University of Warsaw
The University of Warsaw, the largest and top-ranked university in Poland, Polish leader in implementing R&D projects, has scientific expertise in multiple fields: social and economic sciences, mathematical and computer sciences, chemistry and biology as well as research strengthening the sustainability of the food system.
Competences & Capabilities
Main areas of research and development expertise in the field of food are:
- Research on consumer behaviour combined analysis in psychology, sociology, social anthropology, marketing and economics;
- Regulatory frameworks for the food industry;
- Operations and strategic management in FMCG sector;
- Corporate Social Responsibility in the food sector;
- Big data analytics;
- Assessment of biological and chemical hazards and food spoilage;
- Research on food ingredients and nutrient biofortification of food crops.
Partner in the following EIT Food projects
EIT Food Government Executive Academy brings together public sector representatives from 28 RIS countries, researchers working in the field of agrifood innovations from industry, academia and European institutions.
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.
The Action Line is divided into 2 complementary programmes – RIS Fellowships dedicated to Master of Science students and graduates and RIS Talents dedicated to Ph.D. students and postdocs from 28 EIT RIS countries which both aim to promote brain circulation, contributing to enhancing the innovativeness of personnel and development of scientific impact by supporting the creation and diffusion of high-quality new knowledge, skills, competences and solutions to food system challenges.
The training brings together 40 professionals from different backgrounds and countries, who will have an opportunity to gain knowledge of the tools, techniques, and methodologies used in the process of new product development in the food industry.
A 6-month programme that aims to transform innovative ideas and research breakthroughs into market-validated business propositions.
According to the World Health Organization, in 2016 there were around 7.1 million patients who were diagnosed with cancer or were undergoing treatment for cancer in Europe. Close to 70% of patients undergoing treatments experience side-effects that may have a large impact on the daily food intake.
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,….).
The Smart Tags communication project is set to increase consumer trust towards food products by sharing information about the food product value chain during the whole life-cycle of the product, enabling novel service concepts and interactivity between consumers and the food industry.
RIS Consumer Engagement Labs are pre-competitive co-creation sessions carried out by a similar group of consumers (selected based on specific segmentation criteria) in a joint, physical place and limited in time, focused on ideation/ development of new product concepts.
EIT Food Regional Innovation Scheme (RIS) implements the “EIT Food RIS Strategy, 2018-2020”.
Increasing nutritional value (bio-stimulated) of selected performant tomato varieties to be cultivated in areas with temperate climate
The major objectives are to look for, evaluate and to select processing tomato cultivars best adapted to RIS northern countries.
In the fight against chronic diet-related diseases it is the EU food and health system organization’s aim to improve consumers’ food literacy. Food education in a form of professional personalised advice is more trusted and accepted by consumers.
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.
Research has shown that consumers do not understand or trust in the food industry. This is thought to be driven by the gap between what consumers want and what the food industry provides.
Creating smarter and simpler food value chains across Europe requires an infrastructure and capacity to stimulate and support innovation and entrepreneurship.
Intellectual Property Management in the Food Sector: Safeguarding Your Trademarks in the Global Marketplace
Intellectual property is your company’s lifeblood. Learn what you need to do to safeguard it
The EIT Food School Network: Integrating solutions to improve eating habits and reduce food wastage 2020
The “EIT Food School Network” third year activities are focused on the organisation of four stakeholder workshops (school staff, key organisations involved in regulating schools, academics and policy makers). Due to the current circumstances, these may be virtual. The aim of these workshops is to communicate results of the past two years of research conducted as part of the EIT Food School Network project and involve stakeholders in co-creation of activities and ideas going forward.
Games of Food is increasing public awareness around balanced nutrition and a healthy lifestyle through the use of Escape games.
Mycotoxins can significantly reduce food quality, especially in wheat production.
EIT Food RIS Solutions is aimed at engaging student groups with multi-disciplinary backgrounds, from RIS countries and of all educational levels, to work jointly on problem cases responding to agrifood challenges in RIS countries.
The project will provide information on how the corona crisis will lead to changes in consumer behaviour.
‘SEE & EAT’: Communicating the benefits of visual familiarity as a strategy for introducing healthy foods into children’s diets 2020
Healthy eating in childhood tracks into adulthood, so promoting dietary variety should begin early.
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.
EIT Food's flagship Global Food Venture programme is a dedicated offering to Doctoral Students across Europe working on food system challenges.
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.
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.
This consumer-focused project will work with consumers, food companies and other stakeholders (industry bodies, non-governmental organisations, regulatory authorities and policy makers, media).