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
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.
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.
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.