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
Foresight on the impact of COVID-19
The COVID-19 crisis has highlighted the most pressing challenges in our complicated food system. What can we do to better prepare for the transformation of the agrifood sector caused by...
COVID19 BEAMitup
This project will build a diagnostic platform that: Meets specific requirements of the food industry (low cost and low limit of detection); Is not subject to shortages due...
CovidX
Aqueous Spirulina extract is already approved for use in food in the US and EU with no toxicity limitations or known allergens. It has unique advantages, including bio-security, consistent quality...
MeDiCo-Health
Micronutrient deficiencies are a frequent condition in the general population of the EU and worldwide. Due to soil erosion and depletion of minerals like selenium, food is increasingly deficient in...
Healthtricous
The more COVID-19 is studied, the more it becomes clear that there is a link between the impact of the virus and the health status of patients. Infected...
Mtching COVID
Covid-19 has infected millions of people all around the world. A large number of them have been hospitalised and long recovery can await after discharge from the hospital. Recovering Covid-19...
PASS
Several studies suggested that certain viruses can survive on material surfaces such as metals, glass and plastic. This project will develop plasma-assisted sanitation systems for packaging materials, equipment and tools...
SPIN
The aim of SPIN project is to develop a nutritional supplement based on natural antiviral ingredients to support the immune system in the fight against infection by SARS-CoV-2. It has...
COVICOAT
COVICOAT, a project by INL (International Iberian Nanotechnology Laboratory) from Portugal, Eroski (a Spanish supermarket chain) and 2BNanoFood from Portugal has been awarded EURO 485,000 of funds to develop an edible...
FRIENDS Reduce Food Waste
FRIENDS Reduce Food Waste will develop an end-to-end pricing solution that is expected to reduce food waste by more than 40%. The solution will be introduced in a...
Smart-ET
The Grana Padano and Parmigiano Reggiano areas have been highly affected by the current pandemic. Smart-ET will use COVID-19 data from farms and existing models to predict variations...
The FutureKitchen Virtual Reality and EatingHealthy Video Infotainment Series 2020
The FutureKitchen infotainment series, launched on FoodUnfolded in 2019, sets out in 2020 to further encourage a connection to our food systems and increased consumer trust. Infotainment inspires to learn...
‘SEE & EAT’: Communicating the benefits of visual familiarity as a strategy for introducing healthy foods into children’s diets 2020
Children’s food preferences depend on food familiarity and liking, and research shows that visually familiarizing children with foods before they taste them (e.g. by looking at picture...
Global Food Venture Programme 2020
We´re excited to announce that the Global Food Venture Programme of EIT Food will support once again highly-qualified PhD students from across Europe ...
Robin Food
The recent pandemic has resulted in enormous amounts of surplus leftovers such as vegetables and fresh fruits, causing difficulties for farmers. At the same time, a growing number...
Innovator Fellowship 2020
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...
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,...
ALGAL BIOTECHNOLOGY 2020 – TECHNIQUES AND OPPORTUNITIES FOR THE SUSTAINABLE BIOECONOMY
REGISTRATION NOW OPEN! see link below for details, closes 6th November 2020 The aim of this 2020 online professional development course is to provide introductory training and theory in algal biology, culturing,...
WeValueFood 2020
#WeValueFood will engage with students from primary, secondary and tertiary education all over Europe, as well as parents, educators, and representatives from the European agri-food industry. Thank you for your...
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, on the extent to which these changes are expected to be enduring beyond...
TriboTec: Protein enrichment and fractionation of side streams by dry tribo-electrostatic separation technology
It is an environmentally friendly process that consumes low energy and no water and is available at a high capacity. The potential for food/feed applications for the fractionation of...
Towards a smarter shopping list
The platform will also give users the ability to interact with the online-content, receive expert-based recommendations and access educational resources about food and nutrition in order it enhance their food...
CleanFruit - Standardisation of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce
Fruit crop protection is heavily reliant on synthetic chemical pesticides, which can have unwanted side effects on the environment and can leave residues that are perceived to have potential health...
Understanding Mediterranean and Okinawa Diets
Your diet can make a big difference to your health. That’s why it’s so important to consider the value of different diets from around the globe....
LeguComf
Legumes such as peas and beans are rich in protein and can thus replace animal proteins in human diet. However, the use of legumes is associated with undesirable intestinal symptoms...
Revolutionising the Food Chain with Technology
Explore how technology and digitalisation can change how the food system operates, reducing waste and environmental pressures. Food quality and safety is increasingly under threat as natural resources are stretched...
The Human Microbiome
Learn how a healthy microbiome can combat disease. The microbiome, i,e the microbes that live within the human body can have a huge impact on human health....
