternatives has so far...

FROM WASTE TO FARM: insect larvae as tool for welfare improvement in poultry
Food Loss & Waste

FROM WASTE TO FARM: insect larvae as tool for welfare improvement in poultry

Insect larvae will be reared on food side streams, allowing the valorization of secondary raw materials produced in excess from food industries, and then used as environmental enrichments in...

Metamorphosis – enhanced insect protein for aquaculture
Food Loss & Waste

Metamorphosis – enhanced insect protein for aquaculture

Metamorphosis will build on foundational work performed in year 1 in regards to conversion of organic waste streams into valuable, next generation functional aquaculture feeds, utilising insect biomass conversion and...

MIDSA - MIcroencapsulated Diets for Sustainable Aquaculture
Food Loss & Waste

MIDSA - MIcroencapsulated Diets for Sustainable Aquaculture

However, bivalve industry growth is falling behind fish aquaculture due to critical defects in the production process. Feed defects, disease, and quality issues are throttling production. We will develop a...

Dairy products with reduced saturated fatty acids
Food Technology

Dairy products with reduced saturated fatty acids

Dairy foods are major sources of saturated fatty acids (SFA) in many EU diets but are also crucial sources of key nutrients, and have other functions. Replacing traditional dairy foods...

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

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

Fava bean is a grain legume which is welladapted to Northern Europe, and is relatively cheap to grow. Two million tonnes are currently produced across the EU-28, particularly in the...

Healthier Tuber Snacks with Infused Nutrients
Food Technology

Healthier Tuber Snacks with Infused Nutrients

The intention is to innovate in the area of “savory snacks” by expanding the types of vegetable crisps. Roots and tubers will be used as base material...

OLEOGELS – healthy and sustainable replacement for saturated fat and palm oil in spreads
Food Technology

OLEOGELS – healthy and sustainable replacement for saturated fat and palm oil in spreads

Their base fat systems show a great potential for optimization regarding their nutritional and sustainability value. In the current activity, spreads with improved fatty acid profiles shall be developed. Therefore,...

Pressure for healthier and more natural fat-based foods (underPRESSURE)
Food Technology

Pressure for healthier and more natural fat-based foods (underPRESSURE)

underPRESSURE project will scale-up a technological solution for producing “high” viscosity fat-based products addressing these consumer demands. Safe foods with lower fat content (fat reduction >30%) and reduced...

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

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

We aim to enlarge plant-based food offerings beyond meat analogues by a novel process combination for structuring protein and fibres obtained also from side-stream materials to develop a range of...

Sustainable Food Systems - Entrepreneurial Summer School 2019
Entrepreneurship

Sustainable Food Systems - Entrepreneurial Summer School 2019

Participants will take on a production, consumption, and socio-economic angle to tackle issues such as environmental footprint, biodiversity, and food waste. The Entrepreneurship Summer School encourages citizens - university students,...

FOODMIO
Entrepreneurship

FOODMIO

FOODMIO will serve as a catalyst for the creation of sustainable and tangible solutions to real-life product development challenges by eclectic and creative food professionals. The focus of the program...

Food Innovation Lab - EIT Summer School 2019
Entrepreneurship

Food Innovation Lab - EIT Summer School 2019

The “Food Innovation Lab” aims at guiding interdisciplinary teams of students and young professionals through an innovation process – from identifying challenges, developing consumer-centric solutions to prototyping in...