Technical University of Munich
The Technical University of Munich (TUM) combines top-class facilities for cutting-edge research with unique learning opportunities for students. It is committed to finding solutions to major challenges facing society as we move forward:
- Health & Nutrition
- Energy & Natural Resources
- Environment & Climate
- Information & Communications
- Mobility & Infrastructure
TUM thinks and acts with an entrepreneurial spirit. Its aim: to create lasting value for society.
Competences & Capabilities
In line with its institutional strategy, TUM, the Entrepreneurial University, is committed to address the innovation triangle: education, innovation & business creation. TUM’s mission is to spearhead the education of top-talents, the development & marketing of new technologies & innovative solutions and services. The aim is to support people in their right to a healthy diet and their duty to improve nutrition, achieve food security and promote sustainable bioeconomy.
Partner in the following EIT Food projects
This project will conduct research at hospitals in Italy and Germany into whether deficiencies in micronutrients such as zinc, selenium and vitamin D have a correlation with the severity of disease in COVID-19 patients
The aim of this project is to develop a ‘prosumerist’ digital toolkit– informed by research in linguistics, information design, nutritional science and behavioural economics—to gather information that will help manufacturers and marketers communicate more effectively about the health benefits of food and help consumers make more informed choices.
High quality, experiential learning summer schools of EIT Food in food system innovation & entrepreneurship for future food leaders across Europe.
Rebuild your trust in nutrition science and look beyond the media headlines
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.
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.
The ‘Transitions to Sustainable Food Systems’ Summer School aims to address current and future sustainability challenges of the food system.
To further develop and test a digital platform as a supporting basis for creating and delivering personalised nutrition (PN) services in Europe via a non-profit organisation with payable services/memberships to cover operational costs. Services are scientifically validated and designed for use by companies, healthcare services, researchers, and professionals wanting to provide consumers with improved personalised nutrition advice and services.
The flagship Global Food Venture programme is EIT Food's dedicated offering to Doctoral Students working on food system challenges across Europe.
Food safety is one of the major concerns in food production. Improving tracking & tracing especially for the management of food safety events can lead to a faster reaction time and elimination of potentially hazardous products, thus prevention of food borne illnesses and loss of lives.
Tasty Macronutrients: How to best use novel plant protein – carbohydrate based ingredients in foods?
A new class of plant-based ingredients based on smart combinations of plant proteins and polysaccharides has been developed by the participating industrial and academic partners.
As the world’s population continuously grows, achieving global food security, producing sufficient nutritious food that everyone can access, and doing so sustainably, is one of the greatest challenges faced today.
It is a global challenge to ensure sufficient food to feed future generations while utilizing natural resources in a sustainable manner.
This project puts citizens at the centre of shaping high-tech innovations in food production to become healthier and more sustainable.
Are you ready to bring your ideas for a sustainable food supply chain to life? Following the success of last year’s Winter School, Queen’s University Belfast, Technical University of Munich and University of Cambridge will come together to host an EIT Food Entrepreneurship Summer School this September in Belfast.
Partnering with the world-leading corporates & research institutions in the agrifood space