Over the course of 2 weeks, participants were working in interdisciplinary teams, identifying problems, prototyping viable solutions with a validated value proposition and finally pitching their results in front of a panel of experts. The teams started out in Germany at the Technical University of Munich for the first week, travelled to the University of Cambridge together for the second week and also got the chance to receive further online coaching by the Queen’s University Belfast on how to take their start-up idea to reality.
EIT Food Winter School
During the EIT Food Entrepreneurship Winter School 30 students from many different study backgrounds and countries came together to tackle the challenges of Europe’s food system.
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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 facilities.
The course will also offer insights and examples from an industrial and entrepreneurial perspective, that can help the participants to found or improve their own algal-based business.
The workshop will run for two days hosted virtually by the University of Cambridge Algal Innovation Centre (AIC) UK, Fraunhofer IGB, Germany and Matís, Iceland
Gain an understanding of sustainable food production and the challenges that farmers face to offer a sustainable food supply.
Summer School on “Entrepreneurship for food product and innovation”: An entrepreneurial perspective on Climate Friendly Convenient Food
A summer school program on Food Products Entrepreneurship and Process Innovation focus on delivering Climate Friendly, Healthy Food Soultions.
EIT Food participated in a three-day event the EU Agro-Trade Platform, implemented as part of the European Agricultural Forum.
To reduce how much food is being wasted, the EIT Food supported start-up Wasteless developed a smart algorithm that allows the application of dynamic pricing markdowns based on expiry....