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
Cultivating Engagement: a citizen participation forum on vertical farming
The project will develop a Citizen Participation Forum (CPF) assessing the potential of (indoor) vertical farming (VF) technologies to address some of the major challenges our food systems face. Mixing...
Don’t be a food waster
We will target all actors in the supply chain, however particular attention will be focused on consumers, concerning the volume of food which is needlessly wasted. We will...
PROVE - Functionalisation and valorisation of PROteins of VEgetable sources
In 2012, FAO estimated that food production needs to increase with 60-70% to feed ±9.2 bio people by 2050. The growing demand for food cannot be covered only by increased production...
INNOPOULTRY. The poultry food chain: tackling old problems with innovative approaches
Innovative ingredients (insects and fruit pomace) and new feeding strategies (probiotics) will be used to allow sustainable productions, to reduce pathogens and antibiotic resistance in the gastrointestinal tract resulting in...
Separating MycOtoxin-contaminated Wheat grains using Precision Farming technologies
Fusarium graminearum and F. culmorum are the major origins of mycotoxin contamination. Producers, so far have no methodology to determine mycotoxin contamination of grains before harvest. Imaging sensor technologies including...
SuReBiC: Sugar reduced biscuits and cakes that meet consumer sensory, naturalness and cost expectations
WHO recommendations are being enforced through government guidelines and taxes. Reducing sugar in food matrices is not just simply replacing sweetness, it has functional properties too which impact on the...
Optimising rice processing & cooking to remove arsenic & starch from its life-cycle
The former is a chronic carcinogen and the latter is a causative agent for obesity & diabetes in high rice consumers. The innovative objectives here using simple changes...
SmartBreakfast: New Food Products for Innovative Home Appliances
As suggested by a nutritionist, breakfast may vary from the stage in life, but in general, breakfast is essential to get the “first shot” of energy for the...
Increasing nutritional value (bio-stimulated) of selected performant tomato varieties to be cultivated in areas with temperate climate
In temperate climate, the average yield/ha of tomato is significantly lower than international standards. The major objectives are to look for, evaluate and to select processing tomato cultivars best...
EIT Food Summer School 2018 on Digital Food Supply Chains
Programme description During the EIT Food Summer School, 40 students from many different study backgrounds and countries will come together to bring their ideas for a sustainable food supply chain to...
Educating for Technology Take-off
However, uptake of new technologies on farms is patchy. Here we propose educational technology adoption tools with the following objectives: 1, To deliver an innovative engagement framework that facilitates technology...
Tasty Macronutrients: How to best use novel plant protein – carbohydrate based ingredients in foods?
These ingredients can be physically (coacervates), chemically (conjugates) or enzymatically formed. They could be ideally suited to support various product development platforms, such as e.g. the envisioned “MyYogurth...
Building Student skills in micro-algae processing, component characterization and innovative product development
Rising global population leads to growing food shortage. Algae are a promising renewable source of nutrients, which is yet underutilized. This project will train graduate students in 3 leading Universities in...
Circular Food Generator Track
The proposed waste streams are bread, bananas and potatoes, which still have significant potential for use within the context of innovative food solutions. Multi-disciplinary teams of 6 students will tackle...
EIT Food Venturing School
During seven days participants will be informed about marine innovation, food and graphic design, human nutrition in food systems as well as food and digital disruptions. They will work in...
Foodio - Food Solutions Master Class
Programme description FOODIO, Food Solutions Master Class, was a multidisciplinary, challenge-based learning programme for bachelor, master and doctoral students, working together with professors, researchers and professionals. FOODIO was conceived to...
Intellectual Property Management in the Food Sector: Safeguarding Your Trademarks in the Global Marketplace
The course will focus on: Introduction to intellectual property management; Ways to protect intellectual property in relation to food products; Patents, Trademarks & Taste and smell marks; Design protection; Effective...