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 - 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
Sustained Energy Release Starchy Food Products
Lowering the rate of starch digestion is a unique opportunity to maintain normal blood glucose and insulin levels
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.
PERsonalised NUtrItion through kitchen Gardens (PERNUG)
Increasing access to more nutritious plant foods
Big data and advanced analytics for sustainable management of the dairy cattle sector
Improving sustainability, animal welfare and productivity in dairy farming
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.
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.
Global Food Venture Programme
Global Food Venture, EIT Food’s flagship Doctoral Programme for entrepreneurial PhD students across Europe.
Revolutionising the Food Chain with Technology
Discover how innovative technologies could revolutionise the food sector
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.
Robin Food
Robin Food includes vulnerable groups in the revalorisation of extra leftovers in the food chain.
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.
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.
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
Digital monitoring of fruit & vegetable freshness (DigiFresh)
Keeping fruit and vegetables fresher for longer
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.
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.
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.
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.
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.
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.
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.