KU Leuven, with 14 campuses in Flanders, is dedicated to education and research in nearly all fields. Its 15 faculties offer education, while research activities are organised by departments and research groups from Humanities & Social Sciences, Science, Engineering & Technology, and Biomedical Sciences. Its activities cover all corners of the knowledge triangle: innovation, education & business creation. Its TTO spun off more than 128 companies across a range of industries.
Competences & Capabilities
The Leuven Food Science and Nutrition Research Centre groups the university’s expertise in the food-nutrition area covering e.g. plant- & animal-based food systems, processing, safety & storage, ICT, nutrition & health and consumer science. The university fosters an entrepreneurial spirit. Combined with its education programmes it offers opportunities for attracting/educating top talent and leveraging innovation by interdisciplinary partnerships.
Partner in the following EIT Food projects
An Introduction to Food Systems: Scientific, Technical and Socioeconomic Principles to Facilitate the Creation of Food Value Networks
The course will focus on: An Introduction to Food Systems ; Fundamentals of System Sciences ; Food System Nodes I: Production & Processing ; and Food System Nodes II: Distribution and Consumption, Side Streams, Food Integrity Who should join the course Professionals in the food and agriculture sector (i
The advantage of slowly digestible starch (SDS) is that it is a source of sustained glucose release and stabilizes blood glucose levels
EIT Food TrustTracker® The EIT Food TrustTracker® is an evidenced-based questionnaire which has been developed to measuring consumer trust in the food industry and is an important first step towards understanding this gap
We´re excited to announce that the Global Food Venture Programme of EIT Food will support once again highly-qualified PhD students from across Europe to transform their research into viable business in the Food & AgTech space
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
The objective of the ‘Better for the environment, better for your health’ solution is to raise the consumer’s understanding of the impact of food production and consumption on the environment and link this with their dietary patterns
SFL will develop a platform where health coaches and consumers come together to motivate user reaching their goal
The worldwide prevalence of obesity has tripled between 1975-2016 (WHO)
Professional development for a sustainable food system In a world of rapid environmental change, resource depletion, economic instability and social inequality, it is clear that a more sustainable future requires innovations on all levels of society and the economy
Events will take place in Spain and Belgium during 2019, engaging members of the public in food trends and innovations, enabling them to have a leading role and become real influencers
This activity will roll out the framework developed in 2019, and establish the certification basis for the food sector