Technion, Israel Institute of Technology
Technion, Israel Institute of Technology, is a science and technology research university dedicated to the creation of knowledge and the development of human capital and leadership for the advancement of Israel and mankind. Technion is a global pioneer in both traditional and novel engineering fields, e.g. biotechnology, space, CS, nanotechnology, and energy. Three Technion professors and a graduate are Nobel laureates. Technion is currently involved in 170 H2020 projects.
Competences & Capabilities
- Food engineering
- Food microbiology, microbiome, antimicrobials
- Biopolymers & nanobiotechnology
- Functional food
- Food Material Science
- Functional nanomaterials & sensors
Partner in the following EIT Food projects
The EIT FoodScienceClass aims to bring students closer to food systems by helping them understand the role of food production and technology in food safety and security.
TRACOD – Model-based Tracking of Cod and Other Fish Value Chain for Consumer Confidence Boosting and Food Engineers Education
TRACOD – short for TRAck the COD fish, is an EIT Food project aimed at improving the ability of producers and consumers to track freshness and nutritional values of fresh fish, including cod, salmon, and other white fish species. TRACOD uses models implemented in an app for interacting with stakeholders and includes an education component for endowing food engineers with a systems approach. TRACOD also engages future food engineers in conceptual modeling as part of model-based systems engineering of food production and supply systems.
Developing technology to improve food safety
Games of Food is increasing public awareness around balanced nutrition and a healthy lifestyle through the use of Escape games.
Authenticity of food with ethic and religious perspective: increasing trust in European supply system (EThichain)
Using technology to fight food fraud
Marine and/or terrestrial transportation and storage of live seafood is an inevitable step in the food producer-consumer chain.
INNOFOOD - Innovating Food Value Chain Innovations: Novel Management Perspectives on New Product Development - From Simulation to Reality
The one-week intensive INNOFOOD course for master- and doctoral students, young researchers and professionals provides novel managerial perspectives and tools for successfully managing product development projects in food value chains.
Improving the functionality, stability and quality of thickening agents
Using innovative technology to develop a healthy sugar substitute
GLAD - Green Last Mile Delivery: a more sustainable way for food home delivery tailored to consumer needs
Consumers are looking for convenience. This is reflected in the growth of food e-delivery. However, the extra traffic causes problems in dense populated areas and has a high impact on the environment (CO2, particulate matter,….).
The ‘Transitions to Sustainable Food Systems’ Summer School aims to address current and future sustainability challenges of the food system.
Building Student skills in micro-algae processing, component characterization and innovative product development
This project will train graduate students in 3 leading Universities in methods for processing, fractionation and characterization of algal components, with emphasis on proteins.
Intellectual Property Management in the Food Sector: Safeguarding Your Trademarks in the Global Marketplace
Intellectual property is your company’s lifeblood. Learn what you need to do to safeguard it
FOODIO was a challenge-based learning programme. It has been a novel way of creation of new food solutions for future innovation and highlights the modern way of teaching by creating together.
The objective of FOODMIO is to generate a multidisciplinary, challenge-based learning program for bachelor, master and doctoral students, young researchers, and professionals.
The training brings together 40 professionals from different backgrounds and countries, who will have an opportunity to gain knowledge of the tools, techniques, and methodologies used in the process of new product development in the food industry.
In the Food Solutions "MICROBIOME-PUSH: Into Microbiome Exploitation in Food Systems" we will focus on the applications of microbiomes in different segments of the food chain.
Partnering with the world-leading corporates & research institutions in the agrifood space
Promoting entrepreneurship in the agrifood sector
Co-creating initiatives to increase consumer trust in food
Proofs of concepts help to determine whether an idea, a specific concept or approach when turned into reality would bring societal impact as envisioned.