Nutrition and Health
Robin Food
2020
project
Robin Food includes vulnerable groups in the revalorisation of extra leftovers in the food chain
Understanding Mediterranean and Okinawa Diets
2021 > 2023
project
Learn the principles, science and health benefits of the Mediterranean and the Okinawa diets.
EIT FAN Stories: Wisefood
May 27, 2020
deep dives
Nowadays, we see many businesses such as restaurants, hotels and bars using paper, metal and glass straws in the fight against plastic pollution. One of the fastest growing companies in Germany, Wisefood, offers another innovative solution…
Challenge Labs
2024 > 2025
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EIT FAN Stories: Completeorganics
April 17, 2020
deep dives
Do you know what is the oldest and most natural process to preserve food? Fermentation. Not only does it maintain the nutritional value from fresh vegetables, it also creates probiotic bacteria, which adds to a balanced microbiome of the…
deep dives
Nutrition labels on pre-packaged foods can be an effective way to educate and communicate with the public about food and health. By law, nutrition labels in the European Union must include the rates of a variety of components, including…
The women innovators transforming the food system
March 05, 2020
deep dives
We are in the midst of a sustainability crisis: it is well recognised that the social and environmental impacts of today’s food production are unsustainable. We need to change the way we do things, creating sustainable, healthy food…
project
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%…
project
REGISTRATION CLOSED! we are now full
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…
project
European consumers are ever more aware that eating healthy is important (IRI, 2017), meanwhile obesity is still increasingly prevalent in almost all countries
project
The demand for vegan and vegetarian food products including alternatives to meat, milk, or eggs, has expanded considerably during recent years in Europe.
An Introduction to Food Science
2020 > 2023
project
Discover the fascinating world of food science and feel empowered to make safe, healthy, and sustainable food choices.
project
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.
WeValueFood 2020
2019 > 2020
project
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.
Robin Food
2020
project
Robin Food includes vulnerable groups in the revalorisation of extra leftovers in the food chain
Understanding Mediterranean and Okinawa Diets
2021 > 2023
project
Learn the principles, science and health benefits of the Mediterranean and the Okinawa diets.
EIT FAN Stories: Wisefood
May 27, 2020
deep dives
Nowadays, we see many businesses such as restaurants, hotels and bars using paper, metal and glass straws in the fight against plastic pollution. One of the fastest growing companies in Germany, Wisefood, offers another innovative solution…
Challenge Labs
2024 > 2025
EIT FAN Stories: Completeorganics
April 17, 2020
deep dives
Do you know what is the oldest and most natural process to preserve food? Fermentation. Not only does it maintain the nutritional value from fresh vegetables, it also creates probiotic bacteria, which adds to a balanced microbiome of the…
deep dives
Nutrition labels on pre-packaged foods can be an effective way to educate and communicate with the public about food and health. By law, nutrition labels in the European Union must include the rates of a variety of components, including…
The women innovators transforming the food system
March 05, 2020
deep dives
We are in the midst of a sustainability crisis: it is well recognised that the social and environmental impacts of today’s food production are unsustainable. We need to change the way we do things, creating sustainable, healthy food…
project
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%…
project
REGISTRATION CLOSED! we are now full
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…
project
European consumers are ever more aware that eating healthy is important (IRI, 2017), meanwhile obesity is still increasingly prevalent in almost all countries
project
The demand for vegan and vegetarian food products including alternatives to meat, milk, or eggs, has expanded considerably during recent years in Europe.
An Introduction to Food Science
2020 > 2023
project
Discover the fascinating world of food science and feel empowered to make safe, healthy, and sustainable food choices.
project
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.
WeValueFood 2020
2019 > 2020
project
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.
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