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
The advantage of slowly digestible starch (SDS) is that it is a source of sustained glucose release and stabilizes blood glucose levels
Don’t be a food waster
We will target all actors in the supply chain, however particular attention will be focused on consumers, concerning the volume of food which is needlessly wasted
EIT Food TrustTracker®
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
Global Food Venture Programme 2020
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
Revolutionising the Food Chain with Technology
Explore how technology and digitalisation can change how the food system operates, reducing waste and environmental pressures
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
The recent pandemic has resulted in enormous amounts of surplus leftovers such as vegetables and fresh fruits, causing difficulties for farmers
Better for the environment, better for my health
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
SmartFoodLogging (SFL)
SFL will develop a platform where health coaches and consumers come together to motivate user reaching their goal
PERSONALIZED and connected FOOD service providers (PERSFO)
The worldwide prevalence of obesity has tripled between 1975-2016 (WHO)
Circular Food Generator Track
The proposed waste streams are bread, bananas and potatoes, which still have significant potential for use within the context of innovative food solutions
Cultivating Engagement: a citizen participation forum on vertical farming
The project will develop a Citizen Participation Forum (CPF) assessing the potential of (indoor) vertical farming (VF) technologies to address some of the major challenges our food systems face
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, on the extent to which these changes are expected to be enduring beyond the corona crisis, and how the implications this has for the food industry and for public authorities
Advancing careers in the food system
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
EATrends & food fashion week
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
Professional Development Framework
This activity will roll out the framework developed in 2019, and establish the certification basis for the food sector