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 : 100
Food System Master of Science Programme
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.
EWA- Empowering Women in Agrifood
Training, mentoring, business coaching and networking opportunities for women entrepreneurs in the agrifood sector
The objective of this programme is to motivate early stage female entrepreneurs to harness their power, understand their innate ability to succeed and overcome any obstacles, equip them with the appropriate knowledge,confidence and networks to successfully start and develop sustainable businesses.
EcoFoodMap Leuven: mapping the food system in and around Leuven
The Eco food map of Leuven is a user-friendly digital food system mapping tool that will allow a thorough understanding of the complexity of the food system in and around Leuven.
Social Media Campaign - Zero Plastic Hero
The Zero Plastic Hero campaign was organised on Facebook over the course of a month to inform and inspire consumers about plastic waste. We shared tips on reducing plastic waste, introduced consumers to sustainable products and collaborated with ambassadors that are experts on the topic.
Hapje Tapje: Kitchen of the Future
Hapje Tapje is a consumer event and a culinary feast in the city of Leuven. Every year, EIT Food presents innovative ideas, drinks and foods to the general public.
Influencer Campaign to introduce consumers to innovative foods
EIT Food West uses food influencers to evaluate new concepts. We send them a package with products from our startups such as insect-based snacks and toasts made of beer side streams. This way, a large audience is reached and introduced to new, healthy and sustainable concepts.
Influencer Campaign to introduce consumers to innovative foods
EIT Food West uses food influencers to evaluate new concepts. We send them a package with products from our startups such as insect-based snacks and toasts made of beer side streams. This way, a large audience is reached and introduced to new, healthy and sustainable concepts.
WeValueFood 2020
WeValueFood (2-year project) has educated, engaged and advanced the young Europeans’ knowledge of and appreciation of food, thereby empowering the next generations to make the best choices about the food that they eat.
Get Wasted: Circular food platform that fights food waste
EIT Food West and Growzer launch a circular ecosystem against food waste in the catering and food industry. From a circular perspective, the waste of one player is the raw material for another.
Robin Food: Covid-19 Response to Food Waste
Robin Food transforms surplus vegetables into soups for social grocery stores and food aid. The vegetables are sourced from regional producers and REO-auction who faced difficulties selling their products during the corona crisis.
Safelivery
Safelivery will develop innovative food delivery services and protocols to reduce the risk of surface and packaging contamination of “Ready To Eat Foods” with the COVID-19 virus and other agents.
Seedbed Incubator
A 6-month pre-accelerator programme that aims to transform innovative ideas into market-validated business propositions.
EIT Food TrustTracker®
Research has shown that consumers do not understand or trust in the food industry. This is thought to be driven by the gap between what consumers want and what the food industry provides.
CleanFruit - Standardisation of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce
Fruit crop protection is heavily dependent on chemical pesticides but consumers and fruit processors are increasingly interested in residue-free fruit.
Smart-ET
Smart-ET will use COVID-19 data from farms to predict variations in dairy production and market feed costs, helping to reorganise dairy production and supply during pandemic events or similar market shocks.
Inspire
High quality, experiential learning summer schools of EIT Food in food system innovation & entrepreneurship for future food leaders across Europe.
EIT Food Accelerator Network
Partnering with the world-leading corporates & research institutions in the agrifood space
The Future of Protein & the Protein of the Future in Europe
Based on an increasing global demand for protein and that the resulting pressure on traditional animal sources is nowadays considered unsustainable, there is an urgent need of new sustainable protein alternatives with a high nutritional quality, safe and with technological functionalities that satisfy the consumer needs and expectations.
Global Food Venture Programme 2020
The flagship Global Food Venture programme is EIT Food's dedicated offering to Doctoral Students working on food system challenges across Europe.
Smart Tags for Improving Consumer Interaction in Food Value Chain
The Smart Tags communication project is set to increase consumer trust towards food products by sharing information about the food product value chain during the whole life-cycle of the product, enabling novel service concepts and interactivity between consumers and the food industry.
Challenge Labs
Creative workshops designed to find solutions to current and future challenges in the food and agriculture system
Test Farms
Get matched with a farmer and test your solution on the field!
Citizen Science to build consumer trust in the food system
Increasing consumer trust in the food system inspiring citizens to become change agents as amateur scientists.
ONCOFOOD: New food solutions for cancer patients
According to the World Health Organization, in 2016 there were around 7.1 million patients who were diagnosed with cancer or were undergoing treatment for cancer in Europe. Close to 70% of patients undergoing treatments experience side-effects that may have a large impact on the daily food intake.
EU Skills for Future
EU Skills for Future, commonly name Skills4Future (S4F) is a Cross-KIC project.
WE Lead Food
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.
Foresight on the impact of COVID-19
Future-proof or future ready? Learn how COVID-19 will transform the agrifood sector in Central, Eastern and South Europe!
MAKEit
To create smarter and simpler food value chains across Europe we need to develop both infrastructure and capacity which stimulate and supports
innovation and entrepreneurship.
