Labelling, Packaging and Transparency
deep dives
Research has proven the positive role that experiential learning plays in the career outcomes of graduates, with business internships undertaken whilst at university helping to improve students’ chances of finding employment upon…
The women innovators transforming the food system
March 05, 2020
deep dives
We are in the midst of a sustainability crisis: it is well recognised that the social and environmental impacts of today’s food production are unsustainable. We need to change the way we do things, creating sustainable, healthy food…
deep dives
In 2017 Yoav Politi, Idan Alyagor and Yuval Gilad were researchers at the Weizmann Institute in Israel, exploring molecular genetics and developmental biology. The same year, Monika Tomecka, who holds a PhD in biomedical science, and Brian…
project
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…
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We have an urgent need to deliver innovative sustainable food packaging solutions.
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Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also the physical properties and cost that have to be matched.
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The need for sustainable innovations in the agri-food industry is vital. EIT Food’s innovation projects aim to address sustainability challenges by providing solutions across the food system. Find out more about the projects that are…
EIT FoodScienceClass
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The EIT FoodScienceClass aims to bring students closer to food systems by helping them understand the role of food production and technology in food safety and security.
EIT FoodScienceClass
2020 > 2022
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The EIT FoodScienceClass aims to bring students closer to food systems by helping them understand the role of food production and technology in food safety and security.
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This programme incorporates new physical technologies in the extraction of the virgin olive oil process in order to produce oils with a higher amount of minor components with higher preventive effects such as polyphenols and tocopherols.
deep dives
Research has proven the positive role that experiential learning plays in the career outcomes of graduates, with business internships undertaken whilst at university helping to improve students’ chances of finding employment upon…
The women innovators transforming the food system
March 05, 2020
deep dives
We are in the midst of a sustainability crisis: it is well recognised that the social and environmental impacts of today’s food production are unsustainable. We need to change the way we do things, creating sustainable, healthy food…
deep dives
In 2017 Yoav Politi, Idan Alyagor and Yuval Gilad were researchers at the Weizmann Institute in Israel, exploring molecular genetics and developmental biology. The same year, Monika Tomecka, who holds a PhD in biomedical science, and Brian…
project
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…
project
We have an urgent need to deliver innovative sustainable food packaging solutions.
project
Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also the physical properties and cost that have to be matched.
deep dives
The need for sustainable innovations in the agri-food industry is vital. EIT Food’s innovation projects aim to address sustainability challenges by providing solutions across the food system. Find out more about the projects that are…
EIT FoodScienceClass
2020 > 2022
project
The EIT FoodScienceClass aims to bring students closer to food systems by helping them understand the role of food production and technology in food safety and security.
EIT FoodScienceClass
2020 > 2022
project
The EIT FoodScienceClass aims to bring students closer to food systems by helping them understand the role of food production and technology in food safety and security.
project
This programme incorporates new physical technologies in the extraction of the virgin olive oil process in order to produce oils with a higher amount of minor components with higher preventive effects such as polyphenols and tocopherols.
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