AZTI transforms science into solutions that respond to the great challenges of the food value chain. To do this, it develops sustainable products, services and business initiatives aimed at activating the industrial fabric while recovering and preserving natural resources. AZTI has developed an important network of collaborating centres. It contributes to innovation, creating value and increasing competitiveness in the public and private sectors.
Competences & Capabilities
AZTI is organised around 10 research areas:
- Consumer behaviour
- Food and health
- Food integrity and safety
- Efficient and sustainable food chain
- Biotechnology-based products
- Marine ecosystems functioning
- Marine and coastal environmental management
- Operational oceanography services
- Climate change
- Sustainable fisheries management
Partner in the following EIT Food projects
C-SNIPER: Campylobacter-Specific Nullification via Innovative Phage-mediated Enteropathogen Reduction
Campylobacteriosis is the most frequently reported food-borne illness in the EU.
There is a global need to sustainably increase aquaculture production to meet the needs of a growing population. Bivalve shellfish aquaculture is highly attractive from a human nutrition, economic, environmental and ecosystem standpoint.
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 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.
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.
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.
The starting point is the clear link between the dietary pattern of consumers and the environmental footprint of these patterns.
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.
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 .
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.
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.
Partnering with the world-leading corporates & research institutions in the agrifood space
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.
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 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.
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.
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.
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 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.
This consumer-focused project will work with consumers, food companies and other stakeholders (industry bodies, non-governmental organisations, regulatory authorities and policy makers, media).
A 6-month pre-accelerator programme that aims to transform innovative ideas into market-validated business propositions.
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.
Increasing consumer trust in the food system inspiring citizens to become change agents as amateur scientists.
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).
Application of fungi protein in the development of sustainable and healthy food products.
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.
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.