Protein Diversification
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…
EIT Food RIS Fellowships
2018 > 2025
project
The Activity Line is divided into 2 complementary programmes – RIS Fellowships dedicated to Bachelor graduates, Master of Science students and graduates and RIS Talents dedicated to Ph.D. students and postdocs from EIT RIS countries which…
ThermoBlue
2020 > 2022
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Can I trust the food industry to provide healthy and sustainable food?
February 05, 2020
deep dives
As consumers, we rely on the food industry to provide us with the foods we want and need. Is the food industry doing a good job at this? We ask consumers whether they trust the industry to do the right thing.
A growing population calls for sustainable protein
October 07, 2019
deep dives
Our global population is increasing and is expected to reach 10 billion people by 2050. Higher quantities of food, particularly those rich in protein, will need to be produced to feed the growing population. However, producing higher…
How entrepreneurship is vital for the future of our food system
August 23, 2019
deep dives
Roberta Iley, Principal Change Designer at Forum for the Future and keynote speaker for EIT Food’s Change Maker event on food and sustainability, shares her thoughts on the power of food entrepreneurs ahead of the Change Makers Startup…
deep dives
With new cautionary guidelines and calls for change about what to eat, nutrition is much more than food —it is also about the health of the planet. Now, governments and experts in nutrition are creating new models and tools to help…
deep dives
The agrifood industry has created many problems, but these challenges also come with many opportunities for innovation and change. The global community is working towards improving the food system, but different actors have to be involved:…
deep dives
It is clear that we need to provide alternatives to the current meat production system. In this video, researcher Giuseppe Scionti, Founder and CEO of NovaMeat takes you on a visit to his workplace where his new food technology first came…
Food Industry Encouraged to Innovate with New Novel Food Regulation
February 20, 2019
deep dives
The term novel food may sound simple, but it’s much more than that. Chia seeds were once isolated to impoverished regions of Central and South America, and milk once only had a shelf life of 12 days. But thanks to the power of the novel…
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…
EIT Food RIS Fellowships
2018 > 2025
project
The Activity Line is divided into 2 complementary programmes – RIS Fellowships dedicated to Bachelor graduates, Master of Science students and graduates and RIS Talents dedicated to Ph.D. students and postdocs from EIT RIS countries which…
ThermoBlue
2020 > 2022
Can I trust the food industry to provide healthy and sustainable food?
February 05, 2020
deep dives
As consumers, we rely on the food industry to provide us with the foods we want and need. Is the food industry doing a good job at this? We ask consumers whether they trust the industry to do the right thing.
A growing population calls for sustainable protein
October 07, 2019
deep dives
Our global population is increasing and is expected to reach 10 billion people by 2050. Higher quantities of food, particularly those rich in protein, will need to be produced to feed the growing population. However, producing higher…
How entrepreneurship is vital for the future of our food system
August 23, 2019
deep dives
Roberta Iley, Principal Change Designer at Forum for the Future and keynote speaker for EIT Food’s Change Maker event on food and sustainability, shares her thoughts on the power of food entrepreneurs ahead of the Change Makers Startup…
deep dives
With new cautionary guidelines and calls for change about what to eat, nutrition is much more than food —it is also about the health of the planet. Now, governments and experts in nutrition are creating new models and tools to help…
deep dives
The agrifood industry has created many problems, but these challenges also come with many opportunities for innovation and change. The global community is working towards improving the food system, but different actors have to be involved:…
deep dives
It is clear that we need to provide alternatives to the current meat production system. In this video, researcher Giuseppe Scionti, Founder and CEO of NovaMeat takes you on a visit to his workplace where his new food technology first came…
Food Industry Encouraged to Innovate with New Novel Food Regulation
February 20, 2019
deep dives
The term novel food may sound simple, but it’s much more than that. Chia seeds were once isolated to impoverished regions of Central and South America, and milk once only had a shelf life of 12 days. But thanks to the power of the novel…
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