An Introduction to Food Science
Food and health information is often oversimplified by the media, and recommendations can be inaccurately reported and contradictory to current recommendations. By understanding and learning more about what&rsquo...
PHENOLIVA: Treatment and valorisation of olive mill wastes - Application of olive polyphenols to food
Phenoliva brings together partners from food industry, research and academia in order to implement an integrated waste management concept for the olive oil industry. Olive antioxidants are extracted from olive...
The Regenerative Agriculture Revolution
Reports from leading organisations, such as FAO, IPCC, and EAT Forum, state the fundamental importance of transitioning to more regenerative agriculture methods if Europe is to meet its climate change...
Curating citizen engagement: Food solutions for future generations
Through a university course developed by partners representing different aspects of the food ecosystem (from sensory perception to nutrition to food policy), we will educate the next generation of students...
Test Farms
Need help with testing your agritech solution? Apply for Test Farms and validate your product with farmers! Test Farms links agricultural startups with farmers and testing-land. Through enabling...
Innovation Prizes
RIS Innovation Prizes is one of the largest startup competitions in the agrifood vertical in Southern and Eastern Europe. Prizes are awarded to entrepreneurs and early stage startups ...
EIT FoodScienceClass
In a multiple stage class project, students in Poland and Israel are given the skills and tools (classes, field trips, didactic materials and trainings) to research the origins of commonly...
Challenge Labs
Challenge Labs are designed to tackle the big problems facing the food sector by bringing together diverse groups of people. It is hoped that Challenge Labs will spark co-founder relationships,...
WE Lead Food
The WE Lead Food Programme is designed to equip you with the tools to make that difference and achieve results. The network is open to all discipline backgrounds; research, business,...
RIS Growing Consciousness: Revitalizing agrifood value chains in rural areas
Our objective is to produce a set of activities (summer schools, focus groups, professional workshops, stakeholders and community meetings, business creation support), which will foster skills, techniques and know-how aimed...
Circular Business Models for Sustainable Urban Food Systems
Discover how circular business models transform urban food systems to tackle grand challenges through innovative solutions. In a scenario where the world’s population will reach 9 billion people...
Innovation in Arable Farming: Technologies for Sustainable Farming Systems
Explore how innovative, digital technologies can help achieve sustainable intensification of arable farming systems. Intensification of arable farming systems can be achieved through the adoption of innovative technologies, without negatively...
PHENOILS. New technologies implementation in RIS regions’ olive oil mills for healthier olive oil extraction
Nowadays, there is a growing global demand of olive oil thanks to the last studies about the benefits of Mediterranean Diet and the global trend toward the adoption of healthier...
Understanding Food Labels
Get the facts you need to put your trust in the food system. Huge amounts of information are provided on food product labels, but surveys have shown that we&rsquo...
The EIT Food School Network: Integrating solutions to improve eating habits and reduce food wastage 2020
The EIT Food School Network is a collaboration working towards improving dietary choices and reducing food wastage in preschool, primary school and secondary school pupils by bringing together industry,...
FUNGITIME
Context Due to the world’s increasing population and the growing awareness of the food chain’s environmental impact, developing new food ingredients from alternative sources has emerged...
Integrating Precision Farming in Computer Game
In spite of these benefits, its adoption by farmers remains low. The co-creation of a new precision farming module for a farming simulator game is a novel and innovative way...
Food and Nutrition: The Truth Behind Food Headlines
Learn how to find reliable, scientific information about food and nutrition and identify the truth behind food headlines. Due to conflicting messages from the media, it’s becoming...
Consumers and Environmental Safety: Food Packaging and Kitchenware
Food safety is highly regulated. Yet, one blind spot is the migration of molecules from contact materials in kitchenware into food. Particular attention needs to be placed on chemicals present...
From Waste to Value: How to Tackle Food Waste
Explore how combatting food waste and food loss can help the environment. The significant contribution the food system makes to climate change is widely recognised, and consumers are increasingly concerned...
Summer School on “Entrepreneurship for food product and innovation”: An entrepreneurial perspective on Climate Friendly Convenient Food
APPLICATIONS OPEN FROM MONDAY 6th APRIL - TO JUNE 30 Do you want to develop a business idea together with other brilliant minds and qualified mentors from the industry? EIT...
Transparent Food Supply Chains – Entrepreneurial Summer School
APPLICATIONS CLOSE AUG 15 2020 Do you want to create innovative digital solutions that meet Consumer & Industry demand for food production transparency, and develop a business idea? A school for...
Venture creation as part of food related trade and scientific events
The participants will learn the art of creation by building and testing their own strategy instead of listening to theory as well as having the opportunity to find others to...
