Nutrition and Health
project
Healthy eating in childhood tracks into adulthood, so promoting dietary variety should begin early.
project
This project tests the acceptability of novel healthy processed meat products incorporating plant-based ingredients among European consumers.
Understanding Food Labels
2020 > 2023
project
Learn how to interpret food labels so you can make informed food choices and buy food that supports your health and wellbeing.
EIT FoodScienceClass
2020 > 2022
project
The EIT FoodScienceClass aims to bring students closer to food systems by helping them understand the role of food production and technology in food safety and security.
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EIT FoodScienceClass
2020 > 2022
project
The EIT FoodScienceClass aims to bring students closer to food systems by helping them understand the role of food production and technology in food safety and security.
project
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…
project
Rebuild your trust in nutrition science and look beyond the media headlines
Sustained Energy Release Starchy Food Products
2020 > 2022
project
Lowering the rate of starch digestion is a unique opportunity to maintain normal blood glucose and insulin levels
project
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.
ONCOFOOD: New food solutions for cancer patients
2020 > 2022
project
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…
FUNGITIME
2020
project
Application of fungi protein in the development of sustainable and healthy food products.
project
TRACOD – short for TRAck the COD fish, is an EIT Food project aimed at improving the ability of producers and consumers to track freshness and nutritional values of fresh fish, including cod, salmon, and other white fish species. TRACOD…
project
Creative infotaining is the future of knowledge transfer and co-creation among young generations.
project
Healthy eating in childhood tracks into adulthood, so promoting dietary variety should begin early.
project
This project tests the acceptability of novel healthy processed meat products incorporating plant-based ingredients among European consumers.
Understanding Food Labels
2020 > 2023
project
Learn how to interpret food labels so you can make informed food choices and buy food that supports your health and wellbeing.
EIT FoodScienceClass
2020 > 2022
project
The EIT FoodScienceClass aims to bring students closer to food systems by helping them understand the role of food production and technology in food safety and security.
EIT FoodScienceClass
2020 > 2022
project
The EIT FoodScienceClass aims to bring students closer to food systems by helping them understand the role of food production and technology in food safety and security.
project
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…
project
Rebuild your trust in nutrition science and look beyond the media headlines
Sustained Energy Release Starchy Food Products
2020 > 2022
project
Lowering the rate of starch digestion is a unique opportunity to maintain normal blood glucose and insulin levels
project
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.
ONCOFOOD: New food solutions for cancer patients
2020 > 2022
project
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…
FUNGITIME
2020
project
Application of fungi protein in the development of sustainable and healthy food products.
project
TRACOD – short for TRAck the COD fish, is an EIT Food project aimed at improving the ability of producers and consumers to track freshness and nutritional values of fresh fish, including cod, salmon, and other white fish species. TRACOD…
project
Creative infotaining is the future of knowledge transfer and co-creation among young generations.
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