FOODMIO will serve as a catalyst for the creation of sustainable and tangible solutions to real-life product development challenges by eclectic and creative food professionals. The focus of the program will be on attempts to complete a circular food sector that maximizes the exploitation of side-streams from vegetable and fruit manufacturing or novel raw materials (algae- or insect-based) in meat products, which is called MeatHybrids. Around 40 students from five academic organizations, academic advisors, as well as mentors from several business partner organizations will form multi-stakeholder teams. FOODMIO will epitomize the potential of a multidisciplinary, challenge-based learning program to help revolutionize the food sector and create new leaders for future innovations.
The objective of FOODMIO is to generate a multidisciplinary, challenge-based learning program for bachelor, master and doctoral students, young researchers, and professionals.
Many vegetables including sweet corn, artichokes, potato and cabbage (e.g. Brussels sprouts) are not holistically used in food production although they are safe to consume (without or with further processing). In some cases, more than 50% of the nutritional valuable material is left in the fields or not further valorized.
FOODIO was a challenge-based learning programme. It has been a novel way of creation of new food solutions for future innovation and highlights the modern way of teaching by creating together.
EcoPack: Finding solutions to enable consumers and retailers to pack on-the-go items in grocery stores ecologically
EcoPack is a competition challenging 24 Master and PhD students of 3 Universities to develop new and innovative solutions.
EIT Food’s RisingFoodStars Association has opened its doors to 16 European agtech and foodtech impactful scaleups!
Innovative market platforms, like Get Wasted and Circado, aim to solve food waste by giving food surpluses, residual flows and waste streams a market value.