Summer school on new product development for the food industry 2020
Overview of EIT Food Summer School on New Product Development EIT Food Summer School on New Product Development brings together 40 participants from different backgrounds and countries, who will come together...
EFSET - European Food Systems Education and Training
Through multidisciplinary and collaborative approaches that simultaneously target different parts of the food system, the course gives postgraduate students the confidence and skills necessary to bring about positive change. Building...
Connecting agrifood experts across Europe and beyond
The EIT Food Experts Community is an exclusive group for experts with years of experience and knowledge in the agrifood sector interested in increasing their industry knowledge, expanding their professional...
Finding innovative solutions for water scarcity in Southern Europe
There is no denying that more innovation is needed to reduce and optimize water use - a challenge that covers mutiple facets-, produce food in a more sustainable way,...
End-to-end digitised production test beds
This drives the digitization of manufacturing by leveraging digital technologies such as AI and 5G. The demonstration of the benefits of digital transformation will allow to highlight the benefits of...
EIT Food Digital Marketplace for Side Streams
The goal of this project is to enable companies worldwide to easily identify candidate side streams for valorisation to catalyse match-making between suppliers and buyers and to build a knowledge...
MAKE-IT! An infrastructure to hack simpler and smarter food value chains 2020
This project aims to develop these through: Using existing information and industrial challenges to inform the hackathons around specific food industry chains. Designing and delivering a series of hackathons across...
REPAK - entrepreneurial summer school in packaging sustainability
Do you want to innovate with sustainable packaging concepts? APPLICATIONS OPEN FROM MONDAY APRIL 6TH TO TUESDAY 30TH JUNE 2020 The purpose of the summer school is to discuss the...
Sustained Energy Release Starchy Food Products
The advantage of slowly digestible starch (SDS) is that it is a source of sustained glucose release and stabilizes blood glucose levels. Benefits of this condition are linked to diabetes...
Understanding Food Supply Chains in a Time of Crisis
On this free online course, you’ll learn how the pandemic is challenging food supply chains and explore the steps taken by the industry to ensure food security and...
Science Communication and Public Engagement
The course focuses on: Why is science communication important? Defining a message and the intended audience Going from the message to a story Small-scale public science dissemination events The relationship...
Lab on a chip - Early-warning platform for food safety
Food contaminations are mostly monitored in plants using time consuming methods with analysis time of up to a week. By that time, some of the contaminated products are released to...
Summer Schools 2020
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...
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). Moreover, low-sugar food products are not widely...
HPHC - Development and application of hydrocolloids functionalized by dynamic high pressure
A new physical method to improve the functionality of selected hydrocolloids with respect to a better texture of food, as well as easier handling in different applications is suggested....
Citizen Science to build consumer trust in the food system
Food safety is one of several equally important factors for Europeans when buying food, and citizens have a high level of awareness of food safety topics. On the other...
ONCOFOOD: New food solutions for cancer patients
One of the main challenges for cancer patients undergoing treatment is to prevent or mitigate malnutrition. They often experience adverse side-effects (i.e. taste loss, bad taste in mouth, metallic...
Future Food Ventures: Creating sustainable value propositions
Are you an aspiring or current entrepreneur? Are you passionate about improving the food sector and building a future that is truly sustainable? The Future Food Ventures programme, commencing 1...
INNOFOOD - Innovating Food Value Chain Innovations: Novel Management Perspectives on New Product Development - From Simulation to Reality
Overview Focusing on both the individual manager and product development teams, INNOFOOD guides participants to avoid costly mistakes, blind alleys and the loss of employee motivation that often impedes innovation...
Consumer attitudes towards healthier processed meat products
The countries investigated will be UK, Spain and Denmark, countries with high meat consumption rates (> 80 kg per person/year in UK and Denmark and > 90 kg per person/year...
EIT Food Government Executive Academy
Overview of EIT Food Government Executive Academy EIT Food Government Executive Academy brings together public sector representatives from 28 RIS countries, researchers working in the field of agrifood innovations from industry,...
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. This first commercial facility will...
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...
Sugar- Out, Prote- In: Application of microencapsulated sweet proteins as sugar substitutes
Sugar reduction is a major focus of the food and beverage industry. Innovative sugar substitutes are urgently needed. Sweet proteins originating from exotic fruit offer an exciting solution, but their...
Product Concepts For Less Refined Ingredients (aka “Less is More”)
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. The manufacture of these &bdquo...
BLINK: BeefLink - Traceability within the beef value chain using rapid DNA fingerprinting
Food fraud is in many aspects an appealing activity because the profit margins of this activity can be quite large but the risk of being caught is lower than in...
HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)
Iodised salt and milk are the main sources of I in human diets. However, organic milk is typically low in I and organic salt is not iodised. The project aims...
EWA- Empowering Women in Agrifood
Up to 50 women entrepreneurs from countries with modest to moderate innovation rates (check countries here) will participate, during 6 months, in an educational programme tailored for female-specific challenges regarding entrepreneurship....
FOOD4SENIOR High nutritional and sensory quality Food innovations for the promotion of Senior Health
It is also important to highlight the impact of the demographic change on public health and its costs. Seafood and meat are food protein sources well-known by senior population, and...
REIMS-based analysis platform for improved traceability and consumer purchase intention of high-end food products
In the last decades, a number of food crises, have threatened consumer confidence in the food industry, driving food business operators to go beyond mandatory traceability requirements and develop systems...
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 for two purposes: model the function, structure, and behavior of the entire “farm-to-fork” food value chain, ultimately...
DACWEED: Detection and ACtuation system for WEED management
Site Specific Weed Management (SSWM) can be achieved by applying a treatment only on the weed patches. Agricultural sprayers are already separating the boom into sections, and the angle or...
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) across 6 countries in Europe and Israel to co-create...
“LINKDAPA”: Linking multi-source data for adoption of precision agriculture
This project will use multi-source data to co-create with farmers and their advisers, crop management zones for precision agriculture (PA) solutions. The zones will be based on synergistic integrations of...
Professional Development Advanced
EIT Food's Professional Development Framework - Advanced aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce. This...
SUDAPS - Support for Dairy Production Sector in RIS Region
The aim of our project is to support the regional development and to provide solutions to sustainable dairy industry, addressing farmers in diary production, feed manufacturers, advisers, and employees in...
The Future of Protein & the Protein of the Future in Europe
This project will bring together key stakeholders in Europe (from academia, industry, safety authorities, policy makers and consumers) to debate about the protein challenge...
MICROBIOME-PUSH: Into the Microbiome Exploitation in Food Systems
Students recruited at the four universities within the consortium will be exposed to unique opportunities to interact with academics, entrepreneurs and researchers, experts in different segments of the food chain....
VITAL: Validation of Innovative Tools to Assess and to improve microbioLogical safety in the food chain
Rapid methods solve this problem, but they need to be proven to work as well as the standard microbiological methods that they replace. Proving these rapid methods work just...
ThermoBlue
This proposal addresses that need, and brings together a highly competent collection of partners, each with capabilities that will deliver a technology to market. The food industry has a strong...
SuReBar: Integrating innovative sugar and fibre technologies to produce clean label sugar reduced products, demonstrated through cereal bars
Cereal bars are considered by many consumers to be a healthy snacking alternative, but in reality they often contain between 13% and 40 % sugar. In this project a new DouxMatok sugar-based technology ...
Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste
Present machinery in bakeries is used to optimize the production process. The reduction of make span and idle time of machines, but also combinations thereof will lead to a higher...
The V-PLACE – Enabling consumer choice in Vegan or Vegetarian Food Products
For many consumers wanting to replace products of animal origin partly or completely, the search for the right information including the avoidance of nutritional deficits is a challenge. Integrated into...
EIT Food RIS Fellowships
Develop your talent with top agri-food players during a paid internship in EU! MSc students and graduates with different educational backgrounds as well as Ph.D. students and post-docs from 28...
Building a business model to enhance consumer trust and influence decision making using a sustainability transparency labelling system
The proposal is centred on an EIT-Food Communications platform on sustainability and transparency, a communication system co-created with consumers with a central focus on increasing consumer trust in the...
PERSONALIZED and connected FOOD service providers (PERSFO)
The worldwide prevalence of obesity has tripled between 1975-2016 (WHO). We conclude that awareness and intentions do not always lead to corresponding behaviour. More consumers need to adopt a healthy...
From Leaf to Root – Holistic Use of Vegetables
This is due to several reasons including harvesting procedures having been designed for conventional products, consumer unawareness, and a lack of holistic product concepts. The idea of “From Leaf...
Cook Clever: a gamified solution to tackle household food waste habits
Consumers have a growing awareness of food waste concerns yet lack the know-how and motivation to change food related behaviors that can make a real impact in reducing food waste,...
VALOCAKE, Valorization of rapeseed press cake as multi-functional food ingredients and tasty food
Protein is perhaps the most challenging macronutrient when it comes to sustainable production. Currently, animal-origin products are still the main protein and food ingredient sources. Unfortunately, the livestock industry is...
Professional Development Framework
This activity will roll out the framework developed in 2019, and establish the certification basis for the food sector. In addition, the activity will develop two pilot programmes, one for STEM...