KU Leuven is a core partner in EIT Food and is also taking the lead in setting up the Western Co-Location Centre (CLC West). The KIC’s mission lines up very well with the University’s mission, aiming at strengthening the knowledge-based socio-economic fabric within the Leuven region and beyond that in an EU context. Its activities cover the different corners of the knowledge triangle, i.e. Innovation, (entrepreneurial) education and business creation, and offer plenty of opportunities for collaboration in these areas via an integrated approach.
Competences & Capabilities
The Leuven Food Science and Nutrition Research Center (LFoRCe) groups the University’s expertise in the agro-food-nutrition area (> 550 researchers, > 50 professors) covering plant- and animal-based food systems, nutrition and health, consumer science and cross-cutting fields. The University fosters an entrepreneurial spirit in its R&D community and closely supported more than 110 startups (10 in the agro-food area) with more than 87 still being active (> 4100 employees). Combined with its BSc and MSc education programs of high international standards, the University will offer in the KIC win-win opportunities in terms of e.g. branding, attracting/educating top talent, leveraging (disruptiveness of) innovation by interdisciplinary partnerships and accelerating time-to-market of innovations via the KIC’s network, tools and resources.
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
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
The Global Food Venture Programme enables highly qualified PhD students from across Europe to turn their innovative research into successful business propositions
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
This activity will propose a framework, consult with partners, and run five pilot programmes to provide examples of development for different constituents: graduates, established employees (technical and managerial), top talent, and entrepreneurs
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