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
Lowering the rate of starch digestion is a unique opportunity to maintain normal blood glucose and insulin levels.
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.
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.
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.
EIT Food's flagship Global Food Venture programme is a dedicated offering to Doctoral Students across Europe working on food system challenges.
Discover how innovative technologies could revolutionise the food sector
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.
Robin Food includes vulnerable groups in the revalorisation of extra leftovers in the food chain.
The starting point is the clear link between the dietary pattern of consumers and the environmental footprint of these patterns.
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.
European consumers are ever more aware that eating healthy is important (IRI, 2017), meanwhile obesity is still increasingly prevalent in almost all countries.
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.
This project puts citizens at the centre of shaping high-tech innovations in food production to become healthier and more sustainable.
The project will provide information on how the corona crisis will lead to changes in consumer behaviour.
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.
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.
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.