The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.

KU LEUVEN
KU LEUVEN

Profile

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.

KU LEUVEN

KU Leuven - Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20 box 2463, 3001 Leuven (Heverlee), Belgium

http://www.kuleuven.be/english

Contact

Dr. Kurt Gebruers Innovation Manager kurt.gebruers@kuleuven.be
+32 16 32 19 19

Partner in the following EIT Food projects

KU LEUVEN
Innovation

Sustained Energy Release Starchy Food Products

Lowering the rate of starch digestion is a unique opportunity to maintain normal blood glucose and insulin levels

KU LEUVEN
Innovation

EcoFoodMap Leuven: mapping the food system in and around Leuven

The Eco food map of Leuven is a user-friendly digital food system mapping tool that will allow a thorough understanding of the complexity of the food system in and around Leuven.

KU LEUVEN
Innovation

PERsonalised NUtrItion through kitchen Gardens (PERNUG)

Increasing access to more nutritious plant foods

KU LEUVEN
Innovation

Big data and advanced analytics for sustainable management of the dairy cattle sector

Improving sustainability, animal welfare and productivity in dairy farming

KU LEUVEN
Public Engagement

Don’t be a food waster

The social awareness campaign ‘Don’t be a food waster’ wants to make all audiences proud to say ‘I am not a food waster’ with the ultimate goal of reducing food waste at all levels in the food system.

KU LEUVEN
Public Engagement

EIT Food TrustTracker®

Research has shown that consumers do not understand or trust in the food industry. This is thought to be driven by the gap between what consumers want and what the food industry provides.

KU LEUVEN
Education

Global Food Venture Programme

Global Food Venture, EIT Food’s flagship Doctoral Programme for entrepreneurial PhD students across Europe.

KU LEUVEN
Education

Revolutionising the Food Chain with Technology

Discover how innovative technologies could revolutionise the food sector

KU LEUVEN
Innovation

Smart Tags for Improving Consumer Interaction in Food Value Chain

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.

KU LEUVEN
COVID-19

Robin Food

Robin Food includes vulnerable groups in the revalorisation of extra leftovers in the food chain.

KU LEUVEN
Innovation

Better for the environment, better for my health

The starting point is the clear link between the dietary pattern of consumers and the environmental footprint of these patterns.

KU LEUVEN
Innovation

SmartFoodLogging (SFL)

In the fight against chronic diet-related diseases it is the EU food and health system organization’s aim to improve consumers’ food literacy. Food education in a form of professional personalised advice is more trusted and accepted by consumers.

KU LEUVEN
Innovation

PERSONALIZED and connected FOOD service providers (PERSFO)

European consumers are ever more aware that eating healthy is important (IRI, 2017), meanwhile obesity is still increasingly prevalent in almost all countries

KU LEUVEN
Innovation

Digital monitoring of fruit & vegetable freshness (DigiFresh)

Keeping fruit and vegetables fresher for longer

KU LEUVEN
Education

Circular Food Generator Track

Food Generator Track is a competition which challenges Master or PhD students of 3 Universities to develop new, innovative solutions for and from food losses of production facilities and retail activities.

KU LEUVEN
Public Engagement

Cultivating Engagement: a citizen participation forum on vertical farming

This project puts citizens at the centre of shaping high-tech innovations in food production to become healthier and more sustainable.

KU LEUVEN
Public Engagement

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.

KU LEUVEN

Advancing careers in the food system

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.

KU LEUVEN
Public Engagement

EATrends & food fashion week

EATrends and food fashion week is raising awareness of the key trends that are shaping food innovation today, and empowering people to influence the way they eat.

KU LEUVEN
Education

Professional Development Framework

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.

KU LEUVEN
Public Engagement

Proof of Concept Societal Impact

Proofs of concepts help to determine whether an idea, a specific concept or approach when turned into reality would bring societal impact as envisioned.