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
kicfood@admin.cam.ac.uk
+441223(3) 35535
Partner in the following EIT Food projects
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
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
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
MIDSA - MIcroencapsulated Diets for Sustainable Aquaculture
However, bivalve industry growth is falling behind fish aquaculture due to critical defects in the production process
WE Lead Food
The WE Lead food programme is designed to equip you with the tools to make that difference and achieve results
Improving Food Production with Agricultural Technology and Plant Biotechnology
The course will focus on: Plant biotechnology; Agricultural technology; and Food science;
The #AnnualFoodAgenda
It encompasses a series of interactive events, which provide a space to explore food topics with large numbers of people across Europe
The development of organic supply chains that drive fair, transparent and healthy options for the consumer
On a global basis the amount of fraud occurring in the organic supply system is growing rapidly and issues are appearing on a weekly basis
WeValueFood
Novel approaches will be used to engage with next generation audiences: students from primary school to university
The FutureKitchen Virtual Reality and EatingHealthy Video Infotainment Series
Incorporating smart kitchen devices developed by our very own
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