UNIVERSITY OF CAMBRIDGE
Profile
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.
Department of Plant Sciences, Downing Street, Cambridge CB2 3EA, UK
Contact
Queralt Gonzalez-Matos
queralt.gonzalez@admin.cam.ac.uk
+441223(3) 35535
Partner in the following EIT Food projects
ALGAL BIOTECHNOLOGY – TECHNIQUES AND OPPORTUNITIES FOR THE SUSTAINABLE BIOECONOMY
The workshop in 2020 will run for two days at the University of Cambridge Algal Innovation Centre (AIC) followed by courses at Iceland, Germany and Southern Europe
MIDSA - MIcroencapsulated Diets for Sustainable Aquaculture 2020
This feed promises to increase bivalve hatchery production rates through uplift in the quality of broodstock and higher survival and growth of juveniles
MAKEit
We will achieve this by: Convening a network of ‘maker spaces’, providing collaborative spaces to make, learn, explore and share, for MAKEathons and further prototyping resources; Designing and delivering a series of MAKEathons across Europe where different stakeholders come together to find solutions to identified industry challenges in specific value chains; Training professionals to be able to develop entrepreneurial capabilities across the food value chain in Europe
MAKE-IT! An infrastructure to hack simpler and smarter food value chains 2020
This project aims to develop these through: Using existing information and industrial challenges to inform the hackathons around specific food industry chains
Favuleux: Developing Fava bean as a sustainable source of high quality protein for food, through optimized genetics, farming & processing
Favuleux will develop solutions to enhance up-scaled production of elite fava bean crops, selecting preferential varieties and improving field agronomy to supply bespoke feed-stocks to industry, facilitating the up-scaling of processing and production of high-quality plant-based protein isolates for prototyping in new, innovative ingredients as alternatives to dairy proteins in food, bringing new, nutrient-superior products to the market place
Future Food Ventures: Creating sustainable value propositions
This programme inspires and engages nascent and aspiring entrepreneurs in exploring the creation of such ventures
The FutureKitchen Virtual Reality and EatingHealthy Video Infotainment Series 2020
The FutureKitchen Series, launched on FoodUnfolded in 2019, sets out in 2020 to further encourage and inspire a food system connection, increased consumer trust, and greater interest in food careers
The #AnnualFoodAgenda 2020
These events will cover some of the food topics aligned with EIT Food Strategic objectives, to make sure that food is valued throughout society
Professional Development Framework
This activity will roll out the framework developed in 2019, and establish the certification basis for the food sector
Favuleux: Developing Fava bean as a sustainable source of high quality protein for food, through optimized genetics, farming & processing
Fava bean is a grain legume which is welladapted to Northern Europe, and is relatively cheap to grow
Food tech transitions: reconnecting agrifood, technology, and society
Funded in collaboration with EIT Food, the Summer School is the outcome of the partnership between both academic and industrial partners: Universität Hohenheim, Queens' University Belfast and Cambridge University, together with Energy Pulse Systems and Puratos
WE Lead Food
The WE Lead Food Programme is designed to equip you with the tools to make that difference and achieve results
GLAD - Green Last Mile Delivery: a more sustainable way for food home delivery tailored to consumer needs
The objective of the GLAD activity (Green last mile delivery) is to develop both a strategy and a platform that helps making the last mile in food e-commerce at the same time sustainable and adapted to consumer needs while taking into account the economic reality
Food Innovation Lab - EIT Summer School 2019
The “Food Innovation Lab” aims at guiding interdisciplinary teams of students and young professionals through an innovation process – from identifying challenges, developing consumer-centric solutions to prototyping in the laboratory and business model development
IValueFood
Novel approaches will be used to engage with next generation audiences: students from primary to tertiary education
Improving Food Production with Agricultural Technology and Plant Biotechnology
The course will focus on: Plant biotechnology; Agricultural technology; and Food science;
The development of organic supply chains that drive fair, transparent and healthy options for the consumer 2020
The organic food supply system in Europe must rank among one of the most important in terms of trust
EIT Food Accelerator Network FAN 2020
The number of startups accelerated will be increased from 50 to 60 in 2020
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
EIT Food Accelerator Network
Once you have applied for FAN, you will go through a rigorous selection process where you will be judged by a series of experts including successful entrepreneurs, investors and experts from the agriculture and food industries