CSIC

Increasing nutritional value (bio-stimulated) of selected performant tomato varieties to be cultivated in areas with temperate climate

The major objectives are to look for, evaluate and to select processing tomato cultivars best adapted to RIS northern countries.

From waste to worth: use of plant residues

Students can make use of scientific and educational toolbox to create solutions for the practice along the food chain and possibilities for sustainable waste management.

DACWEED: Detection and ACtuation system for WEED management

The increasing public concern about food security and the stricter rules applied word wide concerning herbicide residues in the agri-food chain, reduce consumer acceptance of chemical plant protection. 

Interplay between different wheat cultivars and novel biostimulants to increase quality and yield in different agroclimatic conditions

The #AnnualFoodAgenda

The #AnnualFoodAgenda encourages consumers to think about the food they eat, increasing their knowledge of the entire value chain, and linking healthy diets to an active and healthy lifestyle, as well as to a healthier planet.

COVID19 BEAMitup

COVID-19 BEAMitup will develop a diagnostic tool to improve on-site testing capacities of surfaces for the food industries to detect contamination or absence thereof, contributing to the security and resilience of the European agrifood system.

Metamorphosis – enhanced insect protein for aquaculture

Metamorphosis focuses on turning organic waste streams into a valuable, next generation aquaculture feed ingredient.

Improving Food Production with Agricultural Technology and Plant Biotechnology

Build your knowledge of food production challenges and technology

FOODMIO

The objective of FOODMIO is to generate a multidisciplinary, challenge-based learning program for bachelor, master and doctoral students, young researchers, and professionals.

PHENOILS. New technologies implementation in RIS regions’ olive oil mills for healthier olive oil extraction

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. 

Foodio - Food Solutions Master Class

FOODIO was a challenge-based learning programme. It has been a novel way of creation of new food solutions for future innovation and highlights the modern way of teaching by creating together.

PHENOLIVA: Treatment and valorisation of olive mill wastes - Application of olive polyphenols to food

Phenoliva aims for full circularity in the olive industry and provides low-cost, highly active olive antioxidants for the food industry.

Consumers and Environmental Safety: Food Packaging and Kitchenware

Discover the importance of kitchenware and packaging that is safe for people and the environment alike.

Consumer attitudes towards healthier processed meat products

This project tests the acceptability of novel healthy processed meat products incorporating plant-based ingredients among European consumers. 

The Human Microbiome

A massive on line open course will be designed and deliver in year 2020 focusing on the human microbiome and its impact on human health. 

EcoPack: Finding solutions to enable consumers and retailers to pack on-the-go items in grocery stores ecologically

EcoPack is a competition challenging 24 Master and PhD students of 3 Universities to develop new and innovative solutions.

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).

Innovator Fellowship 2021

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.

Nutrition: Health and Sustainability

Explore the relationship between nutrition, health and sustainability and understand how healthy eating can prevent disease.

Curating citizen engagement: Food solutions for future generations

The Curating Citizen Engagement project will revolutionise our way of solving grand societal challenges by creating a platform for massive public involvement and knowledge generation, specifically targeting food-related issues. 

An Introduction to Food Science

Discover the fascinating world of food science and feel empowered to make safe, healthy, and sustainable food choices.

Optimization of bakery processes by a computational tool together with consumer feedback to minimize ecological footprint and food waste

A prospective production-planning tool for bakeries will be developed in this trans- and interdisciplinary project. 

The V-PLACE – Enabling consumer choice in Vegan or Vegetarian Food Products

The demand for vegan and vegetarian food products including alternatives to meat, milk, or eggs, has expanded considerably during recent years in Europe. 

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.