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UNIVERSITY OF TORINO
UNIVERSITY OF TORINO

Profile

The  University  of  Torino  (UniTo)  is  one  of  the  largest  Italian   Universities,   with   about   74,000   students,   3,900   employees,   1,800   postgraduate   and   post-doctoral  research  fellows.  UniTo  manages  roughly  500 projects per year, both at the national and international level, with a long record of participation of  UniTo  in  the  EU  strategic  research  agenda.  Under  H2020, 118 projects have been funded so far, among which   27   coordinated   projects   and   9   Research   Infrastructure grants.

Competences & Capabilities

UniTo  main  areas  of  specialisation  and  technological  expertise are:

  • Food safety›Diets & behaviours
  • Food engineering for health
  • Food and ingredient traceability
  • Personalised nutrition
  • Precision farming
  • Sustainable crop protection
  • Packaging
  • Organic waste valorisation
UNIVERSITY OF TORINO

Via Verdi 8, 10124 Torino, Italy

https://www.en.unito.it

Contact

Luca Cocolin eitfood@unito.it
+39011670 9570/9616

Partner in the following EIT Food projects

UNIVERSITY OF TORINO
Education

The human microbiome

One of the main focus will be the food-health axis through the mediation of the gut microbiome, and how the latter can affect other microbiomes hosted in the human body

UNIVERSITY OF TORINO
Education

Transparent Food Supply Chains – Entrepreneurial Summer School

This entrepreneurial Summer/ Winter School aims to educate students and young professionals from different backgrounds to bring novel perspectives into the discussion

UNIVERSITY OF TORINO
Education

Consumers and Environmental Safety: Food Packaging and Kitchenware

The course aims to build knowledge and raise awareness on chemical contaminants potentially present in food and drinks, derived from food-contact material, and their impact on consumers' health and on the environment

UNIVERSITY OF TORINO
Regional Innovation Scheme

Growing Consciousness: RIS Challenge project aimed at revitalizing agro-food chains in rural areas through sustainable innovation

Our objective is to produce a set of activities (summer schools, focus groups, professional workshops, stakeholders and community meetings, business creation support), which will foster skills, techniques and know-how aimed at revitalizing the cultivation of ancient/almost vanished varieties of cereals, medicinal plants and aromatic herbs in rural areas across RIS countries in Southern and Eastern Europe in a sustainable way

UNIVERSITY OF TORINO
Education

MICROBIOME-PUSH: Into the Microbiome Exploitation in Food Systems

Students recruited at the four universities within the consortium will be exposed to unique opportunities to interact with academics, entrepreneurs and researchers, experts in different segments of the food chain

UNIVERSITY OF TORINO
Innovation

CleanFruit - Standardization of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce

Fruit quality and safety could benefit from standardized production under schemes free from chemical pesticides

UNIVERSITY OF TORINO
Innovation

VITAL: Validation of Innovative Tools to Assess and to improve microbioLogical safety in the food chain

 Rapid methods solve this problem, but they need to be proven to work as well as the standard microbiological methods that they replace

UNIVERSITY OF TORINO
Education

From Leaf to Root – Holistic Use of Vegetables

This is due to several reasons including harvesting procedures having been designed for conventional products, consumer unawareness, and a lack of holistic product concepts

UNIVERSITY OF TORINO
Education

Farm to Fork: Sustainable food production in a changing environment

This online course focuses on threats to global food security & consider key challenges which need to be overcome in order to maintain healthy & sustainable food supplies for consumer wellbeing in both the developing and developed world

UNIVERSITY OF TORINO
Education

Food for Thought: The Relationship Between Food, Gut and Brain

The course will focus on the relationship between food, brain and mind: How does the brain work? How do emotions and thoughts affect our food choices? How do diets and nutritional deficiencies affect our brain? Reward systems and their relationship with food The link between the microbiome and brain Who should join the course This course is open to everyone, but may be of particular interest to psychologists or people working in health and well-being

UNIVERSITY OF TORINO
Regional Innovation Scheme

SUDAPS - Support for Dairy Production Sector in RIS Region

The aim of our project is to support the regional development and to provide solutions to sustainable dairy industry, addressing farmers in diary production, feed manufacturers, advisers, and employees in milk and dairy factories, as well as managers responsible for the strategy and profitability of milk production in all RIS-eligible regions

UNIVERSITY OF TORINO
Education

REPAK -  entrepreneurial summer school in packaging sustainability

This is an urgent need that requires tremendous collaborative efforts, in an environment still very fragmented, from municipalities recycling policies, to consumer demands, to technical challenges in supply chain and distribution, and of course, food quality and safety of the product

UNIVERSITY OF TORINO
Education

Engaging with Controversies in the Food System

Consumers have never been confronted with so much food choice

UNIVERSITY OF TORINO
Education

Summer School on “Entrepreneurship for food product innovation”

We will continue this activity in 2019 with the University of Hohenheim as host

UNIVERSITY OF TORINO
Education

Summer School on “Entrepreneurship for food product and innovation”: An entrepreneurial perspective on Climate Friendly Convenient Food

Its ambition is to train groups of students, young researchers and professionals from different backgrounds, in creative thinking, innovation in Climate Friendly Healthy Convenient Food Solutions and entrepreneurship, with the final objective of translating innovative research solutions faster into real business cases

UNIVERSITY OF TORINO
Education

Food System Master of Science Programme

Develop in-depth knowledge about food systems through studying consecutively at three distinct European academic institutions and use your knowledge to drive the future transformation of the food system

