Our university for science and technology dates back to the year 1855, when the founders of modern-day Switzerland created it as a center of innovation and knowledge. At ETH Zurich, students discover an ideal environment for independent thinking, researchers a climate, which inspires top performance. Situated in the heart of Europe, yet forging connections all over the world, ETH Zurich is pioneering effective solutions to the global challen-ges of today and tomorrow.
ETH Zurich regularly features in interna-tional rankings as one of the best universities in the world (8th in 2016) and the leading university in continental Europe.
Competences & Capabilities
ETH Zurich’s main focus areas:
- World food system: Feeding a growing population while preserving resources.
- Cities of the future: In their present form cities are not sustainable.
- Climate change: The interdisciplinary approach gives a holistic perspective.
- Energy: Towards creating a 1-ton CO2 society.
- Health: Different disciplines work to ensure maintaining a good quality of life.
- Risk research: In an increasingly networked world, risks get more complex.
- Information processing: Data can be processed more and more efficiently.
- New materials: Development of new materials.
- Industrial processes: Innovative products through efficient use of resources.
Partner in the following EIT Food projects
The “Food Innovation Lab” aims at guiding interdisciplinary teams of students and young professionals through an innovation process – from identifying challenges, developing consumer-centric solutions to prototyping in the laboratory and business model development
The Global Food Venture Programme enables highly qualified PhD students from across Europe to turn their innovative research into successful business propositions
Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform
We aim to enlarge plant-based food offerings beyond meat analogues by a novel process combination for structuring protein and fibres obtained also from side-stream materials to develop a range of consumer valued tasty, healthier and sustainably processed alternatives to the currently popular starch based, energy dense products
We will achieve this by: Convening a network of ‘maker spaces’, providing collaborative spaces to make, learn, explore and share, for MAKEathons and further prototyping resources; Designing and delivering a series of MAKEathons across Europe where different stakeholders come together to find solutions to identified industry challenges in specific value chains; Training professionals to be able to develop entrepreneurial capabilities across the food value chain in Europe
Once you have applied for FAN, you will go through a rigorous selection process where you will be judged by a series of experts including successful entrepreneurs, investors and experts from the agriculture and food industries
This activity will propose a framework, consult with partners, and run five pilot programmes to provide examples of development for different constituents: graduates, established employees (technical and managerial), top talent, and entrepreneurs