MeDiCo-Health
This project will conduct research at hospitals in Italy and Germany into whether deficiencies in micronutrients such as zinc, selenium and vitamin D have a correlation with the severity of disease in COVID-19 patients
COVICOAT
COVICOAT aims to develop an edible antiviral coating for fresh fruits and vegetables and assess its performance in a real scenario.
PASS
PASS will design plasma-assisted sanitation systems for packaging, equipment and tools used in the processing and handling of food products as a barrier to viruses and bacteria.
FRIENDS Reduce Food Waste
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.
SPIN
This project is developing a nutritional supplement to support the immune system in the fight against infection by SARS-CoV-2.
Mtching COVID
Mtching COVID will launch a platform connecting recovering COVID-19 patients with dietitians and health coaches to motivate them, follow-up and provide inspiring recipes.
COVID19 BEAMitup
COVID-19 BEAMitup will develop a diagnostic tool to improve on-site testing capacities of surfaces for the food industries to detect contamination or absence thereof, contributing to the security and resilience of the European agrifood system.
CovidX
CovidX aspires to investigate whether a food supplement based on a novel Spirulina-extract can strengthen the immune system and help reduce infection risk of SARS-CoV-2 infection. The supplement will not be a replacement for SARS-CoV-2 vaccinations.
Healthtricous
Healthricous will introduce a digital solution that makes shopping, cooking and keeping track of the daily food intake easy and accessible.
How the corona crisis affects consumer behaviour and consumer demand for food products and services
The project will provide information on how the corona crisis will lead to changes in consumer behaviour.
Focus on Farmers
Agricultural technologies and innovations offer significant opportunities to improve the efficiency and effectiveness of farm businesses, through optimised yields, reduced environmental impact and increased profitability.
Cook Clever: a gamified solution to tackle household food waste habits
Households contribute to 53% of total food waste produced.
From Leaf to Root – Holistic Use of Vegetables
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.
PERSONALIZED and connected FOOD service providers (PERSFO)
European consumers are ever more aware that eating healthy is important (IRI, 2017), meanwhile obesity is still increasingly prevalent in almost all countries.
EIT Food RIS Fellowships
The activity is divided into 2 complementary components – RIS Fellowships dedicated to talents from higher education and young entrepreneurs and RIS Talents dedicated to doctoral students and young postdocs.
“LINKDAPA”: Linking multi-source data for adoption of precision agriculture
Farmers increasingly generate 'big' data about their fields.
Increasing consumer trust and support for the food supply chain and for food companies
This consumer-focused project will work with consumers, food companies and other stakeholders (industry bodies, non-governmental organisations, regulatory authorities and policy makers, media).
DACWEED: Detection and ACtuation system for WEED management
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.
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.
FOOD4SENIOR High nutritional and sensory quality Food innovations for the promotion of Senior Health
Over 65 years citizens represent the single fastest growing demographic group in Europe (30% of people will be over 65 in 2030), a challenge for the food industry as healthy ageing is affected by daily diet choice: we want to live longer and with a better quality of life.
HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)
Iodine (I) deficiency is the greatest single cause of preventable brain damage, resulting in impaired intellectual ability and reduced school/work performance globally.
BLINK: BeefLink - Traceability within the beef value chain using rapid DNA fingerprinting
Numerous food scandals in the past decade have opened the eyes of consumers in Europe on the prevalence of fraud in the food industry.
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.
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.
Change Makers
Empowering diverse communities to transform our food system
CHAMPP: Contemporary challenges and issues of the poultry production sector
The aim of the SME workshops is to identify contemporary challenges and solutions in the poultry industry dedicated to feed manufacturers, advisors, farmers and employees in poultry factories, as well as managers responsible for the strategy and profitability of fodder and poultry production, all from RIS-eligible regions.
EIT Food RIS Solutions
EIT Food RIS Solutions is aimed at engaging student groups with multi-disciplinary backgrounds, from RIS countries and of all educational levels, to work jointly on problem cases responding to agrifood challenges in RIS countries.
EIT Food RIS Innovation Grants
EIT Food RIS Innovation Grants is the umbrella term for business creation activities for EIT RIS beneficiaries.
The #AnnualFoodAgenda
The #AnnualFoodAgenda encourages consumers to think about the food they eat, increasing their knowledge of the entire value chain, and linking healthy diets to an active and healthy lifestyle, as well as to a healthier planet.
EATrends & food fashion week
EATrends and food fashion week is raising awareness of the key trends that are shaping food innovation today, and empowering people to influence the way they eat.
Games of Food
Games of Food is increasing public awareness around balanced nutrition and a healthy lifestyle through the use of Escape games.
Developing a Digital Toolkit to Enhance the Communication of Scientific Health Claims
The aim of this project is to develop a ‘prosumerist’ digital toolkit– informed by research in linguistics, information design, nutritional science and behavioural economics—to gather information that will help manufacturers and marketers communicate more effectively about the health benefits of food and help consumers make more informed choices.
Consumer and Manufacturing Driven Alternative Packaging Solutions from Agrifood Waste Streams
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.
inPaper: Innovative paper-based packaging technology and pack styles for food products
Packaging needs to become more sustainable!
