IARFR PAS

CHAMPP: Contemporary challenges and issues of the poultry production sector

There is a need to highlight at the national and international level current challenges in this sector by providing support to SMEs through knowledge transfer in e

Food for Thought: The Relationship Between Food, Gut and Brain

The course will focus on the relationship between food, brain and mind: How does the brain work? How do emotions and thoughts affect our food choices? How do diets and nutritional deficiencies affect our brain? Reward systems and their relationship with food The link between the microbiome and brain Who should join the course This course is open to everyone, but may be of particular interest to psychologists or people working in health and well-being

Superfoods: Myths and Truths

The course will focus on the relationship between food, brain and mind: What is a superfood? What separates them from functional foods and similar food items What molecules contained in superfoods can affect our body? How can we critically evaluate superfoods and their role in our diet? Are there dangers connected to superfoods intake?  Can superfoods have a role in special diets? Who should join the course Anyone interested in diet, psychology, health and ‘superfoods’

SUDAPS - Support for Dairy Production Sector in RIS Region

The aim of our project is to support the regional development and to provide solutions to sustainable dairy industry, addressing farmers in diary production, feed manufacturers, advisers, and employees in milk and dairy factories, as well as managers responsible for the strategy and profitability of milk production in all RIS-eligible regions

Venture creation as part of food related trade and scientific events III 2020

The participants will learn the art of creation by building and testing their own strategy instead of listening to theory as well as having the opportunity to find others to launch a start up with

Growing Consciousness: RIS Challenge project aimed at revitalizing agro-food chains in rural areas through sustainable innovation

Our objective is to produce a set of activities (summer schools, focus groups, professional workshops, stakeholders and community meetings, business creation support), which will foster skills, techniques and know-how aimed at revitalizing the cultivation of ancient/almost vanished varieties of cereals, medicinal plants and aromatic herbs in rural areas across RIS countries in Southern and Eastern Europe in a sustainable way

SME Workshop: Supporting SMEs for new business opportunities-2019

The first step is a creative problem-solving process to identify the challenges and needs of SMEs related to sustainable food production in Europe

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

Consumption of poultry, especially chicken meat, is considered the most common route for human infection

The Classroom as a Platform for Community Engagement with Food Production and Science

This is a collaborative multidisciplinary research project that will be centered around student led research into the origins of their commonly consumed industrialized food items (e

EIT Food RIS Solutions

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

Present machinery in bakeries is used to optimize the production process

The #AnnualFoodAgenda 2020

These events will cover some of the food topics aligned with EIT Food Strategic objectives, to make sure that food is valued throughout society

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

For many consumers wanting to replace products of animal origin partly or completely, the search for the right information including the avoidance of nutritional deficits is a challenge