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: 55
High quality, experiential learning summer schools of EIT Food in food system innovation & entrepreneurship for future food leaders across Europe.
The flagship Global Food Venture programme is EIT Food's dedicated offering to Doctoral Students working on food system challenges across Europe.
Creative workshops designed to find solutions to current and future challenges in the food and agriculture system
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.
The increasing public concern about food security and the stricter rules applied word wide concerning herbicide residues in the agri-food chain, reduce consumer acceptance of chemical plant protection.
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,….).
Favuleux: Developing Fava bean as a sustainable source of high quality protein for food, through optimized genetics, farming & processing
Demand is increasing for sustainably-grown protein sources for human nutrition.
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.
Discover the causes and impact of food waste, and learn how you can tackle it on a personal, community, and national level.
Rebuild your trust in nutrition science and look beyond the media headlines
Application of fungi protein in the development of sustainable and healthy food products.
Consider ways arable farmers in the EU can use agri-tech to benefit business
Explore how circular economy can foster sustainable urban food systems
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.
Discover the fascinating world of food science and feel empowered to make safe, healthy, and sustainable food choices.
Gain an understanding of sustainable food production and the challenges that farmers face to offer a sustainable food supply.
FoodAmbassadors is a project that aims to engage food and health Influencers in order to co-create science-based content for their community.
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.
PHENOLIVA: Treatment and valorisation of olive mill wastes - Application of olive polyphenols to food
Phenoliva aims for full circularity in the olive industry and provides low-cost, highly active olive antioxidants for the food industry.
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.
Innovative tools to produce legume-based foods for increased consumer acceptance
A population-level shift towards more plant-based diets is urgently needed because of environmental reasons, but also due to its health effects.
There is a global need to sustainably increase aquaculture production to meet the needs of a growing population. Bivalve shellfish aquaculture is highly attractive from a human nutrition, economic, environmental and ecosystem standpoint.
Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste
A prospective production-planning tool for bakeries will be developed in this trans- and interdisciplinary project.
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.
Discover how innovative technologies could revolutionise the food sector
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.
Creative infotaining is the future of knowledge transfer and co-creation among young generations.
The demand for vegan and vegetarian food products including alternatives to meat, milk, or eggs, has expanded considerably during recent years in Europe.
A natural blue food colour that can be used in food products that are heat treated and are acidic is impossible today.
Challenges in today’s Food System are complex and interconnected – to address them, innovative solutions along the entire value chain are required.
Learn the principles, science and health benefits of the Mediterranean and the Okinawa diets.
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
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.
Metamorphosis focuses on turning organic waste streams into a valuable, next generation aquaculture feed ingredient.