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: 24
Global Food Venture, EIT Food’s flagship Doctoral Programme for entrepreneurial PhD students across Europe.
We have an urgent need to deliver innovative sustainable food packaging solutions.
Promoting entrepreneurship in the agrifood sector
Creative workshops designed to find solutions to current and future challenges in the food and agriculture system
Developing technology to improve food safety
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.
RIS Consumer Engagement Labs are pre-competitive co-creation sessions carried out by a coherent group of consumers (selected based on specific segmentation criteria) in a joint place and limited in time, focused on ideation and development of new product concepts.
Making meat substitutes more palatable
TRACOD – Model-based Tracking of Cod and Other Fish Value Chain for Consumer Confidence Boosting and Food Engineers Education
TRACOD – short for TRAck the COD fish, is an EIT Food project aimed at improving the ability of producers and consumers to track freshness and nutritional values of fresh fish, including cod, salmon, and other white fish species. TRACOD uses models implemented in an app for interacting with stakeholders and includes an education component for endowing food engineers with a systems approach. TRACOD also engages future food engineers in conceptual modeling as part of model-based systems engineering of food production and supply systems.
Making paper packaging more recyclable and versatile
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.
Improving the functionality, stability and quality of thickening agents
Reducing desertification, improving soils and increasing carbon sequestration through biological charcoal (biochar) and compost
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.
Scale-up and deployment of Mimica Touch labels to be universally compatible across various brand packaging formats
Fighting food waste with innovative food labels
Using rapeseed protein to produce dairy alternatives
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.
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.
Using innovative technology to develop a healthy sugar substitute
PHENOLIVA: Treatment and valorisation of olive mill wastes - Application of olive polyphenols to food
Creating an innovative food antioxidant from Olive oil by-products
Developing a sustainable, economically viable feed for bivalve shellfish
Favuleux: Developing Fava bean as a sustainable source of high quality protein for food, through optimized genetics, farming & processing
Promoting sustainable Fava bean production
Lowering the rate of starch digestion is a unique opportunity to maintain normal blood glucose and insulin levels