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.
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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
Students can make use of scientific and educational toolbox to create solutions for the practice along the food chain and possibilities for sustainable waste management.
The Food Tech Transition Summer School 2019 is the outcome of an academic partnership between Universität Hohenheim as main partner, and Queen's University Belfast and University of Cambridge, together with industrial partner Energy Pulse.
EIT Food hosts sustainable seafood panel at the Sustainable Foods Conference to support innovations in aquaculture.
As part of the European Green Deal, the Farm to Fork Strategy sets out a vision to change the way Europeans value food sustainability and to position Europe as....