AZTI

Professional Development Advanced

MIDSA - MIcroencapsulated Diets for Sustainable Aquaculture

Developing a sustainable, economically viable feed for bivalve shellfish

The Future of Protein & the Protein of the Future in 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.

Towards a smarter shopping list

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 .

SmartBreakfast: New Food Products for Innovative Home Appliances

Breakfast gives you a chance to start the day with a customized, tasty, healthy and nutritious meal, so you can perform better during the day.

SME Workshop: Supporting SMEs for new business opportunities-2019

The main objectives of the SME workshops are an innovation process around “sustainable food production” to identify challenges and solutions in an accelerated innovation process building on the experiences of a previous project.

Better for the environment, better for my health

The starting point is the clear link between the dietary pattern of consumers and the environmental footprint of these patterns.

Advancing careers in the food system

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.

End-to-end digitalised production test beds

Supporting the implementation of end to end production testbeds in order to foster the adoption of digital solutions by the food industry and increase the competitiviness of the sector.

EIT Food Accelerator Network

Partnering with the world-leading corporates & research institutions in the agrifood space

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.

ONCOFOOD: New food solutions for cancer patients

Preventing malnutrition in patients undergoing treatment for cancer

Improving trust on fish chain: Rapid and portable monitoring tools for a better control of whitefish

Fish is a healthy nutritional food. The increasing global market demand coupled with fish-food scandals, has generated a high level of safety concerns around fish consumption.

C-SNIPER: Campylobacter-Specific Nullification via Innovative Phage-mediated Enteropathogen Reduction

Campylobacteriosis is the most frequently reported food-borne illness in the EU.

Pressure for healthier and more natural fat-based foods (underPRESSURE)

Consumers are increasingly demanding healthier products to fulfil their personalised nutrition needs and more natural foods (clean label) in which they can put their trust. Both are nowadays key and challenge drivers for the food industry.

EIT Food RIS Solutions

EIT Food RIS Solutions is aimed at engaging student groups with multi-disciplinary backgrounds, from RIS countries and of all educational levels, to work jointly on problem cases responding to agrifood challenges in RIS countries.

MAKEit

To create smarter and simpler food value chains across Europe we need to develop both infrastructure and capacity which stimulate and supports
innovation and entrepreneurship.

EIT Food RIS Fellowships

The Action Line is divided into 2 complementary programmes – RIS Fellowships dedicated to Master of Science students and graduates and RIS Talents dedicated to Ph.D. students and postdocs from 28 EIT RIS countries which both aim to promote brain circulation, contributing to enhancing the innovativeness of personnel and development of scientific impact by supporting the creation and diffusion of high-quality new knowledge, skills, competences and solutions to food system challenges.

The development of organic supply chains that drive fair, transparent and healthy options for the consumer

The organic food supply system in Europe must rank among one of the most important in terms of trust. Our citizens make purchasing choices around organic food based on a wide range of issues which include sustainability, ethics, food safety and nutrition.

EATrends & food fashion week

EATrends and food fashion week is raising awareness of the key trends that are shaping food innovation today, and empowering people to influence the way they eat.

Increasing consumer trust and support for the food supply chain and for food companies

Co-creating initiatives to increase consumer trust in food

Seedbed Incubator

A 6-month programme that aims to transform innovative ideas and research breakthroughs into market-validated business propositions.

Food Fortress for raw materials and ingredients in Europe – Gaining Consumer trust through transparency

FOOD4SENIOR - High nutritional and sensory quality food innovations for the promotion of Senior Health

Developing appealing, nutritious food for healthy ageing

Citizen Science to build consumer trust in the food system

Increasing consumer trust in the food system inspiring citizens to become change agents as amateur scientists.

MAKE-IT! An infrastructure to hack simpler and smarter food value chains 2020

Creating smarter and simpler food value chains across Europe requires an infrastructure and capacity to stimulate and support innovation and entrepreneurship.

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).

FUNGITIME

Application of fungi protein in the development of sustainable and healthy food products.

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, enabling novel service concepts and interactivity between consumers and the food industry.

Professional Development Framework

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.