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: 65
Project with the German Federal Ministry of Research and Education
Get matched with a farmer and test your solution on the field!
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.
Explore the relationship between nutrition, health and sustainability and understand how healthy eating can prevent disease.
Promoting entrepreneurship in the agrifood sector
Training, mentoring, business coaching and networking opportunities for women entrepreneurs in the agrifood sector
Apply now to 2021 Edition
OPEN IN: Bulgaria, Greece, Lithuania, Poland, Portugal, Romania, Spain, Turkey
A 6-month programme that aims to transform innovative ideas and research breakthroughs into market-validated business propositions.
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.
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.
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.
EIT Climate-KIC, EIT Digital, EIT Food, EIT Manufacturing, Athena Research Centre and BioAzul joint forces to face the real challenges around water scarcity.
Producing innovate legume-based foods for all
Enabling more effective and efficient weed control
Developing a natural blue food colouring
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
EIT Food Community will be part of projects that address urban food challenges and include local governance
Discover how innovative technologies could revolutionise the food sector
Discover the causes and impact of food waste, and learn how you can tackle it on a personal, community, and national level.
Explore how circular economy can foster sustainable urban food systems
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
Consider ways arable farmers in the EU can use agri-tech to benefit business
Gain an understanding of sustainable food production and the challenges that farmers face to offer a sustainable food supply.
Learn the principles, science and health benefits of the Mediterranean and the Okinawa diets.
The demand for vegan and vegetarian food products including alternatives to meat, milk, or eggs, has expanded considerably during recent years in Europe.
Creative workshops designed to find solutions to current and future challenges in the food and agriculture system
Creative infotaining is the future of knowledge transfer and co-creation among young generations.
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.
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.
This project will implement dynamic pricing technology to reduce food waste by up to 40%, ensure a smoother supply chain of perishable goods and bring fairer prices to customers.
The project will provide information on how the corona crisis will lead to changes in consumer behaviour.
Households contribute to 53% of total food waste produced.
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.
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.
We aim to design innovation led packaging for red meat, fish & poultry made from material derived from agrifood waste. The issue of waste plastic in the food industry has led to strong consumer demand for producers & retailers to remove single use & reduce hard-to-dispose plastic.
Packaging needs to become more sustainable!
The aim of this project is to test the effects of innovative ingredients (insect larvae) in poultry feeding to allow sustainable production, to improve animal welfare and to potentially meet the consumer demand for healthier, more natural and bettertasting products.
Seaweed biomass is a promising, abundant but underutilized resource for industrial bioconversions.
GLAD - Green Last Mile Delivery: a more sustainable way for food home delivery tailored to consumer needs
Consumers are looking for convenience. This is reflected in the growth of food e-delivery. However, the extra traffic causes problems in dense populated areas and has a high impact on the environment (CO2, particulate matter,….).
SeaCH4NGE aims to reduce methane (CH4) emission from cattle and increase product quality.
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 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.
The objective of FOODMIO is to generate a multidisciplinary, challenge-based learning program for bachelor, master and doctoral students, young researchers, and professionals.
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.
Application of fungi protein in the development of sustainable and healthy food products.
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.
FoodAmbassadors is a project that aims to engage food and health Influencers in order to co-create science-based content for their community.
Temperature fluctuations during storage of frozen foods result in big chunks of ice causing major quality defects of the product. A controlled deceleration of recrystallization processes can be achieved by specific ice structuring proteins (ISP). So far, the only food-grade available ISP are based on animal or GMO sources.
Consumer desire for protein-rich foods and beverages is driving growth and innovation in protein ingredients.The population growth together with the changes in the food consumption patterns away from animal -derived proteins, further increases the demand for new plant -proteins.
We have an urgent need to deliver innovative food packaging solutions that will be more sustainable.
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.
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 ‘Transitions to Sustainable Food Systems’ Summer School aims to address current and future sustainability challenges of the food system.
Challenges in today’s Food System are complex and interconnected – to address them, innovative solutions along the entire value chain are required.
It is a global challenge to ensure sufficient food to feed future generations while utilizing natural resources in a sustainable manner.
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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
Metamorphosis focuses on turning organic waste streams into a valuable, next generation aquaculture feed ingredient.