University of Cambridge

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.

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.

Future Food Ventures: Creating sustainable value propositions

Future Food Ventures must be innovative, consumer-centric and create value that is truly sustainable.

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

The FutureKitchen Virtual Reality and EatingHealthy Video Infotainment Series 2020

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

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.

Professional Development Framework

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.

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.

MIDSA - MIcroencapsulated Diets for Sustainable Aquaculture

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.

Food tech transitions: reconnecting agrifood, technology, and society

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.

WE Lead Food

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,….).

Food Innovation Lab - EIT Summer School 2019

Innovative solutions are required to tackle the global food challenges of today and identify opportunities along the entire food value chain.

Inspire

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 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.

Improving Food Production with Agricultural Technology and Plant Biotechnology

Build your knowledge of food production challenges and technology

The #AnnualFoodAgenda

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.

EIT Food Summer School 2018 on Digital Food Supply Chains

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.

Advancing careers in the food system

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.

EIT Food Accelerator Network

Partnering with the world-leading corporates & research institutions in the agrifood space