Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. is the leading organisation for applied research in Europe, with a staff of 26,600 at 72 institutes and research units in Germany and subsidiaries in Europe, North and South America as well as Representive Offices in Asia, the Middle East and Africa. As an innovation driver we lead strategic initiatives to master future challenges and thus more than 70 percent of revenues is from contract research.
Competences & Capabilities
Our core competencies with respect to EIT Food are:
- Food and packaging technology
- Multi-sensory product perception and consumer preference
- Food quality and safety including visual inspection systems
- New technologies for the protection of crop plants and food sources
- Environmental biotechnology and bioprocess engineering
- Resource efficient processing in Industry 4.0 environment
- New solutions for material flow and logistics
Our capabilities cover also pilot plant facilities.
Partner in the following EIT Food projects
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).
Food safety is one of the major concerns in food production. Improving tracking & tracing especially for the management of food safety events can lead to a faster reaction time and elimination of potentially hazardous products, thus prevention of food borne illnesses and loss of lives.
Knowledge of the food constituents (e.g. protein, carbohydrates) is important for consumers as indicators of nutritional value as well as for the food producers concerning processing quality.
We aim to design innovation led packaging for red meat, fish & poultry made from material derived from agrifood waste. The issue of waste plastic in the food industry has led to strong consumer demand for producers & retailers to remove single use & reduce hard-to-dispose plastic.
REGISTRATION CLOSED! we are now full
The aim of this online professional development course is to provide introductory training and theory in algal biology, culturing, growth and biotechnology under laboratory and small scale pilot facilities.
The course will also offer insights and examples from an industrial and entrepreneurial perspective, that can help the participants to found or improve their own algal-based business.
The workshop will run for two days hosted virtually by the University of Cambridge Algal Innovation Centre (AIC) UK, Fraunhofer IGB, Germany and Matís, Iceland
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.
Spreads are very popular. However, they consist of a high percentage of saturated fatty acids, often based on palm fat, sometimes also including trans-fat.
Packaging needs to become more sustainable!
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.
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.
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.
PHENOLIVA: Treatment and valorisation of olive mill wastes - Application of olive polyphenols to food
Creating an innovative food antioxidant from Olive oil by-products
Application of fungi protein in the development of sustainable and healthy food products.
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.
Promoting entrepreneurship in the agrifood sector