FROM WASTE TO FARM: insect larvae as tool for welfare improvement in poultry
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.
Fermented seaweed based novel feed additives - SEAFEED
Seaweed biomass is a promising, abundant but underutilized resource for industrial bioconversions.
Health SnaP
The purpose of this activity is to support healthy eating by developing a new food manufacturing technology and B2C business concept for at-site customised production of healthy snacks.
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,….).
C-SNIPER: Campylobacter-Specific Nullification via Innovative Phage-mediated Enteropathogen Reduction
Campylobacteriosis is the most frequently reported food-borne illness in the EU.
Dairy products with reduced saturated fatty acids
Saturated fat intake in most EU states still exceed the guidelines for reducing cardiovascular disease risk.
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.
Seaweed supplementation to mitigate methane (CH4) emissions by cattle (SeaCH4NGE)
SeaCH4NGE aims to reduce methane (CH4) emission from cattle and increase product quality.
Development and implementation of new technology for transportation and storage of live seafood
Marine and/or terrestrial transportation and storage of live seafood is an inevitable step in the food producer-consumer chain.
Healthier Tuber Snacks with Infused Nutrients
The aim of this project is to make tuber or root-based snacks healthier to meet demand for healthier snacks in developed markets and deliver needed nutrients through commonly consumed foods in developing countries.
Improving trust on fish chain: Rapid and portable monitoring tools for a better control of whitefish
Fish is a healthy nutritional food. The increasing global market demand coupled with fish-food scandals, has generated a high level of safety concerns around fish consumption.
Digital Twin Management
Food safety is one of the major concerns in food production. Improving tracking & tracing especially for the management of food safety events can lead to a faster reaction time and elimination of potentially hazardous products, thus prevention of food borne illnesses and loss of lives.
Constituent sensing of small grains
Knowledge of the food constituents (e.g. protein, carbohydrates) is important for consumers as indicators of nutritional value as well as for the food producers concerning processing quality.
Better for the environment, better for my health
The starting point is the clear link between the dietary pattern of consumers and the environmental footprint of these patterns.
Advancing careers in the food system
EIT Food’s Professional Development Framework aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
From waste to worth: use of plant residues
Students can make use of scientific and educational toolbox to create solutions for the practice along the food chain and possibilities for sustainable waste management.
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.
Food tech transitions: reconnecting agrifood, technology, and society
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.
FOODMIO
The objective of FOODMIO is to generate a multidisciplinary, challenge-based learning program for bachelor, master and doctoral students, young researchers, and professionals.
Food Innovation Lab - EIT Summer School 2019
Innovative solutions are required to tackle the global food challenges of today and identify opportunities along the entire food value chain.
Intellectual Property Management in the Food Sector: Safeguarding Your Trademarks in the Global Marketplace
Intellectual property is your company’s lifeblood. Learn what you need to do to safeguard it
Consumer attitudes towards healthier processed meat products
This project tests the acceptability of novel healthy processed meat products incorporating plant-based ingredients among European consumers.
INNOFOOD - Innovating Food Value Chain Innovations: Novel Management Perspectives on New Product Development - From Simulation to Reality
The one-week intensive INNOFOOD course for master- and doctoral students, young researchers and professionals provides novel managerial perspectives and tools for successfully managing product development projects in food value chains.
Future Food Ventures: Creating sustainable value propositions
Future Food Ventures must be innovative, consumer-centric and create value that is truly sustainable.
HPHC - Development and application of hydrocolloids functionalized by dynamic high pressure
Improving functionality of hydrocolloids in respect to better texture of food and easier handling in different applications using ultra high pressure
PERFECT - Plant Extract for Reduced-sugar Foods, including Extruded Cereals, bars & biscuits, using innovative processing Technologies
Excessive sugar consumption is a contributing factor for a variety of non-communicable diseases (e.g. diabetes, that currently affects 9% of the global population).
Food for Thought: The Relationship Between Food, Gut and Brain
Find out how your diet affects your brain, and your brain affects your diet
Animal Feed Production: Feed Quality & Safety
Explore animal feed manufacturing, and learn the best processes and systems for optimising animal feed quality and safety.
Engaging with Controversies in the Food System
Become more confident in making informed decisions about the food you eat by exploring different food controversies.
Improving Food Production with Agricultural Technology and Plant Biotechnology
Build your knowledge of food production challenges and technology
How Food is Made? Understanding Food Processing Technologies
Have you ever wondered how your food is processed before it reaches your plate? Find out with this online course.
Farm to Fork: Sustainable Food Production in a Changing Environment
Global food supply chains are increasingly encountering considerable problems impacting on safety and sustainability affecting the food industry and reducing consumer trust.
EIT Food Regional Innovation Scheme (RIS)
EIT Food Regional Innovation Scheme (RIS) implements the “EIT Food RIS Strategy, 2018-2020”.
EIT Food Digital Marketplace for Side Streams
A substantial part of the food industries' produce ends up to now as waste.