University of Cambridge
A world-leading University whose mission is to contribute to society through the pursuit of education, learning, and research at the highest international levels of excellence.
Competences & Capabilities
- World-class research expertise across the whole food value chain from farm to fork;
- Collaboration with colleagues worldwide; including large-scale partnerships with Europe, Asia, Africa and America.
- Engagement with peer institutions, governments, NGOs and policy-makers to translate research into global benefit;
- Promotes the interface between academia and business, with a global reputation for innovation;
- At the heart of one of the world’s largest technology clusters - the ‘Cambridge Phenomenon’ has created 1,500 hi-tech companies.
Partner in the following EIT Food projects
Creating smarter and simpler food value chains across Europe requires an infrastructure and capacity to stimulate and support innovation and entrepreneurship.
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.
Future Food Ventures must be innovative, consumer-centric and create value that is truly sustainable.
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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
Creative infotaining is the future of knowledge transfer and co-creation among young generations.
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.
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.
Favuleux: Developing Fava bean as a sustainable source of high quality protein for food, through optimized genetics, farming & processing
Demand is increasing for sustainably-grown protein sources for human nutrition.
Matis, University of Cambridge, IARFR PAS and VTT will run a venture creation workshop connected to a scientific event or fair Finland in 2020.
There is a global need to sustainably increase aquaculture production to meet the needs of a growing population. Bivalve shellfish aquaculture is highly attractive from a human nutrition, economic, environmental and ecosystem standpoint.
The Food Tech Transition Summer School 2019 is the outcome of an academic partnership between Universität Hohenheim as main partner, and Queen's University Belfast and University of Cambridge, together with industrial partner Energy Pulse.
Do you want to make a real difference?
Now, more than ever, is an ideal time. We are creating a network of women leaders who wish to drive change, innovation and sustainability within the food sector as we face supply chain challenges. All you need to be is a woman who is passionate and committed about driving change within the food sector.
Smash glass ceilings. Take the leap and let’s soar together.
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,….).
Innovative solutions are required to tackle the global food challenges of today and identify opportunities along the entire food value chain.
Inspire summer schools of EIT food will enable talented individuals to become European food leaders. Use your entrepreneurial spirit to solve the challenges of our food system.
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.
Build your knowledge of food production challenges and technology
The #AnnualFoodAgenda encourages consumers to think about the food they eat, increasing their knowledge of the entire value chain, and linking healthy diets to an active and healthy lifestyle, as well as to a healthier planet.
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.
The development of organic supply chains that drive fair, transparent and healthy options for the consumer
The organic food supply system in Europe must rank among one of the most important in terms of trust. Our citizens make purchasing choices around organic food based on a wide range of issues which include sustainability, ethics, food safety and nutrition.
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.
Partnering with the world-leading corporates & research institutions in the agrifood space