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: 17
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
Tasty Macronutrients: How to best use novel plant protein – carbohydrate based ingredients in foods?
A new class of plant-based ingredients based on smart combinations of plant proteins and polysaccharides has been developed by the participating industrial and academic partners.
Cultivating Engagement: a citizen participation forum on vertical farming
This project puts citizens at the centre of shaping high-tech innovations in food production to become healthier and more sustainable.
Don’t be a food waster
The social awareness campaign ‘Don’t be a food waster’ wants to make all audiences proud to say ‘I am not a food waster’ with the ultimate goal of reducing food waste at all levels in the food system.
PROVE - Functionalisation and valorisation of PROteins of VEgetable sources
As the world’s population continuously grows, achieving global food security, producing sufficient nutritious food that everyone can access, and doing so sustainably, is one of the greatest challenges faced today.
INNOPOULTRY. The poultry food chain: tackling old problems with innovative approaches
The aim of this project is to test and to promote solutions for the poultry industry in Italy, Poland and Spain in the area of safety risks for public health.
Separating MycOtoxin-contaminated Wheat grains using Precision Farming technologies
Mycotoxins can significantly reduce food quality, especially in wheat production.
SuReBiC: Sugar reduced biscuits and cakes that meet consumer sensory, naturalness and cost expectations
Reducing sugar consumption is essential for health but a huge challenge for the food industry.
Optimising rice processing & cooking to remove arsenic & starch from its life-cycle
Rice is a primary carbohydrate staple but is high in carcinogen inorganic arsenic (Asi) & soluble starch
SmartBreakfast: New Food Products for Innovative Home Appliances
Breakfast gives you a chance to start the day with a customized, tasty, healthy and nutritious meal, so you can perform better during the day.
Increasing nutritional value (bio-stimulated) of selected performant tomato varieties to be cultivated in areas with temperate climate
The major objectives are to look for, evaluate and to select processing tomato cultivars best adapted to RIS northern countries.
EIT Food Summer School 2018 on Digital Food Supply Chains
Are you ready to bring your ideas for a sustainable food supply chain to life? Following the success of last year’s Winter School, Queen’s University Belfast, Technical University of Munich and University of Cambridge will come together to host an EIT Food Entrepreneurship Summer School this September in Belfast.
Educating for Technology Take-off
New technologies and innovations offer significant opportunities to farm businesses to improve the efficiency and effectiveness of operations, enhance yields and outputs, as well as reducing environmental impacts.
Building Student skills in micro-algae processing, component characterization and innovative product development
This project will train graduate students in 3 leading Universities in methods for processing, fractionation and characterization of algal components, with emphasis on proteins.
Circular Food Generator Track
Food Generator Track is a competition which challenges Master or PhD students of 3 Universities to develop new, innovative solutions for and from food losses of production facilities and retail activities.
EIT Food Venturing School
30 students from many study backgrounds and many countries will come together to use their scientific expertise to come up with new concepts and products that will lead to sustainable utilisation of marine resources.
Foodio - Food Solutions Master Class
FOODIO was a challenge-based learning programme. It has been a novel way of creation of new food solutions for future innovation and highlights the modern way of teaching by creating together.