UNIVERSITY OF TORINO
Innovation

FROM WASTE TO FARM: insect larvae as tool for welfare improvement in poultry

Insect larvae will be reared on food side streams, allowing the valorization of secondary raw materials produced in excess from food industries, and then used as environmental enrichments in laying hens and broilers

UNIVERSITY OF TORINO
Public Engagement

‘SEE & EAT’: Communicating the benefits of visual familiarity as a strategy for introducing healthy foods into children’s diets 2020

Children’s food preferences depend on food familiarity and liking, and research shows that visually familiarizing children with foods before they taste them (e

UNIVERSITY OF TORINO
Education

Curating citizen engagement: Food solutions for future generations

Through a university course developed by partners representing different aspects of the food ecosystem (from sensory perception to nutrition to food policy), we will educate the next generation of students to be able to engage and involve the public in tackling food-related societal challenges

UNIVERSITY OF TORINO
Education

An Introduction to Food Science

In addition, there is currently 3

UNIVERSITY OF TORINO
Education

European Food Systems Education and Training (EFSET) Programme

The aim of the European Food Systems Education and Training (EFSET) Programme is to help address this need by providing postgraduate students with unique and exciting opportunities to tackle real-world food system-related problems set by industry partners in a collaborative fashion

UNIVERSITY OF TORINO
Education

Superfoods: Myths and Truths

The course will focus on the relationship between food, brain and mind: What is a superfood? What separates them from functional foods and similar food items What molecules contained in superfoods can affect our body? How can we critically evaluate superfoods and their role in our diet? Are there dangers connected to superfoods intake?  Can superfoods have a role in special diets? Who should join the course Anyone interested in diet, psychology, health and ‘superfoods’

UNIVERSITY OF TORINO
Education

Trust in Our Food: Understanding Food Supply System

This online course explore the challenges and responsibilities of different people in the food system, including the role of the consumer

UNIVERSITY OF TORINO
Innovation

C-SNIPER: Campylobacter-Specific Nullification via Innovative Phage-mediated Enteropathogen Reduction

Consumption of poultry, especially chicken meat, is considered the most common route for human infection

UNIVERSITY OF TORINO
Education

An Introduction to Food Systems: Scientific, Technical and Socioeconomic Principles to Facilitate the Creation of Food Value Networks

The course will focus on: An Introduction to Food Systems ; Fundamentals of System Sciences ; Food System Nodes I: Production & Processing ; and Food System Nodes II: Distribution and Consumption, Side Streams, Food Integrity Who should join the course Professionals in the food and agriculture sector (i

UNIVERSITY OF TORINO
Education

How to effectively change food habits: innovative techniques and personalized nutrition approaches

The aim of this blended programme is to provide nutrition professionals with innovative techniques that are able to deliver effective and measurable changes in their clients’ behavior

UNIVERSITY OF TORINO
Regional Innovation Scheme

New technologies implementation in RIS regions’ olive oil mills for healthier olive oil extraction

Virgin olive oil, mainly due to their minor components, is one of the most powerful weapons to prevent prevalent modern diseases in RIS regions, such as Metabolic Syndrome (one of the most prevalent diseases in RIS regions)

UNIVERSITY OF TORINO
Education

Focus on Farmers

However, farmer adoption of these technologies is often limited and therefore the benefits are not realised

UNIVERSITY OF TORINO
Education

Professional Development Framework

This activity will roll out the framework developed in 2019, and establish the certification basis for the food sector

UNIVERSITY OF TORINO
Education

SME Workshop: Supporting SMEs for new business opportunities-2019

The first step is a creative problem-solving process to identify the challenges and needs of SMEs related to sustainable food production in Europe

UNIVERSITY OF TORINO
Education

CHAMPP: Contemporary challenges and issues of the poultry production sector

There is a need to highlight at the national and international level current challenges in this sector by providing support to SMEs through knowledge transfer in e

UNIVERSITY OF TORINO
Public Engagement

The V-PLACE – Enabling consumer choice in Vegan or Vegetarian Food Products

For many consumers wanting to replace products of animal origin partly or completely, the search for the right information including the avoidance of nutritional deficits is a challenge

UNIVERSITY OF TORINO
Regional Innovation Scheme

RIS Consumer Engagement Labs 2020

The Labs engage a relatively coherent group of consumers (senior consumers with impaired purchasing power), who jointly go through an interactive process of ideation to develop concepts of new products/services that better address their preferences

UNIVERSITY OF TORINO
Education

Professional Development Advanced

EIT Food's Professional Development Framework - Advanced aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce

UNIVERSITY OF TORINO
Education

IValueFood

Novel approaches will be used to engage with next generation audiences: students from primary to tertiary education

UNIVERSITY OF TORINO

Global Food Venture Programme 2020

We´re excited to announce that the Global Food Venture Programme of  EIT Food will support once again highly-qualified PhD students from across Europe to transform their research into viable business in the Food & AgTech space

UNIVERSITY OF TORINO

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

UNIVERSITY OF TORINO
Entrepreneurship

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

UNIVERSITY OF TORINO
Public Engagement

Increasing consumer trust and support for the food supply chain and for food companies

This consumer-focused project will work with consumers, food companies and other stakeholders (industry bodies, non-governmental organisations, regulatory authorities and policy makers, media) across 6 countries in Europe and Israel to co-create and implement selected measures undertaken by food companies, food industry and others to engender both greater consumer trust in food and greater support for food companies and other food chain actors