Matís

Fermented seaweed based novel feed additives - SEAFEED

Seaweed biomass is a promising, abundant but underutilized resource for industrial bioconversions.

EIT Food Venturing School

30 students from many study backgrounds and many countries will come together to use their scientific expertise to come up with new concepts and products that will lead to sustainable utilisation of marine resources.

The FutureKitchen Virtual Reality and EatingHealthy Video Infotainment Series 2020

Creative infotaining is the future of knowledge transfer and co-creation among young generations.  

ThermoBlue

A natural blue food colour that can be used in food products that are heat treated and are acidic is impossible today.  

Development and implementation of new technology for transportation and storage of live seafood

Marine and/or terrestrial transportation and storage of live seafood is an inevitable step in the food producer-consumer chain.

Energy-to-Feed (E2F)

E2F will develop a sustainable source of protein & lipid from omega-3 rich microalgae cultivated using clean power sources (Geothermal/Hydro) & natural CO₂. 

BLINK: BeefLink - Traceability within the beef value chain using rapid DNA fingerprinting

Numerous food scandals in the past decade have opened the eyes of consumers in Europe on the prevalence of fraud in the food industry. 

Metamorphosis – enhanced insect protein for aquaculture

Metamorphosis focuses on turning organic waste streams into a valuable, next generation aquaculture feed ingredient.

HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)

Iodine (I) deficiency is the greatest single cause of preventable brain damage, resulting in impaired intellectual ability and reduced school/work performance globally. 

CovidX

CovidX aspires to investigate whether a food supplement based on a novel Spirulina-extract can strengthen the immune system and help reduce infection risk of SARS-CoV-2 infection. The supplement will not be a replacement for SARS-CoV-2 vaccinations.

MAKE-IT! An infrastructure to hack simpler and smarter food value chains 2020

Creating smarter and simpler food value chains across Europe requires an infrastructure and capacity to stimulate and support innovation and entrepreneurship. 

EcoD: Bringing new life to cod waste by turning it into food

The Covid-19 pandemic has disrupted the seafood industry worldwide as well as food security on a global scale. Many food producing companies have been forced to explore possibilities to fully utilise all raw materials available, reduce waste and create value from surplus food stocks to compensate for the loss in revenues caused by the pandemic.

Seaweed supplementation to mitigate methane (CH4) emissions by cattle (SeaCH4NGE)

SeaCH4NGE aims to reduce methane (CH4) emission from cattle and increase product quality.

FUNGITIME

Application of fungi protein in the development of sustainable and healthy food products.

REIMS-based analysis platform for improved traceability and consumer purchase intention of high-end food products

As a result of the globalization of the food supply chain, ensuring the safety, quality and integrity of the food we eat has become increasingly difficult. 

TRACOD – Model-based Tracking of Cod and Other Fish Value Chain for Consumer Confidence Boosting and Food Engineers Education

We propose to use model-based systems engineering (MBSE) and conceptual modeling.

ALGAL BIOTECHNOLOGY 2020 – TECHNIQUES AND OPPORTUNITIES FOR THE SUSTAINABLE BIOECONOMY

REGISTRATION CLOSED! we are now full

The aim of this online professional development course is to provide introductory training and theory in algal biology, culturing, growth and biotechnology under laboratory and small scale pilot facilities.

The course will also offer insights and examples from an industrial and entrepreneurial perspective, that can help the participants to found or improve their own algal-based business.

The workshop will run for two days hosted virtually by the University of Cambridge Algal Innovation Centre (AIC) UK, Fraunhofer IGB, Germany and Matís, Iceland

FROM WASTE TO FARM: insect larvae as tool for welfare improvement in poultry

The aim of this project is to test the effects of innovative ingredients (insect larvae) in poultry feeding to allow sustainable production, to improve animal welfare and to potentially meet the consumer demand for healthier, more natural and bettertasting products.

Sustained Energy Release Starchy Food Products

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

Venture creation as part of food related trade and scientific events

Matis, University of Cambridge, IARFR PAS and VTT will run a venture creation workshop connected to a scientific event or fair Finland in 2020. 

WeValueFood 2020

WeValueFood (2-year project) has educated, engaged and advanced the young Europeans’ knowledge of and appreciation of food, thereby empowering the next generations to make the best choices about the food that they eat.

MAKEit

To create smarter and simpler food value chains across Europe we need to develop both infrastructure and capacity which stimulate and supports 
innovation and entrepreneurship.  

TriboTec: Protein enrichment and fractionation of side streams by dry tribo-electrostatic separation technology

Triboelectric separation is a technology which is so far used in mineral processing. The water-free separation is based on the induced electrical contact charge of particle surfaces. 

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. 

Inspire

High quality, experiential learning summer schools of EIT Food in food system innovation & entrepreneurship for future food leaders across Europe.