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
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.
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 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.
High quality, experiential learning summer schools of EIT Food in food system innovation & entrepreneurship for future food leaders across 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.
The flagship Global Food Venture programme is EIT Food's dedicated offering to Doctoral Students working on food system challenges across Europe.
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.
Creative workshops designed to find solutions to current and future challenges in the food and agriculture system
Get matched with a farmer and test your solution on the field!
Increasing consumer trust in the food system inspiring citizens to become change agents as amateur scientists.
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.
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.
Future-proof or future ready? Learn how COVID-19 will transform the agrifood sector in Central, Eastern and South Europe!
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 aims to develop an edible antiviral coating for fresh fruits and vegetables and assess its performance in a real scenario.
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.
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.
This project is developing a nutritional supplement to support the immune system in the fight against infection by SARS-CoV-2.
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.
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 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.
Healthricous will introduce a digital solution that makes shopping, cooking and keeping track of the daily food intake easy and accessible.
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.
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.
European consumers are ever more aware that eating healthy is important (IRI, 2017), meanwhile obesity is still increasingly prevalent in almost all countries.
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.
Farmers increasingly generate 'big' data about their fields.
This consumer-focused project will work with consumers, food companies and other stakeholders (industry bodies, non-governmental organisations, regulatory authorities and policy makers, media).
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.
Iodine (I) deficiency is the greatest single cause of preventable brain damage, resulting in impaired intellectual ability and reduced school/work performance globally.
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.
E2F will develop a sustainable source of protein & lipid from omega-3 rich microalgae cultivated using clean power sources (Geothermal/Hydro) & natural CO₂.
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 must be innovative, consumer-centric and create value that is truly sustainable.
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).
A substantial part of the food industries' produce ends up to now as waste.
This joint Cross-KIC activity, coordinated by EIT Manufacturing together with EIT Digital and EIT Food, will establish innovative and future proof end-to-end digitized test beds, customer-centric, end-to-end scenarios at the food & beverage sector considering the whole product life cycle.
The EIT Food Experts Community brings together agrifood experts from business, academia and research backgrounds to share and collaborate around the most pressing agrifood challenges.
The objective of this project is to connect experts for project collaboration and share their insights on some of the toughest challenges facing the agrifood industry.
The European Food Systems Education and Training (EFSET) programme addresses the increasingly challenging array of food-related problems, such as food waste or malnutrition.
Discover the causes and impact of food waste, and learn how you can tackle it on a personal, community, and national level.
Discover the importance of kitchenware and packaging that is safe for people and the environment alike.
Rebuild your trust in nutrition science and look beyond the media headlines
Precision agriculture has a high potential to improve farming practices leading to increased technical efficiency, better use of inputs, and therefore diminished environmental footprint.
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 EIT FoodScienceClass is a collaborative project that aims to bring students closer to food systems by helping them understand the role of food production and technology in food safety and security.
Do you have an idea that could transform the agriculture, fisheries and food sector?
Apply for RIS Innovation Prizes and receive up to €25,000 of equity-free funding.
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.
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.
‘SEE & EAT’: Communicating the benefits of visual familiarity as a strategy for introducing healthy foods into children’s diets 2020
Healthy eating in childhood tracks into adulthood, so promoting dietary variety should begin early.
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.
Every year, over 23 million people in Europe fall ill from unsafe food, leading to 5,000 death cases.
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.
Creating smarter and simpler food value chains across Europe requires an infrastructure and capacity to stimulate and support innovation and entrepreneurship.
In the Food Solutions "MICROBIOME-PUSH: Into Microbiome Exploitation in Food Systems" we will focus on the applications of microbiomes in different segments of the food chain.
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.
A new class of plant-based ingredients produced by a combination of an air milling, classification and electro-separation process has recently been developed and become available.
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.
REIMS-based analysis platform for improved traceability and consumer purchase intention of high-end food products
As a result of the globalization of the food supply chain, ensuring the safety, quality and integrity of the food we eat has become increasingly difficult.
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).
Robin Food includes vulnerable groups in the revalorisation of extra leftovers in the food chain.
Discover the importance of public engagement in science and learn techniques to share and raise awareness of your research.
The aim of our project is to support the regional development and to provide solutions to sustainable dairy industry.
Sugar reduction is a major focus of the food and beverage industry. Innovative sugar substitutes are urgently needed.
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 training brings together 40 professionals from different backgrounds and countries, who will have an opportunity to gain knowledge of the tools, techniques, and methodologies used in the process of new product development in the food industry.
SuReBar: Integrating innovative sugar and fibre technologies to produce clean label sugar reduced products, demonstrated through cereal bars
Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also the physical properties and cost that have to be matched.
Lowering the rate of starch digestion is a unique opportunity to maintain normal blood glucose and insulin levels.
The EIT Food School Network: Integrating solutions to improve eating habits and reduce food wastage 2020
The “EIT Food School Network” third year activities are focused on the organisation of four stakeholder workshops (school staff, key organisations involved in regulating schools, academics and policy makers). Due to the current circumstances, these may be virtual. The aim of these workshops is to communicate results of the past two years of research conducted as part of the EIT Food School Network project and involve stakeholders in co-creation of activities and ideas going forward.
Creative infotaining is the future of knowledge transfer and co-creation among young generations.
A massive on line open course will be designed and deliver in year 2020 focusing on the human microbiome and its impact on human health.
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.
The aim of the project will be to develop an interactive platform for families with children from different countries where they will have the opportunity to receive information and advice about how to improve their food habits and choices .
Challenges in today’s Food System are complex and interconnected – to address them, innovative solutions along the entire value chain are required.
TriboTec: Protein enrichment and fractionation of side streams by dry tribo-electrostatic separation technology
Triboelectric separation is a technology which is so far used in mineral processing. The water-free separation is based on the induced electrical contact charge of particle surfaces.
Learn how to interpret food labels so you can make informed food choices and buy food that supports your health and wellbeing.
Learn how agri-food supply chains deal with crises and get practical advice on how you can minimise disruption during COVID-19.
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.
Matis, University of Cambridge, IARFR PAS and VTT will run a venture creation workshop connected to a scientific event or fair Finland in 2020.
VITAL: Validation of Innovative Tools to Assess and to improve microbioLogical safety in the food chain
Conventional microbiological testing takes time to get results. This impacts the supply chain, causing delays to get to market whilst results come back on finished but not shipped goods.
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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
We need new ideas to help solve some of the toughest global challenges and to help transform the food system. Students are great creative thinkers, often giving different insights into possible solutions. That's why our programmes are designed to help them do just that.
Inspire programmes are 1-2 week long courses on entrepreneurship, the co-creation of entrepreneurial ideas, innovation and business creation principles and skills. Programmes are aimed at giving you a taste of entrepreneurship or to help accelerate your idea.
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.
PHENOILS. New technologies implementation in RIS regions’ olive oil mills for healthier olive oil extraction
This programme incorporates new physical technologies in the extraction of the virgin olive oil process in order to produce oils with a higher amount of minor components with higher preventive eﬀects such as polyphenols and tocopherols.